Description
The Street Corn Chicken Bowl is a vibrant, flavorful meal combining tender Cajun-spiced chicken, sweet and tangy street corn, fluffy rice, and fresh toppings. Perfect for a quick, satisfying dinner packed with bold flavors.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Salt and pepper, to taste
- 4 ears of corn, husks and silk removed
- 2 tbsp butter, melted
- ¼ cup mayonnaise
- ¼ cup sour cream
- ¼ cup crumbled cotija cheese
- ¼ cup chopped cilantro
- 1 lime, juiced
- ¼ tsp chili powder (optional)
- 1 cup long-grain white rice
- 2 cups water
- 1 tbsp olive oil
- ½ tsp salt
- 1 can (15 oz) black beans, rinsed and drained
- 1 avocado, diced
- Hot sauce, to taste (optional)
- Lime wedges, for serving
Instructions
- Cook rice: In a medium pot, combine rice, water, olive oil, and salt. Bring to a boil, then reduce heat, cover, and simmer until tender, about 15 minutes.
- Prepare chicken: Toss chicken cubes with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook in a skillet over medium heat until golden and cooked through, about 6–8 minutes.
- Make street corn: Grill or roast corn until lightly charred. Cut kernels off the cob and mix with melted butter, mayonnaise, sour cream, cotija cheese, cilantro, lime juice, and optional chili powder.
- Assemble bowls: Divide rice among bowls, top with chicken, street corn mixture, black beans, diced avocado, and optional hot sauce.
- Garnish with lime wedges and serve immediately.
Notes
- For extra flavor, marinate chicken in spices for 30 minutes before cooking.
- Street corn can be prepared ahead of time and stored in the fridge for up to 2 days.
- Substitute brown rice or quinoa for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet & Bowl Assembly
- Cuisine: Mexican-Inspired