Street Corn Chicken Bowl (Print version)
Juicy grilled chicken meets sweet charred 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 toss to coat thoroughly. Let marinate for 10–15 minutes at room temperature.
02 - Preheat grill or grill pan over medium-high heat. Grill chicken for 6–7 minutes per side until cooked through and internal temperature reaches 165°F. Transfer to a cutting board, let rest for 5 minutes, then slice into strips.
03 - Melt butter in a skillet over medium-high heat. Add corn kernels, chili powder, and salt. Cook, stirring occasionally, until corn is lightly charred and golden, about 5–7 minutes. Remove from heat.
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 teaspoon of water if needed.
05 - Divide cooked rice among 4 serving bowls. Arrange grilled chicken slices, charred corn, cotija cheese, cilantro, green onions, jalapeño, and avocado on top. Drizzle generously with crema and serve with lime wedges on the side.
# Expert suggestions:
01 -
- Everything comes together in under an hour but tastes like it came from a restaurant
- The combination of charred corn cooling crema and warm chicken hits every single craving
02 -
- Letting the chicken rest after grilling is non negotiable, or all those juices will end up on your cutting board instead of in your bowl
- The crema thickens as it sits, so whisk in a teaspoon of water or extra lime juice right before serving if it seems too thick to drizzle
03 -
- Pound your chicken to even thickness before marinating, and you will thank yourself when every piece finishes cooking at the exact same time
- Double the crema and keep it in the fridge, because it is fantastic on tacos, nachos, or honestly just eaten with a spoon