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Street Corn Chicken Bowl

Prep Time:

10 mins

Cook Time:

20 mins

Servings:

2-4

Flavors Used:

If you’re craving the bold, zesty flavors of street corn without leaving your kitchen, this Street Corn Chicken Bowl is about to be your new obsession. Sweet, smoky corn tossed with chili-lime, creamy cheese, and a kick of spice pairs perfectly with tender, juicy chicken for a flavor-packed meal that’s fast, fun, and totally crave-worthy. Think of it as classic Mexican street corn (elote) reinvented as a bowl—easy to make, easy to devour, and loaded with bold, fresh flavors that’ll have your taste buds shouting Yum Yum Get Ya Sum!®.

Ingredients

2 tsp Dan-O’s Chili Lime
1 tsp Dan-O’s Spicy
2 boneless, skinless chicken thighs
1 tbsp lime juice
1 tbsp avocado oil
1 cup corn kernels
1/4 cup chopped red onion
½ cup sour cream
1 tbsp mayo
¼ cup cotija cheese, crumbled, extra for topping
1 lime, cut into wedges
Fresh cilantro

Preparation Instructions

Season the chicken: In a bowl, add the lime juice, avocado oil, and 2 tsp Dan-O’s Chili Lime Seasoning and mix well. Add in the chicken and toss it all together, and let it marinate in the fridge for 15–30 minutes.
Cook the chicken: Heat a skillet over medium heat and cook the chicken until done. Let it rest a few minutes, then cut into chunky, juicy pieces.
Grill the corn: Toss the corn in a hot skillet with a little Dan-O’s Chili Lime seasoning and cook for about 5 minutes, until it’s slightly charred and smoky.
Make the street corn mix: In a bowl, mix the 1 tsp Dan-O’s Spicy, sour cream, mayo, and cotija cheese. Then stir in the cooked corn and diced red onion.
Assemble the bowl: Spoon the street corn mixture over your chunked chicken in a bowl. Top with fresh cilantro, extra cheese, and serve with lime wedges on the side for that zesty punch.