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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.

Ingredients

Scale

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

Find it online: https://dinewithlily.com/street-corn-chicken-bowls-recipe/