Description
This Street Corn Chicken Bowl is a vibrant and satisfying meal combining tender, spiced chicken with creamy, tangy street-style corn, fluffy rice, black beans, and fresh avocado. It’s easy to prepare, perfect for a family dinner or meal prep, and offers a delicious fusion of smoky, zesty, and fresh flavors inspired by Mexican street food.
Ingredients
Scale
Chicken
- 2 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 Salad
- 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 (or feta cheese)
- 1/4 cup chopped cilantro
- 1 lime, juiced
- 1/4 tsp chili powder
- Salt and pepper to taste
Rice
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tbsp butter
- Salt to taste
Additional Components
- 1 can (15 ounces) black beans, rinsed and drained
- 1 avocado, diced
- Optional toppings: hot sauce, pickled onions, extra cilantro, lime wedges
Instructions
- Season 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 until the chicken is evenly coated with the seasoning mixture.
- Cook the Chicken: Heat a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken in a single layer without overcrowding the pan. Cook in batches if necessary. Cook for 5-7 minutes on each side until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Set cooked chicken aside.
- Prepare the Corn: Cook the corn by your preferred method: grilling over medium-high heat until slightly charred, boiling in water for about 5-7 minutes, or roasting in the oven at 425°F for about 15-20 minutes. Allow the corn to cool slightly, then carefully cut the kernels off the cob.
- Make the Street Corn Salad: In a large bowl, combine the corn kernels with mayonnaise, sour cream, crumbled cotija cheese, chopped cilantro, lime juice, chili powder, salt, and pepper. Mix everything well and taste to adjust seasoning if needed.
- Cook the Rice: In a medium saucepan, bring chicken broth, butter, and salt to a boil over high heat. Add the rice, reduce heat to low, and cover tightly. Simmer for 18-20 minutes without lifting the lid, until the rice absorbs all the liquid and is tender. Remove from heat and let it rest covered for 5-10 minutes. Fluff the rice with a fork before serving.
- Assemble the Bowls: Distribute the cooked rice evenly among four bowls. Top with the cooked seasoned chicken, a generous scoop of street corn salad, and black beans.
- Finish and Serve: Add diced avocado to each bowl. Garnish with optional toppings like hot sauce, pickled onions, extra cilantro, and lime wedges for added flavor and freshness. Serve immediately and enjoy your flavorful Street Corn Chicken Bowl!
Notes
- For added smoky flavor, grill the corn rather than boiling or roasting.
- Use cotija cheese for a more authentic taste, but feta is a good substitute if unavailable.
- Adjust chili powder in the seasoning and street corn salad based on your preferred spice level.
- Black beans can be swapped with pinto or kidney beans as desired.
- Leftover components can be stored separately and assembled when ready to maintain freshness.
