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Mouthwatering Street Corn Chicken Bowl for Quick Dinners

Discover the vibrant flavors of our Street Corn Chicken Bowl, perfect for quick weeknight dinners.
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Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 pound chicken breast can substitute with tofu for vegetarian option
For the Corn
  • 2 ears fresh corn frozen corn can be used if fresh is unavailable
For the Base
  • 1 cup rice can substitute with quinoa for a gluten-free option
For the Sauce
  • 1 cup cilantro lime sauce adjust lime juice for extra tang
For the Spices
  • 1 teaspoon chili powder adjust according to heat preference
  • 1 teaspoon cumin can be adjusted to suit taste
For the Toppings
  • 1 cup jalapeños use fresh or pickled
  • 1 medium avocado adds creaminess and healthy fats

Equipment

  • Grill
  • skillet
  • Saucepan
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. In a bowl, combine chicken breasts with chili powder, cumin, salt, and pepper; marinate for at least 30 minutes.
  2. Prepare the rice according to package instructions, usually involving rinsing and boiling.
  3. Preheat the grill or skillet for about 5 minutes, then drizzle oil and add the marinated chicken.
  4. Grill the corn and chicken simultaneously, charring the corn for about 10 minutes.
  5. Whisk together Greek yogurt, lime juice, chopped cilantro, and salt to make the cilantro lime sauce.
  6. Assemble the bowl with a scoop of rice, sliced grilled chicken, and charred corn, drizzled with sauce.
  7. Top with jalapeños and avocado for personalized flavor.

Notes

Allow chicken to marinate for up to 2 hours for enhanced flavor. Store leftovers in an airtight container for up to 3 days.