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- 2 cups fresh corn kernels (or drained canned/frozen corn) - 1 lb chicken breast, diced into bite-sized pieces - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup Mexican crema (or substitute with sour cream) - 1/2 cup cotija cheese, crumbled - 1/4 cup fresh cilantro, chopped - Juice of 1 lime - 1 avocado, diced - Cooked rice or quinoa, for serving To make these creamy street corn chicken bowls, you need fresh corn kernels. You can use fresh, canned, or frozen corn. If you use canned or frozen corn, drain and thaw it first. Next, get one pound of chicken breast and cut it into small pieces. For flavor, use olive oil, smoked paprika, chili powder, salt, and pepper. These spices add warmth and depth. You will also need one cup of Mexican crema. If you can't find it, sour cream works well too. Crumbled cotija cheese adds a salty kick. You will need half a cup. Fresh cilantro brightens the dish, so use a quarter cup of chopped cilantro. Don't forget the lime juice for zest! You will want one lime. Diced avocado adds creaminess, so grab one avocado. Finally, serve the bowls over cooked rice or quinoa for a filling meal. These ingredients come together to create a colorful, tasty meal. Enjoy the mix of flavors in every bite! {{ingredient_image_2}} - Heating the Skillet Start by heating a large skillet over medium heat. Add one tablespoon of olive oil. This will help cook the chicken evenly. - Seasoning the Chicken Once the oil is hot, add one pound of diced chicken breast. Season it well with one teaspoon of smoked paprika, one teaspoon of chili powder, salt, and pepper. This mix brings out great flavor. - Checking for Doneness Sauté the chicken for about six to eight minutes. Make sure it reaches an internal temperature of 165°F. The chicken should be golden brown when it's done. After cooking, set the chicken aside on a plate. - Sautéing the Corn In the same skillet, without cleaning it, add two cups of fresh corn kernels. If using canned or frozen corn, make sure it's drained and thawed. Sauté the corn for four to five minutes. This will caramelize the corn and add sweetness. - Combining the Ingredients Stir in one cup of Mexican crema, half a cup of crumbled cotija cheese, and the juice of one lime. Add a pinch of salt. This creamy mix will be rich and delicious. - Simmering for Creaminess Let the corn mixture simmer for two to three minutes. This heats everything through and makes it creamy. The smell will be amazing as it cooks. - Creating the Base In each serving bowl, add a generous scoop of cooked rice or quinoa. This will be the base for your meal. - Layering the Ingredients Next, layer the creamy corn mixture over the rice. After that, add the sautéed chicken on top of the corn. This creates a beautiful stack of flavors. - Final Assembly Steps Finish your bowls by topping them with diced avocado, the remaining cotija cheese, and chopped fresh cilantro. For an extra zing, drizzle more lime juice on top. Serve these bowls warm for the best taste. Enjoy! - Tips for Tender Chicken Use fresh chicken breast for the best taste. Cut it into bite-sized pieces. This helps the chicken cook evenly. Cook it on medium heat to avoid drying it out. Always check the internal temperature; it should be 165°F. This ensures it is safe to eat and juicy. - Flavor Enhancing Techniques Season the chicken well with smoked paprika and chili powder. These spices add depth and warmth. You can also marinate the chicken for a few hours. A simple mix of lime juice and olive oil can do wonders for flavor. - Secrets to Creaminess The key to creamy corn lies in using Mexican crema. It has the right texture and taste. If you can’t find it, sour cream works too. Make sure to mix it in well with the corn. This creates a smooth, rich sauce that enhances the dish. - Alternatives for Cream If you want a lighter option, use Greek yogurt. This offers creaminess without the extra fat. You can also blend silken tofu for a vegan alternative. It adds creaminess without changing the taste much. - Garnishes and Color Garnish your bowls with diced avocado and fresh cilantro. These not only add color but also fresh flavors. A sprinkle of cotija cheese on top makes it look gourmet. Don’t forget a lime wedge for a zesty touch! - Serving Suggestions Serve the bowls warm for the best flavor. You can place them on a colorful plate for fun. If you like spice, add hot sauce on the side. This adds a kick that many enjoy. Pro Tips Use Fresh Ingredients: Fresh corn will give your dish a sweet, crisp texture that frozen or canned corn cannot replicate. Don’t Skip the Seasoning: Properly seasoning your chicken is key to enhancing the overall flavor of your dish, so be generous with the spices! Customize Your Base: Feel free to switch out rice or quinoa for other bases like cauliflower rice or even a bed of greens for a lighter option. Make Ahead: The corn mixture and chicken can be prepared in advance and reheated, making this dish perfect for meal prep! {{image_4}} You can switch up the protein in your Creamy Street Corn Chicken Bowls. Shrimp is a tasty choice. Just sauté shrimp for a few minutes until they turn pink. Tofu also works well. Use firm tofu, press it, and cube it. Then sauté until golden. These options keep the dish fresh and exciting. If you can’t find fresh corn, you can use canned or frozen corn. Canned corn is quick and easy. Just drain and rinse it before use. Frozen corn also works; just make sure to thaw it first. If you want non-corn options, consider using diced bell peppers or zucchini. These can add a nice crunch and flavor. You can serve these bowls in different ways. For a burrito bowl style, add black beans and salsa for a heartier meal. You can also layer in some tortilla chips for crunch. If you prefer a lighter meal, try a salad bowl option. Start with fresh greens, then add all the other ingredients on top. This gives a fresh twist to the dish. - Refrigeration Guidelines: Store the creamy street corn chicken bowls in an airtight container. They stay fresh for up to three days in the fridge. Make sure to cool them to room temperature before sealing. This keeps flavors intact. - Freezing Suggestions: If you want to keep them longer, freeze the chicken and corn mixture separately from the rice or quinoa. Use freezer-safe bags or containers. They can last for up to three months. Thaw in the fridge before reheating. - Best Methods for Reheating: Reheat in the microwave for quick warming. Use a microwave-safe dish and cover it with a damp paper towel. You can also use the stovetop. Heat on low, stirring often to keep the mixture creamy. - Maintaining Texture and Flavor: Add a splash of lime juice or a bit of crema when reheating. This helps revive the flavors and keeps the corn creamy. Avoid overheating to prevent the chicken from drying out. You can use sour cream as a great substitute. It offers a similar creamy texture. Greek yogurt also works well if you want a tangy flavor. Yes, you can! Use dairy-free yogurt or cashew cream as a creamy base. These options keep the dish rich without dairy. This dish lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. Absolutely! You can cook the chicken and creamy corn ahead of time. Just reheat them before serving. Fresh salad or grilled vegetables make great sides. You can also serve tortilla chips or a simple salsa. This blog post covered how to make creamy street corn chicken bowls. We discussed key ingredients like fresh corn and spices. I walked you through cooking chicken, preparing the creamy corn, and assembling the bowls. Plus, I shared tips for perfecting flavors and variations you can try. In conclusion, this dish is simple yet flavorful. It's great for any meal, and you can easily adapt it. Enjoy experimenting with different toppings and proteins to find your favorite version.

Creamy Street Corn Chicken Bowls

Delicious bowls featuring sautéed chicken, creamy corn, and fresh toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 2 cups fresh corn kernels
  • 1 lb chicken breast, diced
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 1 cup Mexican crema
  • 1 2 cups cotija cheese, crumbled
  • 1 4 cup fresh cilantro, chopped
  • 1 unit juice of lime
  • 1 unit avocado, diced
  • for serving cooked rice or quinoa

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the diced chicken breast and season it generously with smoked paprika, chili powder, salt, and pepper. Sauté the chicken for approximately 6-8 minutes, or until it's cooked through and turns a lovely golden brown. Once cooked, remove the chicken from the skillet and set it aside on a plate.
  • In the same skillet, add the fresh corn kernels. If using canned or frozen corn, ensure they are well-drained and thawed. Sauté the corn for about 4-5 minutes, allowing it to become slightly caramelized. Stir in the Mexican crema, half of the crumbled cotija cheese, the freshly squeezed lime juice, and a pinch of salt. Allow the mixture to simmer for another 2-3 minutes until it’s heated through and creamy.
  • In serving bowls, create a base with a generous scoop of cooked rice or quinoa at the bottom. Layer the creamy street corn mixture over the rice/quinoa, then add the sautéed chicken on top of the corn.
  • To finish off each bowl, generously top with diced avocado, the remaining cotija cheese, and a sprinkle of fresh cilantro. For an added zesty kick, drizzle additional lime juice over the top if desired.
  • Serve these bowls warm for the best flavor and enjoy immediately!

Notes

Serve with a wedge of lime and extra cilantro for garnish.
Keyword bowl meal, chicken, corn, creamy, Mexican