Flavorful Weeknight Mexican Street Corn Chicken Bowls 🌽🍗🔥
1. Introduction
If you’re searching for a weeknight chicken bowl recipe that combines bold flavors and quick preparation, look no further than these Mexican Street Corn Chicken Bowls. This dish brings together tender chicken, sweet and smoky street corn, and vibrant toppings for an irresistible dining experience. Perfect for busy weeknights, this recipe is both simple and incredibly flavorful, making it a staple in your dinner rotation.
2. Ingredients for Mexican Street Corn Chicken Bowls
- 2 large chicken breasts or thighs, diced
- 4 ears of fresh corn on the cob, grilled and kernels removed
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 1/2 cup Cotija cheese, crumbled
- Juice of 1 lime
- Chopped fresh cilantro, for garnish
- Optional: sliced jalapeños, hot sauce, or avocado for extra toppings
3. Step-by-step Instructions for Mexican Street Corn Chicken Bowls
Preparing the Chicken
Marinate the diced chicken with chili powder, smoked paprika, cumin, salt, and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the seasoned chicken until browned and cooked through, about 7-10 minutes. Remove and set aside.
Grilling the Corn
Preheat your grill or grill pan. Grill the corn on medium-high heat until charred slightly, about 10 minutes, turning occasionally. Once cool enough to handle, cut the kernels off the cob and set aside.
Making the Corn Sauce
In a small bowl, mix mayonnaise, lime juice, and a pinch of salt. Stir in the crumbled Cotija cheese. This sauce will add a creamy, tangy flavor that complements the smoky corn.
Assembling the Bowls
Divide the cooked chicken and grilled corn kernels into serving bowls. Drizzle the corn sauce over the top, then garnish with chopped cilantro, additional Cotija cheese, sliced jalapeños, or avocado if desired. Serve immediately for maximum freshness and flavor.
4. Storage Tips for Mexican Street Corn Chicken Bowls
Store any leftovers in an airtight container in the refrigerator for up to 2 days. For best results, keep the toppings separate and reassemble before serving to prevent sogginess. Reheat the chicken in a skillet or microwave, and freshen up the corn with a quick toss on the grill or in a hot skillet.
5. Serving Suggestions for Flavorful Chicken Bowls
Pair these Mexican Street Corn Chicken Bowls with a side of warm tortillas, a fresh green salad, or a chilled cerveza. For extra zest, add a dollop of sour cream or a splash of hot sauce. These bowls are also fantastic for meal prep, offering a satisfying lunch or dinner option that keeps well through the week.
6. Frequently Asked Questions about Mexican Street Corn Chicken Bowls
Can I make this recipe ahead of time?
Yes, you can prep the chicken and corn components in advance and assemble the bowls just before serving. Keep toppings separate until ready to eat to maintain freshness.
Can I substitute fresh corn with frozen or canned corn?
Absolutely. If fresh corn isn’t available, use thawed frozen corn or drained canned corn. Roast or sauté to add extra flavor before assembly.
Is this dish suitable for gluten-free diets?
Yes, this recipe is naturally gluten-free. Just ensure the Cotija cheese and any additional toppings are gluten-free.
How long does it take to prepare this dish?
From start to finish, you can have these flavorful chicken bowls ready in about 30 minutes, making them perfect for a busy weeknight meal.
7. Kitchen tools that you might need for this recipe
- Fullstar Ultimate Veggie Prep Master: Perfect for quick, uniform chopping of cilantro, jalapeños, and other toppings, reducing prep time and effort.
- Crock-Pot Family-Size Slow Cooker: Ideal for preparing marinated chicken ahead of time, especially if you’d like to make a batch for leftovers.
- Ninja Air Fryer Pro Crisp & Roast 4-in-1: Use this for char-roasting the corn easily without needing a grill, especially during colder months.
- CAROTE Premium 16pc Nonstick Cookware Set: Ensures even cooking of chicken and corn, giving you professional results every time.
8. Additional Resources & Related Recipes
Interested in other quick and flavorful dinner ideas? Check out our dinner recipes for more inspiration. For a creamy pasta twist, try the Dreamy Marry Me Chicken Pasta.
9. Conclusion
With vibrant flavors, crispy grilled corn, and tender chicken, Mexican Street Corn Chicken Bowls are a perfect flavorful chicken bowl for busy weeknights. Easy to customize with your favorite toppings and side dishes, this recipe promises a delicious, satisfying meal in just about 30 minutes. Give it a try and enjoy a taste of authentic street food from the comfort of your home!
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Flavorful Weeknight Mexican Street Corn Chicken Bowls
Discover the delicious and easy-to-make Flavorful Weeknight Mexican Street Corn Chicken Bowls, a perfect blend of tender chicken, smoky grilled corn, and vibrant toppings. This recipe offers bold flavors and quick preparation, making it ideal for busy weeknights. Enjoy a satisfying and colorful dinner with simple ingredients and delicious toppings that bring authentic street food flavors to your table.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 2 large chicken breasts or thighs, diced
- 4 ears of fresh corn on the cob, grilled and kernels removed
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 1/2 cup Cotija cheese, crumbled
- Juice of 1 lime
- Chopped fresh cilantro, for garnish
- Optional: sliced jalapeños, hot sauce, or avocado for extra toppings
Instructions
- Marinate the diced chicken with chili powder, smoked paprika, cumin, salt, and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the seasoned chicken until browned and cooked through, about 7-10 minutes. Remove and set aside.
- Preheat your grill or grill pan. Grill the corn on medium-high heat until charred slightly, about 10 minutes, turning occasionally. Once cool enough to handle, cut the kernels off the cob and set aside.
- In a small bowl, mix mayonnaise, lime juice, and a pinch of salt. Stir in the crumbled Cotija cheese. This sauce will add a creamy, tangy flavor that complements the smoky corn.
- Divide the cooked chicken and grilled corn kernels into serving bowls. Drizzle the corn sauce over the top, then garnish with chopped cilantro, additional Cotija cheese, sliced jalapeños, or avocado if desired. Serve immediately for maximum freshness and flavor.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep toppings separate and reassemble before serving to prevent sogginess.
- Reheat chicken in a skillet or microwave, and re-toast or regrill the corn for best flavor retention.
- This dish can be customized by adding hot sauce, sour cream, or extra cheese for extra zest.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Grilling, Skillet Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg