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Street corn chicken bowl recipe image showcases a vibrant and easy-to-make Mexican-inspired meal with grilled chicken, charred corn, and fresh toppings.

Mexican Street Corn Chicken Bowl

This Mexican Street Corn Chicken Bowl combines juicy, seasoned chicken with sweet and charred corn, a creamy sauce, and your favorite toppings. It's a quick, easy, and customizable weeknight meal that's healthier and tastier than takeout.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 ears of corn, shucked or 2 cups frozen corn
  • 2 tablespoons olive oil, divided
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 2 tablespoons lime juice, freshly squeezed
  • 1/4 cup cotija cheese, crumbled
  • 1/4 cup cilantro, chopped
  • Cooked rice white or brown
  • Optional Toppings: Avocado, salsa, hot sauce, pickled onions, black beans

Equipment

  • Cutting board
  • Knife
  • Medium bowl
  • Large Skillet
  • Grill (optional)
  • Small bowl
  • Whisk
  • Measuring cups and spoons
  • Tongs
  • Serving bowls

Method
 

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. Add Your Favorite Toppings: Add avocado slices, salsa, hot sauce, pickled onions, black beans, or any other toppings you love.
  7. Serve Immediately: Enjoy your delicious and vibrant Street Corn Chicken Bowl!

Notes

For best results, don't overcook the chicken. Grilling or charring the corn enhances the flavor. Fresh lime juice is key to a bright sauce. Prepare ingredients ahead of time for a quicker weeknight meal. To store, keep the cooked chicken, corn, and street corn sauce separate in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and corn in the microwave or a skillet. Don't microwave the street corn sauce; stir well before serving.