Ultimate Street Corn Chicken Bowl
This recipe transforms the iconic flavors of Mexican street corn into a satisfying and healthy meal. Combining grilled chicken, charred corn, and a creamy, spicy sauce, this bowl is a flavor explosion that's perfect for a quick and delicious dinner.
Equipment
- Oven
- oven-safe skillet
- Small bowl
- Large skillet
- Measuring spoons
- Measuring cups
- Knife
- Cutting board
- Mixing spoon
- Bowls
- Serving spoons
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- Salt to taste
- Pepper to taste
- 4 ears of corn, kernels removed about 4 cups
- 2 tbsp butter
- ¼ cup mayonnaise
- ¼ cup sour cream or Mexican crema
- ¼ cup crumbled cotija cheese or feta
- 2 tbsp chopped cilantro
- 1 jalapeño, seeded and minced optional
- Lime wedges, for serving
- Chili powder, for garnish
- Cooked rice white or brown
- 1 can black beans, rinsed and drained
- 1 avocado, diced
- ¼ red onion, thinly sliced
- Hot sauce optional
- Extra cilantro optional
- Lime wedges optional
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the rice according to package directions.
- In a small bowl, combine chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
- Rub the spice mixture all over the chicken breasts.
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear the chicken for 2-3 minutes per side, until browned.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Let the chicken rest for a few minutes before slicing or shredding.
- Melt butter in a large skillet over medium heat.
- Add the corn kernels and cook, stirring occasionally, until slightly charred, about 5-7 minutes.
- Remove from heat and stir in mayonnaise, sour cream, cotija cheese, cilantro, and jalapeño (if using).
- Season with salt and pepper to taste.
- Divide rice among bowls.
- Top with black beans, sliced or shredded chicken, and street corn.
- Garnish with avocado, red onion, lime wedges, and chili powder.
- Serve immediately.
Notes
This recipe is perfect for meal prepping. Cook the chicken, corn, and rice ahead of time and store them separately in the refrigerator. Adjust the amount of jalapeño and chili powder to suit your taste. Get creative with toppings: try roasted red peppers, pickled onions, or even a dollop of guacamole. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and street corn separately before assembling your bowl. You can also freeze the cooked chicken and corn for longer storage. Just make sure to thaw them completely before reheating.