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Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl

A bold and satisfying weeknight bowl with juicy seared chicken, elote-style charred corn, black beans, fluffy rice, and fresh avocado. Ready in 35 minutes with everyday ingredients.
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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-American
Calories: 525
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts cut into 1-inch pieces
  • 1 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
  • 2 tbsp mayonnaise full-fat preferred
  • 0.25 cup cotija cheese crumbled, feta works as substitute
  • 1 tbsp fresh lime juice
  • 0.5 tsp chili powder for street corn
  • 0.25 cup fresh cilantro chopped
  • 2 cups cooked white or brown rice prepared according to package directions
  • 15 oz canned black beans rinsed and drained
  • 1 ripe avocado sliced just before serving

Equipment

  • Large skillet
  • Medium saucepan
  • Instant-read thermometer
  • Mixing bowl

Method
 

  1. Cook rice according to package directions. Fluff with a fork when done and keep covered and warm until ready to assemble.
  2. Pat chicken pieces completely dry with paper towels. Toss with chili powder, cumin, garlic powder, paprika, salt, and pepper until evenly coated on all sides.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer without crowding the pan. Cook undisturbed 3 to 4 minutes until a golden crust forms, then flip and cook another 3 to 4 minutes until internal temperature reaches 165 degrees F. Remove chicken and set aside.
  4. In the same skillet, add the remaining olive oil and spread corn in an even layer. Let sit completely undisturbed for 2 to 3 minutes to develop char, then stir once and cook 1 to 2 more minutes until 20 to 30 percent of kernels show deep golden color.
  5. Remove skillet from heat. Immediately stir in mayonnaise, cotija cheese, lime juice, chili powder, and cilantro. The residual heat will meld everything into the creamy street corn mixture. Do not return pan to heat after adding mayo.
  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 each component separately in airtight containers in the fridge for up to 4 days. Slice avocado fresh at serving time. Reheat rice, chicken, and beans before reassembling. Rotisserie chicken can be substituted to save time.