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Street Corn Chicken Bowls

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4.3 from 102 reviews

A vibrant and flavorful dish inspired by Mexican street corn, featuring marinated chicken, charred corn, and zesty toppings.

Ingredients

Scale
  • 2 cups cooked rice
  • 1 pound chicken breasts
  • 2 tablespoons olive oil
  • 1 cup corn kernels
  • ½ cup mayonnaise
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 lime
  • â…“ cup cotija cheese
  • ½ cup black beans
  • 2 tablespoons cilantro
  • Salt to taste
  • Pepper to taste

Instructions

  1. Marinate the chicken: In a bowl, combine olive oil, chili powder, smoked paprika, garlic powder, lime zest from half the lime, and a sprinkle of salt and pepper. Add the chicken breasts to the bowl and toss them until fully coated in the flavorful marinade.
  2. Sear the chicken: Heat a skillet over medium-high heat. Cook the marinated chicken breasts until golden-brown and the internal temperature reaches 165°F, about 6–7 minutes on each side. Once cooked, remove the chicken from the skillet and let it rest for a moment before slicing it into tender strips.
  3. Char the corn: In the same skillet, add the corn kernels and cook for about 4 minutes, stirring occasionally until they are lightly charred and fragrant. Stir in the mayonnaise, a squeeze of the remaining lime juice, and a pinch of chili powder for that extra burst of flavor.
  4. Warm the black beans: In a small pan or microwave, gently warm your black beans until heated through, making them a cozy addition to your bowl.
  5. Assemble the bowls: Divide the cooked rice among four bowls. Top each bowl with the warmed black beans, sliced chicken, and the flavorful street corn mixture.
  6. Garnish and serve: Sprinkle crumbled cotija cheese and chopped cilantro over each bowl, serving with lime wedges on the side for an extra zest.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat components separately for best results.

Nutrition

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