Street Corn Chicken Bowl (Printable Version)
Grilled chicken meets roasted corn, cotija, and lime crema in this vibrant Mexican-inspired bowl.
# What You Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - ½ teaspoon smoked paprika
05 - ½ teaspoon cumin
06 - ½ teaspoon garlic powder
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
→ Street Corn
09 - 2 ears corn on the cob (or 1½ cups frozen corn, thawed)
10 - 1 tablespoon butter
11 - ¼ teaspoon smoked paprika
12 - ¼ teaspoon chili powder
13 - Pinch of salt
→ Bowl Base
14 - 1 cup cooked white or brown rice
15 - 1 cup shredded romaine lettuce
→ Toppings
16 - ⅓ cup crumbled cotija cheese
17 - ⅓ cup cherry tomatoes, halved
18 - 1 ripe avocado, diced
19 - 2 tablespoons chopped fresh cilantro
→ Lime Crema
20 - ⅓ cup sour cream or Greek yogurt
21 - Zest and juice of 1 lime
22 - ½ teaspoon garlic powder
23 - Salt and pepper, to taste
# How-To:
01 - Combine olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper in a bowl. Add chicken breasts and coat thoroughly. Allow to marinate for at least 10 minutes.
02 - Preheat grill or grill pan over medium-high heat. Grill chicken for 5–6 minutes per side until fully cooked and juices run clear. Let rest for 5 minutes, then slice into thin strips.
03 - Brush fresh corn with butter and grill until charred in spots, 8–10 minutes, turning occasionally. Cut kernels from the cob. For frozen corn, sauté in a skillet with butter until heated through and lightly charred. Toss corn with smoked paprika, chili powder, and a pinch of salt.
04 - Whisk together sour cream or Greek yogurt, lime zest, lime juice, garlic powder, salt, and pepper in a small bowl until smooth and creamy.
05 - Divide rice and lettuce between two serving bowls. Arrange sliced chicken, street corn, cherry tomatoes, avocado, cotija cheese, and cilantro on top. Drizzle with lime crema and serve immediately.
# Expert Tips:
01 -
- You get all those vibrant street corn flavors in one satisfying bowl without the mess of eating corn on the cob
- The lime crema ties everything together with a bright creamy finish that makes every bite pop
02 -
- Letting the chicken rest after grilling keeps all those juices inside instead of running onto your cutting board
- The lime crema tastes better after it sits for a few minutes, so make it while the chicken cooks
03 -
- Grilling the corn directly over the flame gives you those authentic charred spots that make it taste like street corn
- Letting the spice rub sit on the chicken for longer than ten minutes makes it even more flavorful