Name: Street Corn Chicken Bowl Recipe – Easy Dinner Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 ½ cups cooked rice (for serving); 2 lbs chicken breasts, sliced in half to make thin filets; 2 Tablespoons olive oil; 2 ½ cups corn kernels (fresh cut from cob or frozen); ½ onion, diced; 1 small jalapeño, deveined and seeded, diced (optional); 1 ripe avocado, chopped; ½ cup cotija cheese, shredded; ½ cup chopped fresh cilantro; 1 lime, cut into wedges; Chili powder (to taste); Cumin (to taste); Paprika (to taste); Garlic powder (to taste); Oregano (to taste); Salt and pepper (to taste); 1/3 cup mayonnaise (80g); ½ cup Mexican crema or sour cream (120g); 2 ½ teaspoons Tajín (or more, to taste); Juice of 1 small lime; 2-3 Tablespoons milk (to thin sauce); Pinch fine sea salt

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Introduction

This Street Corn Chicken Bowl is a vibrant and satisfying meal perfect for an easy weeknight dinner. Featuring tender spiced chicken, creamy street corn, and fresh toppings, it’s packed with flavor and simple to make.

The image shows a white bowl filled with layers of food on a white marbled surface. The bottom layer is fluffy white rice mixed with yellow corn kernels. On top of this is a layer of grilled chicken pieces with a charred, golden-brown texture. Thin slices of purple onion are scattered among the chicken, adding a touch of color. The dish is garnished with chopped green cilantro and drizzled with a light white sauce. Two lime wedges sit on the side inside the bowl. Around the bowl, green cilantro leaves and broken pieces of yellow tortilla chips are scattered lightly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups cooked rice, for serving
2 lbs chicken breasts, sliced in half to make thin filets
Seasonings: chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper
2 tablespoons olive oil
2 ½ cups corn kernels, fresh cut from cob or frozen
½ of an onion, diced
1 small jalapeno, deveined and seeded, diced (optional)
1/3 cup mayonnaise (80g)
½ cup Mexican crema or sour cream (120g)
2 ½ teaspoons tajin, or more to taste
1 small lime, juice from
2-3 tablespoons milk, to thin sauce
Pinch fine sea salt
1 ripe avocado, chopped
½ cup cotija cheese, shredded
½ cup chopped fresh cilantro
1 lime, cut into wedges

Instructions

Step 1: In a bowl, mix together mayonnaise, Mexican crema or sour cream, tajin, lime juice, milk, and a pinch of salt to make the creamy sauce. Set aside.
Step 2: Season the chicken breasts on both sides with salt, pepper, chili powder, cumin, paprika, garlic powder, and oregano. Heat a skillet over medium heat, add olive oil, and cook the chicken until it reaches an internal temperature of 165°F (74°C), flipping once. Remove chicken to a plate.
Step 3: In the same skillet, add a bit more oil if needed. Add corn kernels, diced onion, and jalapeño. Increase heat to high, cover with a lid, and sauté for 4-5 minutes, stirring occasionally, until corn is charred and tender. Remove from heat and stir in half of the prepared sauce to create creamy street corn.
Step 4: To assemble, spoon cooked rice into each bowl, top with sliced chicken and a generous scoop of creamy street corn. Garnish with chopped avocado, cotija cheese, and fresh cilantro. Serve with lime wedges and extra sauce on the side if desired.

Tips & Variations

For extra smoky flavor, try grilling the chicken and corn instead of cooking in a skillet.
Swap cotija cheese with feta for a similar tangy taste.
Add black beans or chopped tomatoes to the bowl for more veggies and texture.
If you prefer less heat, omit the jalapeño or reduce the amount of chili powder.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and corn gently in a skillet or microwave. Assemble the bowl fresh before serving to keep avocado and toppings bright.

How to Serve

The image shows a white bowl filled with a layered dish. The base layer is golden-yellow corn kernels mixed with a creamy white sauce. On top of this is a piece of grilled chicken with a dark brown, slightly charred surface, garnished with finely chopped green herbs. There are two lime wedges placed on the edges of the bowl for garnish. The bowl sits on a white marbled surface with some green herbs scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn for this recipe?

Yes, frozen corn works well and saves time. Just thaw or cook directly from frozen and sauté until slightly charred for best flavor.

What can I substitute for Mexican crema?

If you can’t find Mexican crema, sour cream or a mixture of sour cream and a little lime juice makes a good substitute.