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This Street Corn Chicken Taco Bowl is hearty, fresh, and packed with flavor. Tender spiced boneless chicken thighs, sweet charred corn salsa, crisp cucumber kale salad, and a simple tomato rice all come together in a colorful, satisfying bowl that’s perfect for weeknights or meal prep.
Chef tips
- Marinate the chicken ahead of time – at least 30 minutes is ideal, but even 10 minutes works. The chicken can stay fresh for up to 5 days in the refrigerator after it’s in the marinade (the salt in the marinade helps preserve it!).
- Cast iron sear – Searing the chicken in a cast iron pan gives it a nice crust while keeping it juicy. Use a meat thermometer to ensure it’s at 165F and that it’s not overcooked.
- Use fresh corn if possible – It adds a natural sweetness and crunch to the salsa. You can either eat the corn raw in the salad, or give it a char for some time texture and flavor. Frozen fire roasted corn also works.
- Massage the kale – Lightly massaging kale with a little salt helps it soften and become more tender.
- To make this vegetarian – swap out the chicken for mushrooms, peppers, asparagus, and chickpeas!
Prep ahead for a 15-minute dinner
Several components can be made ahead of time, so the dish comes together fast on a weeknight:
What you can prep ahead (to up 5 days in advance):
- Fully cook the tomato rice and store in an airtight container.
- Marinate the chicken so it’s ready to cook. You can also cook it and have it diced (what the photo shows below), but I highly recommend searing it fresh!
- Make the street corn salsa.
- Wash and cut the dino kale. (You can also cut the cucumbers, but it’s better cut the day of).
- Make a vinaigrette for the cucumber kale salad. I recommend the garlic za’atar, but you can do whichever. Lemon juice, olive oil, salt and pepper also works if you’re in a pinch.
On the night you’re making it:
- Heat a pan on medium-high heat. Add a teaspoon of oil, then add the marinated chicken. Sear the chicken on each side for 4–5 minutes, or until the thickest part reaches 165°F.
- Transfer the grains to a bowl. Reheat either in a serving bowl covered with a damp paper towel in the microwave, or transfer to a pot with a splash of water and reheat on the stove.
- Wash and half moon the cucumbers.
- Toss the Dino kale and half mooned cucumbers with a couple tablespoons of vinaigrette.
- Assemble the bowl with chicken, corn salsa, tomato rice, and salad.
- Enjoy up to 5 days after prepping.
Ingredient notes
For the spiced chicken:
- Chicken thighs – boneless skinless are my go-to for weeknight bowls like these. Chicken breast also works well, just be careful not to overcook it.
- Spices – Cumin, paprika, coriander, turmeric, oregano, garlic create a warm, smoky flavor.
- Oil – Helps the spices coat the chicken and prevents sticking.
For the street corn salsa:
- Corn – fresh or fire roasted frozen corn work. I prefer fresh!
- Cotija cheese – Salty and crumbly, essential for the street corn feel. You can replace with quest fresco or skip if you’re dairy free.
- Jalapeño – Adds a light kick and a nice crunch. Be sure to discard the seeds and only use the flesh (unless you want it really spicy).
- Lime and cilantro – Brighten the salsa.
For the tomato rice:
- Jasmine rice + quinoa – Light, fluffy base with extra fiber.
- Tomato paste – Adds depth and a subtle savory flavor.
- Water + salt – Simple and essential to bring out the flavors.
For the cucumber kale salad:
- Persian cucumbers – Fresh, juicy crunch.
- Dino kale – Hearty and perfect for this heartier bowl (and to stay fresh for the whole week)
- Pickled red onions – optional, but a great color and flavor addition to the bowl! Homemade is always great, but there’s already a lot to prep for this bowl, so store-bought also works. I like the Jeff’s Garden brand.
FAQ
Can I use chicken breast instead of thighs?
Yes! You may need to sear the chicken breast for longer depending on the thickness.
What if I don’t have cotija cheese?
Queso fresco is a great substitute — it’s salty and crumbly too.
Can I prep this ahead of time?
Absolutely! Store each component separately and assemble right before eating.
What’s the best way to reheat the grains?
Either microwave with a damp paper towel on top or reheat gently in a pot with a splash of water to avoid drying out.
Street Corn Chicken Taco Bowls
This Street Corn Chicken Taco Bowl is hearty, fresh, and packed with flavor. Tender spiced chicken, sweet charred corn salsa, crisp cucumber kale salad, and a simple tomato rice all come together in a colorful, satisfying bowl that’s perfect for weeknights or meal prep.
Equipment
- cast iron pan (or any pan)
Ingredients
Spiced Chicken
- 1½ lb boneless, skinless chicken thighs
- 1 tablespoon neutral oil
- 1.5 teaspoons kosher salt
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Freshly ground black pepper
Street Corn Salsa
- 2 ears fresh corn, kernels cut off
- ¼ bunch cilantro, chopped
- 1 jalapeño, seeds removed and finely diced
- ¼ cup cotija cheese
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon kosher salt
Tomato Rice
- 1 cup jasmine rice
- ½ cup quinoa
- 2 cups water
- 1 tablespoon tomato paste
- ½ teaspoon kosher salt
Cucumber Kale Salad
- 4 Persian cucumbers, half-moon sliced
- 1 bunch dino kale, destemmed and chopped into 1″ pieces
- 3 ounces pickled red onions, optional
Instructions
Step 1: Marinate the Chicken
- In a large bowl, combine oil, kosher salt, cumin, paprika, coriander, turmeric, minced garlic, dried oregano, and black pepper.
- Add the chicken thighs and toss to coat. Let sit for at least 10 minutes.
Step 2: Make the Tomato Rice
- In a rice cooker, combine jasmine rice, quinoa, water, tomato paste, and kosher salt. Cook.
- Once finished, fluff with a fork and set aside.
Step 3: Prep the vegetables for the corn salsa.
- Slice the corn off the cob.
- Dice the jalapeño and chop the cilantro.
- Place the jalapeño and cilantro into a mixing bowl. Set the corn aside separately.
Step 4: Make the street corn salsa
- Heat a cast iron pan or pan over high heat. Add one tablespoon of neutral oil and the corn kernels. Cook until slightly charred, about 3–4 minutes.
- Add the charred corn to the mixing bowl with the jalapeño and cilantro.
- Add the olive oil, lime juice, cumin, cotija cheese, paprika, and kosher salt. Toss to combine.
Step 5: Cook the chicken
- Heat a cast iron pan or pan over medium-high heat. Add a teaspoon of oil.
- Add the marinated chicken in an even layer.
- Sear for 4–5 minutes on each side, or until the thickest part of the chicken reaches 165°F.
- Remove from the pan and chop into 1″ cubes.
Step 6: Make the cucumber kale salad
- Slice the cucumbers into half-moons.
- Destem and chop the dino kale into 1″ pieces.
- Toss together with a few tablespoons of vinaigrette (or 2 tbsp lemon juice, olive oil, pinch of salt and pepper).
Step 7: Assemble the bowls
- Add a scoop of tomato rice to each bowl.
- Top with cucumber kale salad, street corn salsa, and chopped chicken.
- Squeeze extra lime over if desired and serve immediately.
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