EPIC Street Corn Chicken Bowl
This Street Corn Chicken Bowl recipe combines the irresistible flavors of Mexican street corn with juicy, seasoned chicken and fluffy rice. It's a customizable and easy-to-make dish perfect for weeknight dinners or weekend gatherings, offering an explosion of flavor and texture in every bite.
Equipment
- Medium bowl
- Whisk
- Grill or broiler
- Large skillet
- Sharp knife or corn stripper
- Small bowl
- Cutting board
- Measuring spoons
- Measuring cups
- Tongs
- Bowls for serving
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp cayenne pepper optional, for heat
- Salt and pepper to taste
- 4 ears of corn, husks removed
- 2 tbsp olive oil
- ¼ cup mayonnaise
- ¼ cup sour cream or Mexican crema
- ¼ cup crumbled cotija cheese or feta, if you can't find cotija
- 2 tbsp chopped cilantro
- 1 lime, juiced
- Chili powder, to taste
- 2 cups cooked rice white, brown, or your favorite!
- Avocado slices, for topping
- Pickled onions, for topping
- Hot sauce, for topping
- Extra cilantro, for topping
- Lime wedges, for topping
Instructions
- In a medium bowl, whisk together the olive oil, chili powder, cumin, smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper.
- Add the chicken pieces and toss to coat evenly. Let it marinate for at least 20 minutes, or up to a few hours in the refrigerator.
- Preheat your grill to medium-high heat. Brush the corn with olive oil and grill for 10-15 minutes, turning occasionally, until the kernels are slightly charred and tender. Alternatively, broil the corn in the oven, keeping a close eye to prevent burning.
- Heat a large skillet over medium-high heat.
- Add the marinated chicken and cook for 5-7 minutes, or until cooked through and slightly browned. Avoid overcrowding the pan; cook in batches if necessary.
- In a small bowl, whisk together the mayonnaise, sour cream (or Mexican crema), cotija cheese, cilantro, lime juice, and chili powder. Taste and adjust seasonings as needed.
- Once the corn is cool enough to handle, carefully cut the kernels off the cob.
- Divide the cooked rice among bowls.
- Top with the cooked chicken, charred corn kernels, and a generous drizzle of the street corn sauce.
- Add your favorite toppings, such as avocado slices, pickled onions, hot sauce, extra cilantro, and lime wedges.
- Serve and enjoy immediately.
Notes
For best results, marinate the chicken for at least 30 minutes to enhance its flavor. Ensure the corn is nicely charred for that authentic street corn taste. To make ahead, cook the chicken, rice, and corn separately and store in the refrigerator. Assemble the bowls just before serving. Leftovers can be stored in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice separately to maintain their texture. You can customize this recipe with different toppings like black beans, diced tomatoes, or shredded lettuce.