Street Corn Bowls With Chicken & Sweet Potato
Mexican-inspired street corn bowls have roasted chicken, tender sweet potatoes, smoky charred corn, and a creamy yet tangy chili lime sauce. Like elote, it has sweet, smoky, creamy, salty, and spicy flavors.
Ingredients
Chicken & Sweet Potatoes
- 1.25 - 1.5 pounds boneless skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon EACH smoked paprika, garlic powder, onion powder
- 1 teaspoon diamond crystal kosher salt reduce to ½ teaspoon if using anything else
- ¼ teaspoon black pepper
- 2 pounds orange flesh sweet potatoes peeled (optional) and cut into 1-inch cubes
- olive oil
- salt & pepper
Creamy Chili Lime Sauce
- ⅔ cup mayo or greek yogurt
- zest of 1 lime
- 2 tablespoons lime juice
- 1 teaspoon american chili powder or ancho chili powder both of these are mild
- 1 teaspoon smoked paprika
- ½ teaspoon diamond crystal kosher salt reduce to ¼ teaspoon if using any other kind
- ¼ teaspoon cayenne pepper
Corn
- 3 cups fresh or frozen corn kernels don't thaw if using frozen
- 1 tablespoon olive oil plus more if needed
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon diamond crystal kosher salt reduce to ¼ teaspoon if using any other kind
- ¼ teaspoon black pepper
- 2 small or 1 large shallot diced
- 1 jalapeño pepper, diced omit if sensitive to spice
For Serving (optional)
- dairy free feta crumbles or cotija cheese if not dairy free
- roughly chopped cilantro
- cooked white rice or another add-in
Instructions
- Preheat oven to 400ºF/200ºC.
- Prep chicken. Place the chicken thighs in a medium bowl then drizzle 1-2 tablespoons of olive oil over the top along with smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Toss well until the chicken is evenly coated then transfer to an oven safe skillet or baking dish.
- Prep sweet potatoes. Add the cubed sweet potato to a rimmed baking sheet. Toss with olive oil and season to taste with kosher salt and freshly ground black pepper. Toss to combine then spread into an even layer.
- Roast. Place the sweet potatoes and chicken in the oven. Cook the chicken for 30 minutes. Cook the sweet potatoes for 30-35 minutes stirring them half way through.
- Make the sauce. Combine mayo, lime zest, lime juice, chili powder, smoked paprika, kosher salt, and cayenne pepper in a bowl until combined. Season to taste with more salt if needed. Set aside.
- Season and sauté corn. Heat a large skillet over medium-medium high heat with olive oil. Once hot, add the corn kernels, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Cook for a few minutes, stirring occasionally, until the corn has a nice char and is evenly browned. Add the diced shallot and jalapeno (if using) in the last minute of cooking. Remove from the pan.
- Assemble. Assemble the bowls by adding a layer of roasted sweet potatoes, roasted chicken, charred corn, and a drizzle of sauce over the top. Garnish with crumbled feta or cilantro if desired.
Notes
If using fresh corn, you'll need 4 ears of corn.
If using frozen corn, you'll need one 16 oz bag.
See the blog post for more helpful tips and a make it your way section with ideas for substitutions & variations to use what you already have on hand.