Easy Street Corn Chicken Bowl (Printable Version)
Juicy grilled chicken meets zesty street corn in this vibrant bowl. Ready in 35 minutes.
# 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
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
19 - 1/4 cup red onion, finely diced
20 - 1 jalapeño, sliced (optional)
21 - Extra lime wedges
22 - Additional cilantro, for garnish
# How-To:
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.
03 - Grill chicken for 6–8 minutes per side, until cooked through and juices run clear. Rest for 5 minutes, then slice.
04 - Meanwhile, heat a skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred (about 4–5 minutes).
05 - In a bowl, 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 comes together in under 40 minutes but tastes like you spent all day cooking
- The street corn topping works on literally everything from tacos to roasted vegetables
- Perfect for meal prep because the flavors actually get better overnight
02 -
- The corn needs to be hot when you mix it into the creamy sauce or the cheese will not melt properly
- Letting the chicken rest is non negotiable, cutting it immediately will release all those delicious juices onto your cutting board instead of keeping them in the meat
03 -
- Use a cast iron skillet for the corn if you have one, it gives the best char and flavor
- Double the street corn topping and keep it in the fridge for tacos, salads, or straight off the spoon