Easy Street Corn Chicken Bowl (Printer-friendly)
Juicy grilled chicken meets zesty street corn 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 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 - Juice of 1 lime
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
# Method:
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 6-8 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 4-5 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 while warm.
# Expert Tips:
01 -
- Everything you love about Mexican street corn happens right here in a bowl, no corn on the cob wrestling required
- The chicken gets perfectly seasoned and juicy while the corn topping adds this crazy creamy tangy crunch that makes every bite exciting
- Whole recipe comes together in under 40 minutes but tastes like something from a restaurant
02 -
- Letting the chicken rest before slicing is crucial, cutting into it immediately will let all those juices run out onto your cutting board instead of staying in the meat
- The street corn mixture tastes even better after it sits for 10 minutes, giving the flavors time to meld together
- Dont skip the char on the corn, that smoky flavor is what makes this taste authentic
03 -
- If your chicken breasts are really thick, slice them horizontally first so they cook evenly without drying out
- Toast your rice in a dry pan for 2 minutes before cooking to add a nutty depth that holds up to the bold toppings