Servings: 4–6

Ingredients

• 1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp seasoned salt
• ½ tsp cumin
• ¼ tsp black pepper

For the Bowls

• 4 cups cooked rice (white, brown, or cilantro-lime rice)
• 2 cups corn kernels (fresh, frozen, or canned)
• 1 cup black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• ½ cup crumbled cotija cheese
• ¼ cup chopped cilantro
• Lime wedges for serving

Street Corn Crema

• ½ cup sour cream
• ¼ cup mayonnaise
• Juice of 1 lime
• ½ tsp chili powder
• ¼ tsp garlic powder
• Pinch of salt

Instructions

1. In a large bowl, toss the chicken with olive oil, chili powder, garlic powder, paprika, seasoned salt, cumin, and black pepper.
2. Cook chicken in a large skillet over medium-high heat for 6–8 minutes, stirring occasionally, until fully cooked and lightly browned.
3. While the chicken cooks, combine the sour cream, mayonnaise, lime juice, chili powder, garlic powder, and salt in a small bowl. Stir until smooth.
4. Warm the corn in a skillet for 2–3 minutes. For extra flavor, allow some kernels to lightly char.
5. Divide rice among serving bowls.
6. Top with chicken, corn, black beans, tomatoes, avocado, cotija cheese, and cilantro.
7. Drizzle generously with the street corn crema and serve with fresh lime wedges.

Texas Girl Cooks Tip

For even more street corn flavor, stir the warm corn with 2 tablespoons mayonnaise, a squeeze of lime juice, and a sprinkle of cotija cheese before adding it to the bowls.