Street Corn Chicken Bowls Recipe

Introduction

These Street Corn Chicken Bowls combine tender, seasoned chicken with creamy, charred corn and fresh toppings for a vibrant and satisfying meal. Perfect for a quick weeknight dinner or meal prep, they bring the flavors of Mexican street food right to your table.

Ingredients

• 2 ½ cups cooked rice (for serving)
• 2 lbs chicken breasts (sliced in half to make thin filets)
• Seasonings: chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper
• 2 tablespoons olive oil
• 2 ½ cups corn kernels (fresh cut from cob or frozen)
• ½ onion (diced)
• 1 small jalapeno (deveined and seeded, diced, optional)
• ⅓ cup mayonnaise (80g)
• ½ cup Mexican crema or sour cream (120g)
• 2 ½ teaspoons tajin (or more to taste)
• 1 small lime (juice from)
• 2-3 tablespoons milk (to thin sauce)
• Pinch fine sea salt
• 1 ripe avocado (chopped)
• ½ cup cotija cheese (shredded)
• ½ cup chopped fresh cilantro
• 1 lime (cut into wedges)

Instructions

1. Step 1: In a bowl, mix together mayonnaise, sour cream, tajin, lime juice, and milk until smooth. Set the sauce aside.
2. Step 2: Season the chicken breasts on both sides with salt, pepper, chili powder, cumin, paprika, garlic powder, and oregano. Heat olive oil in a skillet over medium heat. Once hot, add the chicken and cook until it reaches an internal temperature of 165°F, flipping once. Remove the chicken to a plate.
3. Step 3: In the same skillet, add more olive oil if needed. Add corn, diced onion, and jalapeno. Increase heat to high, cover with a lid, and sauté, stirring occasionally, until the corn is charred and tender, about 4-5 minutes. Remove from heat, then stir in half of the sauce to create a creamy street corn mixture.
4. Step 4: To assemble, spoon cooked rice into bowls. Top with sliced chicken, a generous scoop of the creamy street corn, chopped avocado, shredded cotija cheese, and fresh cilantro. Serve with lime wedges and drizzle extra sauce on top if desired.

Tips & Variations

• For extra flavor, marinate the chicken in the seasoning mix and a little olive oil for 30 minutes before cooking.
• Swap cotija cheese with feta or a crumbly queso fresco if unavailable.
• Use frozen corn if fresh is out of season; thaw and pat dry before cooking for best results.
• Omit jalapeno or add more for preferred heat level.
• For a vegan version, replace chicken with grilled tofu and use vegan mayonnaise and sour cream alternatives.

Storage

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and street corn gently in a skillet or microwave before assembling the bowls again. Avoid storing avocado with other ingredients to prevent browning; add fresh when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the chicken, street corn, and sauce a day in advance and store them separately in the fridge. Assemble the bowls just before eating to keep ingredients fresh.

What can I use instead of tajin?

If tajin is not available, use a mix of chili powder and a pinch of salt and lime zest to mimic its tangy, slightly spicy flavor.

Street Corn Chicken Bowls Recipe

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★★★★★

4.8 from 66 reviews

These Street Corn Chicken Bowls combine tender, seasoned chicken with creamy, charred corn and a tangy, spicy sauce for a vibrant and satisfying meal. Served over fluffy rice and topped with fresh avocado, cotija cheese, and cilantro, this dish delivers a flavorful twist on classic street corn with a protein-packed punch.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Rice

• 2 ½ cups cooked rice (for serving)

Chicken

• 2 lbs chicken breasts, sliced in half to make thin filets
• Seasonings: chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper
• 2 tablespoons olive oil

Street Corn Mixture

• 2 ½ cups corn kernels, fresh cut from cob or frozen
• ½ of an onion, diced
• 1 small jalapeno, deveined and seeded, diced (optional)

Sauce

• 1/3 cup mayonnaise (80g)
• ½ cup Mexican crema or sour cream (120g)
• 2 ½ teaspoons tajin (or more, to taste)
• 1 small lime, juice from
• 2–3 tablespoons milk (to thin sauce)
• Pinch fine sea salt

Toppings

• 1 ripe avocado, chopped
• ½ cup cotija cheese, shredded
• ½ cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Prepare the sauce: In a bowl, mix together mayonnaise, sour cream or Mexican crema, tajin, lime juice, and milk. Stir until smooth and creamy. Set aside to allow flavors to meld.
2. Cook the chicken: Season both sides of the chicken breasts with salt, pepper, chili powder, cumin, paprika, garlic powder, and oregano. Heat olive oil in a skillet over medium heat. Once hot, add the chicken pieces and cook until they reach an internal temperature of 165°F (74°C), flipping once for even cooking. Remove chicken from skillet and place on a plate.
3. Make the street corn mixture: In the same skillet, add a little more olive oil if necessary. Add corn kernels, diced onion, and jalapeno. Turn heat to high, cover with a lid, and sauté, stirring occasionally, until the corn is charred and tender, about 4-5 minutes. Remove from heat and stir in half of the prepared sauce to create a creamy, flavorful street corn.
4. Assemble the bowls: Spoon cooked rice into bowls. Top with cooked chicken filets, then add a generous scoop of the creamy street corn mixture. Garnish with chopped avocado, shredded cotija cheese, and fresh cilantro. Serve with lime wedges and extra sauce on the side for drizzling as desired.

Notes

• Use fresh corn for best flavor, but frozen corn works well if fresh isn’t available.
• Adjust the amount of jalapeno and tajin to control the spiciness according to your taste.
• Mexican crema can be substituted with sour cream if unavailable.
• Cooking chicken until an internal temperature of 165°F ensures it is safe and juicy.
• For a lighter option, use reduced-fat mayonnaise and sour cream.

Keywords: street corn, chicken bowls, Mexican street food, creamy corn, grilled chicken, easy dinner, weeknight meal