Oh, you’re in for a treat! Picture this: smoky grilled chicken nestled in a creamy, tangy Mexican street corn mix, all piled into one glorious bowl. That’s right—my Mexican Street Corn Chicken Bowl is here to save your weeknight dinners. It’s bold, it’s quick, and, trust me, it’s ridiculously delicious. Every bite is a fiesta of flavors, and the best part? You can whip it up in no time. Let’s dive in!
Why You’ll Love This Mexican Street Corn Chicken Bowl
Listen, I know a good bowl when I taste one—and this? This is the kind of dish that makes you close your eyes and just savor it. Here’s why it’s about to become your new obsession:
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Bursting with Bold Flavors: That smoky paprika and charred corn? The tangy lime and creamy cotija? Oh, and let’s not forget the juicy, spice-rubbed chicken. It’s a party in your mouth—every bite is a perfect balance of rich, zesty, and just a little kick.
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Quick and Easy to Make: 25 minutes, start to finish. No fancy skills needed—just grill, mix, and pile it all together. Perfect for those nights when you’re starving but refuse to sacrifice flavor for speed.
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Versatile and Customizable: Want it spicier? Toss in some jalapeños. Lighter? Swap sour cream for Greek yogurt. Vegetarian? Skip the chicken and double down on the corn. This bowl bends to your cravings without missing a beat.
Get Ready to Make Your Mexican Street Corn Chicken Bowl
Alright, enough talking—let’s get cooking! Grab those chicken breasts, fire up the grill (or skillet—no judgment here), and let’s make some magic. In less time than it takes to order takeout, you’ll be digging into a bowl that tastes like pure joy. Ready? Let’s go!
Print25-Minute Mexican Street Corn Chicken Bowl – Irresistible Flavor!
A flavorful and hearty dish combining Mexican street corn with grilled chicken for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Low Lactose
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 2 cups corn kernels (fresh or frozen)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1 tbsp lime juice
- 1/4 cup chopped cilantro
- 1/2 tsp smoked paprika
Instructions
- Preheat grill or skillet to medium-high heat.
- Season chicken with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
- Grill chicken for 6-7 minutes per side or until fully cooked. Let rest before slicing.
- In a bowl, mix corn, mayonnaise, sour cream, cotija cheese, lime juice, and smoked paprika.
- Divide the corn mixture between two bowls.
- Top with sliced chicken and garnish with cilantro.
- Serve immediately.
Notes
- For extra heat, add diced jalapeños to the corn mix.
- Substitute Greek yogurt for sour cream for a lighter option.
- Use grilled corn for extra smoky flavor.
