Tasty Street Corn Chicken Bowl

There’s nothing quite like the smell of summer, is there? For me, it’s always a mix of freshly cut grass and the smoky scent of a barbecue drifting from a neighbour’s garden. And this year, I’ve added another smell to my summer memories: the delicious aroma of my Tasty Street Corn Chicken Bowl! My kids, bless their cotton socks, usually turn their noses up at anything too adventurous, but even they were queuing up for seconds of this one. After a particularly rainy Tuesday, I decided we needed a bit of sunshine on our plates, and this recipe truly delivered. It’s quick, easy, and bursting with flavour. I promise, this is one bowl of goodness that will bring a smile to even the fussiest eaters in your family.

Why This Recipe Works

As a busy mum of two, I completely understand the need for recipes that are both delicious and practical. This Tasty Street Corn Chicken Bowl ticks all the boxes! I’ve been tinkering with this recipe for years, and I’ve finally landed on a version that is foolproof. Here’s why it works:

• Speedy Suppertime: From prep to plate in under 30 minutes – perfect for those hectic school nights.
• Kid-Approved Flavours: The sweetness of the corn and the mild spice of the chicken make it a winner with even the pickiest eaters (according to my two little critics!).
• Budget-Friendly: Uses simple, affordable ingredients that you can easily find in your local supermarket.

Honestly, the hardest part is waiting for the chicken to cook! I’ve streamlined the process to make it as simple as possible, even for beginner cooks. Trust me, if I can do it whilst juggling homework and the never-ending laundry pile, you can too.

Ingredients

• 500g boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tsp smoked paprika
• 1/2 tsp chilli powder (adjust to taste)
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 400g tinned sweetcorn, drained
• 100g cherry tomatoes, halved
• 100g grated cheddar cheese
• 1 lime, juiced
• Fresh coriander, chopped (for garnish)
• Cooked rice, for serving
• Mayonnaise, for drizzling

Ingredient Notes

Let’s break down a few of these ingredients to ensure the best results.

• Chicken: I prefer chicken breasts for their leanness, but you could use chicken thighs if you prefer. Just ensure they are cooked through properly.
• Smoked Paprika: This adds a lovely smoky flavour that really elevates the dish. If you only have regular paprika, that will work too, but the smoked version is definitely worth seeking out.
• Chilli Powder & Cayenne Pepper: Adjust these to your family’s spice tolerance. My kids are still getting used to a bit of heat, so I usually go easy on the cayenne.
• Sweetcorn: Tinned sweetcorn is perfectly fine and convenient. If you have fresh corn on the cob, even better! Just grill or boil it until tender and cut the kernels off.
• Cheese: Cheddar is a classic, but you could experiment with other cheeses like Monterey Jack or a Mexican cheese blend.

Step-by-Step Instructions

Follow these simple steps, and you’ll have a delicious and satisfying meal on the table in no time.

1. Step 1: Prepare the Chicken: In a bowl, toss the chicken pieces with the smoked paprika, chilli powder, and cayenne pepper (if using). Make sure the chicken is evenly coated with the spices. This will give it a lovely flavour.
2. Step 2: Sauté the Aromatics: Heat the olive oil in a large frying pan or wok over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Don’t let the garlic burn!
3. Step 3: Cook the Chicken: Add the spiced chicken to the pan and cook until browned and cooked through, about 7-10 minutes. Make sure there’s no pink left inside.
4. Step 4: Add the Vegetables: Add the diced red bell pepper and drained sweetcorn to the pan. Cook for another 5 minutes, stirring occasionally, until the pepper is slightly softened.
5. Step 5: Assemble the Bowls: Divide the cooked rice between bowls. Top with the chicken and vegetable mixture.
6. Step 6: Garnish and Serve: Sprinkle with cherry tomatoes and grated cheddar cheese. Drizzle with a little mayonnaise (optional but delicious!) and a squeeze of lime juice. Garnish with fresh coriander. Serve immediately and enjoy!

My Kitchen Tips & Tricks

Over the years, I’ve picked up a few tricks that make this recipe even easier and tastier. Here are some of my best tips:

• Spice it Up (or Down): If you like a bit more heat, add a pinch of cayenne pepper or a dash of hot sauce to the chicken. For a milder flavour, omit the cayenne pepper altogether.
• Time-Saving Tip: Buy pre-chopped vegetables to save even more time on prep.
• Add Some Crunch: Crushed tortilla chips or crispy fried onions add a lovely texture to the bowls.
• Kid-Friendly Adjustment: My youngest isn’t a fan of tomatoes, so I often leave them out of her bowl. She’s perfectly happy with just the chicken, corn, and cheese.
• Make-Ahead Hack: You can cook the chicken and vegetable mixture ahead of time and store it in the fridge for up to 2 days. Just reheat it before assembling the bowls.
• Budget Tip: Use frozen sweetcorn, which is often cheaper than tinned. Just make sure to thaw it before adding it to the pan.
• Spice Level Control: If you’re unsure about spice levels for the kids, start with less chilli powder and add more at the end if needed. It’s always easier to add than take away!

Storage & Meal Prep

Knowing how to store leftovers and prep meals in advance is a lifesaver for busy families.

• Storage: Leftover chicken and vegetable mixture can be stored in an airtight container in the fridge for up to 3 days. Cooked rice should also be stored separately in the fridge.
• Reheating: Reheat the chicken and vegetable mixture in the microwave or in a pan over medium heat until heated through. Reheat the rice separately.
• Make-Ahead: As mentioned earlier, you can cook the chicken and vegetable mixture ahead of time. You can also cook the rice in advance. Just store everything separately and assemble the bowls when you’re ready to eat.
• Batch Cooking: This recipe is perfect for batch cooking! Make a double or triple batch of the chicken and vegetable mixture and freeze it in portions for easy weeknight meals.

Substitutions & Variations

One of the best things about this recipe is how versatile it is. Feel free to experiment with different ingredients and flavours.

• Gluten-Free: This recipe is naturally gluten-free, as long as you use gluten-free mayonnaise (most are!).
• Dairy-Free: Omit the cheese and use a dairy-free mayonnaise alternative.
• Vegetarian: Replace the chicken with black beans or kidney beans for a vegetarian version. You could also add some roasted vegetables like butternut squash or sweet potatoes.
• Seasonal Variation: In the autumn, add some roasted pumpkin or squash to the bowls for a seasonal twist. In the spring, add some fresh asparagus or peas.
• Ingredient Swaps: If you don’t have red bell pepper, you can use yellow or orange. If you don’t have cheddar cheese, you can use any cheese that melts well.

Whilst I haven’t personally tested every possible substitution, I’ve tried many different variations and have always been pleased with the results. The key is to have fun and experiment with what you have on hand.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely. In fact, I often do this on Sunday evenings before the busy school week. Simply prepare the chicken and vegetable mixture, cook and cool, then store in an airtight container. Cook the rice separately and store accordingly. Then, assemble the bowls when you’re ready to eat!

How do I know when the chicken is done?

The chicken is done when it is no longer pink inside and the juices run clear when you pierce it with a fork. An internal temperature of 74°C (165°F) is ideal.

Can I use frozen chicken?

Yes, you can use frozen chicken. Just make sure to thaw it completely before cooking. I usually thaw it in the fridge overnight. If you’re short on time, you can thaw it in the microwave using the defrost setting, but be careful not to cook it in the process.

What can I use instead of sweetcorn?

If you’re not a fan of sweetcorn, you can use other vegetables like peas, green beans, or even chopped courgette. Roasting them slightly before adding them to the bowl can add a nice depth of flavour.

Do children typically enjoy this recipe?

In my experience, yes! The sweetness of the corn and the mild spice level make it a hit with most kids. My two, who can be quite particular, absolutely love it. You can always adjust the spice level to suit their tastes.

How do I store leftovers properly?

Store any leftovers in airtight containers in the fridge. The chicken and vegetable mixture should be used within 3 days, and the rice within 2 days. Reheat thoroughly before serving.

Can I scale this recipe for a larger family?

Absolutely! This recipe is easily scalable. Just double or triple the ingredients as needed. You may need to cook the chicken in batches to avoid overcrowding the pan.

Serving Suggestions

This Tasty Street Corn Chicken Bowl is a complete meal on its own, but here are a few ideas for what to serve alongside it.

• Side Salad: A simple green salad with a light vinaigrette complements the flavours of the bowl.
• Guacamole and Tortilla Chips: Add a bit of extra Mexican flair with some homemade guacamole and tortilla chips.
• Sour Cream or Greek Yogurt: A dollop of sour cream or Greek yogurt adds a creamy tang to the bowls.

I usually just serve it as is, with a sprinkle of extra coriander and a wedge of lime. My family devours it every time!

And that’s it, my friend! This Tasty Street Corn Chicken Bowl is a guaranteed crowd-pleaser that will brighten up any family meal. I truly hope you and your family enjoy it as much as we do. Remember, cooking should be fun and stress-free, so don’t be afraid to experiment and make this recipe your own.

I’d absolutely love to hear what you think! Please leave a comment below and let me know how it turned out. And if you’re looking for more easy and delicious family recipes, be sure to check out the rest of FamiliesRecipes.com. You can even sign up for my email newsletter to get new recipes delivered straight to your inbox. Happy cooking!

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