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Weeknight Favorite: Mexican Street Corn Chicken Bowls Recipe

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4.4 from 76 reviews

Savor the vibrant flavors of Mexican Street Corn Chicken Bowls, a quick and delicious weeknight meal featuring tender spiced chicken, creamy street corn sauce, and hearty rice topped with fresh cilantro and crumbly cheese.

Ingredients

For the Chicken:

  • 1 lb boneless, skinless chicken breasts or thighs, diced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste

For the Street Corn Sauce:

  • 1/3 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)

For the Bowls:

  • 2 cups cooked rice (white, brown, or cilantro-lime)
  • 1 1/2 cups corn kernels (grilled, roasted, or frozen)
  • 1/2 cup crumbled cotija or feta cheese
  • 1/4 cup chopped cilantro

Instructions

  1. Prepare the Chicken: In a medium bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper. Add diced chicken and toss until evenly coated with the spice mixture.
  2. Cook the Chicken: Heat a skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and slightly browned. Remove from heat.
  3. Make the Street Corn Sauce: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper if using until smooth and well combined.
  4. Prepare the Corn: If using fresh or frozen corn, grill or roast until charred and tender, about 5-7 minutes, or heat through if already cooked.
  5. Assemble the Bowls: In serving bowls, add a base of cooked rice. Top with the cooked chicken and corn kernels. Drizzle generously with the street corn sauce.
  6. Garnish and Serve: Sprinkle crumbled cotija or feta cheese and chopped cilantro over the bowls. Serve immediately for a flavorful and satisfying meal.

Notes

  • For extra spice, add more cayenne pepper to the sauce or sprinkle on the chicken.
  • Use whatever rice you prefer, such as brown rice for a nuttier flavor or cilantro-lime rice for added zest.
  • Grilling the corn adds authentic smoky flavor, but roasting or sautéing works well too.
  • Leftover bowls can be stored in the refrigerator for up to 3 days; reheat thoroughly before serving.
  • Substitute mayonnaise and sour cream with vegan alternatives to make this dish vegan-friendly.

Find it online: https://recipethrive.com/weeknight-favorite-mexican-street-corn-chicken-bowls-recipe/