Description
Flavorful Street Corn Chicken Bowls with seasoned chicken, creamy street corn, rice, black beans, and avocado. A healthy and delicious meal!
Ingredients
Scale
- 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
- 4 ears of corn, husks and silk removed
- 2 tbsp 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 tsp chili powder (or Tajin seasoning)
- 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
- 1 avocado, diced
- Optional toppings: hot sauce, pickled onions, extra cilantro, lime wedges
Instructions
- 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. Ensure the chicken is evenly coated.
- Heat a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken in a single layer (cook in batches if needed).
- Cook the chicken for about 5-7 minutes, flipping occasionally, until cooked through and no longer pink inside (internal temperature reaches 165°F/74°C). Remove from pan and set aside.
- Make the Street Corn: Preheat your grill to medium heat. Brush the corn with olive oil.
- Grill the corn for about 10-15 minutes, turning occasionally, until kernels are slightly charred and tender. Let cool slightly.
- While corn cools, whisk together mayonnaise, sour cream (or Mexican crema), Cotija cheese, chopped cilantro, lime juice, and chili powder (or Tajin seasoning) in a medium bowl.
- Cut the corn kernels off the cob using a sharp knife.
- Add the corn kernels to the bowl with the street corn sauce and mix well.
- Cook the Rice: Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice, water, olive oil, and salt.
- Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 18-20 minutes, or until all water is absorbed and rice is tender.
- Remove from heat and let sit, covered, for 5-10 minutes. Fluff with a fork.
- Assemble the Bowls: Start with a base of cooked rice in each bowl (about 1 cup).
- Add a generous portion of cooked street corn (about 1/2 cup).
- Add the cooked chicken (about 1/2 cup).
- Add a scoop of black beans.
- Top with diced avocado.
- Add any optional toppings you like (hot sauce, pickled onions, extra cilantro, lime wedges).
- Serve immediately and enjoy!
Notes
- For a smoky flavor, grill the corn. Boiling is the quickest method.
- Rinsing the rice removes excess starch and prevents it from becoming sticky.
- Cooking the chicken in batches prevents overcrowding the pan and ensures proper searing.
- Adjust the amount of street corn, chicken, and toppings to your preference.
- Prep Time: 20 minutes
- Cook Time: 35 minutes