– **Title**: Mexican Street Corn Chicken Bowl
– **Ingredients**:
– 1 lb boneless, skinless chicken breasts
– 2 tablespoons olive oil
– 1 teaspoon chili powder
– 1 teaspoon cumin
– 1 teaspoon garlic powder
– Salt and pepper, to taste
– 2 cups corn (fresh, canned, or frozen)
– 1/2 cup mayonnaise
– 1/2 cup cotija cheese, crumbled
– 1/4 cup cilantro, chopped
– 1 lime, juiced
– 1 avocado, diced
– 2 cups cooked rice (white or brown)
– Jalapeños, sliced (for garnish)
– Additional cilantro (for garnish)
– **Instructions**:
1. Preheat your grill or a skillet over medium heat.
2. In a small bowl, mix the olive oil, chili powder, cumin, garlic powder, salt, and pepper.
3. Coat the chicken breasts with the spice mixture and grill them for about 6-7 minutes on each side, or until cooked through and juices run clear. Remove from heat and let rest.
4. In a large skillet, add the corn and cook over medium-high heat for about 4-5 minutes until it starts to caramelize slightly. Remove from heat.
5. In a bowl, mix together the cooked corn, mayonnaise, cotija cheese, cilantro, and lime juice until well combined.
6. Slice the grilled chicken into strips.
7. In serving bowls, layer the cooked rice, top with sliced grilled chicken, and then spoon the corn mixture over the chicken.
8. Garnish with diced avocado, sliced jalapeños, and additional cilantro.
9. Serve with lime wedges on the side for extra flavor.
Enjoy your delicious Mexican Street Corn Chicken Bowl!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this dish. For a quicker option, try chicken thighs or even pre-cooked grilled chicken for a time-saver.
Corn: You can use fresh corn for a burst of sweetness, but canned or frozen corn are perfectly fine too. If you want something different, try using roasted corn for a smoky flavor!
Cotija Cheese: Cotija cheese offers a crumbly, salty kick. If you can’t find it, feta cheese is a close substitute and works well in this recipe. Just keep in mind feta is a bit creamier.
Spices: The chili powder, garlic powder, and paprika combo adds warmth and flavor. If you’re looking for more heat, consider adding cayenne pepper or using a spicy chili powder.
How Do I Cook Chicken So It Stays Juicy?
Cooking chicken perfectly can be tricky, but there are some simple steps to ensure it remains juicy. First, marinating in spices not only adds flavor but also helps keep it moist.
- Always start with a hot skillet. This helps to sear the chicken, locking in the juices.
- Cook the chicken for about 6-7 minutes on each side. Use a meat thermometer to check that it reaches 165°F (75°C).
- Let the chicken rest after cooking; this allows the juices to redistribute, which keeps every bite tender.
How to Make a Mexican Street Corn Chicken Bowl
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
For the Bowl:
- 1 cup cooked white rice
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/4 cup mayonnaise
- 1/4 cup crumbled cotija cheese (or feta cheese)
- 1 tablespoon lime juice
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
You’ll need about 10 minutes for preparation and about 20 minutes for cooking. This means you’ll have a tasty dinner ready in about 30 minutes! Perfect for a quick weeknight meal.
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by taking your chicken breasts and placing them in a mixing bowl. Season them with chili powder, garlic powder, paprika, salt, and pepper. Give it a good toss so the chicken is evenly coated and let it marinate for at least 15 minutes. This will help build great flavor!
2. Cook the Chicken:
Heat a skillet over medium-high heat and add a splash of oil. Once the skillet is hot, add in the marinated chicken breasts. Cook them for about 6-7 minutes on each side, ensuring they are golden brown and cooked through. To make sure they’re done, slice into one to check for any pink. Once cooked, take them out of the skillet and let them rest on a plate for a few minutes before slicing them into strips.
3. Prepare the Street Corn Mixture:
While the chicken is cooking, grab another bowl to make the street corn mixture. Combine mayonnaise, lime juice, corn, and crumbled cotija cheese in the bowl. Mix everything together until it’s well combined and creamy. This adds that delicious street corn flavor to your bowl!
4. Assemble the Bowl:
Now it’s time to put your bowl together! Start with a layer of the cooked white rice at the bottom of your serving bowls. Next, add the sliced chicken on top of the rice. Finally, spoon the creamy street corn mixture over the chicken. Yum!
5. Garnish and Serve:
Sprinkle some chopped fresh cilantro over the top for a fresh touch, and don’t forget to include lime wedges on the side. These will give an extra burst of flavor when you squeeze them on your bowl. Enjoy your delicious Mexican Street Corn Chicken Bowl!
Can I Use Frozen Chicken for This Recipe?
Absolutely! If using frozen chicken breasts, make sure to thaw them completely before marinating. The best way to do this is by leaving them in the fridge overnight or placing them in a sealed bag and submerging them in cold water for a quick thaw. Pat them dry before seasoning to ensure the marinade sticks well.
What Can I Substitute for Cotija Cheese?
If you can’t find cotija cheese, feta cheese is a great alternative that provides a similar salty and crumbly texture. If you’re looking for a dairy-free option, you can use nutritional yeast for a cheesy flavor or a non-dairy cream cheese alternative to mimic the creaminess in the dish.
Can I Make This Bowl Ahead of Time?
Yes, you can prepare parts of this dish ahead of time! Cook the chicken and prepare the street corn mixture a day in advance. You can store them separately in airtight containers in the fridge. When ready to serve, simply reheat the chicken in a skillet and assemble your bowls with the rice and corn mixture!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the chicken and corn mixture in the microwave or on the stovetop until heated through. You may want to add a splash of lime juice or a little mayo to refresh the flavors if they seem a bit dull after refrigeration.
