Easy Street Corn Chicken Bowl (Printer-friendly)
Grilled chicken meets charred corn with tangy lime-cotija cream in this vibrant Mexican-inspired bowl.
# What You’ll Need:
→ Chicken
01 - 1 lb boneless skinless chicken breasts
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1/2 tsp paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp cumin
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ Street Corn Topping
09 - 2 cups corn kernels fresh canned or thawed frozen
10 - 1/3 cup mayonnaise
11 - 1/4 cup sour cream
12 - 1/2 cup cotija cheese crumbled or feta
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp chili powder
15 - 2 tbsp fresh cilantro chopped
16 - 1 lime juiced
17 - Salt and pepper to taste
→ Bowl Base and Garnishes
18 - 2 cups cooked white or brown rice
19 - 1/4 cup red onion finely diced
20 - 1 jalapeño sliced optional
21 - Extra lime wedges
22 - Additional cilantro for garnish
# How-To Guide:
01 - Preheat grill or grill pan to medium-high heat.
02 - In a bowl, coat chicken breasts with olive oil, chili powder, paprika, garlic powder, cumin, salt, and black pepper, ensuring even coverage.
03 - Grill chicken for 6 to 8 minutes per side until cooked through and juices run clear. Let rest for 5 minutes before slicing into strips.
04 - Heat a skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred, about 4 to 5 minutes.
05 - In a bowl, combine mayonnaise, sour cream, cotija cheese, smoked paprika, chili powder, cilantro, lime juice, salt, and pepper. Fold in the charred corn until well coated.
06 - Divide cooked rice among four bowls. Top each with sliced chicken, street corn mixture, red onion, jalapeño, extra cilantro, and lime wedges.
07 - Serve immediately while chicken and corn are still warm.
# Expert Advice:
01 -
- Its that perfect balance of smoky grilled flavors against cool creamy toppings that makes you want to eat the entire bowl
- The street corn mixture keeps beautifully in the fridge, so you can meal prep this for lunches all week
02 -
- I learned the hard way that resting the chicken is absolutely crucial or all those juices end up on your cutting board instead of in the meat
- The street corn mixture actually tastes better after it sits for 20 minutes so feel free to make it first and let it hang out while you grill
03 -
- If you do not have a grill a cast iron skillet gets plenty hot and creates gorgeous sear marks on the chicken
- Double the corn mixture and keep it in your fridge for instant tacos salads or snacks all week