Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
- 4 ears of corn, husks and silk removed
- 2 tbsp butter, melted
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- 1 lime, juiced
- 1/4 tsp chili powder (optional, for extra heat)
- 1 cup long-grain white rice
- 2 cups water
- 1 tbsp olive oil
- 1/2 tsp salt
- 1 can (15 ounces) black beans, rinsed and drained
- 1 avocado, diced
- Hot sauce, to taste (optional)
- Lime wedges, for serving
Instructions
- Prepare the Chicken: In a medium bowl, combine the cubed chicken breasts with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Ensure the chicken is evenly coated.
- Heat a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken in a single layer (cook in batches if needed).
- Cook the chicken for 5-7 minutes per side, or until cooked through and golden-brown (internal temperature reaches 165°F/74°C). Remove from pan and set aside.
- Make the Street Corn: Cook the corn using your preferred method (grilling, boiling, or roasting).
- Let the cooked corn cool slightly. Cut the kernels off the cob.
- In a large bowl, combine the corn kernels with mayonnaise, sour cream, cotija cheese, cilantro, lime juice, and chili powder (if using). Mix well and adjust seasonings to taste.
- Cook the Rice: Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice, water, olive oil, and salt. Bring to a boil over medium-high heat.
- Reduce heat to low, cover tightly, and simmer for 18-20 minutes, or until all water is absorbed and rice is tender. Do not lift the lid.
- Remove from heat and let sit, covered, for 5-10 minutes. Fluff with a fork.
- Assemble the Bowls: Start with a base of cooked rice in each bowl. Add a generous portion of the seasoned chicken on top of the rice. Spoon a heaping amount of the street corn mixture over the chicken. Add a scoop of black beans to each bowl. Top with diced avocado. Drizzle with hot sauce (optional). Garnish with lime wedges and serve immediately.
Notes
- You can store leftover Mexican street corn in the fridge for up to 3 days.
- Adjust the chili powder to control the heat level.
- For a quicker option, use pre-cooked chicken.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop, Grilling/Roasting
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 8g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 120mg