Easy Street Corn Chicken Bowl (Printable Version)
Grilled chicken meets zesty street corn topping in this vibrant Mexican-inspired bowl, ready in just 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
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 - 1 lime juiced
17 - Salt and pepper to taste
→ Bowl Base and Garnishes
18 - 2 cups cooked rice
19 - 1/4 cup red onion finely diced
20 - 1 jalapeño sliced
21 - Lime wedges
22 - Additional cilantro
# 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.
03 - Grill chicken for 6 to 8 minutes per side until cooked through and juices run clear. Let rest for 5 minutes then slice.
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. 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.
# Helpful Tips:
01 -
- The street corn topping transforms ordinary chicken into something extraordinary
- Everything comes together in under 40 minutes with minimal cleanup
02 -
- Letting the chicken rest before slicing keeps all the juices inside
- Char the corn until it actually has dark spots, that flavor is essential
03 -
- Warm your rice slightly before building bowls for better texture
- Crumble the cotija right before serving so it stays fresh