Description
This Street Corn Chicken Bowl offers a vibrant blend of smoky, spicy, and creamy flavors combining tender grilled chicken, classic Mexican street corn, fluffy white rice, black beans, and ripe avocado. It’s an easy, colorful, and satisfying one-bowl meal perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
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
Street Corn
- 4 ears of corn, husks and silk removed
- 2 tbsp butter, melted
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- 1 lime, juiced
- 1/4 tsp chili powder (optional, for extra heat)
Rice
- 1 cup long-grain white rice
- 2 cups water
- 1 tbsp olive oil
- 1/2 tsp salt
Additional Toppings
- 1 can (15 ounces) black beans, rinsed and drained
- 1 avocado, diced
- Hot sauce, to taste (optional)
- Lime wedges, for serving
Instructions
- Prepare the Chicken: In a medium bowl, combine the chicken cubes with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss thoroughly to evenly coat the chicken.
- Cook the Chicken: Heat a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken in a single layer, cooking in batches if necessary. Cook for 5-7 minutes per side until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove and set aside.
- Cook the Corn: Choose your preferred method: To grill, preheat grill to medium heat, brush corn with melted butter, and grill for 10-15 minutes turning occasionally until charred. To boil, bring water to a boil and cook corn for 5-7 minutes until tender. To roast, preheat oven to 400°F (200°C), brush corn with melted butter, and roast for 20-25 minutes, turning halfway.
- Prepare Street Corn Mixture: Let the cooked corn cool slightly, then cut kernels off the cob. In a large bowl, mix corn kernels with mayonnaise, sour cream, cotija cheese, chopped cilantro, lime juice, and chili powder if using. Adjust seasoning to taste.
- Cook the Rice: Rinse rice under cold water until clear. In a saucepan, combine rice, water, olive oil, and salt. Bring to a boil over medium-high heat. Reduce heat to low, cover tightly, and simmer for 18-20 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered for 5-10 minutes, then fluff with a fork.
- Assemble the Bowls: Start with a base of cooked rice, add seasoned chicken, spoon a generous amount of street corn mixture on top, then add a scoop of black beans, followed by diced avocado. Drizzle with hot sauce if desired, garnish with lime wedges, and serve immediately.
Notes
- For extra smoky flavor, grilling the corn is recommended.
- You can substitute cotija cheese with feta if unavailable.
- Adjust chili powder quantities to accommodate preferred spice level.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Use fresh lime juice for best flavor impacts.
- For a gluten-free version, ensure all condiments and spices are certified gluten-free.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Grilling, Sautéing, Boiling
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl (about 1/4 of the recipe)
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 9 g
- Protein: 35 g
- Cholesterol: 70 mg
Keywords: Street Corn Chicken Bowl, Mexican chicken bowl, grilled corn recipe, easy chicken dinner, street corn salad, Mexican street food
