Street Corn Chicken Bowl (Print Version)
Grilled chicken meets charred corn, zesty crema, and fresh toppings in this vibrant Mexican-inspired bowl.
# What You 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:
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 into strips.
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 combined.
05 - Divide cooked rice among 4 bowls. Arrange grilled chicken, charred corn, cotija cheese, cilantro, green onions, jalapeño, and avocado on top. Drizzle with crema and serve with lime wedges.
# Expert Tips:
01 -
- The charred corn and creamy crema combo hits every single craving button
- Everything comes together in under an hour, even on busy weeknights
02 -
- Letting the chicken rest before slicing keeps all those juices inside instead of running all over your cutting board
- The crema needs at least 10 minutes in the fridge to let the garlic powder soften and meld into the sauce
03 -
- Don't crowd the skillet when charring the corn, you want each kernel to have space to get those crispy bits
- If your chicken breasts are thick, pound them to even thickness so they cook at the same rate