Description
This Street Corn Chicken Bowl recipe combines tender, spiced chicken with flavorful street corn, black beans, and creamy avocado over a bed of fluffy white rice. It’s a delicious and satisfying meal that’s easy to make and perfect for a quick weeknight dinner.
Ingredients
Scale
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
For the Street Corn:
- 4 ears of corn, husks and silk removed
- 2 tbsp olive oil
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- 1 lime, juiced
- 1/2 tsp chili powder
- Salt and pepper to taste
For the Rice:
- 1 cup long-grain white rice
- 2 cups water
- 1 tbsp olive oil
- 1/2 tsp salt
Additional Ingredients:
- 1 can (15 ounces) black beans, rinsed and drained
- 1 avocado, diced
- Hot sauce, for serving (optional)
- Lime wedges, for serving (optional)
Instructions
- Prepare the Chicken: In a medium bowl, combine the chicken cubes, olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well to coat the chicken evenly.
- Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, or until cooked through and no longer pink inside (internal temperature of 165°F/74°C). Stir occasionally. Remove from skillet and set aside.
- Prepare the Street Corn: Grill, boil, or roast the corn. For grilling, brush with olive oil and grill over medium-high heat for 10-12 minutes, turning occasionally, until slightly charred and tender.
- Let the corn cool slightly, then cut the kernels off the cob.
- In a large bowl, combine the corn kernels, mayonnaise, sour cream, cotija cheese, cilantro, lime juice, chili powder, salt, and pepper. Mix well and adjust seasonings to taste.
- Cook the Rice: Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice, water, olive oil, and salt. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender.
- Remove from heat and let sit, covered, for 5-10 minutes. Fluff with a fork.
- Assemble the Bowls: Add rice to each bowl. Top with cooked chicken, street corn, and black beans. Add diced avocado.
- Drizzle with hot sauce (optional) and garnish with lime wedges and extra cilantro (optional).
- Serve immediately.
Notes
- You can customize this bowl with additional toppings like salsa, diced tomatoes, or pickled jalapenos.
- Make it vegetarian by swapping the chicken for grilled tofu or tempeh.
- This recipe is great for meal prep – store the components separately and assemble when ready to eat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 9g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Street Corn Chicken Bowl, Chicken Bowl Recipe, Mexican Chicken Bowl
