Street Corn Chicken Bowls

Juicy chunks of blackened chicken meet sweet and tangy street corn all tucked into a bed of fluffy jasmine rice for the ultimate Street Corn Chicken Bowls. Finished with creamy jalapeno cilantro lime dressing plus avocado and lime, these bowls pack a flavor punch and come together easily for dinner or meal prep.

I whipped these up on a whim one Friday when we needed something cheerful but simple and the way the blackened chicken played with the tangy corn totally surprised everyone even my picky eater came back for seconds

Ingredients

• Chicken breasts or tenderloins: cut into bite-sized chunks for quick marinating and even cooking Choose chicken that is firm pink with no excess liquid for best results
• Blackened seasoning: brings heat and smoky depth Make your own so you can control the spice level and salt
• Jasmine rice or any preferred rice: creates a soft and fluffy base Choose high quality for best aroma and texture
• Prepared creamy jalapeno dip: turns into the signature tangy sauce Fresh jalapenos and cilantro add pop
• Prepared street corn salad: delivers sweet kernels with tangy creamy flavor Fresh or frozen corn works
• Avocado: diced for creamy richness Pick ones that yield slightly to a squeeze
• Lime: sliced into wedges for bright finishing acidity Juicy limes make a difference squeeze just before serving
• Olive oil: helps brown the chicken and adds flavor Choose extra virgin for the best taste
• Optional tajin seasoning: adds a chili tangy edge Sprinkle lightly for a pop of flavor

Step-by-Step Instructions

Prepare the Street Corn and Sauce:

Set aside time to prep the creamy jalapeno sauce and street corn salad These can be made up to two days in advance The sauce blends fresh jalapeno cilantro and lime with Greek yogurt or sour cream and the corn salad combines charred corn crema and spices for a bold side

Cook the Rice:

Rinse the jasmine rice until water runs clear to prevent sticky clumps Cook two cups of rice according to your preferred package instructions I like to use slightly less water to keep the grains separated Fluff and keep covered until serving

Season the Chicken:

Drizzle the chicken chunks evenly with olive oil Use clean hands or tongs to coat and then sprinkle liberally with blackened seasoning Make sure each piece gets a good coating for maximum flavor

Cook the Chicken:

Heat a large skillet over medium heat Add enough olive oil to coat the pan Place chicken chunks in a single layer without crowding Cook for three to four minutes on each side until deeply golden outside and cooked to 165 degrees inside Let them rest briefly for juices to redistribute

Assemble the Bowls:

Spoon one cup of cooked rice into each bowl Top with about two thirds cup street corn salad Add a generous scoop of the hot chicken Drizzle with creamy jalapeno sauce Scatter diced avocado and finish with a wedge of lime For extra zip dust lightly with tajin if using

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The blackened seasoning is my secret weapon It totally transforms plain chicken with smokiness and heat My youngest always helps toss the seasoning and loves watching the pan sizzle

Storage Tips

Store leftover components rice chicken corn and sauce separately in airtight containers in the fridge for up to three days Reheat the chicken and rice gently in the microwave and assemble bowls just before serving This keeps all the textures fresh

Ingredient Substitutions

Substitute brown rice or quinoa for jasmine if desired For a dairy-free version use vegan yogurt in the jalapeno dip If you do not have tajin a pinch of smoked paprika or chili powder works for finishing

Serving Suggestions

Serve the bowls as is or bulk up with fresh greens like romaine Add pickled onions or extra cilantro for a punchier finish These are also great as party fare set out toppings for a build-your-own bar

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Cultural Context

Street corn known as esquites brings a festival feeling to this dish and is inspired by the classic Mexican street snack The smoky chicken pairs perfectly with the creamy corn salad and bright toppings making this a celebration of fresh bold flavors

Frequently Asked Questions About the Recipe

→ Can I use store-bought blackened seasoning?

Yes, store-bought blackened or Cajun seasoning works, but homemade blends let you control the flavor and heat.

→ What variety of rice is recommended?

Jasmine rice provides a fragrant base, but you can use basmati, brown rice, or your favorite grain.

→ Is the creamy jalapeno sauce spicy?

The sauce has a mild heat from jalapenos, balanced by cilantro and lime. Adjust pepper to suit your taste.

→ How far ahead can I prep the components?

The street corn and sauce can both be made 1–2 days ahead and stored in the refrigerator for quick assembly.

→ What toppings pair well with this bowl?

Diced avocado, lime wedges, and a sprinkle of tajin or cotija cheese add fresh flavor and texture.