This Street Corn Chicken Bowl is an easy, 30 minute meal, perfect for weeknights and full of protein!
I’ve made this street corn chicken bowl so many times for many different friends and family and am finally getting around to actually posting the recipe! It’s a pretty easy one, that comes together in less than 30 minutes and my entire family loves it! Which is truthfully not that common. 🙂
Street Corn Chicken Bowl
Ingredients:
- 2lbs chicken breast, cubed
- 4 ears of corn, cut off the cobb, or 2 cans. Make sure to drain well if using canned.
- 2 Tbsp olive oil
- 2 Tbsp butter
- 2 Tbsp chili powder, divided
- 2 tsp salt, divided
- 3/4 c greek yogurt
- 1/2 cup cotija cheese, plus more for garnish
- 1 tsp cumin
- 1 tsp garlic powder
- 1 Tbsp lime juice
Instructions:
- Cook rice according to package directions. I usually cook 2.5 cups of dry rice for this amount of chicken.
- In a large skillet over medium high heat, add olive oil. Add chicken and season with 1 Tbsp of the chili powder and 1 tsp of salt. Cook until the chicken has a golden brown sear and is cooked through. You can set the chicken aside and cook the corn in the same pan, but I prefer to cook in a separate pan to speed the process up.
- In another skillet, add butter over medium high heat and melt until it’s just sizzling. Add corn and cook until it is slightly charred, about 5 minutes.
- Reduce heat to low and add greek yogurt, cumin, garlic powder, lime juice and remaining 1 Tbsp chili powder. Stir until mixed through. Add cotija cheese and let simmer for a couple minutes.
- Add corn mixture to chicken and combine well. Top with more cotija cheese and cilantro.
- To build the bowls, start with rice in the bottom, then top with the chicken and corn mixture. Garnish with cilantro and cotija. Serve immediately.
Notes:
If you want a creamier street corn mix, melt 4oz of goat cheese into the corn with the greek yogurt. Trust me, so good! If you want additional toppings, try a sprinkle of tajin, sliced avocado or lime wedges.
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