Quick Mexican Street Corn Chicken Bowl Recipe
Do you love bold flavors and easy meals? If so, you’re in for a treat with the Quick Mexican Street Corn Chicken Bowl! This dish combines juicy grilled chicken, sweet corn, and a creamy dressing that brings everything together. It’s perfect for a busy weeknight or a fun weekend meal. Let’s dive into why you should make this recipe and how to create this delicious bowl at home.
Why Make This Recipe
Making the Quick Mexican Street Corn Chicken Bowl is not just easy; it’s also packed with flavors. The grilled chicken is tender and juicy, and the corn adds a sweet crunch. Plus, the creamy dressing with lime and cilantro gives it a zesty kick! This bowl is healthy, satisfying, and can be made in under 30 minutes. Enjoy a taste of Mexico right in your kitchen!
How to Make Quick Mexican Street Corn Chicken Bowl
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 2 ears of corn, shucked
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 lime, juiced
- 1/4 cup chopped cilantro
- 1/4 cup crumbled cotija cheese
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
Directions:
- Preheat grill to medium-high heat. Link
- Season chicken breasts with salt, pepper, chili powder, and cumin. Link
- Grill chicken for 6-8 minutes per side, or until cooked through. Let rest for 5 minutes, then dice. Link
- Grill corn for 10-12 minutes, turning occasionally, until kernels are tender and slightly charred. Cut kernels off the cob. Link
- In a bowl, whisk together mayonnaise, sour cream, lime juice, cilantro, cotija cheese, chili powder, salt, and pepper. Link
- Assemble bowls with grilled chicken, corn, and dressing. Link
How to Serve Quick Mexican Street Corn Chicken Bowl
Serve your Quick Mexican Street Corn Chicken Bowl in deep dishes. You can add extra lime wedges and more cilantro on top. This bowl is great on its own, but you can also offer tortilla chips on the side for an extra crunch.
How to Store Quick Mexican Street Corn Chicken Bowl
If you have leftovers, store the chicken and corn in airtight containers in the fridge. They will stay fresh for 3 to 4 days. You can keep the dressing separately to maintain its creamy texture.
Tips to Make Quick Mexican Street Corn Chicken Bowl
- Don’t overcook the chicken: Make sure to grill it just until it’s cooked through to keep it juicy.
- Adjust the spice: If you like more heat, consider adding more chili powder or a splash of hot sauce to the dressing.
- Fresh ingredients are key: Use fresh corn to get that sweet flavor that pairs perfectly with the grilled chicken.
Variation
For a vegetarian option, you can replace the chicken with grilled bell peppers or zucchini. You can also add black beans for extra protein and texture.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the chicken and corn ahead of time and store them in the fridge. Just warm them up and assemble when you’re ready to eat.
2. What if I don’t have cotija cheese?
If you don’t have cotija cheese, feta cheese is a great alternative, or you can simply omit it if you prefer.
3. Can I use frozen corn instead?
Yes, frozen corn works well too. Just cook it according to the package instructions before adding it to your bowl.
Enjoy your cooking and savor every bite of this Quick Mexican Street Corn Chicken Bowl!
