This Street Corn Chicken Bowl tastes like a perfect summer night – sweet, smoky, and savory, with a delightful crunch from the toasted corn. The tender chicken and creamy sauce complement the freshness of the veggies beautifully.
This dish is a breeze to make and is ready in just 30 minutes. Try this next for another exciting recipe.
Street Corn Chicken Bowl – Ready in 30 Minutes
⭐⭐⭐⭐⭐ 5.0 from 12 votes
Prep 10m
Cook 20m
Serves 4
Ingredients
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1 cup frozen corn kernels
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups mixed greens
1 red onion, diced
Instructions
1.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
2.
In a separate pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
3.
Add the frozen corn kernels, cumin, smoked paprika, salt, and pepper to the pan with the onion. Cook for 2-3 minutes, stirring frequently.
4.
In a large bowl, combine the cooked chicken, corn mixture, and mixed greens. Top with your favorite toppings, such as diced avocado, sliced radishes, or crumbled queso fresco.
Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.
