If you are craving a vibrant and flavorful meal that merges the smoky sweetness of street corn with tender, spiced chicken, the Street Corn Chicken Bowl Recipe will quickly become one of your all-time favorites. This dish packs a punch of textures and tastes—from juicy grilled chicken and creamy avocado to zesty cotija-laced corn—making each bite a delightful experience. Easy to prepare yet full of bold flavors, this recipe is perfect for busy weeknights or weekend gatherings when you want something both satisfying and unique.
Ingredients You’ll Need
The magic of this Street Corn Chicken Bowl Recipe lies in its straightforward ingredients, each chosen to contribute color, texture, and layers of flavor. From the spices that season the chicken to the fresh cilantro and creamy elements in the corn mixture, every component plays a crucial role in bringing the dish to life.
- 2 lbs boneless, skinless chicken breasts: The protein base, cut into bite-sized cubes for quick cooking and easy eating.
- 1 tbsp olive oil: Helps to infuse the chicken with flavor and ensures a nice sear.
- 1 tsp chili powder: Adds a mild heat and depth to both the chicken and the street corn mixture.
- 1/2 tsp cumin: Offers a warm, earthy undertone essential in Mexican-inspired dishes.
- 1/2 tsp smoked paprika: Brings a subtle smoky flavor without needing a grill.
- 1/4 tsp garlic powder & 1/4 tsp onion powder: These give a savory boost and balance the spices.
- Salt and pepper: To enhance all the flavors naturally.
- 4 ears of corn: Fresh, sweet corn kernels are the star of the street corn salad.
- 2 tbsp olive oil: For cooking the corn or tossing it if grilled.
- 1/4 cup mayonnaise & 1/4 cup sour cream: Together they create the creamy coating that makes street corn irresistible.
- 1/4 cup crumbled cotija cheese (or feta): Adds salty, tangy notes that contrast beautifully with the sweetness of corn.
- 1/4 cup chopped cilantro: Fresh herbaceous brightness that lifts everything.
- 1 lime, juiced: The acidity brightens the whole dish and ties the flavors together.
- 1/4 tsp chili powder: A touch more heat to keep the corn mixture lively.
- 1 cup long-grain white rice: The perfect fluffy base for this bowl.
- 2 cups chicken broth: Uses broth instead of water to add savory richness to the rice.
- 1 tbsp butter: For creaminess in the rice.
- 1 can (15 ounces) black beans, rinsed and drained: Adds protein, fiber, and a nice earthy flavor.
- 1 avocado, diced: Creamy texture and healthy fats that complement the spiced chicken and corn.
- Optional toppings: Hot sauce, pickled onions, extra cilantro, lime wedges—perfect for customizing each bowl!
How to Make Street Corn Chicken Bowl Recipe
Step 1: Season the Chicken
Start by tossing the cubed chicken breasts in olive oil along with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. This spice blend is aromatic and perfectly balanced, ensuring every piece is bursting with flavor before it even hits the pan.
Step 2: Cook the Chicken
Heat a large skillet over medium-high heat and cook the chicken cubes in batches to avoid overcrowding. Each batch will develop a beautiful golden-brown crust and cook through within about 5-7 minutes per side. This technique locks in juiciness while giving you those appetizing browned edges.
Step 3: Prepare the Corn
While the chicken cooks, handle the corn by removing husks and silk. You can grill, boil, or roast it—grilling adds a delicious char that’s reminiscent of classic street corn. Once cooked and slightly cooled, cut the kernels off the cob to get ready for mixing.
Step 4: Make the Street Corn Mixture
Combine the corn kernels with mayonnaise, sour cream, cotija cheese, chopped cilantro, lime juice, a pinch of chili powder, salt, and pepper. This creamy, zesty mixture should be tasted and adjusted for seasoning. It’s the soul of the dish, bringing that authentic street corn essence.
Step 5: Cook the Rice
For a fluffy, flavorful base, simmer long-grain white rice in chicken broth with a touch of butter and salt. Keep the lid on and allow it to steam without lifting for about 18-20 minutes. Once cooked, fluff the rice gently with a fork to keep it light and airy.
Step 6: Assemble the Bowl
Start with a generous scoop of rice in each bowl, then layer on the spiced chicken, followed by the luscious street corn mixture and black beans. Top with diced avocado for creaminess and add any optional garnishes you love. The colors and textures combined create a feast for both the eyes and palate.
How to Serve Street Corn Chicken Bowl Recipe
Garnishes
Garnishes elevate the Street Corn Chicken Bowl Recipe to something extra special. Fresh lime wedges add a bright citrus kick when squeezed over the bowl. Pickled onions introduce a tangy crunch, hot sauce brings an optional fiery punch, and a sprinkle of extra cilantro adds herbaceous freshness that pairs beautifully with the richness of the other ingredients.
Side Dishes
This bowl is quite filling on its own, but if you want to expand your meal, consider light sides like a crisp green salad with a tangy vinaigrette or some tortilla chips with guacamole. These options keep the focus on the bold flavors of the main bowl while offering complementary textures.
Creative Ways to Present
For a fun twist, serve this recipe in mason jars layered with rice, beans, chicken, and corn salad for portable lunches or chilled picnics. Alternatively, turn it into a build-your-own-bowl night where everyone adds their favorite garnishes and toppings. Presentation can be casual or festive, making it perfect for any occasion.
Make Ahead and Storage
Storing Leftovers
Store leftover Street Corn Chicken Bowl Recipe ingredients separately in airtight containers to preserve texture and freshness. Cooked chicken, corn mixture, rice, and beans all keep well in the fridge for up to four days, allowing you to mix and match bowls for easy meals through the week.
Freezing
If you want to freeze, keep the cooked chicken and rice in separate freezer-safe containers. The corn mixture and avocado do not freeze well due to their creamy texture. Frozen chicken and rice can be reheated quickly for a ready meal in busy moments.
Reheating
Reheat the chicken and rice gently on the stovetop or microwave to avoid drying out the chicken. Add a splash of water or broth if needed to keep the rice moist. Reassemble with fresh corn mixture, avocado, and garnishes for the best texture and flavor.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are a flavorful and juicy alternative that work well in the Street Corn Chicken Bowl Recipe. Just keep in mind they may require slightly different cooking times due to their higher fat content.
Is it necessary to use cotija cheese?
Not at all. Cotija cheese adds a salty tang that’s traditional for street corn, but feta cheese is a wonderful substitute that offers a similar crumbly texture and flavor punch.
Can I make this recipe vegetarian?
Yes! Simply omit the chicken and add extra black beans or grilled veggies like peppers and zucchini. The street corn mixture alongside the rice and beans still creates a hearty and satisfying vegetarian bowl.
How spicy is this dish?
The Street Corn Chicken Bowl Recipe has a mild to medium heat level from the chili powder—easily adjustable to your preference. For more heat, add hot sauce or extra chili powder, or tone it down by reducing the spices.
What’s the best way to cook the corn?
Grilling the corn is ideal as it adds a smoky charred flavor that beautifully complements the creamy, tangy sauce. If grilling is not an option, roasting or boiling works well too, though the flavor will be milder.
Final Thoughts
There is something truly special about the Street Corn Chicken Bowl Recipe that makes it a joy to cook and savor. Its well-balanced flavors, lively textures, and comforting heartiness come together beautifully to delight your taste buds every time. Whether you’re feeding a family or treating yourself to a flavorful dinner, this recipe is a winner you’ll want to keep on rotation. Go ahead and give it a try—you won’t regret it!
Print
Street Corn Chicken Bowl Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
This Street Corn Chicken Bowl is a flavorful and easy-to-make meal combining juicy, seasoned chicken with sweet street-style corn, creamy avocado, and zesty toppings over a bed of fluffy rice and black beans. Perfect for a hearty lunch or dinner, it brings together vibrant Mexican-inspired flavors in one delicious bowl.
Ingredients
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 needed)
- 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 Toppings
- 1 can (15 ounces) black beans, rinsed and drained
- 1 avocado, diced
- Optional: 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. Make sure the chicken pieces are 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, cooking in batches if necessary to avoid overcrowding the pan. Cook the chicken for about 5-7 minutes per side until golden brown and fully cooked. The internal temperature should reach 165°F (74°C). Remove from heat and set aside.
- Prepare the corn: Cook the corn using your preferred method such as grilling, boiling, or roasting until tender and slightly charred for best flavor. Then allow it to cool slightly.
- Make street corn salad: Cut the kernels off the cooled corn cobs and transfer them to a large bowl. Mix in mayonnaise, sour cream, crumbled cotija cheese (or feta), chopped cilantro, lime juice, chili powder, salt, and pepper. Stir well to combine and adjust seasoning as needed.
- Cook the rice: In a medium saucepan, combine rice, chicken broth, butter, and salt. Bring the mixture to a boil over high heat, then reduce the heat to low. Cover and simmer for 18-20 minutes until the rice is cooked and liquid is absorbed. Avoid lifting the lid during cooking for best results.
- Finish the rice: Remove the pan from heat and let it sit, covered, for 5-10 minutes. Fluff the rice gently with a fork before serving.
- Assemble the bowls: Start by placing a base of cooked rice in each serving bowl. Top the rice with the cooked chicken, street corn salad, and black beans.
- Add avocado and toppings: Add diced avocado on top, then garnish with optional toppings such as hot sauce, pickled onions, extra cilantro, and lime wedges to enhance flavor and presentation.
- Serve and enjoy: Serve the bowls immediately while warm for a delicious, satisfying meal packed with vibrant flavors and textures.
Notes
- For a smoky flavor, grilling the corn is preferred, but boiling or roasting are good alternatives.
- You can substitute cotija cheese with feta cheese if unavailable.
- Cook chicken in batches to ensure even browning and avoid steaming.
- Do not lift the lid while cooking the rice to ensure proper steaming.
- Feel free to add more chili powder or hot sauce if you like it spicier.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
