Street Corn Chicken Bowls Recipe
Introduction
Street Corn Chicken Bowls combine the smoky sweetness of corn with tender chicken and zesty lime, all served over a bed of fluffy rice. This dish is a quick and flavorful meal perfect for busy weeknights or casual gatherings.
Ingredients
- 1 lb chicken breast or thighs
- 2 ears of corn, husked
- 2 cups cooked rice
- ½ cup crumbled Cotija cheese
- 1 lime, cut into wedges
- Salt and pepper, to taste
- Optional: chili powder or paprika for seasoning
Instructions
- Step 1: Season the chicken with salt, pepper, and optional spices. Cook the chicken in a skillet over medium heat until fully cooked, about 6-8 minutes per side. Remove and let rest.
- Step 2: While the chicken cooks, grill or pan-roast the corn until lightly charred, turning occasionally to cook evenly. Once cool enough to handle, cut the kernels off the cob.
- Step 3: Slice or shred the cooked chicken and divide the cooked rice among bowls.
- Step 4: Top the rice with chicken and roasted corn kernels. Sprinkle generously with Cotija cheese.
- Step 5: Serve with lime wedges to squeeze over the top for a fresh, tangy finish.
Tips & Variations
- Swap Cotija cheese for feta or queso fresco if unavailable.
- Add a dollop of sour cream or a drizzle of chipotle sauce for extra creaminess and spice.
- Use brown rice or cauliflower rice for a healthier twist.
- For more depth, marinate the chicken in lime juice, garlic, and chili powder before cooking.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through, adding a splash of water to keep the rice moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen corn instead of fresh?
Yes, frozen corn works well. Thaw and sauté it until slightly browned to mimic the roasted flavor.
What if I don’t have Cotija cheese?
You can substitute Cotija with feta, queso fresco, or even grated Parmesan for a salty, crumbly topping.
PrintStreet Corn Chicken Bowls Recipe
This Street Corn Chicken Bowl is a flavorful and satisfying meal that combines juicy, cooked chicken and sweet corn served over a bed of fluffy rice. Topped with tangy Cotija cheese and a fresh squeeze of lime, it captures the vibrant flavors of Mexican street corn in a convenient bowl perfect for lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Chicken
- 2 cups cooked chicken, shredded or diced
Corn
- 1 cup corn kernels, cooked
Rice
- 2 cups cooked white rice
Toppings
- ½ cup Cotija cheese, crumbled
- 1 lime, cut into wedges
Instructions
- Cook the Chicken: Prepare the chicken by cooking it thoroughly, either by grilling, pan-searing, or boiling. Once cooked, shred or dice the chicken into bite-sized pieces.
- Cook the Corn: Cook the corn kernels by boiling, grilling, or sautéing until tender and slightly charred for extra flavor. Drain and set aside.
- Prepare the Rice: Cook the rice according to package instructions or preferred method, ensuring it is fluffy and perfectly done.
- Assemble the Bowl: Place a generous serving of rice at the base of the bowl. Top with cooked chicken and corn evenly distributed.
- Add Cheese and Lime: Sprinkle crumbled Cotija cheese over the top. Finish by squeezing fresh lime juice over everything to add brightness and a tangy finish.
Notes
- For extra flavor, consider seasoning the chicken with chili powder, cumin, or smoked paprika before cooking.
- Grill the corn for a smoky touch that enhances the street corn experience.
- This bowl can be served warm or cold, making it ideal for meal prepping.
- Substitute Cotija cheese with feta for a similar tangy, crumbly texture if desired.
- To make it vegetarian, omit the chicken and add black beans or grilled tofu instead.
Keywords: Street Corn Chicken Bowl, Mexican Chicken Bowl, Cotija Chicken Bowl, Corn and Chicken Recipe, Easy Chicken Bowls
