Welcome to a delightful culinary experience with the Mexican Street Corn Chicken Bowl! This recipe brings together vibrant flavors and textures, giving you a satisfying and healthy meal that can be enjoyed by everyone. With tender grilled chicken, creamy street corn, and fresh toppings, this bowl is not just a feast for the stomach but also for the eyes!
Why Make This Recipe
Making the Mexican Street Corn Chicken Bowl is a fantastic idea for several reasons. First, it’s packed with flavor—you get a little kick from the spices, freshness from the veggies, and a creamy pop from the cheese. Second, it’s quite simple and quick to prepare, making it perfect for busy weeknights or a casual weekend gathering. Finally, this recipe is versatile; you can customize it based on your preferences or what you have on hand. It’s a fun way to bring a taste of Mexico into your home!
How to Make Mexican Street Corn Chicken Bowl
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
- 2 cups corn (fresh, frozen, or canned)
- 1 tablespoon butter
- ¼ teaspoon salt
- ¼ teaspoon chili powder
- ¼ cup mayonnaise
- ¼ cup crumbled cotija or feta cheese
- Juice of ½ lime
- 1 tablespoon chopped cilantro
- 2 cups cooked rice (white, brown, or cauliflower)
- ½ cup black beans, drained and rinsed
- ½ cup diced cherry tomatoes
- 1 avocado, sliced
- ¼ cup chopped cilantro
- Lime wedges for serving
Directions:
Cook the Chicken
Preheat your grill or stovetop pan to medium heat.Prepare the Chicken
Rub chicken with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice.Grill the Chicken
Grill or cook the chicken for 5-6 minutes per side until fully cooked (internal temp 75°C/165°F). Let it rest before slicing.Prepare the Street Corn
In a skillet over medium heat, melt butter and add corn, salt, and chili powder.Cook the Corn
Cook for 5 minutes until slightly charred. Remove from heat and stir in mayonnaise, cotija cheese, lime juice, and cilantro.Assemble the Bowl
Divide the cooked rice into bowls.Top the Bowls
Top with sliced chicken, street corn, black beans, cherry tomatoes, and avocado.Garnish and Serve
Garnish with cilantro and serve with lime wedges.
How to Serve Mexican Street Corn Chicken Bowl
Serve your Mexican Street Corn Chicken Bowl warm. You can set out all the ingredients in separate bowls for a fun build-your-own taco bar style. This way, everyone can customize their bowl to their liking!
How to Store Mexican Street Corn Chicken Bowl
Store any leftovers in an airtight container in the refrigerator. The chicken and corn can be kept for up to 3 days. To reheat, warm up in the microwave or on the stovetop. Add fresh toppings like cilantro or avocado before serving again.
Tips to Make Mexican Street Corn Chicken Bowl
- Cook the chicken ahead of time and keep it in the fridge for a quicker meal.
- If you want extra flavor, marinate the chicken in the spice mixture for a few hours before cooking.
- Feel free to substitute ingredients based on your tastes or dietary needs—this recipe is versatile!
Variation
You can make this bowl vegetarian by skipping the chicken and adding more beans or a plant-based protein. You could also use grilled shrimp or steak if you prefer.
FAQs
1. Can I use frozen corn for this recipe?
Yes, frozen corn works just fine! Just make sure to thaw it before cooking.
2. What other toppings can I add?
Feel free to add toppings like jalapeños, sour cream, or any of your favorite salsas for extra flavor.
3. Can I meal prep this recipe?
Absolutely! This chicken bowl is great for meal prepping. Just store each component separately and assemble them when you’re ready to eat.
