Go Back
- 2 cups cooked quinoa - 1 pound boneless, skinless chicken thighs, diced - 2 cups corn kernels - 1 medium red bell pepper, diced - 1/4 cup red onion, finely chopped - 1 ripe avocado, diced - 1 teaspoon chili powder - 1/2 teaspoon ground cumin - Juice of 1 lime - Optional: Tangy yogurt sauce (1/2 cup yogurt, juice of 1 lime, 1/4 teaspoon garlic powder, pinch of salt) The Flavor-Packed Street Corn Chicken Bowl is full of fresh and tasty ingredients. For the main part, I use quinoa, chicken thighs, and corn kernels. Quinoa is a great base. It adds protein and fiber. Chicken thighs bring a juicy texture and rich taste. Corn kernels add sweetness and crunch. Next, I add colorful veggies. Diced red bell pepper gives a nice pop of color and flavor. The red onion adds a slight bite that balances the dish. Lastly, diced avocado makes it creamy and smooth. For seasonings, I keep it simple yet bold. Chili powder brings warmth, while cumin adds depth. Fresh lime juice brightens everything. If you want, try the optional yogurt sauce for an extra tangy kick. These ingredients work together to create a satisfying bowl. Each bite is a burst of flavor. You will love how easy it is to put together! {{ingredient_image_2}} Sautéing chicken gives it a nice flavor. Start by heating olive oil in a large skillet over medium-high heat. Once the oil is hot, add diced chicken thighs. Sprinkle chili powder, cumin, salt, and pepper on the chicken. Cook for about 6-8 minutes. The chicken is ready when it reaches 165°F and is golden brown. After cooking, let the chicken rest for a moment. This keeps it juicy. Next, it's time for the veggies. In the same skillet, add corn kernels without cleaning it. Sauté the corn over medium heat for about 3-5 minutes. Stir occasionally to get a nice char. When the corn starts to brown, add diced red bell pepper and chopped red onion. Cook for 1-2 minutes. The bell pepper should be soft but still crunchy. Now, we build the bowl. Begin with cooked quinoa as the base. Spread it evenly at the bottom of a large serving bowl. Next, layer the sautéed chicken mixture on top of the quinoa. Then, add the charred corn, bell pepper, and onion mix. Scatter diced avocado over everything. Finish by sprinkling crumbled queso fresco on top. Squeeze fresh lime juice over the bowl for a tangy kick. Finally, add chopped cilantro for a bright touch. For a beautiful display, serve in shallow dishes. Add lime wedges and extra cilantro on the side for a colorful touch. Enjoy this tasty meal! Suggested Seasoning Adjustments For a richer taste, try adding smoked paprika or garlic powder. These spices bring extra depth. You can also adjust the chili powder for more heat or sweetness. Taste as you go to find your perfect mix. Choosing Fresh vs. Frozen Ingredients Fresh corn is sweet and juicy. If it’s out of season, frozen corn works well too. Choose frozen kernels that are bright and intact for the best flavor. Canned corn can be used but rinse it to reduce salt. Fresh veggies like bell peppers and onions add crunch. Skillet vs. Grill Cooking Methods Using a skillet gives you control over heat and timing. It’s easy to get that golden brown color on your chicken. Grilling adds a smoky flavor, so try both methods to see which you prefer. Timing for Perfect Texture Cook chicken until it reaches 165°F. This ensures it’s safe and juicy. For corn, sauté until it starts to char. This adds a nice flavor. Bell peppers should be soft but still crisp when done. Pairing Side Dishes This bowl is filling on its own, but you can serve it with a simple salad or tortilla chips. A fresh salsa or guacamole adds a nice touch. Creative Serving Ideas Serve in shallow bowls to show off the layers. Garnish with extra cilantro and lime wedges on the side. You can also use tortilla bowls for added crunch. Enjoy making it your own! Pro Tips Cook Quinoa Perfectly: To achieve fluffy quinoa, rinse it under cold water before cooking to remove bitterness and use a 2:1 water-to-quinoa ratio. Marinate for Flavor: For added depth, marinate the diced chicken in lime juice, chili powder, and cumin for at least 30 minutes before cooking. Customize Your Veggies: Feel free to swap out the bell pepper and onion for other favorites like zucchini or cherry tomatoes to suit your taste. Make It Ahead: This dish can be prepped in advance! Store each component separately and combine when ready to serve for optimal freshness. {{image_4}} Substituting Chicken with Other Meats You can swap chicken for other proteins. Try diced pork or shrimp for a change. Ground turkey or beef adds a nice twist too. Just adjust cooking times for each meat. Vegetarian/Vegan Options For a veggie option, use black beans or chickpeas. Tofu or tempeh works well too. Cook them with the same spices for great flavor. This makes the dish hearty and satisfying. Different Grains to Use Quinoa is great, but you can use brown rice or farro instead. Both give a nice texture. For a lighter option, try cauliflower rice. It’s low in carbs but still filling. Customizable Toppings and Additions Feel free to mix in other veggies. Cherry tomatoes, spinach, or jalapeños can add color and taste. You can also use different cheeses, like feta or cheddar. Go wild with your favorite toppings! How to Add Heat Want more spice? Add diced jalapeños or a pinch of cayenne pepper. You can also use hot sauce as a drizzle. Adjust to your taste for the perfect kick. Mild Variants of This Dish If you like it mild, skip the chili powder. Use sweet paprika instead for flavor without the heat. You can also increase lime juice for a fresh taste without spice. - Best Practices for Refrigeration: Place any leftovers in an airtight container. Make sure to cool the bowl to room temperature before sealing. Store it in the fridge for up to three days. This keeps the flavors fresh and safe to eat. - Freezing Instructions: If you want to save the bowl for longer, you can freeze it. Use freezer-safe bags or containers. Remove as much air as possible before sealing. The bowl can freeze well for up to three months. Just remember, the texture of some veggies may change after thawing. - Tips for Keeping Ingredients Fresh: When you reheat, do so slowly. This helps keep flavors intact. If possible, reheat only the portion you plan to eat. This way, the rest stays fresh longer. - Methods for Reheating the Bowl: You can use a microwave or a skillet. For the microwave, cover the bowl with a damp paper towel. Heat in short bursts, stirring in between. For a skillet, add a splash of water to the pan and cover it. Heat on low until warmed through. - Duration for Best Quality: For the best taste, eat leftovers within three days if refrigerated. If frozen, aim to consume within three months for best quality. - Signs of Spoilage: Look for off smells, changes in color, or a slimy texture. If you notice any of these signs, it's best to discard the leftovers. Always trust your senses when it comes to food safety. A Street Corn Chicken Bowl is a fun and tasty meal. It mixes chicken, corn, quinoa, and fresh toppings. This dish comes from the popular street food called elote, which features grilled corn on the cob. People love this bowl for its vibrant colors and bold flavors. The blend of spices adds a kick, while the creamy avocado and cheese balance it out. You get a complete meal in one bowl! You can make this recipe ahead of time. It is great for meal prep! Cook the quinoa and chicken, then store them separately. Keep the veggies in a sealed container in the fridge. You can mix everything together just before serving. This way, it stays fresh and tasty. Reheat the chicken and quinoa when you are ready to eat. You can serve several dishes with a Street Corn Chicken Bowl. Consider adding tortilla chips for crunch. A fresh green salad pairs well, too. You might also like grilled veggies or a zesty salsa on the side. For a fun twist, try some black beans or refried beans. These sides will enhance the meal and make it even more filling. This article covered how to make a Street Corn Chicken Bowl. We discussed the main ingredients like quinoa and chicken thighs, along with various vegetables. You learned the steps to cook chicken and veggies, plus how to layer your bowl for a nice look. I shared tips for flavor and cooking, along with storage advice. Try different proteins and spices to make this dish yours. Enjoy creating your unique version of this fun meal!

Flavor-Packed Street Corn Chicken Bowl

A vibrant and delicious chicken bowl featuring quinoa, 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
Calories 450 kcal

Ingredients
  

  • 2 cups cooked quinoa
  • 1 pound boneless, skinless chicken thighs, diced
  • 2 cups corn kernels
  • 1 medium red bell pepper, diced
  • 0.25 cup red onion, finely chopped
  • 1 ripe avocado, diced
  • 0.25 cup fresh cilantro, chopped
  • 0.5 cup crumbled queso fresco
  • 1 juice lime
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 0.5 teaspoon ground cumin
  • to taste salt and pepper
  • 0.5 cup plain yogurt (optional)
  • 1 juice lime (for yogurt sauce)
  • 0.25 teaspoon garlic powder (for yogurt sauce)
  • pinch salt (for yogurt sauce)

Instructions
 

  • In a large skillet, heat the olive oil over medium-high heat. Once hot, add the diced chicken thighs. Sprinkle them with chili powder, cumin, salt, and pepper. Sauté the chicken for about 6-8 minutes, or until it reaches an internal temperature of 165°F and is golden brown on the outside. Once cooked, remove the skillet from the heat and allow the chicken to rest for a few moments.
  • In the same skillet, without cleaning it, add the corn kernels. Sauté over medium heat for approximately 3-5 minutes, stirring occasionally, until the corn begins to char slightly. Then, add the diced red bell pepper and chopped red onion to the skillet. Cook for an additional 1-2 minutes, until the bell pepper softens but still has a bit of crunch.
  • In a large serving bowl, create a base layer using the cooked quinoa, spreading it evenly across the bottom.
  • Arrange the sautéed chicken mixture on top of the quinoa, followed by the charred corn, red bell pepper, and onion blend.
  • Scatter the diced avocado over the assembled ingredients and then sprinkle the crumbled queso fresco generously on top.
  • Squeeze fresh lime juice over the entire bowl, ensuring a burst of tangy flavor in every bite. Finish with a sprinkling of freshly chopped cilantro for a touch of brightness.
  • (Optional) For an extra drizzle of flavor, serve with the tangy yogurt sauce on the side or drizzled across the top.

Notes

For a stunning display, serve the bowls in shallow dishes and garnish with additional cilantro and lime wedges.
Keyword chicken bowl, quinoa, street corn