Street Corn Chicken Bowl: A Delicious & Easy Recipe

Introduction

This Street Corn Chicken Bowl is a vibrant and flavorful dish that combines juicy grilled chicken with zesty Mexican-style street corn. Easy to prepare and packed with fresh ingredients, it makes a perfect meal for a weeknight dinner or a casual gathering.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons olive oil (for chicken)
• 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)
• 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 mixture)
• Salt and black pepper to taste (for corn mixture)
• 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

1. Step 1: 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 and toss to coat. Marinate for at least 30 minutes if time allows.
2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken in a single layer (cook in batches if needed). Cook for 5-7 minutes, flipping occasionally, until cooked through and the internal temperature reaches 165°F (74°C). Remove from heat and let rest.
3. Step 3: Prepare the street corn by grilling or roasting. For grilling, place corn over medium-high heat and turn occasionally for 10-15 minutes until charred and tender. For roasting, preheat oven to 400°F (200°C), drizzle corn with 2 tablespoons olive oil, and roast for 20-25 minutes, turning halfway through.
4. Step 4: Once cooked, cut the kernels off the cobs. In a large bowl, combine mayonnaise, sour cream or Mexican crema, crumbled cotija cheese, chopped cilantro, lime juice, chili powder, salt, and pepper. Add the corn kernels and toss to coat evenly.
5. Step 5: Rinse the rice under cold water until the water runs clear. 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.
6. Step 6: Assemble the bowls by layering cooked rice, black beans, street corn mixture, and grilled chicken. Top with diced avocado, hot sauce if desired, and a squeeze of fresh lime juice. Serve immediately for the best flavor.

Tips & Variations

• For extra smoky flavor, use a grill pan or char the chicken directly on a grill.
• Swap cotija cheese with feta for a similar tangy taste if unavailable.
• Add chopped jalapeños or a dash of hot sauce to the corn mixture for extra heat.
• Use brown rice or quinoa instead of white rice for a healthier grain option.
• Prepare chicken and corn ahead of time for a quicker assembly during mealtime.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently in the microwave or on the stove. Add fresh avocado and lime wedges just before serving to maintain their texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish gluten-free?

Yes, this dish is naturally gluten-free if you use gluten-free chicken broth and ensure all seasonings and condiments are gluten-free.

What if I don’t have a grill or oven for the corn?

You can boil the corn until tender and then char the kernels slightly in a hot skillet for a similar flavor and texture.