Street Corn Chicken Bowl (Printer-friendly)

Grilled chicken meets charred corn, zesty 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 for serving

# 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 evenly. 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. Transfer to a cutting board and let rest for 5 minutes before slicing.
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, 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. Top each with grilled chicken slices, charred corn, cotija cheese, cilantro, green onions, jalapeño if desired, and avocado. Drizzle with crema and serve with lime wedges.

# Expert Tips:

01 -
  • Its like having a Mexican street festival on your weeknight dinner table
  • The creamy sauce ties everything together in a way that makes you want to lick the bowl
  • Everything can be prepped ahead, making assembly feel effortless
02 -
  • Let the chicken rest before slicing, otherwise all those juices will end up on your cutting board instead of in your bowl
  • The crema can be made up to 3 days ahead and actually tastes better after the flavors meld
  • If your corn isnt getting those nice charred spots, dont be afraid to turn up the heat and let it go a little longer
03 -
  • Use a microplane to zest your lime before juicing it, then mix that zest into the crema for an extra punch of flavor
  • If your chicken breasts are thick, slice them horizontally before marinating so they cook faster and more evenly

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