Corn Chicken Bowl (Printable Version)
Tender chicken, charred corn, fresh toppings, and black beans come together in every bowl for a punch of flavor inspired by Mexico.
# Everything You’ll Need:
→ Chicken Marinade
01 -
680 g skinless, boneless chicken thighs or breasts
02 -
1 tablespoon chili powder
03 -
1 teaspoon ground cumin
04 -
2 tablespoons olive oil
05 -
0.25 teaspoon ground black pepper
06 -
1 teaspoon lime zest
07 -
1 teaspoon garlic powder
08 -
1 teaspoon paprika
09 -
0.5 teaspoon salt
→ Corn Topping
10 -
3 cups frozen corn kernels or 4 fresh ears of corn
11 -
2 tablespoons fresh cilantro, chopped
12 -
2 tablespoons butter
13 -
1 tablespoon lime juice
14 -
0.25 cup crumbled cotija or feta cheese
15 -
0.25 cup mayo
16 -
1 teaspoon chili powder
17 -
1 jalapeño, diced tiny (if you want it spicy)
→ Bowl Basics
18 -
4 cups cooked brown or white rice
19 -
1 cup cherry tomatoes, sliced in half
20 -
1 large avocado, sliced up
21 -
2 cups black beans, drained and rinsed
22 -
fresh cilantro leaves for finishing
23 -
lime wedges for the side
24 -
0.5 cup finely diced red onion
# Steps to Cook:
01 -
Toss the chicken with olive oil, chili powder, cumin, garlic powder, paprika, lime zest, salt, and black pepper. Throw it all in a big bowl, mix to coat the chicken all over, pop a cover on, and stick it in the fridge for 30 minutes or longer.
02 -
On a hot skillet or grill, cook your marinated chicken for about 6 or 7 minutes each side. Once it hits 75°C inside, it’s done. Let it chill a sec before cutting into chunks or strips.
03 -
Fire up a big pan over medium. Add butter, then pour in corn. Let it cook for 3–4 minutes until you catch a bit of color. If you’re using cobs, grill or boil them first then slice off the kernels. Dump cooked corn into a bowl.
04 -
Now add mayonnaise, cheese, chili powder, cilantro, lime juice, and jalapeño (if you’re using one) to the corn. Stir everything together until it’s creamy and blended well.
05 -
Scoop some rice into each serving bowl. Pile on black beans, chicken, a scoop of corn mixture, tomatoes, diced red onion, and avocado slices. Finish with fresh cilantro leaves and give everyone a lime wedge to squeeze over top.
# Extra Suggestions:
01 -
You can prep the corn topping early and keep it cold for up to 2 days.
02 -
Sub out the rice for lettuce or cauliflower rice if you want fewer carbs.
03 -
Veggie folks can use grilled portobello mushrooms or extra marinated beans in place of chicken.
04 -
Enjoy these bowls hot or let them come to room temp—perfect for get-togethers.
05 -
Store each part in its own container in the fridge, and you’re set for up to 3 days.