Imagine the vibrant streets of a bustling Mexican town, where the scent of grilling chicken and the sound of lively music fill the air. It’s the perfect spot to indulge in a flavorful meal, but what if you could bring that experience right into your own kitchen? Our Street Corn Chicken Bowl recipe is a must-try, and the best part? It’s ready in just 30 minutes! If you’re in the mood for more of our quick and delicious meals, be sure to check out our Street Corn Chicken Bowl Ready in 30 Minutes recipe, perfect for those weeknight dinners.
Recipe Courtesy of Our Kitchen
STREET CORN CHICKEN BOWL – Done in 30 Minutes
★★★★★ (55 Reviews)
Ingredients
1 lb Boneless Chicken Breasts
Kosher Salt and Black Pepper
4 cobs Fresh Corn, husked and silked (about 2 ears)
2 cloves Garlic, minced
1 tsp Ground Cumin
1 tsp Smoked Paprika
1/4 tsp Cayenne Pepper
2 tbsp Olive Oil
1 cup Feta Cheese, crumbled
1/4 cup Cilantro, chopped (optional)
Directions
1
In a medium bowl, whisk together lime juice, cumin, smoked paprika, cayenne pepper, and salt and pepper, to taste. Add the chicken breasts and marinate for at least 10 minutes, or up to 30 minutes in the refrigerator.
2
Grill or cook the corn on a grill pan with 1 tablespoon of olive oil until charred, about 10-12 minutes. Let cool slightly, then shave the kernels into a bowl.
3
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off. Cook the chicken until cooked through, about 5-6 minutes per side. Transfer to a plate to rest for a few minutes.
4
Flake the chicken into bite-sized pieces, then combine with the corn mixture, crumbled feta cheese, and chopped cilantro (if using).
5
Serve immediately, garnished with lime wedges and additional cilantro if desired.
