Street Corn Chicken Bowls Recipe
Introduction
Street Corn Chicken Bowls combine tender chicken and sweet corn with flavorful spices and a creamy sauce, all served over a bed of fluffy rice. This dish is a quick and satisfying meal perfect for weeknights or casual gatherings.
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 2 cups fresh or frozen corn kernels
- 2 cups cooked rice
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- ½ cup creamy sauce (such as a mixture of mayonnaise, sour cream, lime juice, and a pinch of cumin)
Instructions
- Step 1: In a skillet over medium heat, cook the chicken pieces seasoned with chili powder, garlic powder, salt, and pepper until fully cooked and lightly browned, about 6–8 minutes.
- Step 2: Add the corn kernels to the skillet and cook for another 3–4 minutes until heated through and slightly charred.
- Step 3: To assemble, spoon cooked rice into bowls, top with the chicken and corn mixture, and drizzle generously with the creamy sauce.
Tips & Variations
- For extra flavor, char the corn on the grill before adding it to the chicken.
- Use brown rice or quinoa as a wholesome alternative to white rice.
- Add chopped fresh cilantro and a squeeze of lime juice for brightness.
- To make it spicier, mix some hot sauce into the creamy sauce or sprinkle crushed red pepper flakes over the top.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warm, adding a splash of water to keep the rice moist. Add fresh creamy sauce after reheating for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken or corn for this recipe?
Yes, frozen chicken should be thawed before cooking for even cooking, and frozen corn can be used directly by adding a few extra minutes to cook until heated through.
What creamy sauce works best for street corn chicken bowls?
A simple blend of mayonnaise, sour cream, lime juice, and cumin offers the perfect creamy, tangy flavor reminiscent of traditional street corn toppings.
PrintStreet Corn Chicken Bowls Recipe
A flavorful and satisfying Street Corn Chicken Bowl featuring tender chicken and sweet corn served over fluffy rice, drizzled with a creamy, zesty sauce inspired by classic Mexican street corn flavors. This easy-to-make bowl combines smoky spices, fresh ingredients, and a tangy sauce for a perfect weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
Ingredients
Protein
- 1 lb chicken breast, diced
Vegetables
- 2 cups corn kernels (fresh or frozen)
Grains
- 2 cups cooked rice (white or brown)
Spices
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- Salt and black pepper to taste
Creamy Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp lime juice, freshly squeezed
- 1/2 tsp chili powder
- 1/4 cup crumbled Cotija cheese (optional)
- 1 tbsp chopped fresh cilantro (optional)
Instructions
- Prepare the Chicken: Season the diced chicken breast with chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Heat a skillet over medium heat with a tablespoon of oil and cook the chicken pieces until they are cooked through and lightly browned, about 6-8 minutes. Remove from heat and set aside.
- Cook the Corn: In the same skillet, add the corn kernels and sauté for 3-5 minutes until the corn is tender and slightly charred to replicate the street corn flavor.
- Make the Creamy Sauce: In a small bowl, combine mayonnaise, sour cream, lime juice, and chili powder. Mix well until smooth. Adjust seasoning to taste.
- Assemble the Bowls: Spoon cooked rice into bowls. Top with the cooked chicken and sautéed corn. Drizzle generously with the creamy sauce.
- Garnish and Serve: Sprinkle crumbled Cotija cheese and chopped cilantro over the top for an authentic finish. Serve immediately and enjoy your comforting street corn chicken bowls.
Notes
- Use frozen corn if fresh is not available; thaw before cooking.
- For extra heat, add a pinch of cayenne pepper to the chicken seasoning or sauce.
- For a lighter version, substitute Greek yogurt for mayonnaise and sour cream in the sauce.
- Brown rice can be used instead of white rice for added fiber and nutrition.
- This recipe can be easily doubled for meal prep or larger families.
Keywords: Street Corn Chicken Bowls, Mexican Chicken Bowl, Chicken and Corn Recipe, Easy Weeknight Dinner, Creamy Corn Sauce
