Grilled Street Corn Chicken Bowl

A vibrant, flavour‑packed chicken bowl with charred street‑corn‑style chicken, juicy grilled vegetables, and a creamy cilantro lime dressing served over rice.

Why You’ll Love This Recipe

This bowl combines smoky, charred chicken with sweet grilled corn and fresh toppings over a bed of rice — bright, balanced, and satisfying. Inspired by Mexican street corn (elote), it brings together savoury, tangy, creamy, and smoky components. It’s perfect for weeknight dinners, meal prep, or casual entertaining.

ingredients

chicken breasts or thighs
olive oil
corn kernels (fresh or frozen)
white rice or cilantro lime rice
black beans (optional)
cherry tomatoes, chopped
fresh cilantro
lime (juice and zest)
garlic powder
smoked paprika
salt and pepper
mayonnaise or Greek yogurt
cotija or feta cheese (optional)
jalapeño (optional)

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

directions

1. Marinate the chicken: In a bowl, toss chicken pieces with olive oil, garlic powder, smoked paprika, salt, pepper, and lime zest.
2. Cook the rice: Prepare rice according to package directions. For extra flavour, add lime juice and chopped cilantro once cooked.
3. Grill or sear chicken: Heat a grill or skillet over medium‑high heat. Cook chicken 5–7 minutes per side until golden and cooked through. Let rest and slice.
4. Prepare the street corn mix: In a hot skillet, sauté corn with a little olive oil until lightly charred and golden. Stir in a squeeze of lime juice.
5. Make the dressing: In a small bowl, mix mayonnaise (or yogurt) with lime juice, a pinch of salt, and chopped cilantro.
6. Assemble bowls: Divide rice among bowls, top with sliced chicken, corn, tomatoes, black beans (if using), and drizzle with the creamy dressing.
7. Garnish: Sprinkle with cheese and extra cilantro. Serve with lime wedges.

Servings and timing

Serves: 4
Preparation: 15 minutes
Cook time: 20 minutes
Total: ~35 minutes

Variations

• Add avocado slices for creaminess.
• Spice it up with jalapeño or hot sauce.
• Swap chicken for shrimp or tofu for variation.
• Use quinoa instead of rice for a grain alternative.

storage/reheating

Store assembled bowls without dressing in airtight containers in the refrigerator up to 3 days. Reheat rice and chicken in the microwave or skillet; add fresh toppings and dressing before serving.

FAQs

Can I use pre‑cooked chicken?

Yes — simply reheat and slice before adding to bowls.

Is this gluten‑free?

Yes, ensure your seasonings and sauces are gluten‑free.

What if I don’t have a grill?

Searing in a hot skillet or baking works fine.

Can I meal‑prep this?

Absolutely — it’s perfect for weekly meal prepping.

Does the dressing have dairy?

It can be made dairy‑free by using dairy‑free yogurt or skipping cheese.

What type of rice works best?

Long grain or cilantro lime rice are ideal.

Can I use frozen corn?

Yes — thaw and sauté until charred.

How do I make it vegan?

Use tofu, tempeh, or grilled veggies and swap yogurt for plant‑based alternatives.

Do I need a marinade?

Marinating enhances flavour but even a quick rub works.

What pairs well with this bowl?

A crisp green salad or tortilla chips with salsa makes a great side.

Conclusion

The grilled street corn chicken bowl is a bold, colourful dish that blends smoky grilled chicken with sweet corn, fresh herbs, creamy dressing, and hearty rice — a delightful recipe for any night of the week.

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