Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Irresistible Street Corn Chicken Bowl Recipe You Need to Try - Featured Image

Irresistible Street Corn Chicken Bowl Recipe You Need to Try

Learn how to make delicious Street Corn Chicken Bowl. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting the right ingredients. I always start with fresh corn when it’s in season, but frozen works beautifully too. For the chicken, I prefer boneless, skinless thighs—they stay juicy and tender through cooking, which my kids love. When it comes to the creamy sauce, I like using a mix of mayonnaise and Mexican crema or sour cream for that authentic tang. Fresh lime juice and a sprinkle of cotija cheese really elevate the whole bowl. Choosing good-quality, fresh ingredients makes a huge difference and keeps this dish bright and vibrant.

  • 2 cups cooked white or brown rice
  • 1 lb boneless, skinless chicken thighs
  • 3 ears fresh corn, husked (or 2 cups frozen corn)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1/4 cup mayonnaise
  • 1/4 cup Mexican crema or sour cream
  • 1 tablespoon fresh lime juice
  • 1/4 cup crumbled cotija cheese (or feta as a substitute)
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño, thinly sliced (optional for heat)

Instructions

  1. Preheat your grill or grill pan to medium-high heat. If you don’t have a grill, a cast-iron skillet works great too.
  2. Season the chicken thighs with olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper. Let them rest while you prepare the corn.
  3. Grill the corn for about 8-10 minutes, turning occasionally until it’s nicely charred. Once cool, use a sharp knife to cut the kernels off the cob.
  4. Cook the chicken on the grill for 5-6 minutes per side or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing into bite-sized pieces.
  5. In a small bowl, mix mayonnaise, Mexican crema, lime juice, and a pinch of salt to make the creamy sauce.
  6. In a large bowl, combine the grilled corn kernels with half of the creamy sauce, cotija cheese, and cilantro. Toss gently to coat.
  7. To assemble, layer warm rice in your bowls, top with sliced chicken, then spoon the street corn mixture over the top.
  8. Drizzle the remaining creamy sauce over each bowl and garnish with jalapeño slices if you like some heat.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Street Corn Chicken Bowl, recipe, cooking, food