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Mexican Street Corn Chicken and Jalapeño Bowls

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Honey-glazed jalapeños, the creamiest salty and sweet Mexican corn dip, and crispy spiced chicken all thrown together over your fav grain: these Mexican Street Corn Chicken and Jalapeño Bowls are a game-changing dinner.


Honey-glazed jalapeños, the creamiest salty and sweet Mexican corn dip, and crispy spiced chicken all thrown together over your fav grain: these Mexican Street Corn Chicken and Jalapeño Bowls are a game-changing dinner.

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I’m totally in summer mode. I know, it’s bad. It’s only mid April!! Really, though, once temps start hitting the 70s I’m busting out all of my summer clothes and, with them, all the summer flavors. I mean, what’s better than a good old Mexican fiesta outside in the sunshine? Nothing — nothing is the answer. So, in hopes of giving y’all some easy post-chips-and-guac mela inspo, I had to make this Mexican Street Corn Chicken and Jalapeño Bowls recipe. Oh, and with almost entirely make ahead ingredients — aka my Super Simple Mexican Corn Dip and some Hot Honey Jalapeños — these bowls are even more perfect for your summer entertaining. You have to try these!

Honey-glazed jalapeños, the creamiest salty and sweet Mexican corn dip, and crispy spiced chicken all thrown together over your fav grain: these Mexican Street Corn Chicken and Jalapeño Bowls are a game-changing dinner.

The breakdown…

These ​​Mexican Street Corn Chicken and Jalapeño Bowls are truly so simple. You can make many parts of this dish ahead of time, as a matter of fact. I like to start things off by making my Super Simple Mexican Corn Dip. It’s — you guessed it — super easy, but also super flavorful. It’s even healthy, too! There’s nobody that doesn’t love this one. Simply mix up some of the best Mexican warming spices with some charred corn and a bit of lime juice, cheese, and yogurt. Delicious, and so freaking good when melted all down with that chicken. 

The next easy make-ahead portion to this dish is the honey-glazed jalapeños. All there is to it is to mix up some honey and water to thin and bring those to a boil with your jalapeños. The best part? These hot honey jalapenos make the dish so perfect to serve to sweet and spicy lovers alike. I mean, they aren’t too spicy off the bat, but could def pack a kick if you wanted to eat the whole pan. Likewise, you could totally leave these off entirely… or simply throw one or two on your bowl. They even last well in an airtight container in the fridge! I must warn you, though, they’re incredibly addicting!! 

Honey-glazed jalapeños, the creamiest salty and sweet Mexican corn dip, and crispy spiced chicken all thrown together over your fav grain: these Mexican Street Corn Chicken and Jalapeño Bowls are a game-changing dinner.

the chicken…

Once all of those make-ahead aspects to these Mexican Street Corn Chicken and Jalapeño Bowls are out of the way, it’s time to get rolling with your chicken. This is a no-frills, no-marinade type of chicken. Simply dice it up, toss it in some of the best seasonings, and get your pieces nice and crispy in a hot skillet. Really, the majority of the flavor and texture here is coming from that corn dip. The feta/cotija and pecorino gets so melty with the help of a little broth, and all that greek yogurt really makes this into a dreamy/creamy masterpiece. It’s just the best. 

Honey-glazed jalapeños, the creamiest salty and sweet Mexican corn dip, and crispy spiced chicken all thrown together over your fav grain: these Mexican Street Corn Chicken and Jalapeño Bowls are a game-changing dinner.

how to serve it up…

Assemble these bowls with a good base of your favorite grain. I love brown rice or quinoa here — both of which are usually gluten free. You could totally go with just lettuce, or even cauliflower rice, though, for a bit of a lighter approach. You could even wrap all this goodness up in a tortilla and go with tacos! Either way, load everything up with some crunchy romaine for some freshness and a bit of creamy avocado. Finish it all off with some toasty pepitas and voila! Dinner is served. These Mexican Street Corn Chicken and Jalapeño Bowls are seriously the best easy weeknight dinner or meal-prep lunch, but they also make for a great entertaining recipe. Start off with some chips and salsa and a few margs then finish with these bowls for an easy, yet always crowd-pleasing dinner! 

I hope you love these Mexican Street Corn Chicken and Jalapeño Bowls as much as I do! Let me know what you think in the comments below:)

Mexican Street Corn Chicken and Jalapeño Bowls

Recipe by Annie PatrickCourse: Main CourseCuisine: Mexican, AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

35

minutes
Total time

50

minutes


Honey-glazed jalapeños, the creamiest salty and sweet Mexican corn dip, and crispy spiced chicken all thrown together over your fav grain: these Mexican Street Corn Chicken and Jalapeño Bowls are a game-changing dinner.

Ingredients

  • 1 recipe Super Simple Mexican Corn Dip

  • ½ cup honey

  • ¼ cup water

  • 4 jalapeños, thinly sliced (seeded if spice sensitive)

  • 1.5 lb chicken breasts, diced into 1 inch cubes

  • 1 tsp ground cumin

  • 3 tsp paprika (smoked or regular)

  • 1 tsp salt

  • 2 tsp dried oregano

  • 2 tbsp olive oil

  • ⅓ cup chicken broth

  • Brown rice or quinoa, to serve

  • 2 avocados, sliced

  • Shredded romaine, to serve

  • Toasted pepitas, to serve

Instructions

  • Prepare the Super Simple Mexican Corn Dip according to instructions. Set aside for now.
  • In a small saucepan, whisk together the honey and water, and bring to a boil. Mix in the jalapeño slices and cook over medium-high heat for 10 minutes. Then, allow the jalapeños to sit in the juices for another 5 minutes, or until a sticky sauce forms.
  • Meanwhile, in a large bowl, toss your diced chicken with the cumin, paprika, salt, and dried oregano. In a large skillet, heat the olive oil over medium-high heat. Once hot, toss in your seasoned chicken and sauté for 4-5 minutes, or until crisp and mostly cooked through. Then, stir in your Mexican Corn Dip and broth. Bring the liquids to a boil, then reduce the heat to medium-low. Simmer for 5-10 minutes, or until cheese from the corn dip is melty and the liquid has mostly cooked down.
  • Assemble your bowls with a base of your favorite grain, some shredded romaine, a big scoop of the chicken and corn mixture, some sliced avocados, and a few toasted pepitas. Top everything off with some of the honey-glazed jalapeños. Serve and enjoy!
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