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Street Corn Chicken Bowls

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A flavorful fiesta-inspired dish featuring grilled chicken, street corn, and a tangy lime dressing served over rice.

Ingredients

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  • 1 lb boneless, skinless Chicken Breast (or thighs)
  • 2 cups Corn (fresh or frozen)
  • 1/2 cup Cotija Cheese (or feta/Queso Fresco)
  • 2 cups Rice (white, brown, or cauliflower)
  • 1 Lime (juiced)
  • 1 tsp Chili Powder
  • 1/4 cup Fresh Cilantro (chopped)

Instructions

  1. Prepare the chicken by cutting it into bite-sized pieces and seasoning with salt, pepper, and chili powder. Marinate in lime juice for 15 minutes if desired.
  2. Cook the chicken in a skillet over medium-high heat with olive oil, sautéing until golden brown (5-7 minutes).
  3. Grill the corn until it begins to char (about 10 minutes), or sauté frozen corn in the skillet towards the last couple of minutes.
  4. Mix the cooked chicken and grilled corn in a bowl with lime juice and chopped cilantro.
  5. Build your bowls by adding a base of rice and topping it with the chicken and corn mixture, crumbling Cotija cheese on top.

Notes

For a spicy version, add jalapeños or hot sauce. The dish can be meal-prepped and stored in the fridge for up to 3 days.

Nutrition

Keywords: street corn, chicken bowls, Mexican cuisine, summer recipes, comfort food

Find it online: https://feastora.com/minute-street-corn-chicken-bowls-busy-weeknights/