Street Corn Chicken Bowl – Best Family Dinner

Imagine the sweetness of caramelized onions, the crunch of fresh cilantro, and the juicy perfection of grilled chicken, all in one magnificent Street Corn Chicken Bowl. This dish is more than just a meal – it’s a sensory experience that transports you straight to the vibrant streets of Mexico. The first bite is like a symphony of flavors and textures, a testament to the magic of combining simple, high-quality ingredients in just the right way.

When it comes to bringing the classic flavors of Mexico to your dinner table, look no further than our tried-and-true Related Recipe from “The Best Mexican Inspired Dishes” series. There, you’ll find authentic inspiration for bringing the bold and bright flavors of Mexico to your next family dinner.

Why This Recipe Works

• This recipe uses a marinade to lock in moisture and add intense flavor to the chicken, making it tender and juicy with every bite.
• It combines the ease of a single pot with the excitement of customizable toppings, making it a crowd-pleaser for both kids and adults.
• The perfect balance of savory, sweet, and spicy flavors in this dish is a result of using the right mix of spices, and investing in quality ingredients.

Key Ingredients

Invest in the best:

For the fluffiest and most tender chicken, choose high-quality boneless, skinless chicken breasts. The subject of debate may be whether you use fresh or frozen corn, but we believe the sweetness and crunch of fresh corn makes it the way to go.

Recipe Courtesy of Our Kitchen

Street Corn Chicken Bowl – Best Family Dinner

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 lb boneless, skinless chicken breasts

1 cup frozen corn kernels

1 cup Mexican street corn seasoning

1 tsp ground cumin

1 tsp smoked paprika

1 tsp salt

1/2 tsp black pepper

1/4 cup mayonnaise

2 large ears of corn

1 red onion, peeled and chopped

1 red bell pepper, chopped

1 avocado, sliced

Directions

1

Preheat grill or grill pan to medium-high. Brush chicken breasts with oil and season with salt, pepper, cumin, chili powder, and smoky paprika.

2

Grill chicken for 5-6 minutes per side, or until it reaches an internal temperature of 165°F. Transfer chicken to a plate and let rest for 5 minutes before slicing.

3

Meanwhile, heat a skillet over medium heat and add the chopped onion. Cook, stirring occasionally, until caramelized and golden brown, about 8-10 minutes.

4

Add the frozen corn kernels to the skillet with the caramelized onions. Cook, stirring occasionally, until corn is thawed and heated through.

5

To assemble the bowls, slice the grilled chicken, spoon the cooked onions and corn over the top, and dollop with mayonnaise.

Storage & Reheating

Bonus tip: For an added layer of flavor, store leftover chicken and onion mixture in an airtight container in the fridge for up to 2 days and reheat in the microwave or on the stovetop when you’re ready for a quick, easy meal.