Street Corn Chicken Bowl Fiesta (Print)
Savory chicken, smoky corn, and creamy toppings unite in a satisfying, flavor-packed bowl inspired by Mexican street eats.
# Ingredients:
→ Chicken
01 -
680 g boneless, skinless chicken breasts, cut into 2.5 cm cubes
02 -
15 ml olive oil
03 -
5 g chili powder
04 -
2 g ground cumin
05 -
2 g smoked paprika
06 -
0.5 g garlic powder
07 -
0.5 g onion powder
08 -
Salt and black pepper, to taste
→ Street Corn
09 -
4 ears corn, husks and silk removed
10 -
30 g unsalted butter, melted
11 -
60 ml mayonnaise
12 -
60 ml sour cream
13 -
30 g cotija cheese, crumbled
14 -
15 g fresh cilantro, chopped
15 -
1 lime, juiced
16 -
0.5 g chili powder, optional
→ Rice
17 -
200 g long-grain white rice
18 -
475 ml water
19 -
15 ml olive oil
20 -
3 g salt
→ Bowl Assembly
21 -
1 can (425 g) black beans, rinsed and drained
22 -
1 avocado, diced
23 -
Hot sauce, to taste, optional
24 -
Lime wedges, for serving
# Steps:
01 -
In a medium mixing bowl, combine chicken cubes with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss until chicken is evenly coated with seasonings.
02 -
Heat a large skillet or cast-iron pan over medium-high heat. Sear chicken in a single layer, working in batches if necessary, for 5–7 minutes per side until golden brown and fully cooked through (74°C internal temperature). Transfer to a plate and set aside.
03 -
Cook the corn using your preferred method: grill over medium heat for 10–15 minutes, boil in water for 5–7 minutes, or roast in a 200°C oven for 20–25 minutes. Brush with melted butter prior to cooking. Kernels should be tender and lightly charred.
04 -
Allow cooked corn to cool slightly, then slice kernels off the cobs. In a large bowl, combine corn kernels, mayonnaise, sour cream, cotija cheese, chopped cilantro, lime juice, and chili powder if desired. Mix thoroughly and adjust seasoning to taste.
05 -
Rinse rice under cold running water until water is clear. In a medium saucepan, combine rinsed rice, water, olive oil, and salt. Bring to a boil over medium-high heat, then reduce to low, cover tightly, and simmer for 18–20 minutes until liquid is absorbed and rice is tender. Let rest, covered, for 5–10 minutes off heat. Fluff with a fork.
06 -
Divide cooked rice among serving bowls. Top with portions of seasoned chicken and street corn mixture. Add black beans and diced avocado, then garnish with lime wedges. Drizzle hot sauce if desired and serve immediately.
# Notes:
01 -
For enhanced heat, add cayenne pepper to the chicken spice blend or finely diced jalapeño to the corn mixture.
02 -
Substitute brown rice, quinoa, or cauliflower rice for white rice to accommodate dietary preferences.
03 -
This dish can be meal-prepped up to four days in advance; store assembled bowls in airtight containers in the refrigerator.