Street Corn Chicken Bowls
Street Corn Chicken Bowls: Cooking Memories, Messes, and Magic
I have to be honest—these Street Corn Chicken Bowls came out of me desperately trying to use up leftovers after a BBQ one summer; you know when you’ve got just random grilled corn and chicken lying around, and you think, “they probably won’t be friends,” but guess what? They hit it off like old mates. Now, this recipe has become my “Oh no, what’s-for-dinner-again” fix. One friend even called it their spirit animal, which might be taking things a bit far, but hey, I’m not judging. (If you see my kitchen after I’m through—total disaster zone. Don’t learn that part from me!)
Why I Keep Making This (And Maybe You Will Too)
I make this when I’ve got too much going on and my brain is fried like the last chicken tender at a party. My family basically loses their minds for the sweet corn kick (even my husband who claims he ‘doesn’t like corn’ is always sneaking second helpings). Plus, it’s that rare combo of actually filling and not making me wish I’d just ordered takeout… although, I do occasionally curse the amount of bowls to wash. (If you do it all in one big serving bowl, you technically win? That’s what I tell myself anyway.)
What You’ll Need (But You Can Definitely Improvise)
- 2 large chicken breasts (I sometimes just use leftover rotisserie; saves time and, maybe, my sanity)
- 2 cups cooked corn (fresh from the cob is amazing but frozen totally works. My gran swore by Green Giant but any corn will do the trick)
- 1 can black beans, rinsed and drained (or mash up some pinto if you’re feeling wild)
- 1 cup cooked rice (Jasmine, Basmati, or just whatever you’ve got loitering in your fridge)
- ½ cup crumbled feta or cotija cheese (my store rarely has cotija so feta is my go-to, but hey, use cheddar if that’s all you’ve got)
- ¼ cup mayonnaise (Greek yogurt is my “I’m pretending to eat healthy” swap)
- 1 lime, juiced (in a rush, I’ve just splashed in some bottled lime… bite me)
- 1 tsp smoked paprika (chipotle powder gives an extra oomph!)
- ½ tsp garlic powder (I eyeball this; nobody’s judging)
- Fresh cilantro, handful chopped (unless you’re one of those folks who thinks it tastes like soap, just leave it out)
- Salt and pepper, to taste (sometimes I forget the pepper, shhhh)
How I Actually Throw This Together
- Chicken first. Get your oven to around 400°F (200°C). Rub those chicken breasts with a glug of olive oil, some salt, pepper, and smoked paprika. Roast ’em for about 20–25 minutes (or until the juices run clear, but I usually poke at them with a fork till I’m convinced). Or, yeah, just use leftovers. Slice or shred and set aside.
- While that’s happening, cook up your rice if you haven’t already. I use my rice cooker because I am, truly, lazy; pot on the stove works fine too. (Just don’t try the microwave packet unless you want that sad, chewy outcome—been there.)
- Mix the “street corn” part. In a big bowl, combine your corn, mayo, half the cheese, lime juice, paprika, garlic powder, and a bit of salt. This is where I usually sneak a bite, just to check the lime… for science.
- Get your assembly line on. In each bowl, toss in a scoop of rice, a handful of the corn mixture, some black beans, and top with chicken. Sprinkle extra cheese and cilantro like you’re making it rain deliciousness. Don’t worry if it looks like a toddler put it together—it’ll taste grand, promise.
- Optional: Add another squeeze of lime, maybe a dollop more mayo (my teenager always does), or a hit of hot sauce if you’re feeling up for it.
Notes From My (Occasionally Messy) Kitchen
- This actually tastes even better the next day cold (or maybe I just like eating from the fridge standing up—it’s my little secret joy).
- I used canned corn once and nobody noticed, but don’t skip the lime. Makes all the difference, pinky promise.
- If you end up with too much dressing, just grab a bag of chips and dip in. Not a bad problem to have.
Variations I’ve Tried (Some Winners, One Big Flop)
- Switch out chicken for roasted sweet potato if you’re on a veggie kick. Quicker and surprisingly hearty.
- Once made this with quinoa instead of rice when I was feeling virtuous—tastes alright but no one cheered.
- Added grilled bell peppers once, thought it would be amazing. It was… fine. Maybe worth a go if you love peppers.
- Tried bacon chunks for a BBQ vibe; not my favorite, but my brother-in-law practically wept with joy, so who knows?
Stuff You’ll Need—But You Can Totally Improvise
- Baking tray or casserole dish for the chicken (I once used my cast iron, worked just dandy)
- Mixing bowl (for when you inevitably double the corn mixture and need extra space)
- Sharp knife for slicing (unless you’re team shred-it-with-a-fork)
- Rice cooker or just a plain pot—no need for fancy gear really
How Long This Actually Lasts
In theory? It’ll keep in the fridge for 2–3 days in an airtight box; in practice, it barely makes it through lunch the next day. (I blame midnight snacking.) If you do somehow have leftovers, give em a good stir before eating—the flavors just meld together in the fridge.
Here’s How I Like to Serve It Up
I plop everything in those giant bowls meant for pasta (so it looks generous), then put extra lime wedges and hot sauce on the table, just in case. Every now and then, we’ll pile tortilla chips on the side for crunch. Also: my Aunt Judy always puts hers in a wrap—who am I to question tradition?
Mistakes I’ve Made (So You Don’t Have To)
- I once rushed the chicken and pulled it out early—absolute rubber tire situation. Wait till it’s cooked, trust me.
- Overdoing the mayo is weirdly easy; a little at a time and taste as you go is best (been burned by the glop-ocalypse once or twice).
- If using canned beans, make sure you rinse well, otherwise it oddly dominates the flavor (go figure).
The Questions Folks Always Ask Me
- Q: Can I make this ahead of time for a party?
A: Totally. Just keep the chicken and corn mix separate and assemble before serving. Bulk batches welcome. It leads to fewer panicked moments, which I think we all want in life. - Q: How spicy is it?
A: Not spicy at all unless you bring the hot sauce. I’ve got a weak tongue for heat (don’t tell my Texan neighbors). - Q: Does it freeze?
A: Eh, not really. The corn and mayo don’t love the freezer. I accidentally tried once and it came out… odd. Wouldn’t do it again. - Q: Do kids like it?
A: Mine do, but they’re bottomless pits—might depend on your kid’s cabbage-meter for corn and cheese. - Q: Any way to make it dairy-free?
A: Use vegan cheese and swap Greek yogurt for dairy-free yogurt or more mayo. Honestly, it’s not the cheese that makes or breaks it for me.
Oh, and if you somehow end up with that leftover cheese, try it on toast the next morning. Not sure it’s “authentic,” but it definitely turns a Monday around.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 cups cooked white rice
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/4 cup mayonnaise
- 1/4 cup cotija cheese, crumbled
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon chili powder
- 1 lime, cut into wedges
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
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1Season chicken breasts with salt, pepper, and half of the chili powder. Drizzle with olive oil.
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2Grill chicken over medium-high heat for 6–7 minutes per side, or until cooked through. Remove from grill and let rest before slicing.
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3In a skillet over medium heat, toss corn kernels until slightly charred, about 3–4 minutes. Remove from heat and let cool.
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4In a bowl, mix charred corn with mayonnaise, cotija cheese, remaining chili powder, and cilantro.
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5Divide cooked rice among four bowls. Top each with sliced grilled chicken and street corn mixture.
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6Garnish with extra cheese, cilantro, and lime wedges. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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