Go Back
–+ servings
Mexican Street Corn Chicken Bowl

Savor the Flavor: Mexican Street Corn Chicken Bowl Delight

This Mexican Street Corn Chicken Bowl is a flavorful, quick dinner solution perfect for busy weeknights, featuring juicy chicken, sweet corn, and creamy sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Boneless, Skinless Chicken Breasts Consider thighs for richer taste.
  • 1 tablespoon Olive Oil Any cooking oil works.
  • 1 teaspoon Chili Powder Adjust to suit spice profile.
  • 1 teaspoon Paprika Smoked paprika enhances BBQ flavor.
  • 1 teaspoon Garlic Powder Fresh garlic can be used.
  • 1 teaspoon Onion Powder Fresh onions are a substitute.
  • 1 teaspoon Cumin Skip for a milder dish.
  • 1 to taste Salt
  • 1 to taste Black Pepper
For the Corn Mixture
  • 1 cup Corn Kernels Fresh or frozen is good.
  • 1 tablespoon Butter Omit for dairy-free.
  • 1/4 cup Mayonnaise Greek yogurt can be a substitute.
  • 1/4 cup Sour Cream Plain yogurt works too.
  • 1 tablespoon Lime Juice Fresh lime is best.
  • 1/4 cup Cotija Cheese Feta or Parmesan can be used.
  • 1/4 cup Fresh Cilantro Substitute with parsley if desired.
  • 1 piece Jalapeño Adjust based on heat preference.
For the Bowl Assembly
  • 2 cups Cooked Rice Cauliflower rice is a low-carb option.
  • 1/2 cup Red Onion Green onions can be a milder substitute.
  • 1 piece Lime Wedge Serve fresh for added flavor.

Equipment

  • Large Skillet
  • mixing bowl
  • Meat Thermometer

Method
 

Cooking Steps
  1. Heat a large skillet over medium heat and drizzle with olive oil.
  2. Season the chicken breasts with chili powder, paprika, garlic powder, onion powder, cumin, salt, and black pepper.
  3. Cook the chicken in the hot skillet for 6-7 minutes on each side until golden brown and internal temperature reaches 165°F (74°C).
  4. Transfer the chicken to a plate, cover, and let it rest for 5 minutes.
  5. In the same skillet, sauté the corn kernels with a tablespoon of butter for 5-7 minutes.
  6. Prepare the creamy sauce in a bowl by mixing mayonnaise, sour cream, lime juice, and cotija cheese until smooth.
  7. In a large bowl, combine the cooked rice, diced red onion, chopped cilantro, and finely sliced jalapeño.
  8. Fold the sautéed corn into the rice mixture and stir well.
  9. Slice the rested chicken and assemble the bowl with a scoop of the rice and corn mixture topped with chicken and drizzled with creamy sauce.
  10. Garnish with additional cilantro and lime wedges.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 40gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

For the best results, use fresh ingredients and let the chicken rest before slicing. Adjust spice levels to your preference.

Tried this recipe?

Let us know how it was!