Classic Tasty Street Corn Chicken Bowl
A vibrant and flavorful bowl featuring juicy pan-seared chicken, charred street corn, and a creamy, zesty sauce, all served over a bed of rice or quinoa with fresh toppings. Perfect for a satisfying and easy meal.
Equipment
- Skillet
- Medium bowl
- Serving bowls
Ingredients
Chicken
- 1.5 lbs boneless, skinless chicken breasts or thighs
Corn
- 3 cups fresh, frozen (thawed), or canned (drained) corn kernels
Dairy
- 1/2 cup mayonnaise
- 1/4 cup crumbled cotija cheese (or feta)
- 2 tablespoons sour cream optional, for extra creaminess
Aromatics
- 2 cloves garlic minced
- 1/4 cup finely chopped red onion
Herbs
- 1/2 cup fresh cilantro chopped
Citrus
- 2 limes 1 for juice, 1 for wedges
Spices
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper optional, for heat
- salt to taste
- black pepper to taste
For the base
- 3 cups cooked rice (white or brown)
- quinoa or
Optional toppings
- 1 avocado sliced
- pickled red onion
- sliced jalapeño
- hot sauce
Instructions
Preperation
- Season chicken with salt, pepper, chili powder, cumin, and smoked paprika. Pan-sear chicken for 6-8 minutes per side until cooked through; then dice or shred.
- Char corn kernels in a skillet over medium-high heat for 5-7 minutes until tender and slightly browned.
- Combine charred corn with mayonnaise, cotija, minced garlic, chopped red onion, half the cilantro, lime juice, and cayenne, mixing until creamy.
Assembly
- Divide cooked rice or quinoa among four serving bowls to form the base.
- Arrange diced or shredded chicken and a portion of the street corn mixture in each bowl.
- Garnish with remaining cilantro, avocado, pickled red onion, jalapeño, a squeeze of lime, and hot sauce, then serve.
Notes
For an extra kick, increase the cayenne pepper. Adjust spice levels to your preference. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.