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Delicious Street Corn Chicken Rice Bowl with grilled chicken and corn topping.

Street Corn Chicken Rice Bowl

A vibrant and customizable rice bowl featuring juicy spiced chicken, creamy charred street corn, black beans, and ripe avocado, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 600
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tbsp olive oil, divided
  • 1 tsp chili powder (for chicken)
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • to taste Salt and black pepper
For the Street Corn
  • 2 cups corn kernels (fresh, frozen, or canned and drained) If using frozen corn, thaw and pat dry first.
  • 2 tbsp mayonnaise Substitute Greek yogurt for a lighter swap.
  • 1/4 cup cotija cheese, crumbled Feta works as a substitute.
  • 1 tbsp fresh lime juice
  • 1/2 tsp chili powder (for street corn)
  • 1/4 cup fresh cilantro, chopped
For Serving
  • 2 cups cooked white or brown rice Start cooking at the beginning.
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 ripe avocado sliced Add before serving.

Method
 

Preparation
  1. Cook rice according to package directions so it’s ready when you finish the bowls.
  2. Pat chicken pieces completely dry with paper towels. Toss with chili powder, cumin, garlic powder, paprika, salt, and pepper until evenly coated.
Cooking
  1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook undisturbed for 3 to 4 minutes. Flip and cook another 3 to 4 minutes until the internal temperature reaches 165°F. Transfer chicken to a plate and tent loosely.
  2. Add the remaining tablespoon olive oil to the same skillet and add corn. Cook undisturbed for 2 to 3 minutes to develop char. Stir and cook another 1 to 2 minutes.
  3. Remove the skillet from heat and immediately stir in mayonnaise, cotija, lime juice, chili powder, and cilantro. Taste and adjust salt.
Assembly
  1. Divide cooked rice among four bowls. Top with black beans, chicken, and the street corn mixture. Finish with sliced avocado and extra cotija or lime wedges if you like. Serve right away.

Nutrition

Serving: 1Calories: 600kcalCarbohydrates: 50gProtein: 30gFat: 25gSaturated Fat: 5gSodium: 800mgFiber: 8gSugar: 5g

Notes

Store components separately in airtight containers for best texture. Chicken and rice keep 3 to 4 days, while street corn mixture lasts 2 to 3 days. Never leave perishable items out over two hours.

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