Street Corn Chicken Bowl Recipe
Introduction
This Street Corn Chicken Bowl combines juicy, seasoned chicken with smoky, creamy street corn for a vibrant and satisfying meal. It’s an easy, flavorful dish perfect for a weeknight dinner or casual entertaining.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- 4 ears of corn, husks and silk removed
- 2 tablespoons olive oil (for corn)
- 1/4 cup mayonnaise
- 1/4 cup sour cream (or Mexican crema)
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- 1 lime, juiced
- 1/4 teaspoon chili powder (for corn topping)
- Salt and black pepper to taste (for corn topping)
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tablespoon butter
- Salt to taste (for rice)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 avocado, diced
- Hot sauce, for serving (optional)
- Lime wedges, for serving (optional)
Instructions
- Step 1: Cube the chicken breasts and place them in a medium bowl. In a separate bowl, whisk together chili powder, smoked paprika, garlic powder, onion powder, cumin, cayenne pepper (if using), salt, and black pepper. Toss the chicken in the spice mixture to coat. Marinate for at least 30 minutes if time allows.
- Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken in a single layer, cooking in batches if necessary. Cook for 5-7 minutes, turning occasionally until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove from heat and let rest.
- Step 3: Prepare the corn by either grilling or roasting. For grilling, cook over medium-high heat, turning occasionally, until charred and tender, about 10-15 minutes. For roasting, preheat the oven to 400°F (200°C), drizzle corn with olive oil, and roast for 20-25 minutes, turning halfway through.
- Step 4: After the corn is cooked, cut the kernels off the cob and transfer to a large bowl. Add mayonnaise, sour cream (or Mexican crema), cotija cheese, chopped cilantro, lime juice, chili powder, salt, and black pepper. Toss well to coat the corn evenly.
- Step 5: Rinse the rice under cold water. In a medium saucepan, combine the rice, chicken broth, butter, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the liquid is absorbed. Remove from heat and let sit covered for 5-10 minutes. Fluff with a fork before serving.
- Step 6: To assemble the bowls, layer the cooked rice, black beans, street corn mixture, and grilled chicken. Top with diced avocado, a drizzle of hot sauce if desired, and a squeeze of lime juice. Serve immediately with lime wedges on the side.
Tips & Variations
- For extra heat, add more cayenne pepper to the chicken marinade or sprinkle hot sauce over the finished bowl.
- Substitute grilled shrimp or tofu for a different protein option.
- Use Mexican crema instead of sour cream for an authentic flavor.
- Make the street corn topping a day ahead to let flavors meld, but add avocado fresh when serving.
Storage
Store leftovers in airtight containers in the refrigerator for up to 3 days. Keep the avocado separate to prevent browning. Reheat the chicken, rice, corn, and beans gently in the microwave or on the stovetop until warmed through. Add fresh avocado and lime juice after reheating for best flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen corn instead of fresh?
Yes, frozen corn can be used if fresh ears are unavailable. Thaw and drain the corn before mixing with the mayonnaise and seasonings. It won’t have the same charred flavor but will still be delicious.
Is it necessary to marinate the chicken?
Marinating the chicken is optional but recommended. It helps the spices penetrate the meat for deeper flavor. If short on time, simply coat the chicken with the seasoning and cook immediately.
Print
Street Corn Chicken Bowl Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Street Corn Chicken Bowl is a vibrant and flavorful dish combining tender, spiced grilled chicken with smoky street-style corn, creamy avocado, and hearty black beans over fluffy rice. Perfect for a quick weeknight meal or casual dinner, it blends Mexican-inspired ingredients and bold spices for a satisfying, balanced bowl.
Ingredients
Scale
Chicken and Seasoning
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
Street Corn
- 4 ears of corn, husks and silk removed
- 2 tablespoons olive oil
- 1/4 cup mayonnaise
- 1/4 cup sour cream (or Mexican crema)
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- 1 lime, juiced
- 1/4 teaspoon chili powder
- Salt and black pepper to taste
Rice
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tablespoon butter
- Salt to taste
Additional Toppings
- 1 (15-ounce) can black beans, rinsed and drained
- 1 avocado, diced
- Hot sauce, for serving (optional)
- Lime wedges, for serving (optional)
Instructions
- Prepare the Chicken: Cube the chicken breasts into 1-inch pieces. In a medium bowl, whisk together chili powder, smoked paprika, garlic powder, onion powder, cumin, cayenne pepper (if using), salt, and black pepper. Add the chicken cubes to the spice mixture and toss to coat evenly. For enhanced flavor, marinate for at least 30 minutes, though this step is optional.
- Cook the Chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer; cook in batches if needed to avoid overcrowding the pan. Cook the chicken for 5-7 minutes, turning occasionally, until fully cooked through and the internal temperature reaches 165°F (74°C). Remove from heat and let the chicken rest for a few minutes.
- Prepare the Street Corn: Choose to either grill or roast the corn. For grilling, heat a grill to medium-high heat and place the ears of corn directly on the grates. Turn occasionally for 10-15 minutes until the corn is tender and charred in spots. For roasting, preheat the oven to 400°F (200°C). Brush the corn with 2 tablespoons olive oil and place on a baking sheet. Roast for 20-25 minutes, turning halfway through, until tender and lightly browned.
- Make the Street Corn Mixture: Once the corn has cooled slightly, cut the kernels off the cobs and transfer them to a large mixing bowl. Add mayonnaise, sour cream or Mexican crema, crumbled cotija cheese, chopped cilantro, lime juice, chili powder, salt, and black pepper. Toss everything together until the kernels are evenly coated.
- Cook the Rice: Rinse the rice under cold running water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice, chicken broth, butter, and salt. Bring to a boil over high heat, then reduce the heat to low, cover with a lid, and simmer for 18-20 minutes until all the liquid is absorbed. Remove from heat and let the rice sit, covered, for 5-10 minutes. Fluff the rice gently with a fork before serving.
- Assemble the Bowls: In each serving bowl, layer the cooked rice as the base, followed by black beans, the creamy street corn mixture, and the cooked grilled chicken on top. Finish the bowls by garnishing with diced avocado, a drizzle of hot sauce if desired, and a squeeze of fresh lime juice. Serve immediately with lime wedges on the side.
Notes
- Marinating the chicken for longer (up to 2 hours) will deepen the flavors but is optional.
- The corn can be grilled or roasted depending on your preference and available equipment.
- Sour cream can be substituted with Mexican crema for authenticity or Greek yogurt for a healthier option.
- Use cotija cheese for the best traditional flavor; feta can be a substitute if unavailable.
- Adjust the cayenne and chili powder amounts to control the heat level to your taste.
- Leftovers can be stored separately in airtight containers and recombined before serving to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Keywords: Street corn, chicken bowl, Mexican recipe, grilled chicken, corn, black beans, rice bowl
