There’s something about the smell of grilled corn mixed with smoky spices that pulls me right into the kitchen. The sizzle of chicken on the grill, the crackle of corn kernels charring just so—these are the moments that make cooking feel like a celebration. One evening after a long day, I tossed together this Street Corn Chicken Bowl. The bright, creamy cilantro lime sauce drizzled over tender chicken and sweet street corn still warm from the grill. It was a bite bursting with smoky heat, cool creaminess, and fresh crunch. The red bell pepper and jalapeño added that perfect, lively kick, while the cotija cheese sprinkled on top brought a subtle salty tang that made every forkful a little adventure.

That night, I sat down with my bowl and felt instantly transported—somewhere vibrant, colorful, and full of life. This dish isn’t just easy to make; it’s a way to bring joy back to dinner, with layers of flavor and texture that keep you coming back for more.

Combines smoky grilled chicken with sweet, charred street corn for a balanced, flavorful bite.
The creamy cilantro lime sauce adds a fresh twist that brightens every mouthful.
Easy to customize with your favorite fresh toppings like diced red onion and jalapeño.
Comforting and colorful, perfect for lunch or dinner when you want something satisfying yet light.
Ready in just over half an hour, making it a go-to when you want fresh food fast.

If you’re worried about keeping leftovers, just remember to store the components separately. The chicken and rice reheat beautifully, and you can toss everything together fresh when you’re ready to eat again. This way, each bowl stays just as vibrant as the first time.

Street Corn Chicken Bowl

Print Recipe

A flavorful and vibrant Street Corn Chicken Bowl featuring grilled chicken, smoky street corn, creamy cilantro lime sauce, and fresh toppings for a delicious and satisfying meal.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4

Ingredients

Scale

2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
3 ears of corn, husked
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup crumbled cotija cheese
1 clove garlic, minced
1 tablespoon fresh lime juice
1/4 cup fresh cilantro, chopped
2 cups cooked white rice
1/2 cup diced red bell pepper
1/2 cup diced red onion
1 jalapeño, seeded and finely chopped
1 lime, cut into wedges
Fresh cilantro leaves for garnish

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Instructions

Preheat grill or grill pan to medium-high heat.
In a small bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper.
Rub olive oil over the chicken breasts, then evenly coat with the spice mixture.
Grill chicken breasts for 6-8 minutes per side or until internal temperature reaches 165°F (74°C). Remove from grill and let rest for 5 minutes, then slice into strips.
While chicken cooks, grill the corn ears, turning occasionally, until charred in spots and tender, about 10 minutes. Remove from grill and let cool slightly.
Cut the kernels off the corn cobs and place in a medium bowl.
In a separate bowl, mix mayonnaise, sour cream, minced garlic, lime juice, and chopped cilantro to make the creamy sauce.
Add half of the creamy sauce and half of the cotija cheese to the corn kernels. Stir to combine.
To assemble each bowl, divide cooked rice evenly among four bowls.
Top rice with grilled chicken slices, street corn mixture, diced red bell pepper, diced red onion, and chopped jalapeño.
Drizzle remaining creamy sauce over the top and sprinkle with remaining cotija cheese.
Garnish with fresh cilantro leaves and lime wedges on the side.
Serve immediately and enjoy your Street Corn Chicken Bowl.

FAQ

Can I use pre-cooked chicken? Absolutely! Just warm it up before assembling your bowl for a quick meal.

What if I don’t have a grill? A grill pan or even roasting the corn and chicken in the oven works great to get that smoky flavor.

Is this dish spicy? The jalapeño adds mild heat, but you can adjust or leave it out to suit your taste.

Can I make the sauce ahead of time? Yes, the cilantro lime sauce keeps well in the fridge for a day or two, just give it a quick stir before serving.

Ready to bring a burst of flavor to your table? Give this Street Corn Chicken Bowl a try and savor every vibrant bite.