Easy Street Corn Chicken Bowl (Printable version)
Juicy grilled chicken meets charred corn with zesty cotija-lime crema in this vibrant Mexican-inspired bowl.
# What you 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 - Juice of 1 lime
17 - Salt and pepper, to taste
→ Bowl Base & Garnishes
18 - 2 cups cooked white or brown rice (or cauliflower rice for low-carb)
19 - 1/4 cup red onion, finely diced
20 - 1 jalapeño, sliced (optional)
21 - Extra lime wedges
22 - Additional cilantro, for garnish
# How to make it:
01 - Preheat grill or grill pan to medium-high heat.
02 - Coat chicken breasts with olive oil, chili powder, paprika, garlic powder, cumin, salt, and black pepper.
03 - Grill chicken for 6–8 minutes per side, until cooked through and juices run clear. Let rest for 5 minutes, then slice.
04 - Heat a skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred (about 4–5 minutes).
05 - Combine mayonnaise, sour cream, cotija cheese, smoked paprika, chili powder, cilantro, lime juice, salt, and pepper. Stir in the charred corn.
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 warm.
# Expert tips:
01 -
- Everything cooks in one skillet while the corn gets beautifully charred
- The creamy corn topping doubles as a sauce for the chicken
02 -
- The chicken needs those 5 minutes of resting time or the juices will run all over your cutting board
- Charred corn is non-negotiable for that authentic street corn flavor
03 -
- Dont skip resting the chicken or it will dry out the moment you slice into it
- Let the corn cool slightly before mixing with the creamy topping so it does not melt the cheese completely