Street Corn Chicken Bowl Recipe
It brings together the smoky, spicy goodness of grilled chicken with the creamy, tangy flair of Mexican street corn — all layered over a hearty bed of rice.
Equipment
- Grill or Grill Pan
- Sharp Knife & Cutting Board
- Mixing Bowls
- Tongs or Spatula
- Serving Bowls
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Street Corn
- 2 cups corn kernels (fresh or frozen)
- 1 tablespoon olive oil (for grilling or sautéing)
- ½ cup mayonnaise
- ¼ cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
For the Bowl Base & Toppings
- 2 cups cooked rice (white or brown)
- ½ cup diced red onion
- ½ cup diced tomatoes
- Extra cilantro and cotija for garnish (optional)
Instructions
Let’s Get Cooking: Grilled Chicken & Charred Corn
- I start by preheating my grill or grill pan to medium-high heat. While that’s heating up, I brush the chicken breasts with a little olive oil, then season both sides with chili powder, smoked paprika, garlic powder, salt, and black pepper.Once the grill is ready, I place the chicken on and let it cook for about 6–7 minutes per side, or until it’s fully cooked through and the juices run clear. You’re looking for those gorgeous grill marks and a juicy interior.
- While the chicken is resting, I focus on the corn. I toss the corn kernels with a bit of olive oil and either grill them in a veggie basket or sauté them in a hot skillet until they’re lightly charred, about 5 minutes.
Assembling the Street Corn Chicken Bowls
- I divide 2 cups of cooked rice evenly between four bowls. You can use white rice, brown rice, or even a grain like quinoa if you’re looking for a twist. This is the hearty base that soaks up all the flavors.
- Next, I slice the grilled chicken breasts into thin strips and place them right on top of the rice. The smoky seasoning on the chicken pairs beautifully with the fresh toppings and creamy sauce.
- Now it’s time for the star of the show — the charred corn. I spoon a generous amount over the chicken, making sure every bowl gets plenty of that sweet, smoky flavor.
- Now for the magic touch — I drizzle that creamy cotija-lime mayo sauce all over the bowl. Don’t be shy here — the sauce brings it all together. I usually spoon or drizzle a few tablespoons over each bowl, depending on how saucy I’m feeling.
- To finish things off, I sprinkle a bit of extra crumbled cotija cheese and fresh chopped cilantro on top. A little extra lime juice never hurts either.