Street Corn Chicken Bowl (Printable version)

Juicy grilled chicken, charred corn, tangy crema, and fresh toppings in a 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
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 Prepare:

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.
02 - Preheat grill or grill pan over medium-high heat. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Remove from heat and let rest for 5 minutes before slicing 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.
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 evenly among 4 bowls. Arrange sliced grilled chicken, charred corn, cotija cheese, cilantro, green onions, jalapeño slices, and avocado on top. Drizzle with crema and serve with lime wedges.

# Expert advice:

01 -
  • The lime crema ties everything together like a tangy, creamy hug
  • You get all the flavors of street corn without the corn-on-the-cob mess everywhere
  • Everything can be prepped ahead so weeknight dinners feel effortless
02 -
  • Let the grilled chicken rest for 5 minutes before slicing or all the juices run out onto your cutting board
  • The crema can be made a day ahead and actually tastes better after the flavors hang out together
  • If your corn is not charring nicely turn up the heat and let it sit longer between stirs
03 -
  • Pound your chicken to even thickness before marinating for the most juicy results
  • Use a Microplane to zest some lime into the crema for next level flavor

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