Description
These Street Corn Chicken Bowls are a vibrant and flavorful meal combining tender, spiced chicken with creamy, zesty street corn salad, black beans, and fluffy rice. Perfect for a quick weeknight dinner, this dish offers a delicious blend of smoky, tangy, and fresh flavors inspired by Mexican street food.
Ingredients
Scale
Chicken and Seasoning
- 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
Street Corn Mixture
- 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)
Rice and Beans
- 1 cup long-grain white rice
- 2 cups water
- 1 tbsp olive oil
- 1/2 tsp salt
- 1 can (15 ounces) black beans, rinsed and drained
Toppings and Garnishes
- 1 avocado, diced
- Hot sauce, to taste (optional)
- Lime wedges, for serving
Instructions
- Season the chicken: In a bowl, combine the cubed chicken with 1 tablespoon of olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss well to coat the chicken evenly with the spices.
- Cook the chicken: Heat a skillet over medium-high heat. Add the seasoned chicken pieces, cooking for about 6-8 minutes, stirring occasionally until golden brown and cooked through to an internal temperature of 165°F (75°C).
- Prepare the corn: Cook the ears of corn by grilling, boiling, or roasting them until tender and slightly charred if grilling or roasting. Once cooked, cut the kernels off the cob.
- Make the street corn salad: In a mixing bowl, combine the corn kernels with melted butter, mayonnaise, sour cream, crumbled cotija cheese, chopped cilantro, lime juice, and optional chili powder. Stir until well mixed and creamy.
- Cook the rice: Rinse the rice thoroughly. In a pot, bring 2 cups of water, 1 tablespoon olive oil, and half a teaspoon of salt to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15-18 minutes or until the water is absorbed and rice is tender. Fluff with a fork.
- Assemble the bowls: Divide the cooked rice evenly into four bowls. Top each with the cooked chicken, a generous serving of street corn salad, rinsed black beans, and diced avocado. Add hot sauce if desired and serve with lime wedges on the side for squeezing.
Notes
- You can grill the corn for a smokier flavor or roast it in the oven if a grill is not available.
- Swap cotija cheese for feta if cotija is unavailable.
- For a spicier bowl, add extra chili powder or drizzle with your favorite hot sauce.
- Leftover bowls keep well for up to 3 days refrigerated.
- To make this dish gluten-free, ensure the hot sauce and any additional seasonings are certified gluten-free.
