Get ready to transport your taste buds south of the border with this incredible Tasty Street Corn Chicken Bowl, a vibrant and satisfying meal brimming with bold flavors and fresh ingredients. This recipe is your answer to a quick, delicious, and customizable weeknight dinner that’s as easy to make as it is delightful to eat.
Key Ingredients for Tasty Street Corn Chicken Bowl
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 tablespoon butter
- 2 cups fresh or frozen corn kernels
- ½ cup mayonnaise
- ¼ cup crumbled cotija cheese (or feta cheese as a substitute)
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- ½ teaspoon smoked paprika
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup cooked quinoa or rice, for serving
- Optional toppings: sliced avocado, salsa, pickled red onions, chopped jalapeños
How to Make Tasty Street Corn Chicken Bowl
This Tasty Street Corn Chicken Bowl is your shortcut to a restaurant-worthy meal that’s packed with zest and goodness. In under 30 minutes of active prep and cook time, you’ll create a symphony of flavors with the tender chicken, sweet corn, and zesty lime. The creamy, cheesy street corn mixture is the star, bringing a rich texture that perfectly complements the lean protein and fluffy grains.
Step-by-Step Instructions
- Marinate and Cook the Chicken: In a medium bowl, toss the thinly sliced chicken breasts with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Allow it to marinate for at least 10 minutes while you prepare the corn. Heat a skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 5-7 minutes per side, or until cooked through and no longer pink in the center. Once cooked, remove from the pan and set aside.
- Prepare the Elote-Inspired Corn: In the same skillet (no need to clean), melt the butter over medium heat. Add the corn kernels and cook for 5-7 minutes, stirring occasionally, until they are tender and slightly charred in spots.
- Create the Creamy Corn Sauce: Reduce the heat to low. Add the mayonnaise, crumbled cotija cheese, chopped cilantro, lime juice, and smoked paprika to the skillet with the corn. Stir gently until everything is well combined and the cheese has started to melt, creating a creamy sauce. Taste and adjust seasoning with salt and pepper if needed.
- Assemble the Bowls: Divide the cooked quinoa or rice evenly among your serving bowls. Top with the cooked chicken slices. Spoon a generous portion of the creamy street corn mixture over the chicken. Garnish with any of your desired optional toppings such as sliced avocado, salsa, pickled red onions, or chopped jalapeños.
Why You’ll Love This Tasty Street Corn Chicken Bowl
Get ready for a flavor explosion! This Tasty Street Corn Chicken Bowl is a culinary delight, starring a vibrant, creamy elote-inspired corn that’s impossibly delicious and undeniably addictive. Imagine the sweet pop of corn, the savory bite of chicken, and the tangy zest of lime all mingling in a single spoonful – it’s a party in your mouth! It’s a fantastic way to recreate those beloved flavors of Mexican street corn in a convenient, healthy bowl format, far surpassing a simple chicken and rice dish.
Beyond the incredible taste, this recipe is a budget-friendly champion. Making this at home saves you a significant amount compared to ordering similar meals at restaurants, proving that deliciousness doesn’t have to break the bank. The star, of course, is that irresistible street corn mixture, made creamy and flavorful with simple ingredients that pack a punch. Don’t wait to experience this fiesta – gather your ingredients and make this Tasty Street Corn Chicken Bowl tonight!
Storing and Reheating Tips
To enjoy your Tasty Street Corn Chicken Bowl for days to come, proper storage is key. Once cooled, store any leftover components separately in airtight containers in the refrigerator. Refrigerated for up to 3 days, this dish maintains its best flavor and texture.
For reheating, gently warm the chicken and quinoa/rice in a skillet over low heat or in the microwave until heated through. The corn mixture is best reheated with minimal heat to preserve its creamy consistency; a quick warm-up in a skillet over low heat or a short burst in the microwave should suffice. Avoid over-reheating the corn to prevent it from becoming watery. If you plan to freeze components for longer storage, freeze the cooked chicken and quinoa/rice separately. The corn mixture, due to its mayonnaise base, is less ideal for freezing and may alter in texture.
Final Thoughts
This Tasty Street Corn Chicken Bowl is a true weeknight wonder, bringing vibrant flavors and satisfying textures to your table with minimal fuss. We encourage you to whip up this delightful dish and savor every delicious bite!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Tasty Street Corn Chicken Bowl
Ingredients
Equipment
Method
- In a medium bowl, toss the thinly sliced chicken breasts with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Allow it to marinate for at least 10 minutes while you prepare the corn. Heat a skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 5-7 minutes per side, or until cooked through and no longer pink in the center. Once cooked, remove from the pan and set aside.2 boneless, skinless chicken breasts, thinly sliced, 1 tablespoon olive oil, 1 teaspoon chili powder, ½ teaspoon cumin, ¼ teaspoon garlic powder, salt and freshly ground black pepper, to taste
- In the same skillet (no need to clean), melt the butter over medium heat. Add the corn kernels and cook for 5-7 minutes, stirring occasionally, until they are tender and slightly charred in spots.1 tablespoon butter, 2 cups fresh or frozen corn kernels
- Reduce the heat to low. Add the mayonnaise, crumbled cotija cheese, chopped cilantro, lime juice, and smoked paprika to the skillet with the corn. Stir gently until everything is well combined and the cheese has started to melt, creating a creamy sauce. Taste and adjust seasoning with salt and pepper if needed.½ cup mayonnaise, ¼ cup crumbled cotija cheese (or feta cheese as a substitute), 2 tablespoons chopped fresh cilantro, 1 tablespoon lime juice, ½ teaspoon smoked paprika, salt and freshly ground black pepper, to taste
- Divide the cooked quinoa or rice evenly among your serving bowls. Top with the cooked chicken slices. Spoon a generous portion of the creamy street corn mixture over the chicken. Garnish with any of your desired optional toppings such as sliced avocado, salsa, pickled red onions, or chopped jalapeños.1 cup cooked quinoa or rice, for serving, 2 boneless, skinless chicken breasts, thinly sliced, sliced avocado, salsa, pickled red onions, chopped jalapeños