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Street corn chicken rice bowl topped with charred corn, cotija cheese, sliced avocado, black beans, and cilantro served in a white bowl

Street Corn Chicken Rice Bowl

A bold and satisfying weeknight dinner bowl with seasoned seared chicken, charred street corn with cotija and lime, fluffy rice, black beans, and creamy avocado. Ready in 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 525
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts cut into 1-inch pieces
  • 2 tbsp olive oil divided
  • 1 tsp chili powder for chicken
  • 0.5 tsp ground cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp paprika
  • salt and black pepper to taste
  • 2 cups corn kernels fresh, frozen and thawed, or canned and drained; pat dry before charring
  • 2 tbsp mayonnaise
  • 0.25 cup cotija cheese crumbled; feta works as a substitute
  • 1 tbsp fresh lime juice
  • 0.5 tsp chili powder for street corn mixture
  • 0.25 cup fresh cilantro chopped
  • 2 cups cooked white or brown rice kept warm
  • 15 oz canned black beans rinsed and drained
  • 1 ripe avocado sliced fresh before serving

Equipment

  • Large skillet
  • Medium saucepan
  • Paper towels
  • Instant-read thermometer

Method
 

  1. Cook rice according to package directions. Fluff with a fork once tender and keep warm with the lid on.
  2. Pat chicken pieces completely dry with paper towels. Toss with chili powder, cumin, garlic powder, paprika, salt, and pepper until evenly coated.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer without overcrowding. Cook undisturbed 3 to 4 minutes until golden, flip, and cook another 3 to 4 minutes until internal temperature reaches 165F. Remove from skillet.
  4. Add remaining olive oil to the same skillet and spread dried corn into an even layer. Cook undisturbed 2 to 3 minutes to char. Stir and cook 1 to 2 more minutes until 20 to 30 percent of kernels show deep golden marks.
  5. Remove skillet from heat. Stir in mayonnaise, cotija cheese, lime juice, chili powder, and cilantro. Residual heat will meld the mixture together.
  6. Divide rice among four bowls. Top with black beans, seared chicken, and a generous scoop of street corn. Finish with sliced avocado and optional toppings such as extra cotija, lime wedges, hot sauce, or pickled jalapenos. Serve immediately.

Notes

Store components separately in airtight containers for up to 4 days. Slice avocado fresh when serving. Reheat street corn gently over low heat to preserve texture. Works great for weekly meal prep.