Description
This Street Corn Chicken Bowl is a delicious and easy-to-make meal featuring tender, seasoned chicken breasts, fresh street-style corn salad, fluffy rice, black beans, and creamy avocado. With bold Southwestern flavors and a variety of textures, it’s perfect for a family dinner or meal prep.
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 (for cooking corn if desired)
- 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
Other
- 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 cubed chicken breasts with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well to ensure chicken is evenly coated.
- 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, cooking in batches if needed. Cook for about 5-7 minutes per side until golden brown and fully cooked, reaching an internal temperature of 165°F (74°C). Remove from heat and set aside.
- Cook the Corn: Prepare corn by your preferred method—grilling, boiling, or roasting. Once cooked, let it cool slightly.
- Prepare Corn Kernels: Cut the kernels off the cob and transfer them to a large bowl.
- Make Street Corn Salad: Add mayonnaise, sour cream, crumbled cotija cheese (or feta), chopped cilantro, lime juice, chili powder, salt, and pepper to the corn kernels. Mix well and adjust seasoning to taste.
- Cook the Rice: In a medium saucepan, combine rice, chicken broth, butter, and salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 18-20 minutes until liquid is absorbed and rice is tender. Do not lift the lid while cooking.
- Rest and Fluff Rice: Remove the saucepan from heat and let it sit, covered, for 5-10 minutes. Fluff the rice with a fork before serving.
- Assemble the Bowls: Start by placing a base of cooked rice in each bowl.
- Add Chicken: Top the rice with the cooked, seasoned chicken pieces.
- Add Street Corn Salad and Black Beans: Spoon the prepared street corn salad and rinsed black beans over the chicken.
- Add Avocado: Top each bowl with diced avocado.
- Garnish and Serve: Garnish with your favorite toppings such as hot sauce, pickled onions, extra cilantro, and lime wedges. Serve immediately and enjoy!
Notes
- For grilling the corn, brush with olive oil and grill over medium heat until charred slightly for extra smoky flavor.
- If preferred, you can roast or boil the corn instead based on convenience.
- Adjust chili powder amounts to your preference for spice.
- Use cotija cheese for authentic flavor, but feta is a good substitute.
- This recipe can be easily doubled or halved depending on servings needed.
- Leftovers keep well refrigerated for 2-3 days; reheat chicken and rice separately to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
