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Street Corn Chicken Bowl: A Flavorful & Easy Recipe

Street Corn Chicken Bowl: A Flavorful & Easy Recipe
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★★★★★

4.8 from 13 reviews

This Street Corn Chicken Bowl recipe is a delightful blend of flavors and textures, featuring tender chicken, sweet corn, creamy cotija cheese, and fresh avocado over a bed of fluffy rice. It’s a satisfying and easy-to-make meal that’s perfect for lunch or dinner.

Ingredients

Scale

Chicken:

  • 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:

  • 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:

  • 1 cup long-grain white rice
  • 2 cups water
  • 1 tbsp olive oil
  • 1/2 tsp salt

Additional:

  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 avocado, diced
  • Hot sauce, to taste (optional)
  • Lime wedges, for serving

Instructions

  1. 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.
  2. 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).
  3. Cook the chicken for 5-7 minutes per side, or until cooked through and golden-brown (internal temperature reaches 165°F/74°C). Remove from pan and set aside.
  4. Make the Street Corn: Cook the corn using your preferred method.
  5. Grilling: Preheat grill to medium heat. Brush corn with melted butter and grill for 10-15 minutes, turning occasionally, until charred and tender.
  6. Boiling: Bring a large pot of water to a boil. Add corn and cook for 5-7 minutes, until tender.
  7. Roasting: Preheat oven to 400°F (200°C). Brush corn with melted butter and roast for 20-25 minutes, turning halfway through, until tender and slightly browned.
  8. Let the cooked corn cool slightly. Cut the kernels off the cob.
  9. In a large bowl, combine the corn kernels with mayonnaise, sour cream, cotija cheese, cilantro, lime juice, and chili powder (if using). Mix well and adjust seasonings to taste.
  10. Cook the Rice: Rinse the rice under cold water until the water runs clear.
  11. In a medium saucepan, combine the rinsed rice, water, olive oil, and salt. Bring to a boil over medium-high heat.
  12. Reduce heat to low, cover tightly, and simmer for 18-20 minutes, or until all water is absorbed and rice is tender. Do not lift the lid.
  13. Remove from heat and let sit, covered, for 5-10 minutes. Fluff with a fork.
  14. Assemble the Bowls:
  15. Start with a base of cooked rice in each bowl.
  16. Add a generous portion of the seasoned chicken on top of the rice.
  17. Spoon a heaping amount of the street corn mixture over the chicken.
  18. Add a scoop of black beans to each bowl.
  19. Top with diced avocado.
  20. Drizzle with hot sauce (optional).
  21. Garnish with lime wedges and serve immediately.

Notes

  • This recipe can be easily customized by adding your favorite toppings like salsa, guacamole, or pickled jalapenos.
  • If you prefer a vegetarian option, you can substitute the chicken with grilled tofu or tempeh.

Nutrition

Keywords: Street Corn Chicken Bowl, Mexican Bowl Recipe, Chicken and Corn Recipe

Find it online: https://www.sanacooks.com/street-corn-chicken-bowl-a-flavorful-and-easy-recipe/