Description
A delicious and vibrant Street Corn Chicken Bowl featuring seasoned chicken, charred corn, and fresh toppings served over rice.
Ingredients
- 1½ lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 tbsp fresh lime juice
- 3 cups corn kernels, fresh, frozen, or canned and drained
- 1 tbsp butter
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ cup crumbled cotija cheese or feta
- 1 clove garlic, minced
- 1 tbsp fresh lime juice
- ½ tsp chili powder
- ¼ cup chopped fresh cilantro
- 4 cups cooked white or brown rice
- 1 cup black beans, drained and rinsed, optional
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 2 green onions, sliced
- Lime wedges, for serving
- ½ cup sour cream or plain Greek yogurt
- 1 tbsp fresh lime juice
- 1 tbsp water, or as needed
- ¼ tsp garlic powder
- Pinch of salt
Instructions
- Season the chicken. In a bowl, combine the chicken with olive oil, chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, black pepper, and lime juice. Toss until every piece is coated.
- Cook the chicken. Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6–10 minutes, turning occasionally, until golden and cooked through. The thickest pieces should reach 165°F internally. Transfer to a plate and let rest briefly.
- Char the corn. Melt the butter in the same skillet over medium-high heat. Add the corn and spread it out evenly. Cook for 5–8 minutes, stirring occasionally, until lightly charred. If using frozen corn, thaw and drain it first.
- Make the street corn mixture. Transfer the corn to a bowl. Stir in mayonnaise, sour cream, minced garlic, lime juice, chili powder, cotija cheese, and chopped cilantro. Taste and adjust the seasoning as needed.
- Prepare the lime crema. Whisk together the sour cream or Greek yogurt, lime juice, garlic powder, salt, and water until smooth and drizzleable.
- Build the bowls. Divide the cooked rice among four bowls. Add the seasoned chicken, creamy street corn, black beans if using, avocado slices, and cherry tomatoes.
- Finish and serve. Drizzle the lime crema over each bowl. Garnish with green onions, extra cotija cheese, cilantro, and a squeeze of fresh lime juice.
Notes
- Feel free to customize the toppings based on your preferences.
- This recipe can be made with leftover chicken or rotisserie chicken for a quicker option.
- For a spicier kick, add diced jalapeños to the bowls.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 90mg