Print

Street Corn Chicken Bowl Recipe

Street Corn Chicken Bowl Recipe
Print Recipe

★★★★★

4.9 from 27 reviews

This Street Corn Chicken Bowl is a flavorful and hearty meal combining juicy, spiced chicken with creamy, tangy Mexican street corn, black beans, and fluffy rice. Perfect for a satisfying weeknight dinner, this bowl offers a delicious mix of smoky, zesty, and fresh flavors in every bite.

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

  1. Prepare 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. Ensure the chicken is evenly coated.
  2. Cook the Chicken: Heat a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken in a single layer (cook in batches if needed). Cook the chicken for 5-7 minutes per side, or until cooked through and golden-brown (internal temperature reaches 165°F/74°C). Remove from pan and set aside.
  3. Cook the Street Corn: Choose your preferred method for cooking the corn: Grilling: Preheat grill to medium heat. Brush corn with melted butter and grill for 10-15 minutes, turning occasionally, until charred and tender. Boiling: Bring a large pot of water to a boil. Add corn and cook for 5-7 minutes, until tender. Roasting: Preheat oven to 400°F (200°C). Brush corn with melted butter and roast for 20-25 minutes, turning halfway through, until tender and slightly browned.
  4. Prepare the Street Corn Mixture: Let the cooked corn cool slightly. Cut the kernels off the cob. In a large bowl, combine corn kernels with mayonnaise, sour cream, cotija cheese, cilantro, lime juice, and optional chili powder. Mix well and adjust seasonings to taste.
  5. Cook the Rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine rinsed rice, water, olive oil, and salt. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for 18-20 minutes, or until all water is absorbed and rice is tender. Remove from heat and let sit covered for 5-10 minutes. Fluff with a fork.
  6. Assemble the Bowls: Start with a base of cooked rice in each bowl. Add a generous portion of the seasoned chicken on top of the rice. Spoon a heaping amount of the street corn mixture over the chicken. Add a scoop of black beans to each bowl. Top with diced avocado and drizzle with hot sauce if desired. Garnish with lime wedges and serve immediately.

Notes

  • You can cook the corn by grilling, boiling, or roasting based on your preference and available equipment.
  • For extra heat, add more chili powder or hot sauce to taste.
  • Make sure to not overcook the chicken to keep it juicy and tender.
  • Use fresh lime juice for the best flavor in the street corn mixture.
  • Black beans can be substituted with pinto or kidney beans if desired.
  • To make this dish gluten-free, ensure all ingredients used (like hot sauce and canned beans) are labeled gluten-free.

Nutrition

Keywords: street corn, chicken bowl, Mexican street corn, cotija cheese, black beans, avocado, grilled corn, spicy chicken, rice bowl

Find it online: https://topreci.com/street-corn-chicken-bowl-recipe/