Oh man, I still remember one super chaotic back-to-school week. Between homework, soccer practice, and just life, dinner felt like another mountain to climb. That’s exactly when I dreamed up this Easy Street Corn Chicken Bowl! It’s become our go-to because, trust me, you can whip up this amazingly flavorful and healthy meal in no time. It’s proof that busy doesn’t have to mean boring or unhealthy. My family devoured it, and I just knew I had to share this gem with you!
Why You’ll Love This Easy Street Corn Chicken Bowl
Seriously, this bowl is a game-changer for busy weeknights. Here’s why it’s earned a permanent spot in my recipe rotation:
- Super Speedy: Ready in just about 25 minutes from start to finish!
- Flavor Explosion: That creamy street corn with the perfectly seasoned chicken? Unbeatable!
- Seriously Healthy: Packed with protein, fiber, and veggies to keep you full and energized.
Ingredients for Your Easy Street Corn Chicken Bowl
You know, the beauty of this Easy Street Corn Chicken Bowl is that it uses stuff you probably already have, or things that are super easy to grab. Here’s what you’ll need for all the yummy parts:
For Serving
- 2.5 cups cooked rice
Chicken
- 2 lbs chicken breasts, sliced in half to make thin filets
- 1 batch seasonings: chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper
- 2 Tablespoons olive oil
Street Corn
- 2.5 cups corn kernels (I love fresh cut from the cob, but frozen is totally fine too!)
- 1/2 of an onion, diced
- 1 small jalapeno, deveined and seeded, diced (if you like a little kick!)
Sauce
- 1/3 cup mayonnaise (about 80g)
- 1/2 cup Mexican crema or sour cream (about 120g)
- 2.5 teaspoons Tajin (or more, depending on how much you love that tangy flavor!)
- Juice from 1 small lime
- 2-3 Tablespoons milk (just to get it nice and creamy)
- 1 pinch fine sea salt
For Topping
- 1 ripe avocado, chopped
- 1/2 cup cotija cheese, shredded
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges
How to Make the Perfect Easy Street Corn Chicken Bowl
Alright, let’s get this amazing Easy Street Corn Chicken Bowl on your table! It’s way easier than you think, and the results are just fantastic. We’ll tackle this in a few simple steps, and soon you’ll be digging into pure deliciousness. If you’re looking for other chicken ideas, check out these air fryer chicken recipes for beginners, too!
Preparing the Creamy Street Corn Sauce
First things first, let’s get that sauce ready to go. In a medium mixing bowl, just whisk together the mayonnaise, Mexican crema (or sour cream if that’s what you have!), that zesty Tajin, the fresh lime juice, and a splash of milk. You want it nice and creamy, so add the milk a tablespoon at a time until it’s perfect. Give it a little pinch of salt too! Set this flavor bomb aside.
Cooking the Seasoned Chicken
Now for the star protein! Take your thinly sliced chicken breasts and give them a good rubdown with all those yummy seasonings – chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper. Get your skillet nice and hot over medium heat, add that olive oil, and once it’s shimmering, lay in the chicken. Sauté it until it’s cooked through, about 165 degrees Fahrenheit inside, flipping it once. Don’t overcook it, or it’ll get dry! Once it’s done, pop it onto a plate to rest.
Charring the Street Corn Mixture
Don’t clean that skillet yet! Add a tiny bit more oil if needed. Toss in your corn kernels, diced onion, and that optional diced jalapeño if you’re feeling brave. Crank the heat up to high, pop a lid on, and let it do its thing, stirring every now and then. You want those corn kernels to get a little bit charred and tender, which usually takes about 4-5 minutes. You can find more tasty ideas like this over at Tastes Better From Scratch. Once it’s looking good, take it off the heat and stir in about *half* of that creamy sauce we made earlier. Boom! Instant, delicious street corn.
Assembling Your Easy Street Corn Chicken Bowl
Okay, time for the grand finale! Grab your serving bowls. Spoon in that fluffy cooked rice as your base. Then, pile on the perfectly cooked chicken. Next, add a generous scoop of that amazing street corn mixture. For the finishing touches, sprinkle on your chopped avocado, that salty cotija cheese, and a good handful of fresh cilantro. Don’t forget to serve it with a lime wedge on the side – a little squeeze makes everything pop! Drizzle on some extra sauce if you’re feeling wild!
Tips for the Best Easy Street Corn Chicken Bowl
Okay, so you’ve got the recipe, but want to make your Easy Street Corn Chicken Bowl absolutely sing? Here are a few little secrets I’ve picked up along the way! Don’t be afraid to really season that chicken well; a good spice blend makes all the difference. For the corn, getting a nice char is key for that authentic street corn flavor, so don’t be shy with the heat for a few minutes. And if you want to get ahead, you can totally make the sauce and cook the chicken a day in advance. Store them separately in the fridge. Need more ideas for perfect bowls? You should definitely check out how to make rice bowls like a pro!
Ingredient Notes and Substitutions
Sometimes you might not have an ingredient on hand, or maybe you’re just curious! Let’s chat about a couple of things in this Easy Street Corn Chicken Bowl. Tajin is that awesome chili-lime seasoning – it’s got a bit of spice, a lot of tang, and it really makes the corn pop. If you can’t find it, no worries! You can make your own by mixing chili powder, lime zest, and a pinch of salt. And for the cotija cheese? That’s a crumbly, salty Mexican cheese. If you can’t find it, feta cheese is a pretty good substitute, or even just a sharp cheddar cheese could work in a pinch!
Frequently Asked Questions about Easy Street Corn Chicken Bowl
Got questions about whipping up your own Easy Street Corn Chicken Bowl? I’ve got answers!
Can I make this ahead of time?
Absolutely! The sauce and cooked chicken can be made a day in advance and stored separately in the fridge. The corn mixture is best made fresh, but you can chop your onion and jalapeño ahead of time. It’s a great one for meal prep, just assemble right before eating! For more quick meal ideas, check out these easy dinner recipes.
What if I don’t like spicy food?
No problem at all! The jalapeño is totally optional. If you’re sensitive to heat, just leave it out. The Tajin in the sauce adds a bit of tang, but it’s not overly spicy on its own. You can also use less and add more to your personal taste!
Are there other topping ideas I can use?
Oh, for sure! Besides the avocado, cotija, and cilantro, you could add some pickled red onions for a nice tang, some black beans for extra fiber, or even a sprinkle of toasted pepitas for crunch. Whatever you love on your bowls works! If you’re a big fan of bowls, you’ll want to see these rice bowl recipes too.
How do I make the street corn taste more authentic?
The key to that “street corn” flavor is getting a little char on the corn! Don’t be afraid to let it sit in the hot skillet for a minute or two without stirring too much. That caramelization is where the magic happens. Also, don’t skimp on the Tajin and lime juice!
Nutritional Information for Easy Street Corn Chicken Bowl
So, what are we actually putting into our bodies with this amazing Easy Street Corn Chicken Bowl? Based on the recipe as written, each serving is estimated to have about 679 calories, 47g of protein, 44g of carbs, and 36g of fat. Keep in mind, this is just an estimate, and the exact numbers can tweak a bit depending on the exact brands of ingredients you use and how much you drizzle of that extra sauce!
Share Your Easy Street Corn Chicken Bowl Creations!
Alright, bakers! I’ve shared my secrets for this delicious Easy Street Corn Chicken Bowl, and now I want to hear from YOU! Did you make it? How did it turn out? Please leave a rating and a comment below, or better yet, snap a pic and tag me on social media! I can’t wait to see your takes on this recipe! You can find even more chicken inspiration over on Pinterest!
Easy Street Corn Chicken Bowl
Ingredients
Equipment
Method
- Mix sauce ingredients in a bowl: mayo, sour cream, tajin, lime and milk. Set aside.
- Season chicken breasts on both sides with salt, pepper, chili powder, cumin, paprika, garlic powder and oregano. Heat a skillet over medium heat. Add olive oil and once hot, add chicken and cook until cooked through (165 degrees), flipping once. Remove to a plate.
- To the same skillet add a little more oil, if needed. Add corn and onion and jalapeño. Turn heat to high, cover with lid and sauté, stirring occasionally, until corn is charred and tender, about 4-5 minutes. Remove from heat. Stir in half of the sauce, to make a creamy street corn mixture.
- Assemble and serve: Spoon rice into a bowl. Top with chicken, a big scoop of street corn and garnish with avocado, cheese and cilantro. Serve with a lime wedge and extra sauce drizzled on top, if desired.
