Street Corn Chicken Bowl (Print View)

Juicy spiced chicken with roasted corn, cotija, and lime crema over rice and lettuce for a vibrant Mexican-inspired meal.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - ½ teaspoon smoked paprika
05 - ½ teaspoon cumin
06 - ½ teaspoon garlic powder
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

→ Street Corn

09 - 2 ears corn on the cob or 1½ cups frozen corn, thawed
10 - 1 tablespoon butter
11 - ¼ teaspoon smoked paprika
12 - ¼ teaspoon chili powder
13 - Pinch of salt

→ Bowl Base

14 - 1 cup cooked white or brown rice
15 - 1 cup shredded romaine lettuce

→ Toppings

16 - ⅓ cup crumbled cotija or feta cheese
17 - ⅓ cup cherry tomatoes, halved
18 - 1 ripe avocado, diced
19 - 2 tablespoons chopped fresh cilantro

→ Lime Crema

20 - ⅓ cup sour cream or Greek yogurt
21 - Zest and juice of 1 lime
22 - ½ teaspoon garlic powder
23 - Salt and pepper to taste

# Step-by-Step Directions:

01 - Combine olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper in a bowl. Add chicken breasts and coat thoroughly. Let marinate for at least 10 minutes.
02 - Preheat grill or grill pan over medium-high heat. Grill chicken for 5–6 minutes per side until cooked through and juices run clear. Let rest for 5 minutes, then slice into thin strips.
03 - If using fresh corn, brush with butter and grill until charred, 8–10 minutes, turning occasionally. Cut kernels from cob. For frozen corn, sauté in skillet with butter until heated through and lightly charred. Toss with smoked paprika, chili powder, and salt.
04 - Whisk together sour cream or Greek yogurt, lime zest, lime juice, garlic powder, salt, and pepper in a small bowl until smooth and well combined.
05 - Divide rice and lettuce between two bowls. Arrange sliced chicken, street corn, cherry tomatoes, avocado, cotija cheese, and cilantro on top. Drizzle with lime crema and serve immediately with extra lime wedges if desired.

# Expert Suggestions:

01 -
  • The combination of warm spiced chicken and cool lime crema creates the most incredible temperature contrast in every bite
  • Everything comes together in under 45 minutes but tastes like it came from a restaurant kitchen
  • You can customize the toppings based on what's in your fridge and still end up with something amazing
02 -
  • Letting the chicken rest for 5 minutes after grilling keeps all those juices locked inside instead of running all over your cutting board
  • Room temperature sour cream mixes much more smoothly into the crema than cold straight from the fridge
  • The char on your corn is what makes this recipe sing, so don't be afraid of getting some dark spots on those kernels
03 -
  • Double the spice rub and keep extra in a jar for quick weeknight chicken seasoning
  • Prep all your toppings before you start cooking so you can assemble the bowls while everything's warm
  • The lime crema keeps in the fridge for days and is fantastic on everything from tacos to roasted vegetables

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