Street Corn Chicken Bowl (Printable Version)

Grilled chicken with charred corn, lime crema, and fresh toppings over rice

# 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 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 Steps:

01 - Combine olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice in a bowl. Add chicken breasts and toss to coat thoroughly. Let marinate for 10–15 minutes at room temperature.
02 - Preheat grill or grill pan over medium-high heat. Place marinated chicken on the grill and cook for 6–7 minutes per side until internal temperature reaches 165°F and juices run clear. Remove from heat and let 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, stirring occasionally, until corn develops light char marks and becomes tender, about 5–7 minutes.
04 - Whisk together sour cream, mayonnaise, lime juice, garlic powder, and salt in a small bowl until smooth and well combined. Adjust consistency with a splash of water or lime juice if needed.
05 - Divide cooked rice evenly among 4 serving bowls. Arrange sliced grilled chicken, charred corn, cotija cheese, cilantro, green onions, jalapeño slices, and avocado on top of each bowl. Drizzle generously with crema and serve with lime wedges on the side.

# Helpful Tips:

01 -
  • The combination of smoky grilled chicken and sweet charred corn creates layers of flavor that feel restaurant quality but come together in under an hour
  • Everything can be prepped ahead so youre just assembling bowls when hunger strikes
  • The crema recipe is perfectly balanced and you will want to put it on everything from tacos to roasted vegetables
02 -
  • Letting the chicken rest after grilling is absolutely crucial or all those juices will run out onto your cutting board instead of staying in the meat
  • The crema thickens up in the fridge so if you make it ahead add a splash of lime juice or water to get it back to drizzling consistency
  • Extra charred corn keeps beautifully in the fridge for up to 3 days and is incredible in eggs or salads
03 -
  • Grill your corn on the cob first then cut the kernels off for even more smoky flavor in every bite
  • Make double the crema and keep it in a squeeze bottle in the fridge for drizzling on everything

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