Easy Street Corn Chicken Bowl

recipe image of a realistic top down mise en place shot showing the fresh ingredients chicken breast thighs corn kernels rice lime juice chili powder cumin garlic powder mayonnaise sour cream crema cotija cheese red onion cilantro jalapeno avocado arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

C. Motter Cindy

Easy Street Corn Chicken Bowl

Capture the vibrant flavors of Mexican street corn in this fast, wholesome chicken bowl featuring juicy spiced chicken, creamy charred corn, and fluffy rice for a satisfying weeknight dinner.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Main Course

Cuisine: Mexican

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

1.5 cups cooked rice (white, brown, or quinoa)
1 lb chicken breast or thighs cubed or sliced
1 tbsp olive oil
1 tsp chili powder mild or hot
0.5 tsp cumin
0.5 tsp garlic powder
to taste salt and pepper
3 cups corn kernels frozen or fresh (thawed if frozen)
1 tbsp butter or oil for searing
0.25 cup mayonnaise or Greek yogurt for health version
0.25 cup sour cream or crema or more Greek yogurt
2 tbsp fresh lime juice
0.25 cup red onion finely chopped, optional
0.25 cup cotija cheese crumbled, or feta as substitute
1 tbsp Tajín seasoning or more chili powder
1 handful fresh cilantro chopped
to taste diced jalapeño for heat
to taste sliced avocado for creaminess

Equipment

Large skillet,
cutting board,
Mixing bowl

Method

In a medium bowl, toss the cubed chicken with olive oil, chili powder, cumin, and garlic powder. Season generously with salt and pepper.
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, turning occasionally, until browned and cooked through (internal temperature 165°F). Remove from skillet and set aside.
In the same skillet over medium-high heat, add butter or oil and the corn kernels. Cook for 3-4 minutes until charred in spots, undisturbed.
Transfer the charred corn to a medium mixing bowl.
To the mixing bowl with corn, add mayonnaise (or Greek yogurt), sour cream (or crema), and lime juice. Mix well.
Stir in red onion (if using), cotija cheese, and Tajín seasoning. Taste and adjust seasoning if needed.
Gently fold in the chopped cilantro.
Divide the cooked rice into serving bowls. Top with seasoned chicken and a generous portion of the creamy street corn mixture. Garnish with jalapeño and avocado if desired.

Nutrition

Calories: 500kcalCarbohydrates: 45gProtein: 30gFat: 20g

Notes

For shortcuts, use rotisserie chicken. Store components separately for up to 4 days. Reheat chicken and rice together; mix corn mixture fresh. Use Greek yogurt for a healthier swap. Adjust heat with jalapeños.

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