Why Make This Recipe
Street Corn Chicken Bowls bring together the vibrant flavors of street corn and juicy chicken in a delicious and satisfying meal. It’s a perfect option for anyone who loves bold flavors and a mix of textures. This recipe comes together quickly and is a great way to use fresh ingredients, making it a favorite for weeknight dinners or casual gatherings. The creamy sauce, combined with the sweetness of corn and the kick of jalapeño, makes every bite a delight.
How to Make Street Corn Chicken Bowls
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 of an onion (diced)
- 1 small jalapeño (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)
Directions:
- Mix sauce ingredients in a bowl: mayo, sour cream, tajin, lime juice, and milk. Set aside.
- Season chicken breasts on both sides with salt, pepper, chili powder, cumin, paprika, garlic powder, and oregano. Heat a skillet over medium heat, add olive oil, and once hot, add chicken. Cook until done (165 degrees), flipping once. Remove to a plate.
- In the same skillet, add more oil if needed. Add corn, onion, and jalapeño. Turn heat to high, cover with a lid, and sauté, stirring occasionally until corn is charred and tender, about 4-5 minutes. Remove from heat, and stir in half of the sauce to create a creamy street corn mixture.
- To assemble and serve, spoon rice into bowls. Top with chicken, a large scoop of street corn, and garnish with avocado, cheese, and cilantro. Serve with a lime wedge and extra sauce drizzled on top if desired.
How to Serve Street Corn Chicken Bowls
Serve the Street Corn Chicken Bowls warm, with rice as the base. Offer lime wedges on the side for an extra zesty kick. The dish is great for lunch or dinner and works well for meal prep throughout the week.
How to Store Street Corn Chicken Bowls
To store leftovers, place the chicken, street corn, and rice in airtight containers. Keep them in the refrigerator for up to 3 days. To reheat, warm in the microwave until heated through. If you have extra sauce, keep it sealed in a separate container to drizzle over when serving again.
Tips to Make Street Corn Chicken Bowls
- Use fresh corn if available, as it adds sweetness and flavor.
- Adjust the heat by adding more or less jalapeño based on your preference.
- Substitute the cotija cheese with feta if you can’t find it.
- For an extra flavor boost, consider marinating the chicken for a couple of hours before cooking.
Variation
For a vegetarian version, swap the chicken for grilled or sautéed veggies like bell peppers and zucchini. You can also use black beans for protein.
FAQs
1. Can I use frozen corn instead of fresh?
Yes, frozen corn works perfectly in this recipe. Just make sure to thaw it before cooking.
2. What if I don’t have Mexican crema?
You can substitute it with regular sour cream or plain yogurt for a similar creaminess.
3. How spicy is this dish?
The heat level can be adjusted based on your preference. Omit the jalapeño for a milder dish, or add more for extra spice.
Street Corn Chicken Bowls
Ingredients
For the Rice
- 2.5 cups cooked rice for serving
For the Chicken
- 2 lbs chicken breasts sliced in half to make thin filets
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon oregano
- 2 tablespoons olive oil for cooking
For the Sauce
- ⅓ cup mayonnaise
- ½ cup Mexican crema or sour cream
- 2.5 teaspoons tajin or more to taste
- 1 small lime juice from
- 2-3 tablespoons milk to thin sauce
- 1 pinch fine sea salt
For the Street Corn
- 2.5 cups corn kernels fresh cut from cob or frozen
- ½ of an onion onion diced
- 1 small jalapeño deveined and seeded, diced, optional
For Garnish
- 1 ripe avocado chopped
- ½ cup cotija cheese shredded
- ½ cup chopped fresh cilantro
- 1 lime lime cut into wedges for serving
Instructions
Prepare the Sauce
- Mix sauce ingredients in a bowl: mayo, sour cream, tajin, lime juice, and milk. Set aside.
Cook the Chicken
- Season chicken breasts on both sides with salt, pepper, chili powder, cumin, paprika, garlic powder, and oregano.
- Heat a skillet over medium heat, add olive oil, and once hot, add chicken.
- Cook until done (165 degrees), flipping once. Remove to a plate.
Prepare the Street Corn
- In the same skillet, add more oil if needed.
- Add corn, onion, and jalapeño. Turn heat to high, cover with a lid, and sauté, stirring occasionally until corn is charred and tender, about 4-5 minutes.
- Remove from heat, and stir in half of the sauce to create a creamy street corn mixture.
Assemble the Bowls
- Spoon rice into bowls.
- Top with chicken, a large scoop of street corn, and garnish with avocado, cheese, and cilantro.
- Serve with a lime wedge and extra sauce drizzled on top if desired.