Description
This Street Corn Chicken Rice Bowl is a vibrant and flavorful meal combining juicy, spiced chicken with a colorful mix of black beans, corn, and fresh vegetables. Topped with a creamy, tangy street corn sauce and garnished with avocado and lime, it offers a perfect balance of textures and bold Mexican-inspired flavors. Ready in just 35 minutes, this dish is great for a quick, satisfying dinner.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
Base
- 1 cup cooked rice (white or brown)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup diced red onion
- 1/2 cup diced bell pepper (any color)
- 1/4 cup chopped fresh cilantro
Street Corn Sauce
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 cup crumbled cotija cheese
- Salt and pepper, to taste
Garnish
- 1 avocado, sliced
- Lime wedges, for serving
Instructions
- Prepare the Chicken: In a bowl, combine the bite-sized chicken pieces with olive oil, chili powder, cumin, salt, and pepper. Toss well to ensure all pieces are evenly coated with the spices and oil, which will help infuse flavor and promote a nice sear when cooking.
- Cook the Chicken: Heat a skillet over medium-high heat. Add the seasoned chicken pieces and cook, stirring occasionally, until they are golden brown on the outside and cooked through, about 6-8 minutes. Remove from heat and set aside.
- Make the Street Corn Sauce: In a small bowl, mix together mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, cumin, crumbled cotija cheese, salt, and pepper. Stir well until the sauce is creamy and the spices are fully combined, creating a tangy and flavorful dressing reminiscent of Mexican street corn.
- Assemble the Rice Bowl: In serving bowls, layer the cooked rice first, then add black beans, corn kernels, diced red onion, diced bell pepper, and chopped fresh cilantro. These ingredients add color, nutrients, and textural contrast to the bowl.
- Add Chicken and Sauce: Top each bowl with the freshly cooked spiced chicken. Drizzle the prepared street corn sauce over the top evenly to add creaminess and zest that ties all the flavors together.
- Garnish and Serve: Finish the dish by garnishing with fresh avocado slices and lime wedges on the side. Serve immediately to enjoy the bowl warm with vibrant, fresh toppings.
Notes
- You can substitute cotija cheese with feta or queso fresco if unavailable.
- Use Greek yogurt instead of sour cream for a lighter version of the sauce.
- Adjust chili powder levels to control the spiciness according to your preference.
- Cook the rice ahead of time to speed up preparation.
- Fresh corn can be substituted with frozen corn if out of season; warm briefly before adding to the bowl.
