Description
These Street Corn Chicken Bowls combine juicy chipotle-seasoned chicken, caramelized roasted sweet potatoes, and creamy Mexican-inspired street corn salad. Finished with Cotija cheese, fresh cilantro, lime, and a drizzle of honey, they’re a flavorful and satisfying meal perfect for family dinners or meal prep.
Ingredients
1 ½ pounds boneless, skinless chicken thighs
1 tablespoon olive oil, for the chicken
2 teaspoons ground chipotle chili powder, or smoked paprika for a milder version
1 teaspoon kosher salt
1 teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon dried oregano
2 pounds sweet potatoes, cut into ½-inch rounds
1 ½ tablespoons olive oil, for the sweet potatoes
1–2 pinches kosher salt, for seasoning after roasting
2 cups frozen fire-roasted corn, or drained canned corn
2 small jalapeño peppers, seeded and diced
2 handfuls fresh cilantro, chopped
3–4 green onions, thinly sliced
Juice of 2 limes
½ cup nonfat Greek yogurt
½ cup crumbled Cotija cheese
1 teaspoon Everything but the Elote seasoning, Tajín, or chili-lime seasoning
Honey, for drizzling
Lime wedges, for serving
Fresh cilantro, for garnish
Additional crumbled Cotija cheese, for garnish
Instructions
- Preheat the oven to 450°F (232°C). Position one oven rack in the middle and another near the bottom. Line two large sheet pans with parchment paper rated for high-temperature baking.
- In a large mixing bowl, combine the chicken thighs, 1 tablespoon olive oil, chipotle chili powder, 1 teaspoon kosher salt, garlic powder, cumin, and oregano. Toss until the chicken is evenly coated. Cover and refrigerate while preparing the remaining ingredients.
- Arrange the sweet potato rounds on one prepared sheet pan. Drizzle with 1 ½ tablespoons olive oil and toss to coat. Spread into a single layer without overcrowding. Place on the bottom oven rack and roast for 20 minutes.
- Meanwhile, place the frozen fire-roasted corn in a microwave-safe bowl and heat for approximately 2 minutes, until thawed. If using canned corn, drain thoroughly before proceeding.
- Add the diced jalapeños, chopped cilantro, sliced green onions, lime juice, Greek yogurt, Cotija cheese, and elote seasoning to the corn. Stir until everything is evenly coated in the creamy dressing. Cover and refrigerate until ready to serve.
- After the sweet potatoes have roasted for 20 minutes, arrange the seasoned chicken thighs on the second prepared sheet pan. Place the chicken on the middle oven rack and continue roasting both pans for another 15–20 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender with caramelized edges.
- Remove both sheet pans from the oven. Sprinkle the roasted sweet potatoes with 1–2 pinches of kosher salt. Allow the chicken to rest for approximately 5 minutes before slicing into bite-sized pieces.
- Divide the roasted sweet potatoes evenly among six serving bowls. Top each portion with sliced chipotle chicken and a generous spoonful of creamy street corn salad.
- Garnish with additional crumbled Cotija cheese and fresh cilantro. Serve with lime wedges and a light drizzle of honey. Enjoy immediately.
Notes
For a milder version, replace the chipotle chili powder with smoked paprika and reduce or omit the jalapeños.
For extra heat, add additional chipotle chili powder, a pinch of cayenne pepper, or some jalapeño seeds.
Boneless, skinless chicken breasts can replace chicken thighs. Adjust roasting time according to thickness and cook to an internal temperature of 165°F (74°C).
Fresh or canned corn can replace frozen fire-roasted corn. Grill or sauté fresh corn until lightly charred, or toast drained canned corn in a hot skillet for extra flavor. Cool before mixing with the dressing.
Substitute crumbled feta cheese for Cotija, or use queso fresco for a milder flavor.
For a creamier street corn salad, add 1–2 additional tablespoons of Greek yogurt. A little mayonnaise or sour cream can also create a richer dressing.
For a dairy-free version, use plain dairy-free yogurt and omit the Cotija cheese or replace it with a dairy-free alternative.
For a heartier bowl, serve over cilantro-lime rice or brown rice, or combine rice with the roasted sweet potatoes.
Add sliced avocado, guacamole, or black beans for additional flavor, texture, and nutrients.
For meal prep, store the cooked chicken and roasted sweet potatoes separately from the creamy street corn salad. Assemble just before serving for the best texture.
Refrigerate cooked chicken and sweet potatoes in airtight containers for up to 3–4 days. Store the street corn salad separately and enjoy within 3 days for the best quality. Refrigerate prepared ingredients within 2 hours of cooking.
Freeze cooked chicken and sweet potatoes in freezer-safe containers for up to 2–3 months for the best quality. Avoid freezing the creamy corn salad because the yogurt dressing may separate.
Reheat chicken and sweet potatoes in a covered oven-safe dish at 350°F (175°C), or microwave in short intervals until heated through. Reheat leftover chicken to 165°F (74°C).
Add the chilled corn salad, fresh cilantro, Cotija cheese, lime juice, and honey after reheating the warm ingredients.
Nutrition information is approximate per bowl and varies depending on ingredient brands, portion sizes, and the amount of honey and additional cheese used.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Oven Roasting
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 490 kcal
- Sugar: 13 g
- Sodium: 850 mg
- Fat: 19 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 125 mg
