Street Corn Chicken Bowl
This bowl combines juicy, spiced chicken with creamy, cheesy Mexican street corn, fresh toppings, and a base of rice or greens. It’s smoky, tangy, and absolutely satisfying.
Time
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings:4
Ingredients
For the Chicken:
1 ½ lbs boneless, skinless chicken breasts or thighs
2 tbsp olive oil
2 tsp chili powder
1 tsp smoked paprika
1 tsp cumin
½ tsp garlic powder
Salt & pepper, to taste
Juice of 1 lime
For the Street Corn:
3 cups corn kernels (fresh, canned, or frozen)
1 tbsp olive oil
¼ cup mayonnaise (or Greek yogurt for lighter)
¼ cup cotija cheese
1 garlic clove, minced
Juice of ½ lime
½ tsp chili powder or Tajín seasoning
2 tbsp chopped cilantro
For the Bowl Base & Toppings:
2 cups cooked white or brown rice
1 avocado, diced
1 cup cherry tomatoes, halved
Extra cilantro, lime wedges, and cotija for garnish
Instructions
1. Cook the Chicken
Mix olive oil, lime juice, and spices. Coat chicken well.
Grill or pan-sear over medium-high heat for 5–6 minutes per side (or until 165°F/74°C inside).
Rest 5 minutes, then slice.
2. Make the Street Corn
Heat butter in a skillet, add corn, and cook until slightly charred (5–6 minutes).
Stir in mayo, garlic, lime juice, chili powder, cheese, and cilantro. Toss well.
3. Assemble the Bowls
Add rice as the base.
Top with sliced chicken, street corn mixture, avocado, and tomatoes.
Sprinkle with extra cotija, cilantro, and a squeeze of lime.
Serving Suggestions
Swap rice with cauliflower rice or greens for a lighter bowl.
Add black beans for more protein and fiber.
Drizzle with a little chipotle crema for extra flavor.
Tips & Notes
Char the corn in a hot skillet or grill for the best smoky flavor.
Chicken thighs give juicier results than breasts.
Tajín seasoning makes the corn pop with citrusy spice.
Nutritional Information
Calories: 530
Protein: 40g
Carbs: 45g
Fat: 20g
Fiber: 7g
Sugars: 6g