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
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 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
