Description
Make a creamy Street Corn Chicken Bowl tonight! Tender chicken, zesty corn, and a tangy sauce in one easy, flavorful dish. Perfect for busy weeknights.
Ingredients
Scale
- For the Zesty Chicken:
- 1.5 lbs boneless, skinless chicken breasts
- 1–2 tbsp olive oil
- 1 tsp chili powder
- 0.5 tsp cumin
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- Salt to taste
- Black pepper to taste
- For the Creamy Street Corn:
- 2 cups corn kernels (fresh or thawed frozen)
- 0.25 cup mayonnaise
- 0.25 cup sour cream (or plain Greek yogurt)
- Juice of 1 lime (freshly squeezed)
- 0.25 cup crumbled cotija cheese
- 0.25 cup fresh cilantro, chopped
- 0.5 tsp smoked paprika
- For Assembling Your Street Corn Chicken Bowl:
- Cooked rice, quinoa, or fresh lettuce (for serving)
- 1 avocado, sliced or diced
- Extra lime wedges
- Optional Kick:
- Pickled red onions
- Hot sauce (e.g., Cholula, Valentina)
Instructions
- Prep the Chicken & Marinade:: First things first, let’s get that chicken ready. Grab your boneless, skinless chicken breasts and slice them into thinner cutlets, maybe about half an inch thick. This helps them cook evenly and quickly, which is a lifesaver on a busy Tuesday night. In a bowl, toss the chicken with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Give it a good mix, really coat those pieces. I usually let it sit for about 10-15 minutes while I get everything else together; it just lets those flavors really sink in, you know?
- Cook the Zesty Chicken:: Now for the cooking! Heat a large skillet over medium-high heat. Once it’s nice and hot, add your seasoned chicken in a single layer. Don’t overcrowd the pan, hon; that’s where I always mess up and end up steaming the chicken instead of getting a good sear. Cook for about 3-4 minutes per side, until it’s beautifully golden brown and cooked through. It should smell absolutely amazing, smoky and savory. Once done, remove the chicken from the pan and let it rest on a cutting board while you tackle the corn.
- Prepare the Creamy Street Corn Mix:: While the chicken is resting, grab a medium bowl. This is where the magic happens for the street corn! Whisk together the mayonnaise, sour cream (or Greek yogurt), fresh lime juice, and smoked paprika. It should look creamy and a little zesty. I didn’t expect how much difference a good whisk makes here, honestly. Once it’s smooth, stir in the crumbled cotija cheese and chopped fresh cilantro. Give it a taste! Does it need more lime? A pinch more salt? This is where you make it *yours*.
- Sauté the Corn:: Using the same skillet you cooked the chicken in (those little browned bits add flavor, don’t clean it yet!), add your corn. If you’re using frozen, make sure it’s thawed; fresh corn kernels are divine here. Sauté over medium-high heat for about 5-7 minutes, stirring occasionally, until some of the kernels start to char and get a little bit sweet. You want that slightly toasted, smoky flavor; it adds so much depth to the Street Corn Chicken Bowl. Don’t rush this step!
- Combine & Finish the Street Corn:: Once your corn has that lovely char, take it off the heat and immediately stir it into the creamy mixture you prepared earlier. Give it a good fold, making sure every kernel is coated in that zesty, cheesy sauce. The warmth from the corn will help melt the cheese just a little, making it extra luscious. I always sneak a spoonful here, just to “test” it, obviously. The aroma is just incredible!
- Assemble Your Street Corn Chicken Bowl:: Time to bring it all together! Slice your rested chicken into strips or dice it. Grab your serving bowls and lay down a bed of cooked rice, quinoa, or fresh lettuce. Top that with a generous scoop of your creamy street corn. Arrange the sliced chicken over the corn. Finish with some creamy avocado slices, and a final squeeze of fresh lime juice. A little extra cilantro never hurt anyone, either. Honestly, it looks as good as it tastes, a real feast for the eyes and the stomach!