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- 2 cups cooked and shredded chicken - 2 cups corn (grilled or canned) - 1 red bell pepper - 1 jalapeño - 1/4 cup red onion - 1/2 cup mayonnaise - 1/2 cup Greek yogurt - 1 teaspoon chili powder - 1 teaspoon smoked paprika - 1 tablespoon lime juice - Salt and pepper - 1/2 cup crumbled feta cheese - Fresh cilantro - Tortilla chips In this recipe, I focus on fresh and simple flavors. First, I use two cups of cooked and shredded chicken. Rotisserie chicken works great for this dish because it saves time. Next, I add two cups of corn, either grilled or canned. Grilled corn adds a nice smoky taste, while canned corn is quick and easy. I then chop one red bell pepper and one jalapeño. The bell pepper adds sweetness, while the jalapeño gives a bit of heat. You can remove the seeds from the jalapeño if you want less spice. Next, I chop up a quarter cup of red onion. This adds crunch and a sharp flavor to the bowl. For the creamy dressing, I mix half a cup of mayonnaise with half a cup of Greek yogurt. This combination makes the dish rich and tangy. I also add a teaspoon each of chili powder and smoked paprika for flavor. One tablespoon of lime juice brightens everything up. Don't forget to add salt and pepper to taste! Finally, I top the bowl with half a cup of crumbled feta cheese and fresh cilantro. I serve it all with a side of crunchy tortilla chips. This mix of flavors will make your taste buds dance! {{ingredient_image_1}} To make your Street Corn Chicken Bowl, start with the corn. You can use fresh corn or canned corn. If you choose fresh corn, grill it over medium-high heat. Grill until it gets a nice char, about 10-15 minutes. Once it cools, cut the kernels off the cob. If you prefer canned corn, simply drain and rinse it before use. This method saves time and effort. For the dressing, gather these ingredients: - 1/2 cup mayonnaise - 1/2 cup Greek yogurt - 1 teaspoon chili powder - 1 teaspoon smoked paprika - 1 tablespoon lime juice - Salt and pepper to taste In a bowl, combine these ingredients. Stir well until the mixture is smooth and creamy. This dressing adds a rich flavor to your bowl. In a large mixing bowl, add the following: - 2 cups cooked and shredded chicken - 2 cups corn (grilled or canned) - 1 red bell pepper, diced - 1 jalapeño, finely chopped (seeds removed for less heat) - 1/4 cup red onion, finely chopped Pour the dressing over this mixture. Toss everything together gently. Make sure every piece gets a good coating of the dressing. This ensures a burst of flavor in every bite. To serve, scoop the chicken and corn mixture into bowls. Use a spoon or ladle to get a nice portion. Top each bowl with: - 1/2 cup crumbled feta cheese - Fresh cilantro, chopped for garnish For added crunch, serve with tortilla chips on the side. This dish is colorful and inviting, perfect for any meal. Enjoy your creation! Using rotisserie chicken makes this dish quick and easy. It saves time and adds great flavor. Look for a rotisserie chicken that is juicy and well-seasoned. To shred chicken, use two forks. Hold the chicken down with one fork and pull with the other. You can also use your hands if it’s cool enough. Shredded chicken mixes well with the corn and other veggies. You can adjust spice levels to fit your taste. If you like it spicy, add more chili powder or jalapeño. For a milder flavor, reduce these ingredients. If you want to swap out Greek yogurt, try sour cream or avocado. Both will give a creamy texture and taste great. For extra flavor, add spices like cumin or coriander. Fresh herbs like cilantro or parsley can also brighten the dish. When grilling corn, aim for medium-high heat. This gives the corn a nice char. Cook until it has golden brown spots, then let it cool before cutting the kernels off. This adds a smoky taste that pairs well with the chicken. Pro Tips Use Fresh Corn: Freshly grilled corn adds a smoky flavor that enhances the dish. If using canned corn, opt for the best quality for a better taste. Adjust Spice Level: For a milder dish, remove all the seeds and membranes from the jalapeño. If you like it hot, leave some seeds in! Make Ahead: This bowl can be made ahead of time. Just store the dressing separately until you're ready to serve to keep everything fresh. Experiment with Toppings: Try adding avocado, diced tomatoes, or even a drizzle of hot sauce for an extra kick and flavor variation. {{image_2}} For a tasty vegetarian bowl, swap chicken for beans or tofu. Both options add protein and texture. Black beans work well, or try chickpeas for a different flavor. To enhance the dish, mix in grilled corn for a smoky taste. You can also add diced avocado for creaminess. This way, you keep the spirit of the dish while making it meat-free. If you love spice, increase the jalapeño quantity in the recipe. Add one or two more jalapeños, depending on your heat preference. Another option is to drizzle hot sauce over the bowl before serving. This will give your meal a fiery kick. Just remember to taste as you go. You want heat but not overpowering flavors. Incorporating black beans adds depth to the dish. They pair perfectly with the other ingredients. You can also add diced avocado for a rich, creamy touch. This combination brings a Southwest twist to your bowl. Top with fresh cilantro for a burst of flavor. These additions make the dish even more satisfying. To keep your Street Corn Chicken Bowl fresh, store leftovers in an airtight container. Make sure the bowl is cool before sealing it. This helps maintain the flavor and texture. I recommend eating leftovers within three days. After that, the ingredients may lose their crunch and taste. If you want to save the dish for later, you can freeze it. Place the bowl in a freezer-safe container. Leave some space at the top for expansion. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. To reheat, warm it in a skillet over medium heat. Stir it often until it is hot. You can also microwave it in short bursts. This keeps the chicken moist and the veggies bright. Yes, frozen corn works well in this recipe. To prepare it, simply thaw the corn first. You can heat it in a pan or microwave. This helps bring out its sweetness. If you want extra flavor, you can sauté it with a little butter or oil. This adds a nice touch to your dish. To make this dish gluten-free, use gluten-free mayonnaise and yogurt. Check labels to ensure they are safe. You can also swap regular tortilla chips for gluten-free options. There are many brands that offer great-tasting gluten-free chips. This way, you can enjoy the same great flavors without worry. You can prep parts of this dish in advance. Cook the chicken and grill or thaw the corn ahead of time. Store them in airtight containers. Keep the dressing separate in the fridge. This helps keep everything fresh. You can combine everything on the day you serve it. It makes for an easy meal. This bowl pairs well with many sides. You can serve a simple salad with lime vinaigrette. It adds a fresh contrast. You might also enjoy some black beans or rice for added heartiness. For drinks, try a cold lime soda or iced tea. These drinks will enhance the flavors of your bowl. This blog post covered a tasty chicken dish made with simple, fresh ingredients. You learned how to prepare the corn, mix the dressing, and combine everything. I shared tips for choosing the right chicken and customizing the flavors to fit your taste. Don't forget the variations and storage tips for leftovers. This dish is not just good; it's fun to make and share. Enjoy every bite, and feel free to experiment with your own ideas!

Street Corn Chicken Bowl

A delicious and vibrant bowl featuring shredded chicken, grilled corn, and fresh vegetables, topped with a creamy dressing and feta cheese.
Print Recipe Pin Recipe
Prep Time 15 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
  • 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 lime juice
  • to taste salt and pepper
  • 1 2 cup crumbled feta cheese
  • for garnish fresh cilantro, chopped
  • for serving tortilla chips

Instructions
 

  • If using fresh corn, grill the corn on medium-high heat until charred. Let it cool and then cut the kernels off the cob. If using canned, drain and rinse.
  • In a bowl, combine the mayonnaise, Greek yogurt, chili powder, smoked paprika, lime juice, salt, and pepper. Stir until smooth and well mixed.
  • In a large mixing bowl, add the shredded chicken, grilled corn, diced red bell pepper, chopped jalapeño, and red onion. Pour the dressing over the mixture and toss everything together until evenly coated.
  • Scoop the chicken and corn mixture into bowls. Top with crumbled feta cheese and garnish with chopped fresh cilantro.
  • Serve with tortilla chips on the side for added crunch.

Notes

Use rotisserie chicken for convenience.
Keyword bowl, chicken, corn, easy, quick