Street 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.
- Author: Dylan
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Chicken
- 2 cups cooked chicken, shredded or diced
Corn
- 1 cup corn kernels, cooked
Rice
Toppings
- ½ cup Cotija cheese, crumbled
- 1 lime, cut into wedges
- 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