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Mexican Street Corn Chicken Bowl Recipe

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4.2 from 36 reviews

This Mexican Street Corn Chicken Bowl combines creamy, spiced corn with perfectly grilled chicken breast, topped with fresh queso fresco and cilantro. Ready in just 20 minutes, it’s a flavorful and satisfying meal inspired by classic Mexican street corn, perfect for a quick weeknight dinner.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Corn Mixture

  • 3 cups frozen corn (thawed)
  • 1/4 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 cup crumbled Queso Fresco cheese (divided use)

Chicken

  • 2 lb boneless chicken breast (or thighs)
  • Salt and black pepper to taste

Garnish

  • 1 tablespoon fresh cilantro (chopped, optional)

Instructions

  1. Prepare the Corn Mixture: In a large saucepan, combine the thawed corn kernels, mayonnaise, sour cream, chili powder, garlic powder, salt, and cayenne pepper (if using). Add 1/4 cup of the crumbled Queso Fresco cheese to the mixture.
  2. Cook the Corn Mixture: Place the saucepan over medium heat and cook the mixture, stirring occasionally, for about 15 minutes or until it is heated through and flavors are well combined.
  3. Season the Chicken: While the corn cooks, season the chicken breasts or thighs evenly with salt and black pepper on both sides to taste.
  4. Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Place the seasoned chicken on the hot surface and cook for 8-10 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove chicken from heat and let it rest for a few minutes before slicing or dicing.
  5. Assemble the Bowls: Divide the cooked corn mixture evenly into four bowls. Top each bowl with the sliced or diced cooked chicken. Sprinkle the remaining 1/4 cup of crumbled Queso Fresco cheese over the bowls.
  6. Add Garnish: If desired, sprinkle chopped fresh cilantro over the top of each bowl for a bright, fresh finish before serving.

Notes

  • Thaw the frozen corn before cooking to ensure even heating and better texture.
  • You can substitute sour cream with Greek yogurt for a lighter option.
  • Adjust cayenne pepper to control the spice level.
  • Chicken thighs may provide juicier results compared to chicken breasts.
  • Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
  • Author: Madelynn
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://allyumcooks.com/mexican-street-corn-chicken-bowl-recipe/