Description
Spicy Mexican street corn chicken bowl brings zesty flavors dancing across your plate with authentic southwestern charm. Creamy, tangy, and packed with bold textures, this recipe delivers a mouthwatering experience you won’t forget.
Ingredients
Scale
Protein:
- 2 large boneless, skinless chicken breasts (or 4 thighs)
Spices and Seasonings:
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
Base and Toppings:
- 2 cups corn kernels (fresh, canned, or frozen)
- 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Juice of 1 lime
- 1/4 cup cotija cheese (or feta, crumbled)
- 2 tablespoons fresh cilantro, chopped
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- Fresh cilantro, for garnish
- Extra lime wedges, for serving
Instructions
- Whisk together a zesty marinade combining olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, pepper, and fresh lime juice in a spacious mixing vessel.
- Thoroughly coat chicken pieces with the vibrant spice blend, ensuring complete coverage and allowing flavors to penetrate for 15-120 minutes in the refrigerator.
- Preheat grill or heavy skillet to medium-high heat, creating ideal searing conditions for chicken.
- Cook marinated chicken until internal temperature reaches 165°F, developing a golden-brown exterior and maintaining juicy interior.
- While chicken cooks, prepare corn by grilling or roasting kernels until lightly charred and caramelized.
- Slice grilled chicken into tender strips, showcasing the bold marinade’s impact.
- Assemble bowl by layering fluffy rice as the foundational base.
- Strategically arrange sliced chicken atop rice, distributing evenly.
- Sprinkle roasted corn kernels across the chicken layer.
- Garnish with crumbled cotija cheese, providing tangy contrast.
- Drizzle with creamy cilantro-lime sauce for additional brightness.
- Finish with chopped fresh cilantro and a wedge of lime for optional extra zest.
Notes
- Boost marinade absorption by scoring chicken lightly with a knife before coating, allowing spices to penetrate deeper into the meat.
- Experiment with different protein options like grilled shrimp, tofu, or black beans to make the recipe vegetarian or pescatarian-friendly.
- Elevate flavor complexity by adding a splash of tequila or Mexican beer to the marinade for an authentic street-style kick.
- Use high-heat grilling or cast-iron skillet cooking to achieve those delicious charred edges that mimic traditional street corn’s smoky profile.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Marinating
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg