If you’re craving something vibrant, hearty, and bursting with bold flavors, look no further than this Street Corn Chicken Bowl Recipe. It’s an irresistible combination of tender, spiced chicken paired with creamy, tangy street-style corn, all nestled on a bed of fluffy rice and black beans. Every bite brings a perfect balance of smoky, zesty, and fresh elements that make this dish a guaranteed crowd-pleaser. I can already tell you’ll want to make this flavorful, easy-to-prepare meal again and again!
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to nailing this recipe. Each component plays an important role: the chicken packs the protein punch, the street corn adds creamy zest, rice provides a comforting base, and the black beans bring a hearty texture. Together, they create a colorful and mouthwatering bowl that’s as fun to make as it is to eat.
- Boneless, skinless chicken breasts (2 lbs): Cubed for even cooking and perfect bite-size pieces.
- Olive oil (1 tbsp + 2 tbsp): Adds moisture and helps seasonings stick to the chicken and corn.
- Chili powder (1 tsp + ¼ tsp): Brings a warm, smoky heat essential for flavor depth.
- Cumin (½ tsp): Offers an earthy undertone that complements the chicken beautifully.
- Smoked paprika (½ tsp): Gives a subtle smokiness enhancing the overall taste.
- Garlic and onion powder (¼ tsp each): Adds savory complexity without overpowering the dish.
- Salt and pepper: Basic but crucial seasonings to bring all flavors together.
- Ears of corn (4): Fresh, sweet corn that’s the star of the street corn element.
- Mayonnaise (¼ cup) and sour cream (¼ cup): Create the creamy base for the street corn topping.
- Cotija cheese (¼ cup): Crumbled for a salty, crumbly bite — feta can be used as a substitute.
- Chopped cilantro (¼ cup): Adds a bright, herbal note.
- Lime (1, juiced): Provides zesty acidity to cut through richness.
- Long-grain white rice (1 cup): Fluffy foundation that absorbs all the savory goodness.
- Chicken broth (2 cups): Cooks the rice with more flavor than water alone.
- Butter (1 tbsp): Adds subtle richness to the rice.
- Black beans (1 can, 15 ounces): Rinsed and drained for creamy, protein-packed texture.
- Avocado (1, diced): Silky, fresh topping to cool the spiced layers.
- Optional toppings: Hot sauce, pickled onions, extra cilantro, lime wedges for personalization.
How to Make Street Corn Chicken Bowl Recipe
Step 1: Season the Chicken
Start by tossing the cubed chicken breasts in olive oil and a carefully balanced blend of chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. This seasoning mix not only infuses every bite with flavor but also gives the chicken a beautiful color once cooked.
Step 2: Cook the Chicken
Heat your skillet or cast-iron pan until it’s nice and hot, then add the chicken pieces in a single layer. Sear each side for about 5 to 7 minutes. The goal is to get a golden-brown crust while ensuring the chicken cooks through to 165°F (74°C). If your pan gets crowded, cook in batches for the best sear and texture.
Step 3: Prepare the Corn
While the chicken cooks, prepare your corn. You can grill, boil, or roast the ears as you prefer. Once slightly cooled, slice the kernels off the cob, capturing that sweet burst of summer in every bite.
Step 4: Make the Street Corn Mix
Combine the fresh corn kernels with mayonnaise, sour cream, crumbled cotija cheese, chopped cilantro, lime juice, chili powder, salt, and pepper in a big bowl. Stir well to create a creamy, tangy, and slightly spicy topping that’s absolutely irresistible alongside the chicken.
Step 5: Cook the Rice
In a saucepan, bring chicken broth, butter, and salt to a boil. Add the rice, cover immediately, and reduce heat to a low simmer. Let the rice cook undisturbed for 18 to 20 minutes until all the liquid is absorbed. Let it sit off the heat for a few minutes before fluffing with a fork for perfectly tender, separate grains.
Step 6: Assemble the Bowls
Now for the fun part: building your bowl. Spoon a generous serving of fluffy rice into each bowl, then layer on the seasoned chicken, followed by a scoop of the creamy street corn and a handful of black beans. Top it all off with diced avocado and any of your favorite optional toppings like a squeeze of lime, hot sauce, or extra cilantro.
How to Serve Street Corn Chicken Bowl Recipe
Garnishes
Adding garnishes not only amps up the flavor but also boosts the bowl’s visual appeal. Bright lime wedges add a fresh zing, while pickled onions lend a pleasant tang and crunch. A drizzle of hot sauce can kick things up a notch for spice lovers, and a sprinkle of extra cilantro finishes with a burst of herbal brightness.
Side Dishes
This bowl is a complete meal on its own but pairs wonderfully with light, complementary sides. A simple green salad with lime vinaigrette echoes the freshness of the bowl, or some tortilla chips on the side can lend a satisfying crunch and make it perfect for scooping.
Creative Ways to Present
For gatherings, serve the components buffet-style so everyone can customize their own street corn chicken bowl. Or, build layered parfaits in clear glasses for a fun, visually stunning twist. You can even wrap the ingredients in warm tortillas for easy handheld tacos inspired by the flavors of this recipe.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your leftover chicken, street corn, rice, and beans in airtight containers in the fridge. They’ll stay fresh for up to 3 days, making it a perfect option for quick lunches or dinners later in the week.
Freezing
The chicken and black beans freeze quite well separately if you want to batch-cook. Keep the street corn mix refrigerated only, as freezing the creamy mixture can affect its texture. For best quality, freeze chicken and beans for up to 2 months in freezer-safe containers.
Reheating
Reheat the chicken and rice gently in a skillet or microwave, adding a splash of water or broth to keep them moist. The street corn is best served cold or at room temperature, so add it fresh before eating to maintain its creamy texture and bright flavors.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs bring extra juiciness and flavor, but keep the cooking time similar to ensure they’re fully cooked through.
Is there a vegetarian version of this Street Corn Chicken Bowl Recipe?
Yes! Skip the chicken and add grilled tofu, tempeh, or extra black beans for protein. The street corn topping remains the same and adds plenty of flavor.
How spicy is this recipe?
The spice level is mild to medium, mainly from chili powder and smoked paprika. You can adjust by increasing the chili powder or adding hot sauce as a topping for more heat.
Can I use frozen corn?
Fresh corn is ideal for that sweet, crunchy texture, but frozen corn works in a pinch. Just thaw and lightly sauté it before mixing with the creamy street corn ingredients.
What sides go best with the Street Corn Chicken Bowl Recipe?
Light, fresh sides like lime-dressed salads, roasted vegetables, or simple tortilla chips are perfect companions to balance the rich and creamy bowl.
Final Thoughts
This Street Corn Chicken Bowl Recipe is one of those dishes that feels like a warm hug on a plate. It’s easy, vibrant, and packed with flavor, making it a fantastic go-to for busy weeknights or casual get-togethers. Give it a try, and I bet it’ll quickly become a favorite in your recipe rotation just like it is in mine!
Print
Street Corn Chicken Bowl Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Description
This Street Corn Chicken Bowl is a vibrant and satisfying meal featuring juicy, seasoned chicken, charred sweet corn mixed with creamy cotija sauce, fluffy white rice, and hearty black beans. Perfect for a quick weeknight dinner, it combines smoky spices and fresh toppings like avocado and cilantro to deliver flavorful, wholesome bowls bursting with Tex-Mex goodness.
Ingredients
Chicken and Seasoning
- 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 Mixture
- 4 ears of corn, husks and silk removed
- 2 tbsp olive oil
- 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 Ingredients & Toppings
- 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 coat the chicken evenly with the spices.
- Cook the Chicken: Heat a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken pieces in a single layer, taking care not to overcrowd the pan. Cook in batches if needed to ensure proper browning.
- Brown and Finish Cooking: Cook the chicken for about 5 to 7 minutes per side, or until fully cooked through and golden brown on the outside. The internal temperature should reach 165°F (74°C). Remove from the pan and set aside.
- Prepare the Corn: Cook the corn by your preferred method—grill, boil, or roast—until tender and slightly charred for extra flavor.
- Cut Corn Kernels: Allow the corn to cool slightly after cooking, then carefully cut the kernels off the cob using a sharp knife.
- Make Street Corn Mixture: In a large bowl, combine the corn kernels with mayonnaise, sour cream, crumbled cotija cheese (or feta), chopped cilantro, lime juice, chili powder, salt, and pepper. Stir well to fully incorporate all ingredients. Adjust seasonings to taste.
- Cook the Rice: In a medium saucepan, combine the long-grain white rice, chicken broth, butter, and a pinch of salt. Bring the mixture to a boil over high heat.
- Simmer Rice: Once boiling, reduce heat to low and cover the saucepan. Let the rice simmer gently for 18 to 20 minutes, or until the liquid is absorbed and the rice is tender. Avoid lifting the lid during cooking to ensure even steaming.
- Rest and Fluff Rice: Remove the saucepan from heat and keep it covered for an additional 5 to 10 minutes. After resting, fluff the rice with a fork to separate the grains.
- Assemble Bowls: Start by spooning a base of cooked rice into each serving bowl.
- Add Chicken and Beans: Top the rice with the seasoned cooked chicken and drained black beans.
- Add Street Corn and Avocado: Spoon generous amounts of the creamy street corn mixture over the chicken, then add diced avocado on top.
- Garnish: Finish each bowl with optional toppings such as hot sauce, pickled onions, extra cilantro, and lime wedges for added flavor and freshness.
- Serve and Enjoy: Serve the bowls immediately while warm and enjoy the combination of smoky, creamy, and fresh flavors in every bite.
Notes
- For extra smoky flavor, grilling the corn is recommended but boiling or roasting works well too.
- Black beans can be substituted with pinto beans or kidney beans based on preference.
- Use gluten-free chili powder and seasoning if you require gluten-free meals.
- Leftover rice and chicken can be stored separately in airtight containers for up to 3 days in the refrigerator.
- To make this recipe vegetarian, omit chicken and add extra beans or grilled vegetables.
- Adjust the amount of chili powder and hot sauce to control the spice level according to your taste.
