Street Corn Chicken Bowl (Printable)
Juicy grilled chicken meets charred corn, tangy crema, and fresh toppings in this vibrant Mexican-inspired bowl ready in 45 minutes.
# 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 smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp ground cumin
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - Juice of 1 lime
→ Corn
10 - 2 cups fresh corn kernels
11 - 1 tbsp butter
12 - 1/2 tsp chili powder
13 - 1/4 tsp salt
→ Crema
14 - 1/2 cup sour cream
15 - 2 tbsp mayonnaise
16 - 2 tbsp lime juice
17 - 1/2 tsp garlic powder
18 - 1/4 tsp salt
→ Bowls & Toppings
19 - 2 cups cooked brown rice
20 - 1/2 cup crumbled cotija cheese
21 - 1/4 cup chopped fresh cilantro
22 - 1/4 cup sliced green onions
23 - 1 jalapeño thinly sliced
24 - 1 avocado sliced
25 - Lime wedges
# How To Make It:
01 - Whisk together olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice in a bowl. Coat chicken breasts thoroughly and marinate for 10-15 minutes.
02 - Preheat grill or grill pan to medium-high heat. Grill chicken 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Rest for 5 minutes before slicing.
03 - Melt butter in a skillet over medium-high heat. Add corn kernels, chili powder, and salt. Cook for 5-7 minutes, stirring occasionally, until corn develops light char marks.
04 - Combine sour cream, mayonnaise, lime juice, garlic powder, and salt in a small bowl. Whisk until smooth and creamy. Refrigerate until ready to serve.
05 - Divide cooked rice among 4 bowls. Arrange sliced chicken, charred corn, cotija cheese, cilantro, green onions, jalapeño, and avocado on top. Drizzle with crema and serve with lime wedges.
# Expert Tips:
01 -
- The charred corn hits your tongue with sweetness before the spices kick in, just like from the street vendor
- Everything comes together in under an hour with mostly pantry spices you already have
- You can prep the components ahead and assemble when everyone is ready to eat
02 -
- Letting the chicken rest before slicing keeps all the juices inside instead of running onto your cutting board
- The corn needs actual contact with the hot pan surface to char properly, so do not crowd the skillet
- Room temperature crema drizzles more beautifully than cold crema straight from the fridge
03 -
- Grill extra chicken and corn for lunch the next day, it reheats beautifully
- Use frozen corn in winter when fresh corn is not worth buying