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These Street Corn Bowls are going to go in the weekly dinner rotation! Tender, sliced sweet potatoes topped with seared chicken, and Mexican street corn salad!
Street Corn Bowls are the newest dinner trend.
Do you remember the sweet potato bowls that swept the internet last year?
They have become a go-to high-protein recipe and loaded with good for you fats and carbohydrates for so many people. It’s honestly the perfect meal with a mix of textures and loaded with extra flavor. If you haven’t tried it yet, you definitely need to add it to the menu.
And though this year, people are making that same bowl with ground beef, and swapping out the cottage cheese for street corn salad, I opted to make them into street corn chicken bowls. Bonus: they are an excellent meal prep-friendly recipe to try out for the week.
We’re stepping right into spring flavors with this one. The juices from the seared chicken breast of thighs runs down over the sliced sweet potatoes, and the creaminess of the street corn salad works beautifully with it all.
This dish truly has the best texture.
Ingredients for Chicken Street Corn Bowls
- Chicken: I’ve used both chicken breasts and chicken thighs for this recipe. Chicken thighs do retain their moisture a bit better, but use what you like
- Avocado Oil: we’ll use some for the sweet potatoes and some for the chicken
- Red Wine Vinegar: this is the acid in the chicken marinade
- Honey: adds a hint of sweetness and caramelizes the chicken with the spice
- Seasonings: you’ll need chipotle chili powder, kosher salt, dried oregano, garlic powder, onion powder, Tajin seasoning give this a salty and tangy twist to the street corn.
- Sweet Potatoes: Thinly slice the sweet potatoes for this bowl they give it a bit more visual interest. Feel free to use swap the sweet potatoes for a base of rice. My cilantro lime rice recipe would be great
- Greek yogurt: we’re keeping the crema for the street corn light by using mostly greek yogurt with just a bit of mayo. Feel free to swap this for sour cream or if you’re dairy-free use coconut yogurt instead
- Mayonnaise: this adds the fat that the corn salad components need
- Lime Juice:fresh lime juice adds a tang for the greek yogurt crema
- Frozen Corn: I use frozen corn but fresh corn or even roasted corn would work beautifully here.
- Serrano Pepper: adds a little kick to the street corn salad. Feel free to use jalapenos or omit the peppers if you’re preparing this for littles
- Cotija Cheese: is a staple street corn topping. Feel free to swap this for parmesan cheese if you have that on hand. Though it’s not exactly the same, it does the job
- Fresh Cilantro: adds an earthy freshness. It’s my favorite topping.
- Avocados: creamy avocado slices add healthy fat to the bowl allowing you to be nice and full.
Recipe Variations
- Swap the corn and the avocados for my street corn salad with black beans. It’s super similar and packs even more fiber into this dish.
- Add quinoa to the street corn salad to give this bigger boost in the protein department
- Extra add-ins are fine. Like red onion? Go for it. Want to serve this on a bed of greens? Great idea.
- Don’t want the sweet potatoes? You can easily leave them out. Use fluffy rice or brown rice from your rice cooker, jasmine rice out of a bag, or my homemade cilantro lime rice instead. You could even serve this on a bed cauliflower rice.
- Use your favorite toppings one of the things I love adding to my high protein sweet potato bowls is the peperoncini and this hot honey bbq sauce. These weren’t part of the original recipe, but it is a staple for me. And just like that, this recipe could use a drizzle of hot sauce, a squeeze of hot honey, or something to up the smoky flavor!
Other street corn-inspired recipes:
- Mexican Street Corn (Elotes)
- Mexican Street Corn Chicken Tacos
- Street Corn Rice Salad with Avocados
- Fiesta Creamy Corn Chicken
- Charred Corn Avocado Salad with Pickled Onions
Other Bowls to try:
- Ground Beef Orzo
- Buffalo Chicken Bowls with Sweet Potatoes
- Spicy Fish Taco Bowls
- Honey Chipotle Chicken Bowls with Corn Salsa
- Halal Cart Chicken Rice Bowls
Chicken Street Corn Bowls
These Street Corn Bowls are going to go in the weekly dinner rotation! Tender, sliced sweet potatoes topped with seared chicken, and Mexican street corn salad!
Equipment
Ingredients
Chipotle Chicken
- 1¼ pound boneless skinless chicken thighs or breasts
- 1 tablespoon avocado oil
- 1 tablespoon red wine vinegar
- 2 teaspoons honey
- 1 teaspoon chipotle chili powder plus more to taste
- 1½ teaspoon kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Sweet Potatoes
- 1¼ pounds sweet potatoes diced into ½-inch pieces (~3 medium)
- 1 tablespoon avocado oil
- 1½ teaspoon kosher salt
- ½ teaspoon chipotle chili powder
- ½ teaspoon garlic powder
Street Corn Bowls
- ¼ cup Greek yogurt
- 2 tablespoons mayonnaise
- 2-3 teaspoons fresh lime juice
- ½ -1 teaspoon Tajin seasoning start with less, add more to taste
- 1 (16-ounce) frozen corn defrosted
- ½ serrano pepper minced (or 1-2 jalapenos peppers)
- ½ cup Cotija Cheese
- ¼ cup cilantro chopped
- Haas Avocado sliced, for serving
Instructions
- MARINATE: Combine the oil, vinegar, honey, chili powder, salt, oregano, garlic powder, and onion powder in a bowl. Add the chicken pieces, toss, and allow them to marinate in this mixture as long as you can. 20 minutes works, and a few hours is even better.
- TOSS: Preheat the air fryer to 400ºF. You can also make these in an oven at 425ºF. In a bowl, combine sweet potatoes with oil, chipotle chili powder, and garlic powder. Toss to coat evenly. Then cook the sweet potatoes in batches. Spread half the slices in a single layer on a baking sheet or the air fryer basket.
- AIR FRYER OR BAKE: Place in the oven or air fryer to cook for 18-23 minutes. Give them a good toss around the halfway mark. Remove and cook the second batch the same way
- STREET CORN: While the potatoes are roasting, add the Greek Yogurt, mayo, lime juice, and lime to a bowl. And whisk to combine. Add the corn, jalapeno, Cotija Cheese, Tajin, and the chopped cilantro and stir. Add half of the prepared crema to the corn mixture. Toss to combine. Then taste and adjsut with more dressing or Tajin as desired. Save any remaining crema to drizzle over bowls. Cover and refrigerate until ready to serve.
- CHICKEN: Heat a skillet over medium high heat. Add a small drizzle of oil to the pan. Place the chicken pieces in a single layer in the pan. Cook on each side for 5-6 minutes or until the chicken is cooked through to 165ºF and is golden brown. Allow the chicken to rest for 10 minutes before slicing.
- ASSEMBLE: Add sweet potatoes to each bowl, top with the sliced chicken and follow it up with the street corn and sliced avocados! Serve and enjoy!
Notes
- Leftovers or meal prep should be stored in airtight containers in the fridge. Consume within 4 days.
Nutrition
Calories: 560kcal | Carbohydrates: 39g | Protein: 35g | Fat: 30g | Fiber: 8g | Sugar: 10g
Nutrition information is automatically calculated, so should only be used as an approximation.
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