Street Corn Chicken Bowl Recipe – Easy Dinner Recipe
This Street Corn Chicken Bowl is an easy and flavorful dinner option combining tender, seasoned chicken breast with creamy, spicy street corn and fresh toppings. Served over warm cooked rice, this dish offers a perfect balance of smoky, tangy, and savory flavors inspired by classic Mexican street food.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
For the Bowl
- 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
Seasonings for Chicken
- Chili powder (to taste)
- Cumin (to taste)
- Paprika (to taste)
- Garlic powder (to taste)
- Oregano (to taste)
- Salt and pepper (to taste)
Crema Sauce
- 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
Instructions
- Prepare the Sauce: In a bowl, mix together the mayonnaise, Mexican crema or sour cream, Tajín, lime juice, milk, and a pinch of sea salt. Stir until smooth and set aside. This creamy sauce will add spice and tang to the street corn mixture.
- Cook the Chicken: Season both sides of the chicken breasts with salt, pepper, chili powder, cumin, paprika, garlic powder, and oregano. Heat olive oil in a skillet over medium heat. Once hot, add the chicken and cook until it reaches an internal temperature of 165°F (75°C), about 5-7 minutes per side depending on thickness. Remove the chicken to a plate and keep warm.
- Sauté the Street Corn: In the same skillet, add a bit more olive oil if needed. Add the corn kernels, diced onion, and jalapeño. Turn the heat to high and cover the skillet with a lid. Sauté, stirring occasionally, until the corn is nicely charred and tender, about 4-5 minutes. Remove the skillet from heat and stir in half of the prepared sauce to create a creamy street corn mix.
- Assemble the Bowls: Spoon cooked rice into serving bowls. Top with a filet of cooked chicken, then add a generous scoop of the creamy street corn. Garnish with chopped avocado, shredded cotija cheese, and fresh cilantro. Serve with lime wedges and extra sauce drizzled on top if desired.
Notes
- The jalapeño is optional for those who prefer less heat.
- Use fresh corn for best flavor, but frozen corn works well too.
- You can substitute sour cream if Mexican crema is unavailable.
- Adjust Tajín and chili powder amounts to customize spice levels.
- For quicker cooking, pound chicken breasts to even thickness before seasoning.
- Leftover components make great meal prep options and can be refrigerated separately for up to 3 days.
Keywords: street corn chicken bowl, Mexican chicken bowl, creamy street corn, easy dinner recipe, stovetop chicken recipe, cotija chicken bowl, spicy chicken bowl
