Description
This Tasty Street Corn Chicken Bowl combines the vibrant flavors of Mexican street food into a convenient and delicious meal. Packed with juicy chicken, charred corn, and creamy toppings, it’s perfect for any weeknight dinner.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces or thin cutlets)
- 1 tablespoon olive oil (for marinade)
- Juice of 1 lime (for marinade)
- 1 teaspoon chili powder (for marinade)
- 1/2 teaspoon cumin (for marinade)
- 1/2 teaspoon smoked paprika (for marinade)
- 1/2 teaspoon garlic powder (for marinade)
- 1 tablespoon olive oil (for cooking chicken)
- 2 cups fresh corn on the cob (grilled or pan-seared until slightly charred) or frozen corn kernels (thawed and patted dry)
- 2 tablespoons mayonnaise (for street corn)
- 1 tablespoon Mexican crema or sour cream or plain Greek yogurt (for street corn)
- Juice of 1/2 lime (for street corn)
- 1/4 cup crumbled Cotija cheese (for street corn)
- 2 tablespoons fresh chopped cilantro (for street corn)
- Cilantro-lime rice or quinoa or brown rice or fresh greens (for bowl base)
- Sliced avocado (for topping)
- Black beans (for topping)
- Pickled red onions (for topping)
- Chili powder or Tajín (for topping)
- Fresh lime wedges (for serving)
Instructions
- In a medium bowl or a resealable plastic bag, combine your bite-sized chicken pieces with 1 tablespoon of olive oil, the juice of one lime, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, and 1/2 teaspoon garlic powder. Toss everything together until the chicken is thoroughly coated. Cover the bowl or seal the bag and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
- If you’re making cilantro-lime rice, cook your rice according to package directions. Once cooked, fluff it with a fork and stir in the juice of half a lime and a generous handful of fresh chopped cilantro. Keep warm. If using greens, wash and prepare them.
- Heat 1 tablespoon of olive oil in a large skillet or grill pan over medium-high heat. Once hot, add the marinated chicken in a single layer, ensuring not to overcrowd the pan. Cook for 3-5 minutes per side, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove the chicken from the pan, let it rest for a few minutes, then shred or dice it if you prefer smaller pieces. Set aside.
- In the same skillet, add another drizzle of olive oil. Add the corn kernels and cook over medium-high heat, stirring occasionally, until it starts to char slightly, about 5-7 minutes. Remove the corn from the heat and transfer it to a medium bowl. Stir in 2 tablespoons mayonnaise, 1 tablespoon Mexican crema, the juice of half a lime, 1/4 cup crumbled Cotija cheese, and 2 tablespoons fresh chopped cilantro. Mix well until everything is evenly coated.
- Grab your serving bowls. Start by adding a generous scoop of your prepared cilantro-lime rice (or greens/quinoa) to the bottom of each bowl. Next, arrange a portion of the cooked chicken over the rice. Spoon a generous amount of the creamy street corn mixture next to the chicken. Add any desired toppings such as sliced avocado, a scoop of black beans, or pickled red onions. Finish with an extra sprinkle of fresh cilantro, a pinch of chili powder or Tajín, and a fresh lime wedge for an extra squeeze of juice.
- Enjoy your delicious, homemade Tasty Street Corn Chicken Bowl while it’s warm and fresh!
Notes
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550 calories
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 150 mg