Street Corn Chicken Bowl (Printable version)
Grilled chicken meets sweet corn, tangy 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
# How to Make It:
01 - Combine 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.
02 - Preheat grill or grill pan over medium-high heat. Grill chicken for 6–7 minutes per side until cooked through and juices run clear. Rest for 5 minutes, then slice against the grain.
03 - Melt butter in a skillet over medium-high heat. Add corn kernels, chili powder, and salt. Cook, stirring occasionally, until lightly charred, 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.
05 - Divide cooked rice among 4 bowls. Arrange sliced chicken, charred corn, cotija cheese, cilantro, green onions, jalapeño, and avocado on top. Drizzle with crema and serve with lime wedges.
# Expert tips:
01 -
- Everything you love about Mexican street corn, but as a complete meal you can eat with a spoon
- The crema gets into every nook and cranny, making each bite perfectly creamy and bright
- Comes together in under an hour but tastes like you spent all day cooking
02 -
- Dont skip letting the chicken rest after grilling, or all those delicious juices will end up on your cutting board instead of in your bowl
- The crema can be made up to three days ahead and actually tastes better after the flavors meld together
- Room temperature rice assembles better than steaming hot rice, which can make the toppings wilt and the avocado turn brown
03 -
- Freeze your yogurt or sour cream for 10 minutes before whisking the crema, it will emulsify faster and stay thicker
- Cut the corn off the cob inside a large bowl to keep the kernels from scattering all over your kitchen