Easy Street Corn Chicken Bowl (Printable Version)
Juicy grilled chicken meets charred corn with zesty lime and cotija 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 - Juice of 1 lime
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 Make It:
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 - Place chicken on the preheated grill and cook for 6-8 minutes per side until internal temperature reaches 165°F 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, approximately 4-5 minutes.
05 - In a mixing bowl, combine mayonnaise, sour cream, cotija cheese, smoked paprika, chili powder, cilantro, lime juice, salt, and pepper. Fold in the charred corn until evenly coated.
06 - Divide cooked rice among four serving bowls. Arrange sliced chicken, street corn mixture, red onion, jalapeño slices, fresh cilantro, and lime wedges on top.
07 - Serve immediately while chicken is warm and corn mixture is at room temperature.
# Expert Tips:
01 -
- Its like having a Mexican street corn cart right in your own kitchen but portable and bowl sized
- The charred corn against cool creamy topping creates the most incredible contrast
- Everything comes together in under 40 minutes even on busy weeknights
02 -
- Letting the chicken rest for at least 5 minutes after grilling keeps it incredibly juicy
- Getting the skillet hot enough to char the corn is what transforms this from good to restaurant quality
- The corn mixture needs at least 15 minutes to meld flavors so make it first or use room temperature ingredients
03 -
- Warm your tortillas or lime wedges in the pan after grilling chicken for bonus flavor
- Grill extra chicken to use in tacos salads or throughout the week