Description
This Street Corn Chicken Bowl recipe is a vibrant and flavorful meal combining tender, spiced chicken, sautéed corn with a smoky char, and a creamy feta-lime sauce over rice. It offers a delicious, easy-to-make dish perfect for lunch or dinner, blending classic Mexican street corn flavors with protein-packed chicken and fresh toppings like avocado and red onion.
Ingredients
Scale
Protein and Seasoning
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Base
- 2 cups cooked rice (white or brown)
Corn and Sauce
- 2 cups corn (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/4 teaspoon cayenne pepper (optional, for heat)
Toppings
- 1 avocado, sliced
- 1/4 cup red onion, diced
Instructions
- Season the Chicken: In a small bowl, mix chili powder, cumin, garlic powder, salt, and pepper. Rub this spice mixture evenly over the chicken breasts to infuse flavor.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-7 minutes on each side until golden brown and fully cooked, reaching an internal temperature of 165°F (75°C).
- Rest and Slice: Remove the chicken from the skillet and let it rest for 5 minutes to retain juices. Slice into bite-sized pieces for serving.
- Prepare the Corn: If using fresh corn, cut the kernels off the cob. If using frozen corn, thaw it; if canned, drain and rinse thoroughly.
- Sauté the Corn: In the same skillet, add the corn and sauté over medium heat for 5-7 minutes until heated through and slightly charred, adding a smoky flavor. Remove from heat and let cool slightly.
- Make the Creamy Feta Sauce: In a medium bowl, combine mayonnaise, lime juice, and cayenne pepper (if using). Mix until smooth, then fold in the crumbled feta cheese and chopped cilantro for a tangy, creamy dressing.
- Assemble the Bowls: Place a scoop of cooked rice at the bottom of each serving bowl. Layer sliced chicken on top, followed by the sautéed corn.
- Add Sauce and Toppings: Drizzle the creamy feta sauce generously over the chicken and corn layers. Top with sliced avocado and diced red onion for freshness and texture.
- Garnish and Serve: Garnish with additional cilantro if desired and serve with lime wedges on the side to squeeze over the bowl for extra brightness.
Notes
- Use any type of rice you prefer—white, brown, or even a rice blend works well.
- Adjust cayenne pepper quantity to control the heat level in the sauce.
- For an extra char, you can grill the corn before sautéing or use a grill pan for the chicken.
- Leftover chicken and rice can be stored in the fridge for up to 3 days and reheated gently before assembling.
- Substitute mayonnaise with Greek yogurt for a lighter sauce option.
