Easy Street Corn Chicken Bowl (Printable)
Juicy grilled chicken meets zesty street corn topping in this vibrant Mexican-inspired bowl ready in 35 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 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 - 1 lime juiced
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
21 - Extra lime wedges
22 - Additional cilantro for garnish
# How-to Steps:
01 - Preheat grill or grill pan to medium-high heat.
02 - 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 to 8 minutes per side until cooked through and juices run clear. Let rest for 5 minutes before slicing.
04 - Heat a skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred, about 4 to 5 minutes.
05 - Combine mayonnaise, sour cream, cotija cheese, smoked paprika, chili powder, cilantro, lime juice, salt, and pepper in a bowl. Stir in the charred corn until well coated.
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 chicken and corn are still warm.
# Expert Pointers:
01 -
- The street corn topping is creamy, tangy, and slightly spicy all at once
- Everything cooks in one pan while the rice heats up
- Leftovers actually taste better the next day
02 -
- Letting the chicken rest for 5 minutes keeps all those juices inside instead of on your cutting board
- The street corn mixture can sit at room temperature while the chicken cooks
- Dont skip the lime wedges at the table
03 -
- Cast iron skillets give the best char to corn kernels
- Room temperature chicken cooks more evenly than cold from the fridge