Street Corn Chicken Bowl (Printable Version)
Grilled chicken meets charred corn with zesty crema and fresh toppings 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 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 (about 3 ears)
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 for serving
# Directions:
01 - Whisk together olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice in a bowl. Add chicken breasts and coat thoroughly. Let marinate for 10-15 minutes at room temperature.
02 - Preheat grill or grill pan to medium-high heat. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing into strips.
03 - While chicken rests, 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 and is tender.
04 - Combine sour cream, mayonnaise, lime juice, garlic powder, and salt in a small bowl. Whisk until smooth and fully incorporated. Refrigerate until ready to serve.
05 - Distribute cooked rice evenly among four bowls. Arrange sliced chicken, charred corn, cotija cheese, cilantro, green onions, jalapeño slices, and avocado on top. Drizzle with crema and serve with fresh lime wedges.
# Expert Hints:
01 -
- The combination of smoky charred corn and cool tangy crema hits every craving at once
- Everything comes together in the same pan so cleanup is surprisingly minimal
02 -
- Letting the chicken rest for 5 minutes after grilling keeps all the juices inside instead of on your cutting board
- The crema can be made up to 2 days ahead and actually tastes better after the flavors meld
03 -
- Cast iron skillets give the corn the best char spots but any hot skillet will work
- Cotija cheese can be found in most grocery stores now usually near the specialty cheeses