Description
A flavorful and easy-to-make Street Corn Chicken Bowl combining juicy grilled chicken, charred corn, tangy cotija cheese, and a zesty lime crema, served over a bed of rice for a satisfying meal inspired by Mexican street food.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Corn and Toppings
- 2 cups corn kernels (fresh or frozen)
- 1/2 cup cotija cheese, crumbled
- 2 tablespoons fresh cilantro, chopped
Lime Crema
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 lime, juiced
Base
- 2 cups cooked rice (white or brown)
Instructions
- Prepare the Chicken: Preheat your grill or grill pan to medium-high heat. Rub the chicken breasts with olive oil, then evenly coat them with chili powder, smoked paprika, garlic powder, salt, and black pepper to infuse the meat with robust flavors.
- Grill the Chicken: Place the seasoned chicken breasts on the grill and cook for 6-7 minutes per side, or until they reach an internal temperature of 165°F (75°C) and are fully cooked. Remove the chicken from the heat and let it rest for 5 minutes to retain juices before slicing.
- Cook the Corn: While the chicken is grilling, either grill or sauté the corn kernels in a pan over medium-high heat until they are lightly charred and fragrant, about 5 minutes. Set aside once done.
- Make the Lime Crema: In a small bowl, whisk together the mayonnaise, sour cream, and freshly squeezed lime juice until smooth. This creamy sauce will add a tangy and refreshing contrast to the dish.
- Assemble the Bowls: Divide the cooked rice evenly among serving bowls. Top with sliced grilled chicken, charred corn, and a generous sprinkle of crumbled cotija cheese. Drizzle the lime crema over the top and garnish with chopped fresh cilantro for a burst of color and flavor.
Notes
- You can substitute cotija cheese with feta if cotija is not available.
- For a spicier kick, add a dash of cayenne pepper or hot sauce to the seasoning blend or lime crema.
- Use brown rice for a healthier, higher-fiber option.
- If you don’t have a grill, a grill pan or skillet works well for cooking the chicken and corn.
- This recipe can be easily doubled to serve more people.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 640 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: street corn chicken bowl, grilled chicken, Mexican street corn, cotija cheese, lime crema, healthy chicken bowl, grilled corn, easy dinner recipe
