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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.
Prep: 25 minutes
Cook: 15 minutes
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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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