Description
Savor the smoky, creamy goodness of this Easy Street Corn Chicken Bowl! Tender pan-seared chicken and skillet-charred corn mingle with tangy Cotija. Full instructions and nutrition info included.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 2 cups cooked white rice or quinoa (for serving)
- 16 oz frozen corn, thawed
- 1/4 cup mayonnaise or plain Greek yogurt
- 1/4 cup crumbled Cotija cheese
- 1 lime
- 1/4 cup chopped fresh cilantro
- 1 teaspoon chili powder
Instructions
- Step 1: Season the chicken breasts with salt, pepper, and a pinch of chili powder. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side, or until cooked through and no longer pink. Remove from skillet, let rest for a few minutes, then dice or shred.
- Step 2: In the same skillet (add a touch more oil if needed), add the thawed corn. Cook over medium-high heat for 5-7 minutes, stirring occasionally, until the corn begins to char slightly. This adds a smoky flavor similar to grilled street corn.
- Step 3: While the corn is still warm, transfer it to a medium bowl. Squeeze the juice of half a lime over the corn. Add the mayonnaise (or Greek yogurt), crumbled Cotija cheese, 1 teaspoon of chili powder, and half of the chopped fresh cilantro. Stir well to combine all ingredients thoroughly.
- Step 4: To assemble the bowls, divide the cooked rice or quinoa among 2-4 serving bowls. Top each with the diced or shredded chicken, followed by a generous scoop of the street corn mixture. Garnish with the remaining fresh cilantro and lime wedges for serving.
Notes
- For the freshest leftovers, store the street corn mixture and the chicken/rice separately in airtight containers in the refrigerator for up to 3 days; this keeps the corn creamy and the chicken/rice from becoming soggy.
- When enjoying leftovers, gently warm the chicken and rice in the microwave or a skillet, then add the chilled street corn mixture on top for a delightful contrast in temperatures and textures.
- Get creative with leftovers! Serve the street corn chicken mixture in warm tortillas for an "Easy Street" taco night, or spoon it over a bed of mixed greens for a satisfying salad twist.
- Charring the corn until it has noticeable browned spots is key to developing that authentic, smoky street corn flavor; it makes all the difference, so give it those extra few minutes!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 760
- Sodium: 595mg
- Fat: 23g
- Saturated Fat: 7g
- Trans Fat: 0g
- Protein: 6g