Street Corn Chicken Bowl (Printable)

Grilled spiced chicken meets charred street corn, creamy cotija, and tangy lime crema over rice and crisp lettuce.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon cumin
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Street Corn

09 - 2 ears corn on the cob or 1.5 cups frozen corn, thawed
10 - 1 tablespoon butter
11 - 1/4 teaspoon smoked paprika
12 - 1/4 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 - 1/3 cup crumbled cotija or feta cheese
17 - 1/3 cup cherry tomatoes, halved
18 - 1 ripe avocado, diced
19 - 2 tablespoons chopped fresh cilantro

→ Lime Crema

20 - 1/3 cup sour cream or Greek yogurt
21 - Zest and juice of 1 lime
22 - 1/2 teaspoon garlic powder
23 - Salt and pepper to taste

# Directions:

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

# Expert Hints:

01 -
  • The combination of warm spiced chicken and cool tangy crema hits every single craving at once
  • Everything comes together in under an hour but tastes like you spent all day cooking
  • You can prep most components ahead and assemble when everyone is starving
02 -
  • Letting the chicken rest before slicing is non-negotiable unless you want dry meat
  • The lime crema needs at least fifteen minutes in the fridge for flavors to meld properly
  • Warm chicken against cold toppings is what makes this bowl absolutely sing
03 -
  • Grill extra corn on the cob and freeze the kernels for future bowls
  • Microplane your lime zest instead of grating for the most intense flavor
  • Let the crema come to room temperature before serving for the silkiest texture

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