Street Corn Chicken Bowl (Printable Version)

Grilled chicken meets charred corn and zesty crema 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 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 coat thoroughly. Let 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 internal temperature reaches 165°F and juices run clear. Transfer to cutting board and rest for 5 minutes before slicing into strips.
03 - While chicken rests, melt butter in 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 small bowl until smooth and fully combined.
05 - Divide cooked rice among 4 bowls. Arrange sliced 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 crema comes together in seconds but makes everything taste restaurant-worthy
  • Charred corn adds sweet smokiness that balances the tangy lime and rich avocado
  • Everything cooks in one pan while rice simmers, making cleanup almost nonexistent
02 -
  • Letting the chicken rest before slicing is the difference between juicy and dry meat
  • Do not crowd the corn in the pan or it will steam instead of char
  • The crema tastes better after sitting for 10 minutes, giving flavors time to meld
03 -
  • Use a cast-iron skillet for the best char on your corn
  • Double the crema and use it on tacos, nachos, or as a dip

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