Delicious Street Corn Chicken Bowls: A Flavor Explosion

Crispy, smoky, and bursting with flavor, these Zesty Street Corn Chicken Bowls are a guaranteed crowd-pleaser. The juicy, lime-marinated chicken perfectly complements the sweet and charred corn, brought together by a creamy, tangy sauce and a sprinkle of salty cheese. This dish is a delightful dance of textures and tastes that will leave you craving more.

The secret to this recipe’s success lies in the balance of flavors. The acidity of the lime juice tenderizes the chicken and provides a bright counterpoint to the richness of the mayonnaise and sour cream. Grilling both the chicken and the corn adds a smoky depth that elevates the entire dish. Perfect for a quick weeknight dinner or a casual weekend gathering, these bowls are customizable and easy to adapt to your preferences.

Why you’ll love this Zesty Street Corn Chicken Bowls

• Ready in under an hour, making it perfect for busy weeknights.
• The combination of grilled chicken and street corn creates a flavor explosion in every bite.
• It’s a complete meal in a bowl, offering a balance of protein, carbohydrates, and healthy fats.
• Easily customizable with your favorite toppings like avocado, hot sauce, or pickled onions.
• This street corn chicken bowl is a great way to use fresh, seasonal corn.
• The zesty lime marinade adds a delicious and refreshing twist to grilled chicken.

Ingredients & Substitutions

• 1.5 lbs boneless, skinless chicken breasts
• 2 ears of corn, husked
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup chopped cilantro
• 1/4 cup crumbled cotija cheese
• 1 lime, juiced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 4 cups cooked rice (white or brown)
• Optional toppings: avocado slices, hot sauce, pickled onions

Street corn chicken bowl makes every moment feel energetic. If you don’t have cotija cheese, feta cheese can be a good substitute. For a dairy-free option, use plant-based mayonnaise and sour cream. And if you’re looking for other bowl inspiration, take a peek at these Huli Huli Chicken Bowls.

How to make Zesty Street Corn Chicken Bowls

Step 1: Marinate the Chicken

In a bowl, whisk together lime juice, olive oil, chili powder, cumin, garlic powder, salt, and pepper. Add chicken breasts and marinate for at least 15 minutes (or up to 2 hours in the refrigerator). Chef’s Tip: The longer the chicken marinates, the more flavorful it will be!

Step 2: Grill the Chicken

Preheat grill to medium-high heat. Grill chicken breasts for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then dice.

Step 3: Grill the Corn

While chicken is grilling, grill corn on the cob, turning occasionally, until kernels are lightly charred, about 8-10 minutes. Let cool slightly, then cut kernels off the cob. Chef’s Tip: Soaking the corn in water for 30 minutes before grilling can help prevent it from drying out.

Step 4: Make the Street Corn Mixture

In a large bowl, combine grilled corn kernels, mayonnaise, sour cream, cilantro, and cotija cheese. Mix well.

Step 5: Assemble the Bowls

Divide cooked rice among four bowls. Top with diced grilled chicken and street corn mixture. Garnish with optional toppings, such as avocado slices, hot sauce, or pickled onions.

Tips for Success

• Don’t overcook the chicken. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
• Char the corn slightly to enhance its sweetness and smoky flavor.
• Taste the street corn mixture and adjust seasonings as needed. Add more lime juice for extra tang or chili powder for more heat.
• Warm rice is best for serving, fluffy rice enhances the whole experience.

Serving Suggestions

These Zesty Street Corn Chicken Bowls are delicious on their own, but they also pair well with a side of black beans, a simple green salad, or some tortilla chips and salsa. For a refreshing drink, try serving them with lemonade or iced tea.

Storage & Reheating

Leftovers can be stored in the refrigerator for up to 3 days. Store the chicken, rice, and street corn mixture separately for best results. Reheat the chicken and rice in the microwave or on the stovetop. The street corn mixture is best served cold or at room temperature.

Frequently Asked Questions

Can I use canned corn?

Yes, you can use canned corn if fresh corn is not available. Drain the corn well before adding it to the street corn mixture. You may want to saute it briefly to get some browning for a deeper flavor.

How can I make this spicier?

Add a pinch of cayenne pepper to the marinade or use a spicier chili powder. You can also add a few dashes of hot sauce to the street corn mixture.

Can I freeze this?

It’s not recommended to freeze the entire dish, as the mayonnaise and sour cream in the street corn mixture may separate upon thawing. However, you can freeze the grilled chicken separately for up to 2 months.

These Zesty Street Corn Chicken Bowls are the perfect combination of smoky, sweet, and tangy flavors, all in one satisfying bowl. The creamy, charred corn complements the juicy chicken beautifully, making it a recipe you’ll want to make again and again. Give this street corn chicken bowl a try and let us know what you think in the comments below!