I’ll never forget the summer I spent working at a little taco stand – the smells of grilling corn and spiced chicken were intoxicating! Every day, I’d watch people devour the Elote, Mexican street corn, slathered in creamy goodness and chili powder. It sparked an idea: why not combine those amazing flavors with juicy chicken in an easy-to-make bowl? Today, I’m sharing all my secrets for the most amazing Street Corn Chicken Bowl Recipe- Easy Mexican Prep! you’ll ever make! I promise you, this recipe will become a new favorite in your house!
Street Corn Chicken Bowl: Your New Favorite Weeknight Meal!
Get ready to experience a burst of flavor with this vibrant and incredibly easy Street Corn Chicken Bowl! We’re talking juicy, perfectly seasoned chicken, sweet and charred corn kernels, creamy sauce, and all your favorite toppings piled high. Forget take-out; this bowl is faster, healthier, and tastes a million times better! Plus, the “Easy Mexican Prep!” part? It’s totally true! I designed this recipe with busy weeknights in mind, so you can have a delicious and satisfying meal on the table in no time. Are you ready to ditch the boring dinner routine and dive headfirst into a fiesta of flavors? Let’s get cooking!
Why This Recipe is a Winner:
- Incredible Flavor: The combination of sweet corn, savory chicken, and tangy lime is simply irresistible.
- Quick and Easy: Seriously, you can have this bowl ready in under 30 minutes. That’s faster than ordering delivery!
- Customizable: Load it up with your favorite toppings – avocado, salsa, cilantro, anything goes!
- Healthy and Satisfying: Packed with protein, veggies, and whole grains (if you choose to use brown rice!), this bowl is both good for you and incredibly filling.
- Perfect for Meal Prep: Make a big batch on Sunday and enjoy delicious lunches all week long.
Ingredients You’ll Need
Let’s gather our ingredients! Don’t worry, you probably have most of these in your pantry already.
- Chicken: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- Corn: 2 ears of corn, shucked (or 2 cups frozen corn)
- Olive Oil: 2 tablespoons, divided
- Chili Powder: 1 tablespoon
- Cumin: 1 teaspoon
- Garlic Powder: 1 teaspoon
- Onion Powder: 1/2 teaspoon
- Smoked Paprika: 1/2 teaspoon
- Salt and Pepper: To taste
- Mayonnaise: 1/2 cup
- Sour Cream: 1/4 cup (or Greek yogurt for a healthier option!)
- Lime Juice: 2 tablespoons, freshly squeezed
- Cotija Cheese: 1/4 cup, crumbled
- Cilantro: 1/4 cup, chopped
- Cooked Rice: (white or brown), quinoa, or your favorite grain, for serving.
- Optional Toppings: Avocado, salsa, hot sauce, pickled onions, black beans – the sky’s the limit!
Let’s Get Cooking: Step-by-Step Instructions
Now for the fun part! Follow these simple steps, and you’ll be enjoying your own delicious Street Corn Chicken Bowl in no time.
- Prepare the Chicken: In a medium bowl, combine the chicken cubes with 1 tablespoon of olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well to ensure the chicken is evenly coated. The spices should create a fragrant, reddish-brown coating on the chicken.
- Cook the Chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, or until cooked through and lightly browned. Make sure to cook the chicken to an internal temperature of 165°F (74°C). The chicken should be sizzling and releasing its delicious aroma.
- Grill the Corn (Optional): If using fresh corn, brush the shucked ears with a little olive oil and grill them over medium heat for 8-10 minutes, turning occasionally, until lightly charred. The kernels should be tender and slightly caramelized. Let the corn cool slightly, then cut the kernels off the cob. If using frozen corn, simply thaw it.
- Make the Street Corn Sauce: In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), and lime juice. Stir in the cotija cheese and cilantro. Taste and adjust the seasoning as needed. The sauce should be creamy, tangy, and flavorful, with a bright, fresh taste from the lime and cilantro.
- Assemble the Bowls: Divide the cooked rice (or quinoa) between bowls. Top with the cooked chicken, corn kernels, and a generous dollop of the street corn sauce.
- Add Your Favorite Toppings: Get creative! Add avocado slices, salsa, hot sauce, pickled onions, black beans, or any other toppings you love. A sprinkle of extra cilantro never hurts!
- Serve Immediately: Enjoy your delicious and vibrant Street Corn Chicken Bowl!
Success Tips for the Perfect Street Corn Chicken Bowl
These are my golden rules for making sure your Street Corn Chicken Bowl is a resounding success!
- Don’t Overcook the Chicken: Overcooked chicken is dry and tough. Use a meat thermometer to ensure it reaches 165°F (74°C), and remove it from the heat as soon as it’s cooked through.
- Char the Corn: Grilling the corn (or even quickly charring it in a hot skillet) adds a smoky flavor that takes this bowl to the next level.
- Fresh Lime is Key: Bottled lime juice just doesn’t compare to the bright, zesty flavor of fresh lime juice.
- Taste and Adjust: Don’t be afraid to taste the street corn sauce and adjust the seasoning to your liking. Add more lime juice for tanginess, chili powder for heat, or salt and pepper for overall flavor.
- Prep Ahead: You can cook the chicken, grill the corn, and make the sauce ahead of time and store them separately in the refrigerator. This makes assembling the bowls even faster!
Variations and Customizations
One of the best things about this recipe is how easily you can customize it to suit your taste and dietary needs. Here are a few ideas to get you started:
- Spice it Up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the chicken marinade for an extra kick. You could even use jalapeño in the street corn sauce.
- Make it Vegetarian: Replace the chicken with black beans, grilled halloumi cheese, or roasted sweet potatoes.
- Low-Carb Option: Serve the bowls over cauliflower rice or a bed of lettuce instead of regular rice.
- Add More Veggies: Mix in some diced bell peppers, red onion, or zucchini to the chicken while it’s cooking.
- Try Different Cheeses: If you don’t have cotija cheese, you can use feta cheese, queso fresco, or even shredded cheddar cheese.
Serving Suggestions
This Street Corn Chicken Bowl is a complete meal on its own, but it’s also delicious served with a side of:
- Tortilla chips and guacamole
- A simple side salad
- Refried beans
- Mexican rice
Storing and Reheating Instructions
Storing: Store the cooked chicken, corn, and street corn sauce separately in airtight containers in the refrigerator for up to 3 days. Store the rice (or quinoa) separately as well.
Reheating: Reheat the chicken and corn in the microwave or in a skillet over medium heat until heated through. Do not microwave the street corn sauce, as it may separate. Instead, stir it well before serving. Assemble the bowls with the reheated ingredients and fresh toppings.
More Delicious Mexican-Inspired Recipes
If you’re loving this Street Corn Chicken Bowl, you might also enjoy these other flavorful and easy Mexican-inspired recipes:
Craving something comforting and hearty? Then you absolutely have to try my WHITE CHICKEN CHILI! It’s packed with flavor and perfect for a chilly evening. Or maybe you want an easy crockpot recipe. For those nights when you want something you can set and forget, my CHICKEN ENCHILADA PERFECTION is a game-changer. The creamy, cheesy filling is irresistible. For another chicken and rice option, you can try CREAMY CHICKEN RICE PERFECTION!
But wait, there’s more! If you’re looking for something with an Asian twist, you should try my Spicy Ginger Chicken Delight! It’s got an incredible flavor punch that will leave you wanting more. And don’t forget about my Teriyaki Chicken Rice Bowl – it’s a classic for a reason, and my version is so easy to make at home!
Get Ready to Bowl Over Your Taste Buds!
There you have it – the ultimate Street Corn Chicken Bowl Recipe- Easy Mexican Prep! I’m absolutely positive that this recipe will become a staple in your kitchen. It’s easy, flavorful, customizable, and perfect for any occasion. So gather your ingredients, put on some music, and get ready to create a culinary masterpiece. Enjoy!
How can I customize the Street Corn Chicken Bowl to suit my dietary needs or preferences?
The recipe is highly customizable! For a spicier bowl, add cayenne pepper or hot sauce to the chicken. For a vegetarian option, substitute chicken with black beans, halloumi, or sweet potatoes. For a low-carb version, use cauliflower rice or lettuce instead of regular rice. Feel free to add other vegetables like bell peppers or different cheeses like feta or queso fresco.
How long can I store leftovers, and what’s the best way to reheat them?
You can store the cooked chicken, corn, and street corn sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and corn in the microwave or skillet. Avoid microwaving the street corn sauce, as it may separate; stir it well before serving. Assemble with reheated ingredients and fresh toppings.
What makes this Street Corn Chicken Bowl recipe a good choice for a weeknight meal?
This recipe is quick and easy, ready in under 30 minutes. It’s customizable, healthy, satisfying, and perfect for meal prepping. The combination of flavors and easy prep makes it a convenient and delicious alternative to takeout.
What are some tips for making sure the chicken in the Street Corn Chicken Bowl is cooked perfectly?
Avoid overcooking the chicken to prevent it from becoming dry and tough. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C), and remove it from the heat as soon as it’s cooked through. Also, be sure to season the chicken evenly with the provided spices.
Mexican Street Corn Chicken Bowl
Ingredients
Equipment
Method
- Prepare the Chicken: In a medium bowl, combine the chicken cubes with 1 tablespoon of olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well to ensure the chicken is evenly coated.
- Cook the Chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, or until cooked through and lightly browned. Cook to an internal temperature of 165°F (74°C).
- Grill the Corn (Optional): If using fresh corn, brush the shucked ears with a little olive oil and grill them over medium heat for 8-10 minutes, turning occasionally, until lightly charred. Let the corn cool slightly, then cut the kernels off the cob. If using frozen corn, simply thaw it.
- Make the Street Corn Sauce: In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), and lime juice. Stir in the cotija cheese and cilantro. Taste and adjust the seasoning as needed.
- Assemble the Bowls: Divide the cooked rice (or quinoa) between bowls. Top with the cooked chicken, corn kernels, and a generous dollop of the street corn sauce.
- Add Your Favorite Toppings: Add avocado slices, salsa, hot sauce, pickled onions, black beans, or any other toppings you love.
- Serve Immediately: Enjoy your delicious and vibrant Street Corn Chicken Bowl!
