Mexican Street Corn Chicken Bowl
Tender grilled chicken, sweet corn, creamy lime sauce, and fluffy rice come together in this easy, flavor-packed bowl inspired by Mexican street corn.
Ingredients
- Chicken:
- 1 lb boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Salt and pepper to taste
- Corn:
- 2 cups sweet corn kernels fresh, frozen, or canned
- Base:
- 3 cups cooked rice white or brown
- Creamy Lime Sauce:
- ½ cup mayonnaise
- 3 tablespoons fresh lime juice
- ½ cup crumbled cotija cheese or feta
- Toppings:
- ¼ cup chopped fresh cilantro
- Extra lime wedges optional
Instructions
- Preheat Grill:
- Preheat grill or grill pan over medium-high heat.
- Season Chicken:
- Pat chicken dry. Rub evenly with garlic powder, chili powder, cumin, salt, and pepper.
- Grill Chicken:
- Grill chicken 6–7 minutes per side until cooked through (internal temp 165°F). Rest 5 minutes, then slice into bite-sized pieces.
- Prepare Corn:
- Fresh corn: Grill cobs 10–12 minutes, turning occasionally. Cut kernels off.
- Frozen corn: Thaw and heat in a dry pan.
- Canned corn: Drain and rinse.
- Make Creamy Lime Sauce:
- Whisk together mayonnaise and lime juice until smooth. Stir in half of the cotija cheese.
- Assemble Bowls:
- Divide rice into bowls. Top with sliced chicken and corn. Drizzle generously with creamy lime sauce.
- Finish & Serve:
- Sprinkle remaining cotija and chopped cilantro over bowls. Serve with lime wedges if desired.
Notes
Meal Prep: Cook rice and prepare sauce up to 2 days ahead. Vegetarian Option: Use black beans or grilled portobello mushrooms instead of chicken. Spicier Version: Add jalapeños or hot sauce to the sauce or toppings. Storage: Keep components separate in airtight containers up to 3 days. Reheat chicken and corn before assembling.
