Description
This Street Corn Chicken Bowl is a quick, flavorful summer dinner inspired by Mexican street corn, featuring juicy chicken, charred corn, creamy sauce, and fresh toppings. Ready in about 30 minutes, it’s hearty, colorful, and perfect for weeknights or gatherings.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt & black pepper, to taste
- 2 cups fresh corn kernels (from 2 ears) or 2 cups frozen corn, thawed
- 1 tablespoon butter
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- Juice of 1 lime (about 2 tablespoons)
- 1/4 cup cotija cheese, crumbled (or feta)
- 2 tablespoons fresh cilantro, chopped
- 1/4 teaspoon chili powder (for dusting)
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 avocado, sliced or diced
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, finely diced
- Extra lime wedges, cilantro, and cotija cheese for topping
Instructions
- Prep the ingredients: Dice chicken, cut corn off the cob (if using fresh), chop cilantro, halve tomatoes, slice avocado, and dice red onion. Start cooking rice if needed.
- Season the chicken: In a bowl, toss chicken with olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Cook the chicken: Heat a large skillet over medium-high. Add chicken in a single layer and cook 6-8 minutes, stirring occasionally, until golden and cooked through (165°F). Remove to a bowl and cover to keep warm.
- Char the corn: Wipe out skillet if needed. Melt butter over high heat, add corn, and let sit undisturbed for 2-3 minutes. Stir and cook another 2-3 minutes until blistered and golden.
- Make the street corn sauce: In a mixing bowl, combine mayonnaise, sour cream or Greek yogurt, lime juice, and a pinch of chili powder. Stir in half the cotija cheese and half the cilantro. Add warm corn and toss to coat.
- Assemble the bowls: Divide rice among bowls. Top with cooked chicken, street corn mixture, cherry tomatoes, red onion, and avocado.
- Finish and serve: Sprinkle with remaining cotija, more cilantro, and a dusting of chili powder. Add extra lime wedges on the side and serve immediately.
Notes
For best flavor, use fresh corn in season and fresh lime juice. Swap in Greek yogurt for extra protein or use vegan alternatives for dairy-free. Don’t overcrowd the pan for best charring. Prep toppings and sauce ahead for faster assembly. Leftovers keep best if stored separately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 550
- Sugar: 7
- Sodium: 650
- Fat: 23
- Saturated Fat: 6
- Carbohydrates: 48
- Fiber: 7
- Protein: 33
Keywords: street corn chicken bowl, Mexican street corn, summer dinner, easy chicken bowl, healthy dinner, quick weeknight meal, corn and chicken recipe, gluten-free option, meal prep, fiesta bowl