Description
This Tasty Street Corn Chicken Bowl combines the vibrant flavors of Mexican street corn with juicy, seasoned chicken for a satisfying meal. Perfect for busy weeknights or impressing guests, this dish is both comforting and exciting.
Ingredients
Scale
- Boneless, skinless chicken breasts or thighs, cut into bite-sized cubes or strips
- 1 tablespoon olive oil (for chicken)
- 1 teaspoon chili powder (for chicken)
- 1 teaspoon cumin (for chicken)
- ½ teaspoon smoked paprika (for chicken)
- ½ teaspoon garlic powder (for chicken)
- ½ teaspoon onion powder (for chicken)
- ½ teaspoon salt (for chicken)
- ¼ teaspoon black pepper (for chicken)
- 1 tablespoon olive oil (for cooking corn)
- Fresh corn on the cob, cut off the cob or high-quality frozen corn, thawed or canned corn, thoroughly drained
- ¼ cup mayonnaise
- ¼ cup sour cream or plain Greek yogurt
- 2 tablespoons fresh lime juice
- ½ teaspoon chili powder (for corn mixture)
- A pinch of smoked paprika (for corn mixture)
- ½ cup cotija cheese, crumbled (or feta/queso fresco)
- ¼ cup fresh chopped cilantro
- White rice, brown rice, quinoa, mixed greens, or cauliflower rice (for base)
- Sliced avocado or guacamole (optional topping)
- Extra fresh cilantro (optional topping)
- Hot sauce (optional topping)
- Pickled red onions (optional topping)
Instructions
- Prepare Your Chicken: If using chicken breasts or thighs, pat them dry and cut them into bite-sized pieces or strips.
- In a medium bowl, toss the chicken with 1 tablespoon of olive oil, 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Make sure the chicken is evenly coated.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes, flipping occasionally, until the chicken is golden brown and cooked through (internal temperature reaches 165°F or 74°C). Remove the chicken from the skillet and set aside.
- Cook the Corn: If using fresh or frozen corn, add it to the same skillet you used for the chicken (no need to clean it – those browned bits are flavor!). Cook over medium-high heat for 5-8 minutes, stirring occasionally, until the corn kernels are tender with some nice charred spots. If using canned corn, simply drain and add to the skillet to warm through and get a little color. Transfer the cooked corn to a large bowl.
- Make the Creamy Street Corn Mixture: To the bowl with the cooked corn, add ¼ cup mayonnaise, ¼ cup sour cream (or Greek yogurt), 2 tablespoons fresh lime juice, ½ teaspoon chili powder, and a pinch of smoked paprika. Stir until everything is well combined and the corn is coated in the creamy mixture.
- Crumble ½ cup of cotija cheese (or feta/queso fresco) into the corn mixture. Add ¼ cup of fresh chopped cilantro. Stir gently to combine. Taste and adjust seasonings – you might want a little more lime juice, chili powder, or salt.
- Assemble Your Tasty Street Corn Chicken Bowls: Divide your cooked base (rice, quinoa, or greens) among your serving bowls.
- Next, artfully arrange the cooked chicken over the base.
- Generously scoop the creamy street corn mixture alongside the chicken.
- Finish with any desired toppings like sliced avocado, extra cilantro, a lime wedge for squeezing, or a drizzle of hot sauce.
- Serve immediately and enjoy your vibrant, flavorful Tasty Street Corn Chicken Bowl!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Skillet cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: For an extra layer of smoky flavor, try roasting your fresh corn on the cob directly over a gas burner or under the broiler until lightly charred. Marinating your chicken for at least 30 minutes in a mixture of lime juice, olive oil, chili powder, cumin, garlic powder, and a touch of non-alcoholic hot sauce can enhance the flavor.