Description
Dig into these flavor-packed Street Corn Chicken Rice Bowls that bring the vibrant taste of Mexican street food right to your dinner table in just 30 minutes!
Ingredients
Scale
- 1½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp olive oil for chicken
- 1 tbsp taco seasoning
- ½ tsp salt for chicken
- ¼ tsp black pepper
- 3 cups fresh or frozen corn kernels
- 1 tbsp olive oil for corn
- ½ tsp salt for corn
- ¼ tsp chili powder for corn
- 2 cups cooked white or brown rice
- 1 cup black beans, rinsed and drained
- 1 lime, cut into wedges
- ⅓ cup mayonnaise
- ⅓ cup sour cream or Greek yogurt
- ¼ cup cotija or feta cheese, crumbled
- 2 tbsp fresh cilantro, chopped, plus more for garnish
- 1 tbsp lime juice
- ½ tsp chili powder for sauce
- 1 garlic clove, minced
Instructions
- In a medium bowl, combine mayonnaise, sour cream, half the cotija cheese, cilantro, lime juice, chili powder, and minced garlic. Stir until well mixed and refrigerate.
- If using uncooked rice, prepare according to package directions. Fluff with a fork when done and keep warm.
- In a large bowl, toss chicken pieces with olive oil, taco seasoning, salt, and pepper until evenly coated.
- Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4-5 minutes per side until golden and cooked through (165°F internal temperature). Transfer to a plate and cover.
- In the same skillet, add 1 tablespoon olive oil and heat until shimmering. Add corn kernels in a single layer and cook undisturbed for 3-4 minutes until charred. Toss and cook another 2-3 minutes. Season with salt and chili powder.
- To assemble, divide rice among bowls. Arrange chicken, charred corn, and black beans in sections around each bowl.
- Drizzle with the street corn sauce, sprinkle with remaining cotija cheese and additional cilantro.
- Serve with lime wedges for squeezing over the top just before eating.