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Mexican Street Corn Chicken Bowls

Flavor-packed rice bowls loaded with juicy seasoned chicken, creamy street corn, black beans, avocado, and fresh toppings for an easy, satisfying meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American, Mexican
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1 lime juiced
Street Corn Mixture
  • 3 cups corn kernels
  • 0.33 cup mayonnaise
  • 0.25 cup sour cream
  • 0.5 cup cotija cheese crumbled
  • 1 tbsp lime juice
  • 1 tsp chili powder
  • 0.5 tsp garlic powder
  • 0.25 cup cilantro chopped
  • 1 jalapeño diced optional
Bowls
  • 4 cups cooked rice
  • 1 can black beans drained
  • 2 avocados sliced
  • 1 bunch fresh cilantro
  • 2 limes cut into wedges

Equipment

  • Mixing bowls
  • Large skillet or grill pan
  • Rice cooker or pot
  • Knife and cutting board

Method
 

  1. Mix olive oil, lime juice, and seasonings. Coat chicken well.
  2. Cook chicken in skillet or grill pan for 5–7 minutes per side until fully cooked. Rest and slice.
  3. Char corn in skillet until lightly browned.
  4. Combine corn with mayonnaise, sour cream, cotija, lime juice, seasonings, cilantro, and jalapeño.
  5. Prepare rice and warm black beans.
  6. Assemble bowls with rice, beans, chicken, and street corn mixture.
  7. Top with avocado, extra cotija, cilantro, and lime wedges.
  8. Serve immediately or refrigerate for meal prep.

Notes

For best flavor, grill the corn and chicken. Great for meal prep and customizable with additional toppings.