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Street Corn Chicken Bowl: A Flavorful & Easy Recipe

Street Corn Chicken Bowl: A Flavorful & Easy Recipe
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★★★★★

5.3 from 19 reviews

This Street Corn Chicken Bowl is a vibrant and flavorful dish combining juicy, spiced chicken with zesty street-style corn, creamy avocado, black beans, and fluffy white rice. Perfect for a quick weeknight dinner or meal prep, this recipe offers a delicious balance of smoky, tangy, and fresh flavors with a satisfying variety of textures.

Ingredients

Scale

For the 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

For the 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)

For the 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. Mix well to evenly coat the chicken.
  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 necessary). Cook for 5-7 minutes per side, or until the chicken is golden-brown and the internal temperature reaches 165°F (74°C). Remove from the pan and set aside.
  3. Cook the Corn: Choose your preferred method: 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 Street Corn Mixture: Allow cooked corn to cool slightly, then cut kernels off the cob. In a large bowl, mix corn kernels with mayonnaise, sour cream, cotija cheese, chopped cilantro, lime juice, and optional chili powder. Taste and adjust seasoning as necessary.
  5. Cook the Rice: Rinse rice under cold water until water runs clear. In a medium saucepan, combine rice, water, olive oil, and salt. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly, and simmer 18-20 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered for 5-10 minutes. Fluff with a fork before serving.
  6. Assemble the Bowls: Start with a base of cooked rice in each bowl. Top with the cooked chicken, then spoon a generous amount of the street corn mixture over the chicken. Add a scoop of black beans and top with diced avocado. Drizzle with hot sauce if desired and garnish with lime wedges. Serve immediately.

Notes

  • You can substitute chicken thighs for a juicier option.
  • Grilling the corn adds the most authentic smoky flavor, but boiling or roasting are great alternatives.
  • Use Greek yogurt instead of sour cream for a healthier twist.
  • Adjust chili powder according to your preferred spice level.
  • Leftovers can be stored separately in airtight containers for up to 3 days.
  • For a gluten-free dish, ensure all condiments and spices are gluten-free certified.

Nutrition

Keywords: street corn chicken bowl, Mexican chicken bowl, grilled street corn recipe, chicken rice bowl, easy dinner recipe, black bean avocado bowl

Find it online: https://todayfoodrecipe.com/street-corn-chicken-bowl-a-flavorful-and-easy-recipe/