Street Corn Chicken Rice Bowl (Print-Friendly Version)
Juicy chicken, street corn, black beans, and fresh toppings create a vibrant bowl with bold Mexican flavors.
# What You'll Need:
→ Marinated Chicken
01 -
680 g boneless skinless chicken breasts or thighs
02 -
2 tablespoons olive oil
03 -
1 tablespoon chili powder
04 -
1 teaspoon garlic powder
05 -
1 teaspoon ground cumin
06 -
1 teaspoon paprika
07 -
1 teaspoon lime zest
08 -
0.5 teaspoon salt
09 -
0.25 teaspoon ground black pepper
→ Street Corn Mixture
10 -
4 ears corn on the cob, or 3 cups frozen corn kernels
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2 tablespoons butter
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0.25 cup mayonnaise
13 -
0.25 cup cotija cheese or feta cheese, crumbled
14 -
1 tablespoon lime juice
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1 teaspoon chili powder
16 -
2 tablespoons fresh cilantro, chopped
17 -
1 jalapeño, finely diced (optional)
→ Bowl Components
18 -
4 cups cooked white or brown rice
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2 cups black beans, rinsed and drained
20 -
1 large avocado, sliced
21 -
1 cup cherry tomatoes, halved
22 -
0.5 cup red onion, finely diced
23 -
fresh cilantro leaves, for garnish
24 -
lime wedges, for serving
# How to Make It:
01 -
In a large bowl, combine olive oil, chili powder, garlic powder, cumin, paprika, lime zest, salt, and black pepper. Add chicken and coat thoroughly. Cover and refrigerate for at least 30 minutes to marinate.
02 -
Heat a large skillet or grill over medium-high heat. Cook marinated chicken for 6–7 minutes per side, or until fully cooked and internal temperature reaches 75°C. Rest briefly, then slice or chop into bite-sized pieces.
03 -
If using fresh corn, grill or boil corn cobs until tender, then cut kernels from the cobs. Melt butter in a large pan over medium heat, add corn kernels, and cook for 3–4 minutes until slightly charred. Remove from heat and transfer to a bowl.
04 -
To the corn, add mayonnaise, cotija cheese, lime juice, chili powder, cilantro, and jalapeño if using. Mix until well combined and creamy.
05 -
Divide cooked rice among serving bowls. Top each with black beans, sliced chicken, street corn mixture, sliced avocado, cherry tomatoes, and red onion. Garnish with fresh cilantro leaves and serve with lime wedges.
# Additional Tips:
01 -
The street corn mixture can be prepared up to 2 days in advance and kept refrigerated.
02 -
Replace rice with cauliflower rice or chopped romaine lettuce for a low-carb alternative.
03 -
For a vegetarian option, substitute chicken with grilled portobello mushrooms or additional black beans tossed in the marinade.
04 -
These bowls are enjoyable served warm or at room temperature, ideal for casual gatherings.
05 -
Store each component separately in the refrigerator for up to 3 days to facilitate meal prep.