Street Corn Chicken Bowl (Printable version)

Grilled chicken meets street corn flavors in this vibrant Mexican-inspired bowl with charred corn, lime crema, and fresh toppings.

# List of ingredients:

→ 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

# Directions:

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 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 juices run clear. Remove from heat and let rest for 5 minutes before slicing.
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 is 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 fully combined.
05 - Divide cooked rice among 4 bowls. Top each bowl with sliced grilled chicken, charred corn, cotija cheese, cilantro, green onions, jalapeño, and avocado. Drizzle with crema and serve with lime wedges on the side.

# Expert Advice:

01 -
  • The charred corn and tangy crema together hit that perfect sweet and spicy balance that makes you want to keep eating
  • Everything comes together in about 45 minutes but tastes like you spent all day planning it
  • You can customize the toppings based on what you have in the fridge
02 -
  • Let the chicken rest for at least 5 minutes after grilling or the juices will run out when you slice it
  • The crema tastes better if you make it ahead and let the flavors meld in the fridge
  • Warm the rice before assembling so everything stays hot when you serve it
03 -
  • Dont skip resting the chicken, it makes the difference between juicy and dry meat
  • Get your skillet ripping hot before adding the corn, you want to hear it sizzle immediately
  • Double the crema and keep it in the fridge, it's amazing on tacos, burgers, or roasted vegetables

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