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
Scale
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.
