Description
Mexican Street Corn Chicken Bowl is a vibrant and flavorful dish that brings the essence of Mexican street food to your table. Juicy, seasoned chicken pairs perfectly with sweet corn, fresh herbs, and zesty toppings, creating a satisfying meal that’s visually appealing. Ready in just 30 minutes, this bowl is perfect for busy weeknights or casual gatherings. Impress your family and friends with its colorful presentation and delicious taste, all while enjoying a taste of Mexico at home.
Ingredients
Scale
- 3 boneless skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh corn (cut from about 2 ears)
- 3 tablespoons freshly squeezed lime juice
- 1/4 cup chopped cilantro
- 1 teaspoon chili powder
- 1/4 cup mayonnaise or Greek yogurt
- 1/2 cup crumbled queso fresco
- 1 avocado (diced)
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Season chicken breasts with salt, pepper, and chili powder. Place on the baking sheet.
- Roast chicken for 20-25 minutes until cooked through (internal temperature of 165°F). Let rest before slicing.
- While chicken cooks, grill or boil corn for about 5-7 minutes until tender; cool slightly and cut kernels off the cob.
- In a bowl, mix mayonnaise (or Greek yogurt), lime juice, and chopped cilantro.
- Assemble your bowl: layer sliced chicken at the bottom, top with sweet corn, drizzle sauce over everything, and finish with crumbled queso fresco and diced avocado.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 560
- Sugar: 3g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 42g
- Cholesterol: 100mg
Keywords: - Marinate chicken for extra flavor if time allows. - Swap out chicken for grilled shrimp or tofu for a twist. - Load up on veggies like black beans or bell peppers for added nutrition.