I still remember the first time I tried street corn chicken – it was a sweltering summer evening, and my friend’s family was hosting a backyard barbecue. The air was infused with the sweet scent of grilled corn, the sound of sizzling chicken, and the vibrant chatter of loved ones gathered together. It was an unforgettable experience that I revisited last week when I made this delicious STREET CORN CHICKEN BOWL, ready in just 30 minutes. This recipe combines the flavors of Mexico, with the spicy kick of chipotle peppers, the creaminess of sour cream, and the crunch of fresh cilantro. If you want to elevate your meal game, give it a try and see what magic happens – plus, check out our Related Recipe for more dinner inspiration!
Recipe Courtesy of Our Kitchen
STREET CORN CHICKEN BOWL – Done in 30 Minutes
★★★★★ (55 Reviews)
Ingredients
1 1/2 lbs boneless, skinless chicken breast
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chipotle peppers in adobo sauce
1 cup frozen corn kernels
1 cup diced tomatoes
1/4 cup chopped fresh cilantro
2 tbsp sour cream
1 lime, juiced
Directions
1
Cut the chicken breast into 1-inch pieces and season with cumin, smoked paprika, and a pinch of salt.
2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, add the chicken, and cook until browned and cooked through, about 5-6 minutes.
3
Add the remaining 1 tablespoon olive oil to the skillet, then add the chipotle peppers and cook for 1-2 minutes, until fragrant.
4
Add the corn kernels, diced tomatoes, and chopped cilantro to the skillet, cook for 3-4 minutes, until the vegetables are tender.
5
Serve the chicken on top of the corn mixture and drizzle with sour cream and lime juice.
