Description
This Street Corn Chicken Bowl recipe combines perfectly seasoned, pan-seared chicken with sweet and tangy street-style corn salad, served over fluffy white rice with black beans and creamy avocado for a vibrant, flavorful meal that’s perfect for a family dinner or casual get-together.
Ingredients
Scale
Chicken
- 2 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 Salad
- 4 ears of corn, husks and silk removed
- 2 tbsp olive oil
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese (or feta cheese)
- 1/4 cup chopped cilantro
- 1 lime, juiced
- 1/4 tsp chili powder
- Salt and pepper to taste
Rice
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tbsp butter
- Salt to taste
Additional
- 1 can (15 ounces) black beans, rinsed and drained
- 1 avocado, diced
- Optional toppings: hot sauce, pickled onions, extra cilantro, lime wedges
Instructions
- Season 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, ensuring the chicken is evenly coated.
- Cook the chicken: Heat a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken in a single layer without overcrowding; cook in batches if necessary for even browning.
- Sear the chicken: Cook the chicken for about 5-7 minutes per side until golden-brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove from pan and set aside.
- Prepare the corn: Cook the corn using your preferred method (grilling, boiling, or roasting). Once cooked, allow to cool slightly.
- Cut the kernels: Remove the corn kernels from the cob carefully and place them in a large mixing bowl.
- Make the street corn salad: Add mayonnaise, sour cream, cotija cheese (or feta), chopped cilantro, lime juice, chili powder, salt, and pepper to the corn kernels. Mix thoroughly and adjust seasoning as needed.
- Cook the rice: In a medium saucepan, combine the rice, chicken broth, butter, and salt. Bring to a boil over high heat.
- Simmer the rice: Reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and liquid is absorbed. Avoid lifting the lid during cooking.
- Rest the rice: Remove from heat and let the rice sit covered for 5-10 minutes before fluffing with a fork.
- Assemble the bowls: Start with a base of cooked rice in each bowl.
- Add chicken and toppings: Top the rice with the seasoned chicken, street corn salad, and black beans.
- Add avocado: Scatter diced avocado on top of each bowl.
- Garnish: Finish with optional toppings such as hot sauce, pickled onions, extra cilantro, and lime wedges to your taste.
- Serve: Serve the bowls immediately and enjoy your flavorful meal!
Notes
- You can grill, roast, or boil the corn according to your preference. Grilling gives a nice smoky flavor.
- For a spicier kick, add extra chili powder or hot sauce to the chicken or corn salad.
- Make sure not to overcrowd the skillet when cooking chicken to ensure even browning.
- Using cotija cheese is traditional and adds a salty, crumbly texture; feta is a good substitute.
- Leftovers can be stored separately in airtight containers and reheated.
