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–+ servings
street corn chicken bowl

Street Corn Chicken Bowl

5 from 1 vote
Seasoned grilled chicken, charred sweet corn, cilantro lime rice, creamy cotija sauce, and fresh toppings. Restaurant-quality Mexican street corn rice bowl ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: dinner
Cuisine: Mexican
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 2 tablespoons olive oil For chicken
  • 2 teaspoons chili powder For chicken
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • salt and pepper To taste
  • 3 cups fresh or frozen corn kernels
  • 2 tablespoons butter
  • 1 teaspoon chili powder For corn
  • 2 tablespoons lime juice For corn
  • 2 cups white or brown rice, cooked
  • ¼ cup fresh cilantro, chopped For rice
  • zest of 1 lime For rice
  • ½ cup cotija cheese, crumbled Plus extra for topping
  • ½ cup sour cream or Mexican crema
  • ¼ cup mayonnaise
  • ½ red onion, thinly sliced
  • fresh cilantro For topping
  • lime wedges For serving

Equipment

  • 1 large skillet For charring corn and cooking chicken
  • 1 grill pan or skillet For cooking chicken
  • 1 Medium saucepan For cooking rice
  • 1 cutting board For slicing
  • 1 Sharp knife For prep work
  • 1 Small bowl For mixing sauce
  • 1 Whisk For sauce

Method
 

  1. Cook rice according to package directions using chicken broth instead of water. When done, fluff with a fork and stir in chopped cilantro, lime juice, and lime zest while hot.
  2. Pat chicken dry, rub with olive oil and season with chili powder, cumin, paprika, garlic powder, salt, and pepper. Grill or pan-sear over medium-high heat for 6-7 minutes per side until cooked to 165°F. Rest 5 minutes, then slice.
  3. Heat large skillet over high heat and add corn in single layer. Let sit undisturbed 2-3 minutes until charred with black spots. Stir and char another side, then add butter, chili powder, lime juice, and salt, tossing to coat.
  4. Whisk together sour cream, mayonnaise, crumbled cotija cheese, lime juice, and pinch of chili powder until smooth and creamy.
  5. Divide rice among bowls. Top with sliced chicken, charred corn, creamy sauce, red onion, cilantro, and extra cotija. Serve with lime wedges.
    assembling street corn chicken bowl

Nutrition

Serving: 420gCalories: 485kcalCarbohydrates: 48gProtein: 38gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 680mgPotassium: 720mgFiber: 5gSugar: 6gVitamin A: 18IUVitamin C: 25mgCalcium: 180mgIron: 2.5mg

Notes

Char the corn in a hot dry skillet until it gets black spots for authentic street corn flavor. Don't skip this step or the corn will be bland. Store all components separately for meal prep so nothing gets soggy. Assemble fresh bowls when ready to eat for best texture.

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