Street Corn Chicken Bowl
This Street Corn Chicken Bowl combines juicy grilled chicken, creamy Mexican street corn, fluffy rice, and fresh toppings for a bold, flavorful meal. Perfect for quick dinners or meal prep, it’s customizable, high in protein, and irresistibly delicious! 🌽🍗🥑
Ingredients
For the Grilled Chicken
- 1 lb 450 g boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil
- 2 tablespoons lime juice freshly squeezed
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon chili powder adjust to taste
- Salt and pepper to taste
For the Street Corn Mix
- 2 cups corn kernels fresh, grilled, or frozen and thawed
- ¼ cup mayonnaise or Greek yogurt for a lighter version
- ¼ cup crumbled cotija cheese or feta as a substitute
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- 1 clove garlic minced (optional for extra flavor)
- 2 tablespoons chopped cilantro
For the Bowl Assembly
- 2 cups cooked rice white, brown, or cauliflower rice for low-carb
- 1 avocado sliced
- 1 jalapeño sliced (optional for heat)
- Fresh cilantro leaves for garnish
- Lime wedges for serving
- Optional: Lime crema mix sour cream with lime juice and zest
Instructions
- Marinate and Grill the Chicken
- In a bowl, mix olive oil, lime juice, smoked paprika, cumin, garlic powder, chili powder, salt, and pepper.
- Coat the chicken evenly with the marinade. Let it marinate for at least 30 minutes (or up to overnight in the fridge).
- Preheat your grill or grill pan to medium-high heat.
- Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Allow the chicken to rest for 5 minutes, then slice it thinly.
- Make the Street Corn Mix
- In a dry skillet, char the corn kernels over medium-high heat for 3-4 minutes until slightly browned. (Skip this step if using grilled corn.)
- In a bowl, combine charred corn, mayonnaise, cotija cheese, lime juice, chili powder, minced garlic (optional), and cilantro. Mix well.
- Assemble the Bowls
- Divide the cooked rice evenly into four bowls.
- Top each bowl with sliced grilled chicken and a generous scoop of the street corn mix.
- Add avocado slices, jalapeño slices (if using), and fresh cilantro leaves.
- Drizzle with lime crema if desired and serve with lime wedges for extra zest.
Notes
Low-Carb Option: Swap the rice for cauliflower rice or a bed of leafy greens.
Spicier Version: Add more chili powder or drizzle with hot sauce.
Vegan Alternative: Replace chicken with grilled tofu or black beans and use vegan mayo.
Cheese Substitution: If you can't find cotija, use feta or parmesan.
