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Leftover BBQ Chicken Street Corn Bowl

Leftover BBQ chicken street corn bowl with creamy sauce.
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This Leftover BBQ Chicken Street Corn Bowl turns leftover chicken into a smoky, creamy, and slightly spicy meal in under 25 minutes. The key is warming the chicken in the skillet with a splash of corn cooking liquid to rehydrate and infuse it with flavor. It is a quick, satisfying dinner that tastes like summer on a plate.

Ingredients

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  • 2 cups leftover BBQ chicken, shredded or chopped
  • 3 cups frozen or fresh corn kernels
  • 1 tablespoon butter or olive oil
  • 1/2 cup reserved corn cooking liquid or chicken broth
  • 1/4 cup mayonnaise or Greek yogurt
  • 1/4 cup sour cream or crema
  • 1/2 cup crumbled cotija cheese or feta
  • 1 jalapeño, seeded and minced
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Optional toppings: sliced avocado, extra lime wedges, hot sauce

Instructions

  1. Cook the corn: If using frozen corn, add to a dry skillet over medium-high heat. Let char for 3-4 minutes without stirring, then toss and cook another 2 minutes until browned. If using fresh corn, cut kernels off the cob and cook the same way. Remove half the corn and set aside.
  2. Warm the chicken: Add butter to the skillet with the remaining corn. Pour in the reserved corn cooking liquid or broth. Add the shredded leftover BBQ chicken. Stir and simmer for 3-4 minutes until the chicken is heated through and the liquid is absorbed.
  3. Make the creamy sauce: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper. Adjust lime or spice to taste.
  4. Assemble the bowls: Divide the warm chicken and corn mixture between bowls. Top with reserved charred corn, crumbled cotija cheese, minced jalapeño, and fresh cilantro. Drizzle the creamy sauce over everything. Add optional toppings like sliced avocado or extra lime wedges. Serve immediately.

Notes

For best texture, do not skip charring the corn. Use chicken broth if you don't have corn cooking liquid. To make dairy-free, skip the cotija and use dairy-free yogurt or extra avocado. For low-carb, swap corn for roasted cauliflower or zucchini. Store leftovers in the fridge for up to 3 days; keep sauce separate until serving.

Nutrition

Find it online: https://www.stacksipsnack.com/leftover-bbq-chicken-street-corn-bowl/