Description
Grilled Street Corn Chicken Bowl is a vibrant and satisfying dish featuring juicy grilled chicken, smoky corn, and a creamy, tangy sauce inspired by Mexican street corn. Served over rice or greens, it’s a delicious fusion of bold flavors and textures.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 ears of corn (or 1 1/2 cups corn kernels)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups cooked rice or mixed greens
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- 1/4 teaspoon garlic powder
- 1/3 cup crumbled cotija or feta cheese
- 2 tablespoons chopped cilantro
- Lime wedges for serving
Instructions
- Preheat grill to medium-high heat. Rub chicken breasts with olive oil, chili powder, smoked paprika, salt, and pepper.
- Grill chicken for 6–7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Let rest, then slice.
- Grill corn until lightly charred, about 8–10 minutes, turning occasionally. If using kernels, sauté them in a skillet until slightly charred.
- In a small bowl, mix together mayonnaise, sour cream, lime juice, and garlic powder.
- Cut grilled corn off the cob and toss with the mayo mixture, crumbled cheese, and chopped cilantro.
- Assemble bowls by layering rice or greens, sliced grilled chicken, and street corn mixture on top.
- Garnish with additional cheese, cilantro, and lime wedges.
Notes
- You can substitute Greek yogurt for sour cream for a lighter option.
- For extra heat, add diced jalapeños or a dash of hot sauce.
- This bowl is also great with black beans or avocado added in.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 105mg