Why make this recipe
Street Corn Chicken Bowl is not just a meal; it’s a delightful combination of flavors that brings the taste of street food right to your home. This dish is colorful, satisfying, and easy to make, making it perfect for family dinners or meal prep for the week. The grilled chicken pairs wonderfully with the creamy, zesty corn mixture, offering a taste of summer anytime of the year.
How to make Street Corn Chicken Bowl
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 cups corn (fresh or canned)
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 cup cotija cheese
- 1/4 cup chopped cilantro
- Salt and pepper to taste
- 4 servings of rice or quinoa for serving
Directions
- Season the chicken breasts with salt, pepper, and chili powder. Grill or pan-cook them over medium heat until cooked through, about 6-7 minutes per side. Slice and set aside.
- In a mixing bowl, combine corn, mayonnaise, lime juice, chili powder, cotija cheese, and cilantro. Mix well to combine.
- To assemble, serve cooked rice or quinoa in bowls, top with the grilled chicken, and spoon the elote-style corn mixture on top.
- Garnish with extra cilantro and serve immediately.
How to serve Street Corn Chicken Bowl
To serve Street Corn Chicken Bowl, plate a scoop of rice or quinoa as the base. Layer the sliced grilled chicken over the rice, and generously top it with the corn mixture. For added freshness, sprinkle some extra cilantro on top. This dish is great as is but can be served with lime wedges for extra zing.
How to store Street Corn Chicken Bowl
If you have leftovers of the Street Corn Chicken Bowl, store the components separately in airtight containers. Keep the chicken and corn mixture in the fridge for up to 3 days. When you’re ready to enjoy it, reheat the chicken and corn mixture and serve it over fresh cooked rice or quinoa.
Tips to make Street Corn Chicken Bowl
- For extra flavor, marinate the chicken in lime juice and spices for an hour before cooking.
- You can substitute cotija cheese with feta cheese if needed.
- Use grilled corn for a more authentic street corn taste. Just grill the corn on the cob, then cut it off the cob.
- Feel free to adjust the spice level by using more or less chili powder, or adding jalapeños to the corn mixture.
Variation
Feel free to customize the bowl by adding roasted vegetables, black beans, or avocado for added texture and flavor. You can also swap the chicken for shrimp or tofu for a different protein option.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the chicken and corn mixture ahead of time. Keep them stored separately in the fridge and assemble just before serving.
2. Can I use frozen corn?
Absolutely! Frozen corn works just fine in this recipe. Just make sure to thaw and drain it before mixing it with the other ingredients.
3. What can I do with leftovers?
Leftovers can be easily reheated and enjoyed as a quick meal or used in salads, wraps, or quesadillas for a new twist!
Street Corn Chicken Bowl
A colorful and satisfying dish combining grilled chicken with a creamy corn mixture, perfect for family dinners or meal prep.
Main ingredients
- 1 pound boneless, skinless chicken breasts (Grilled or pan-cooked.)
- 2 cups corn (fresh or canned)
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder (Adjust for spice level.)
- 1/4 cup cotija cheese (Can be substituted with feta cheese.)
- 1/4 cup chopped cilantro (Extra cilantro for garnish.)
- to taste Salt and pepper (To season chicken.)
- 4 servings of rice or quinoa (Serves as the base.)
Cooking Chicken
- Season the chicken breasts with salt, pepper, and chili powder.
- Grill or pan-cook them over medium heat until cooked through, about 6-7 minutes per side.
- Slice and set aside.
Preparing Corn Mixture
- In a mixing bowl, combine corn, mayonnaise, lime juice, chili powder, cotija cheese, and cilantro.
- Mix well to combine.
Assembling the Bowl
- Serve cooked rice or quinoa in bowls.
- Top with the grilled chicken and spoon the elote-style corn mixture on top.
- Garnish with extra cilantro and serve immediately.
Store components separately in airtight containers in the fridge for up to 3 days. Reheat before serving. For extra flavor, marinate the chicken beforehand or use grilled corn for an authentic taste. Customize with roasted vegetables, black beans, or swap the protein.