How long does it take to make Street Corn Never Misses?

About 50 minutes in total: 20 minutes of prep and 30 minutes of cooking.

How many servings does this Street Corn Never Misses recipe make?

This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.

Where does this Street Corn Never Misses recipe come from?

It was shared by Adam Wolfe | Fitness on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Street Corn Chicken Bowl – 50-Minute Recipe

Name: Street Corn Chicken Bowl – 50-Minute Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2.5 lb chicken breast; 2 tsp garlic powder; 2 tsp onion powder; 1.5 tbsp smoked paprika; 2 tsp oregano; 1 tsp chili powder; 1 tsp cumin; 1 tsp salt; 0.5 tsp pepper; 2 can corn; 300 g plain Greek yogurt; 120 g light mayo; 100 g cotija cheese; 0.5 red onion; 2 jalapeño; to taste cilantro; 4 lime; 1.5 cup Jasmine rice; to taste Tajin; 2 tsp chili powder; to taste salt

A bold, street‑style corn dish paired with juicy grilled chicken and fluffy jasmine rice. The creamy yogurt‑mayonnaise sauce, smoky paprika, and fresh lime give it a bright, savory kick that's perfect for meal prep.

Recipe by Adam Wolfe | Fitness· Structured by ReelsMeals

From: Instagram(view original)

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Street Corn Chicken Bowl – 50-Minute Recipe

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Prep Time

20 min

Cook Time

30 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

50 min estimated total time for 6 servings.

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Dinner Meal Prep Chicken Street Corn

Ingredients

2 1/2 lb chicken breast
1 1/2 cup Jasmine rice

Seasoning Mix

2 tsp garlic powder
2 tsp onion powder
1 1/2 tbsp smoked paprika
2 tsp oregano
1 tsp chili powder
1 tsp cumin
1 tsp salt
1/2 tsp pepper

Street Corn

2 can corn
11 oz plain Greek yogurt
4 1/5 oz light mayo
3 1/2 oz cotija cheese
0.5 red onion
2 jalapeño
to taste cilantro
4 lime
2 tsp chili powder
to taste salt
to taste Tajin

Instructions

1
1. In a large bowl, combine garlic powder, onion powder, smoked paprika, oregano, chili powder, cumin, salt, and pepper to create the seasoning mix.
2
2. Pat the chicken breasts dry, then rub the seasoning mix evenly over all sides of the chicken.
3
3. Cover the seasoned chicken and let it marinate at room temperature for at least 30 minutes (or refrigerate up to 2 hours for deeper flavor).
4
4. While the chicken marinates, prepare the street‑corn topping: drain and strain the canned corn, then place it in a mixing bowl.
5
5. Add the Greek yogurt, light mayo, crumbled cotija cheese, finely diced red onion, thinly sliced jalapeños, chopped cilantro, the juice of the four limes, an extra 2 tsp chili powder, a pinch of salt, and Tajín to the bowl; mix until a creamy, well‑combined mixture forms.
6
6. Rinse the jasmine rice under cold water until the water runs clear, then combine the rice with 3 cups of water in a saucepan; bring to a boil, reduce to a simmer, cover, and cook for 12‑15 minutes until the water is absorbed.
7
7. Remove the rice from heat and let it sit, covered, for 5 minutes; then fluff with a fork.
8
8. Preheat a grill or grill pan over medium‑high heat (about 400°F / 392°F). Lightly oil the grates or pan.
9
9. Grill the chicken breasts for 6‑8 minutes per side, or until the internal temperature reaches 165°F (165°F). Transfer to a cutting board and let rest for 5 minutes.
10
10. Slice the rested chicken against the grain into bite‑size strips.
11
11. Assemble each serving: place a generous scoop of fluffy jasmine rice on a plate, top with sliced grilled chicken, and spoon the spicy street‑corn mixture over the top.
12
12. Garnish with additional cilantro leaves or a sprinkle of Tajín if desired, and serve immediately.
13
13. Store any leftovers in airtight containers: keep the rice and chicken separate from the corn mixture, and refrigerate for up to 3 days.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Marinate before cooking

Let the seasoned chicken rest at room temperature for at least 30 minutes before grilling.

Rice water ratio

Rinse jasmine rice until water runs clear, then use 3 cups water for 1.5 cups rice before simmering.

Rest the grilled chicken

After grilling, transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.

Mix corn topping while chicken marinates

Prepare the street‑corn mixture during the chicken’s marination time.

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