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Easy Tasty Street Corn Chicken Bowl

Easy Tasty Street Corn Chicken Bowl

The Easy Tasty Street Corn Chicken Bowl offers a vibrant and satisfying meal that brings delicious street food flavors right to your table with minimal effort. This simple yet incredibly flavorful dish is perfect for those seeking a quick, healthy, and budget-friendly dinner option.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 30 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Main Course
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 pound boneless, skinless chicken breasts or thighs cut into bite-sized pieces
  • 1 tablespoon olive oil plus more for cooking chicken
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
Rice and Corn
  • 2 cups cooked rice white or brown
  • 2 cups corn kernels fresh or frozen (about 2 ears of corn if fresh)
Street Corn Sauce
  • 1/4 cup mayonnaise
  • 2 tablespoons lime juice
Garnish and Optional Toppings
  • 1/4 cup crumbled Cotija cheese or Feta as a substitute
  • 2 tablespoons chopped fresh cilantro
  • Optional toppings Sliced avocado, a drizzle of hot sauce, diced red onion, pickled jalapeños

Equipment

  • Medium Bowl
  • Large skillet
  • Small Bowl

Method
 

  1. In a medium bowl, toss the chicken pieces with 1 tablespoon of olive oil, chili powder, cumin, garlic powder, salt, and pepper. Ensure each piece is evenly coated.
    1 pound boneless, skinless chicken breasts or thighs, 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, Salt and freshly ground black pepper
  2. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer, being careful not to overcrowd the pan. Cook for 5-7 minutes per side, or until the chicken is cooked through and has a nice sear. Remove the chicken from the skillet and set aside.
    1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts or thighs
  3. In the same skillet, add the corn kernels. If using fresh corn, you may need to add another drizzle of olive oil. Cook for 5-8 minutes, stirring occasionally, until the corn is tender and lightly charred in spots. This charring is key to that authentic street corn flavor.
    2 cups corn kernels, 1 tablespoon olive oil
  4. While the corn is cooking, in a small bowl, whisk together the mayonnaise and lime juice until smooth and creamy.
    1/4 cup mayonnaise, 2 tablespoons lime juice
  5. Divide the cooked rice evenly between your serving bowls. Top the rice with the seasoned chicken pieces and the cooked corn.
    2 cups cooked rice, 1 pound boneless, skinless chicken breasts or thighs
  6. Drizzle the creamy lime sauce generously over the chicken and corn. Sprinkle with crumbled Cotija cheese and fresh cilantro. Add any of your favorite optional toppings for an extra burst of flavor and texture. Serve immediately and enjoy the vibrant taste!
    1/4 cup mayonnaise, 2 tablespoons lime juice, 1/4 cup crumbled Cotija cheese, 2 tablespoons chopped fresh cilantro, Optional toppings

Notes

Store leftovers in airtight containers in the refrigerator for up to 3-4 days. Reheat components separately for best texture. Freeze components for longer storage (2-3 months).