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- 2 cups cooked and shredded chicken - 2 cups corn (grilled or canned) - 1 red bell pepper, diced - 1 jalapeño, finely chopped - 1/4 cup red onion, finely chopped - 1/2 cup mayonnaise - 1/2 cup Greek yogurt - 1 teaspoon chili powder - 1 teaspoon smoked paprika - 1 tablespoon fresh lime juice - Salt and pepper - 1/2 cup crumbled feta cheese - Fresh cilantro, chopped - Tortilla chips for serving For this Street Corn Chicken Bowl, I use simple yet fresh ingredients. First, I pick chicken that is already cooked. Shredded rotisserie chicken is my go-to. It adds great flavor and saves time. Next, corn is key. I love using grilled corn for that smoky taste. If I’m short on time, canned corn works too. Just drain it well. I add a diced red bell pepper for crunch and color. A finely chopped jalapeño gives it a nice kick. If you want less heat, remove the seeds. I also toss in some red onion for a bit of sharpness. Now, for the dressing, I mix mayonnaise and Greek yogurt for creaminess. The yogurt adds a nice tang. I then stir in chili powder and smoked paprika. These spices boost the flavor. A squeeze of fresh lime juice brightens the whole dish. I season with salt and pepper to taste. For the final touch, I sprinkle crumbled feta cheese on top. It adds a nice salty contrast. Fresh cilantro is my favorite herb to garnish the bowl. I often serve it with tortilla chips for crunch. All these elements come together to create a vibrant and tasty meal. You can personalize this bowl with your favorite toppings too! {{ingredient_image_2}} To get started, grill your corn. If you have fresh corn, place the ears on a hot grill. Grill them for about 8-10 minutes. Turn them until they are charred on all sides. This adds great flavor. Once done, let the corn cool for a few minutes. Then, use a sharp knife to cut the kernels off the cob. Make sure to get as many kernels as you can for that sweet corn taste. If you use canned corn, just drain and rinse it well under cold water. This helps remove extra sodium. Next, let's make the dressing. In a medium-sized bowl, mix the mayonnaise and Greek yogurt. This makes the dressing creamy. Now, add chili powder, smoked paprika, lime juice, and a pinch of salt and pepper. Whisk all the ingredients together until smooth. This dressing brings the flavors together beautifully. In a large bowl, add the shredded chicken, grilled corn, diced red bell pepper, chopped jalapeño, and red onion. This mix looks colorful and tasty. Drizzle the dressing over the top. Use a spatula or large spoon to gently toss everything together. Make sure every ingredient is coated in the dressing. The flavors will blend nicely. Now it's time to serve! Divide the mixture into bowls. This recipe makes enough for four servings. Top each bowl with crumbled feta cheese. This adds a nice salty kick. Finally, sprinkle fresh chopped cilantro on top for color and flavor. For a fun crunch, serve with tortilla chips on the side. You can dip them or enjoy them as a side. This dish is both easy and delicious! For this dish, you can use any cooked chicken. If you want quick prep, rotisserie chicken is your best friend. It saves time and adds flavor. Plus, it’s juicy and tender. Just shred it up and mix it in. Grilling corn adds a nice smoky taste. Grill fresh corn over medium-high heat for about 8-10 minutes. Turn it often until it's charred. Once it cools, cut the kernels off the cob. If you can't grill, use canned corn. Just drain and rinse it well. This way, you still get great taste and texture. The dressing is key for flavor. Mix mayonnaise and Greek yogurt for creaminess. Add chili powder, smoked paprika, and lime juice for zest. If you want it thicker, add more mayo. For a lighter option, use plain yogurt. Adjust salt and pepper to your taste. Pro Tips Fresh Corn is Best: Using fresh grilled corn adds a smoky flavor and delightful texture to the dish. If fresh corn is unavailable, choose high-quality canned corn, but ensure it's well-drained. Adjust Spice Level: If you prefer a milder flavor, remove all the seeds and membranes from the jalapeño. Alternatively, add more jalapeños or a dash of hot sauce for an extra kick. Make it Ahead: This chicken bowl can be prepared ahead of time and stored in the refrigerator for up to 2 days. Just add the feta and cilantro right before serving for freshness. Serve with Variations: Feel free to customize your bowl by adding other toppings like avocado, black beans, or salsa to cater to your taste preferences. {{image_4}} To make this dish vegetarian, you can use plant-based proteins. Options like tofu or tempeh work well. You can also use black beans for added fiber and protein. They mix nicely with the corn and veggies. For dressings, swap mayonnaise and yogurt with vegan versions. Look for plant-based mayo and coconut yogurt. This keeps the creaminess while making it vegan-friendly. If you love heat, adjust the jalapeño and spices in your bowl. Use more jalapeños or keep the seeds for extra spice. You can also add cayenne pepper or red pepper flakes for a kick. Don’t forget the hot sauce! A drizzle of your favorite brand adds flavor and heat. Try Sriracha or a smoky chipotle sauce to spice things up. Switching vegetables can bring new life to your bowl. In summer, add fresh zucchini or cherry tomatoes. In fall, roasted butternut squash or sweet potatoes work great. They add color and flavor. Think about seasonal swaps, too. Use asparagus in spring or bell peppers in summer. This keeps your dish fresh and exciting all year long. To keep your Street Corn Chicken Bowl fresh, use airtight containers. Glass or plastic containers work well. Seal them tightly to avoid air exposure. This method helps to maintain flavor and texture. When reheating, use low heat to avoid drying out the chicken and corn. The microwave is great for this. Add a splash of water or broth to keep it moist. You can also cover the bowl with a damp paper towel. For added flavor, sprinkle fresh cilantro or extra feta on top when serving again. You can store this dish in the fridge for up to three days. Always check for signs of spoilage. Look for off smells or a change in texture. If the chicken feels slimy or the corn looks dull, it’s best to toss it out. Yes, you can use frozen corn. Frozen corn is convenient and easy to find. It also saves time. Pros of frozen corn: - No need to cook or grill. - It’s picked at peak ripeness. - Often less expensive than fresh corn. Cons of frozen corn: - It may lack some crunch. - The texture can be softer than fresh. If you choose frozen corn, just thaw and drain it before use. Yes, this recipe is gluten-free. Most ingredients do not contain gluten. Key ingredients: - Chicken - Corn - Vegetables However, check the labels. Some sauces or dressings may have gluten. If you use gluten-free mayo and yogurt, you are all set! You can make this bowl healthier in a few ways. - Use less mayonnaise and yogurt. This cuts down on calories. - Skip the feta cheese or use a lower-fat version. - Add more veggies like tomatoes or spinach for nutrients. These changes will help you enjoy a lighter meal without losing flavor. Yes, you can prepare this dish ahead of time. It’s great for meal prep! Tips for meal prepping: - Cook the chicken and corn a day before. - Mix the dressing and store it separately. - Combine everything right before serving. This keeps it fresh. You can store it in airtight containers in the fridge for up to three days. This blog post outlined the key ingredients, preparation steps, and storage tips for a delicious chicken bowl. You learned how to combine chicken, corn, and fresh veggies with a tasty dressing. I shared ideas to make this dish fit your taste, whether you're vegan or like it spicy. For best results, store leftovers properly and reheat carefully. Enjoy creating this easy, flavorful meal anytime!

Street Corn Chicken Bowl

A delicious and colorful bowl featuring shredded chicken, grilled corn, and a creamy dressing, topped with feta and cilantro.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 cups cooked and shredded chicken
  • 2 cups corn
  • 1 whole red bell pepper, diced
  • 1 whole jalapeño, finely chopped
  • 0.25 cup red onion, finely chopped
  • 0.5 cup mayonnaise
  • 0.5 cup Greek yogurt
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon fresh lime juice
  • to taste salt
  • to taste freshly ground black pepper
  • 0.5 cup crumbled feta cheese
  • for garnish fresh cilantro, chopped
  • for serving tortilla chips

Instructions
 

  • Prepare the Corn: If using fresh corn, grill the ears over medium-high heat until they are charred on all sides, about 8-10 minutes. Allow the corn to cool slightly before using a sharp knife to cut the kernels off the cob. If using canned corn, simply drain and rinse it under cold water to remove excess sodium.
  • Mix the Dressing: In a medium-sized mixing bowl, combine the mayonnaise, Greek yogurt, chili powder, smoked paprika, lime juice, and a generous pinch of salt and pepper. Whisk thoroughly until the mixture is smooth and homogenous.
  • Combine Ingredients: In a large mixing bowl, add the shredded chicken, grilled corn kernels, diced red bell pepper, finely chopped jalapeño, and red onion. Drizzle the prepared dressing over the top of the ingredients. Gently toss everything together with a spatula or large spoon until each ingredient is evenly coated with the dressing.
  • Serve: Divide the chicken and corn mixture evenly among serving bowls. Generously sprinkle crumbled feta cheese on top of each portion and garnish with a handful of fresh chopped cilantro for a burst of color and flavor.
  • Add Crunch: Present the bowls with a side of tortilla chips for an irresistible crunch. These can be used for dipping into the bowl or eaten alongside for added texture.

Notes

Use rotisserie chicken for convenience. Adjust jalapeño for desired heat level.
Keyword bowl, chicken, corn, feta, salad