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A vibrant Street Corn Chicken Bowl is pictured as the featured image for a recipe.

Easy Street Corn Chicken Bowl

This recipe transforms the flavors of Mexican street corn into a healthy and satisfying bowl. It features grilled corn, seasoned chicken, and a creamy, spicy sauce, all served over a bed of rice. Top with your favorite garnishes for a complete meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-inspired
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • Salt to taste
  • Pepper to taste
  • 4 ears of corn, husks and silks removed
  • 2 tbsp olive oil
  • 1/4 cup mayonnaise
  • 1/4 cup Mexican crema or sour cream
  • 1/4 cup crumbled cotija cheese plus more for garnish
  • 2 tbsp chopped cilantro
  • 1 tbsp lime juice
  • 1/2 tsp chili powder or more to taste
  • Salt to taste
  • Pepper to taste
  • 2 cups cooked rice white, brown, or cilantro-lime rice
  • Avocado slices optional
  • Pickled onions optional
  • Hot sauce optional
  • Lime wedges optional

Equipment

  • Grill
  • Medium bowl
  • large skillet
  • whisk
  • cutting board
  • knife
  • measuring cups and spoons
  • tongs

Method
 

  1. In a bowl, toss the chicken cubes with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Marinate for at least 15 minutes (or up to 2 hours in the refrigerator).
  2. Preheat grill to medium-high heat. Brush the corn with olive oil and grill, turning occasionally, until kernels are slightly charred and cooked through (about 10-15 minutes). Alternatively, you can roast the corn in a 400°F (200°C) oven for 20-25 minutes, turning halfway through. Or, cut the kernels off the cob and sauté in a pan with a little olive oil until lightly browned.
  3. While the corn is cooking, prepare the sauce. In a medium bowl, whisk together the mayonnaise, Mexican crema (or sour cream), cotija cheese, cilantro, lime juice, chili powder, salt, and pepper.
  4. Heat a large skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until cooked through and slightly browned (about 6-8 minutes). Be careful not to overcrowd the pan; cook in batches if necessary.
  5. Cut the kernels off the cooked corn cobs.
  6. In each bowl, layer the cooked rice, grilled corn, and cooked chicken. Drizzle generously with the street corn sauce.
  7. Top with additional cotija cheese, avocado slices, pickled onions, hot sauce, and a lime wedge, if desired. Serve immediately.

Notes

For a classic flavor, use white or brown rice. To elevate the bowl, try making cilantro-lime rice by adding chopped cilantro and lime juice to cooked rice. Adjust the amount of chili powder in both the chicken and the street corn sauce to your liking. Replace the chicken with black beans or grilled halloumi cheese for a vegetarian version. The chicken and street corn sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat the chicken before assembling the bowls. For a lighter option, swap out the rice for quinoa or cauliflower rice.