Name: Street Corn Chicken Bowl Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 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; 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); 1 cup long-grain white rice; 2 cups water; 1 tbsp olive oil; 1/2 tsp salt; 1 can (15 ounces) black beans, rinsed and drained; 1 avocado, diced; Hot sauce, to taste (optional); Lime wedges, for serving

Jump to Recipe

Imagine sunshine in a bowl, with juicy spiced chicken, creamy, zesty corn, fluffy rice, and all the toppings that make every bite sing—that’s the heart and soul of the Street Corn Chicken Bowl. This colorful meal is inspired by the beloved flavors of Mexican street corn and paired with succulent chicken for the ultimate weeknight (or anytime) dinner that makes everyone rush to the table. It’s easy to whip up, endlessly customizable, and sure to turn an ordinary meal into a celebration.

Street Corn Chicken Bowl Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the Street Corn Chicken Bowl lies in its simple yet standout ingredients. Each one brings something special—bold flavor, creamy texture, or vibrant color. Here’s what you’ll need to gather for a bowl that’s bursting with personality.

Chicken breasts: Boneless, skinless and cut into bite-sized cubes for easy cooking and perfectly tender pieces.
Olive oil: Helps lock moisture and ensure every piece of chicken is coated in those savory spices.
Chili powder: Brings a gentle smoky heat to both the chicken and the street corn.
Cumin: Adds earthy depth that’s essential for that Tex-Mex flavor profile.
Smoked paprika: Infuses a hint of smokiness and gorgeous rich color.
Garlic powder: Lends pungent, savory notes throughout the dish.
Onion powder: Enhances the chicken’s savory appeal and rounds out the spice mix.
Salt and pepper: The flavor amplifiers—never skip them!
Corn on the cob: Four ears, grilled, boiled, or roasted for juicy bursts of natural sweetness.
Butter: Melted and brushed over the corn for that crave-worthy golden finish.
Mayonnaise: The creamy backbone of that luscious street corn topping.
Sour cream: Adds tang and silkiness to the elote-inspired mixture.
Cotija cheese: Salty, crumbly, and completely addictive—don’t be shy!
Cilantro: Freshly chopped for a blast of color and herbal fragrance.
Lime juice: Brings the zing and brightness that ties everything together.
Chili powder (optional): Love a kick? Sprinkle some extra over your finished corn.
Long-grain white rice: Fluffy and light, making the perfect bed for all those toppings.
Water and salt: Essential for cooking the rice just right.
Black beans: Rinsed and drained, for fiber and creamy texture.
Avocado: Diced for a creamy, cooling counterpoint to all the spices.
Hot sauce (optional): Customize your heat level—just a drizzle takes it over the top.
Lime wedges: For that final, fresh squeeze—don’t skip this simple garnish!

How to Make Street Corn Chicken Bowl

Step 1: Marinate the Chicken

Start by gathering your cubed chicken breasts in a medium bowl. Drizzle with olive oil, then sprinkle in the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Mixing with your hands or a spoon ensures every piece is perfectly coated. The spice blend here transforms the chicken from simple to spectacular—let it sit while you prep the rest, if time allows, for extra flavor.

Step 2: Cook the Chicken

Heat a large skillet or cast-iron pan over medium-high heat. Arrange the seasoned chicken in a single layer, cooking in batches if your pan gets crowded. Let the chicken sear without stirring too soon—it helps get that golden, flavorful crust. Cook for 5 to 7 minutes per side, until beautifully browned and the internal temperature is 165°F (74°C). Set the cooked chicken aside while you move to the next star of the show.

Step 3: Prepare the Street Corn

Time to cook those glorious ears of corn. You have options! For a smoky, summery flavor, brush the corn with melted butter and grill for 10–15 minutes, turning occasionally, until they’re charred and tender. No grill? You can boil the corn for 5–7 minutes or roast in a 400°F (200°C) oven for 20–25 minutes, brushing with more melted butter and turning halfway. Allow the corn to cool slightly, then slice off the kernels with a sharp knife—they’ll tumble off in golden jewels.

Step 4: Make the Corn Mixture

In a large bowl, combine the still-warm corn kernels with mayonnaise, sour cream, cotija cheese, chopped cilantro, lime juice, and a bit of extra chili powder if you’re after some extra zing. Stir until everything is creamy, cheesy, and well-coated. Taste and adjust with a bit more lime or chili powder if your heart desires. This mixture is what makes the Street Corn Chicken Bowl utterly irresistible!

Step 5: Cook the Rice

Rinse your rice with cold water until it runs clear—this small step makes for fluffy grains! In a medium saucepan, bring the rinsed rice, water, olive oil, and salt to a boil. Once boiling, cover tightly and reduce heat to low. Let it cook undisturbed for 18–20 minutes, then remove from the heat and let it sit, still covered, for 5–10 minutes. Fluff with a fork just before serving.

Step 6: Assemble the Street Corn Chicken Bowl

Building your bowl is the fun part! Start with a generous scoop of rice in each serving bowl. Add a layer of the spiced chicken, followed by a healthy spoonful (or two!) of the corn mixture. Spoon over some black beans, scatter the diced avocado for creamy contrast, and if you love heat, a drizzle of hot sauce works wonders. Give each bowl a fresh squeeze of lime and a scatter of cilantro to finish.

How to Serve Street Corn Chicken Bowl

Garnishes

Finish your Street Corn Chicken Bowl with a shower of freshly chopped cilantro, extra crumbled cotija cheese, and a spritz of lime juice. These simple touches add color, zest, and a final layer of flavor that make each bowl as beautiful as it is delicious.

Side Dishes

Pair your bowls with warm flour or corn tortillas, a simple green salad with a tangy vinaigrette, or a bowl of tortilla chips and fresh salsa for maximum crunch. The Street Corn Chicken Bowl is hearty on its own, but it also plays well with so many classic sidekicks.

Creative Ways to Present

Let everyone build their own Street Corn Chicken Bowl, taco-bar style! Set out all the toppings—diced onion, jalapeños, extra avocado, or even pickled red onions. Or, serve these in mini bowls for a fun appetizer at a summer party. The bright colors and customizable toppings make this dish a total crowd-pleaser in any setting.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra components from your Street Corn Chicken Bowl, lucky you! Store each element—chicken, rice, corn mixture, and beans—in separate airtight containers in the refrigerator. They’ll stay fresh and tasty for up to 3 days, making for breezy lunches or dinners later in the week.

Freezing

The seasoned chicken and rice both freeze beautifully. Pop them in freezer-safe bags or containers for up to two months. The corn mixture is best enjoyed fresh, though, as dairy-based dressings don’t always thaw out as creamy. To enjoy later, just reheat the chicken and rice straight from frozen (or thaw overnight), then prepare fresh corn topping when serving.

Reheating

To reheat, simply microwave the chicken and rice until steaming hot, or warm them gently in a skillet with a splash of water for moisture. Add the corn mixture, black beans, and avocado just before serving to preserve their creamy, fresh textures. Give it a quick lime squeeze to wake up all the flavors.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will be juicy, flavorful, and a great swap if you prefer dark meat. Just adjust the cooking time as needed; thighs may take a minute or two longer but work perfectly in this bowl.

What’s the best way to cut corn off the cob without making a mess?

Stand the cooked cob upright in a large, deep bowl and use a sharp chef’s knife to shave downwards—this keeps flying kernels contained and makes cleanup a breeze!

Can I make this bowl vegetarian?

You sure can. Replace the chicken with grilled tofu, roasted veggies, or extra beans. The street corn topping is so flavorful it will shine even without meat.

Are there gluten-free options for this recipe?

The Street Corn Chicken Bowl is naturally gluten-free, just double-check your spices and cheese labels if cross-contamination is a concern. Enjoy worry-free!

How can I make this spicier or milder?

For more heat, add extra chili powder or a splash of hot sauce to your chicken and corn. To keep it mild, use less chili powder and skip the hot sauce entirely—the dish will still burst with flavor.

Final Thoughts

There’s something magical about a dish that’s bold, fun, and absolutely delicious like the Street Corn Chicken Bowl. If you’re looking for a meal that’s both easy and show-stopping, gather your favorite toppings and give this recipe a try—you’ll be coming back to it all summer (and beyond)!

Street Corn Chicken Bowl Recipe

★★★★★

5.2 from 26 reviews

Author: Zoe
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delightful street corn chicken bowl recipe that combines juicy seasoned chicken with a creamy street corn mixture over a bed of fluffy rice, topped with black beans, avocado, and optional hot sauce.

Instructions

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.
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).
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.
Make the Street Corn:
- Grilling: Preheat grill to medium heat. Brush corn with melted butter and grill for 10-15 minutes, turning occasionally, until charred and tender.
- Boiling: Bring a large pot of water to a boil. Add corn and cook for 5-7 minutes, until tender.
- 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.
Let the cooked corn cool slightly. Cut the kernels off the cob.
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.
Cook the Rice:
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice, water, olive oil, and salt. Bring to a boil over medium-high heat.
- 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.
- Remove from heat and let sit, covered, for 5-10 minutes. Fluff with a fork.
Assemble the Bowls:
- Start with a base of cooked rice in each bowl.
- Add a generous portion of the seasoned chicken on top of the rice.
- Spoon a heaping amount of the street corn mixture over the chicken.
- Add a scoop of black beans to each bowl.
- Top with diced avocado.
- Drizzle with hot sauce (optional).
- Garnish with lime wedges and serve immediately.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Grilling, Boiling, Roasting
Cuisine: Mexican