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Street Corn Chicken Bowl

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A comforting bowl featuring roasted street corn and grilled chicken, infused with bold spices and creamy cotija cheese.

Ingredients

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  • 2 cups cooked rice
  • 1 pound chicken breasts
  • 2 tablespoons olive oil
  • 1 cup corn kernels
  • ½ cup mayonnaise
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 lime
  • â…“ cup cotija cheese
  • ½ cup black beans
  • 2 tablespoons chopped cilantro
  • Salt to taste
  • Pepper to taste

Instructions

  1. Marinate the chicken: In a bowl, combine olive oil, chili powder, smoked paprika, garlic powder, lime zest from half the lime, salt, and pepper. Add the chicken breasts and toss to coat them evenly with the spice mixture.
  2. Cook the chicken: Heat a skillet over medium-high heat. Add the marinated chicken and cook until golden, ensuring the internal temperature reaches 165°F, about 6–7 minutes per side. Once done, remove the chicken and let it rest before slicing it into pieces.
  3. Char the corn: In the same skillet, add corn kernels and sauté until they’re lightly charred, about 4 minutes. Stir in mayonnaise, a squeeze of the remaining lime juice, and a pinch of chili powder to create the creamy corn mixture.
  4. Warm the black beans: In a small pan or the microwave, warm the black beans until heated through.
  5. Assemble the bowls: To assemble, divide the cooked rice among bowls. Top each serving with warmed black beans, sliced chicken, and a generous scoop of the street corn mixture.
  6. Garnish & serve: Sprinkle cotija cheese and chopped cilantro over each bowl. Serve with lime wedges for added freshness.

Notes

Consider pairing with avocado salad or crispy tortilla chips. Store leftovers in airtight containers.

Nutrition

Find it online: https://thestationrecipes.com/street-corn-chicken-bowls/

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