Are you looking for a delicious and filling meal that’s packed with flavor? Look no further than the Mexican Street Corn Chicken Bowl! This recipe combines juicy grilled chicken with a flavorful street corn mix and fresh toppings, all served over a bed of rice. It’s not only tasty but also easy to make, making it perfect for any day of the week.
Why Make This Recipe
This Mexican Street Corn Chicken Bowl is great for many reasons! First, it’s simple and quick, perfect for busy weeknights or casual gatherings. Second, it’s versatile—you can use fresh, frozen, or canned corn, and swap ingredients based on your preferences, such as using brown rice or cauliflower rice. Finally, the combination of flavors and textures makes every bite exciting and satisfying. You’ll feel like you’re enjoying a meal straight from a Mexican street vendor!
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 grill or stovetop pan to medium heat.
- Rub chicken with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice.
- Grill or cook for 5-6 minutes per side until fully cooked (internal temp 75°C/165°F). Let rest before slicing.
- Prepare the Street Corn: In a skillet over medium heat, melt butter and add corn, salt, and chili powder.
- Cook for 5 minutes until slightly charred. Remove from heat and stir in mayonnaise, cotija cheese, lime juice, and cilantro.
- Assemble the Bowl: Divide cooked rice into bowls.
- Top with sliced chicken, street corn, black beans, cherry tomatoes, and avocado.
- Garnish with cilantro and serve with lime wedges.
How to Serve Mexican Street Corn Chicken Bowl
Serve the Mexican Street Corn Chicken Bowl warm, right after assembling. You can place lime wedges on the side for an extra zesty kick! This dish is perfect for a cozy family dinner or as a colorful addition to your next gathering.
How to Store Mexican Street Corn Chicken Bowl
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use the microwave or heat in a skillet over medium heat until warmed through. Note that the corn may lose some crunch, but the flavors will still be delicious!
Tips to Make Mexican Street Corn Chicken Bowl
- Marinate the chicken in the spice mix for up to 2 hours before cooking for even more flavor.
- Add jalapeño for a spicy kick!
- You can use any type of cheese you prefer—goat cheese or cheddar would also work well.
Variation
Feel free to create variations! You can make it vegetarian by replacing chicken with grilled vegetables or tofu. If you’re in the mood for a different grain, try quinoa or couscous instead of rice.
FAQs
1. Can I make this dish ahead of time?
Yes! You can prep the chicken and street corn in advance. Just assemble everything fresh before serving for the best taste.
2. What can I substitute for cotija cheese?
Feta cheese or even shredded cheese blends can be great substitutes if you don’t have cotija.
3. Is this recipe spicy?
It has a mild spice from the chili powder. You can reduce or omit the chili powder if you prefer no spice at all.
