Go Back
A vibrant Street Corn Chicken Bowl with grilled chicken, cilantro lime rice, and creamy corn salad topped with cotija cheese.

Street Corn Chicken Bowl

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 580
Ingredients Method

Ingredients
  

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon sal t
  • 2 cups cooked long-grain white rice
  • 2 cups roasted corn kernels (fresh or frozen)
  • 0.25 cup mayonnais e
  • 0.25 cup sour cream
  • 0.5 cup crumbled cotija cheese
  • 0.25 cup fresh cilantro, chopped
  • 1 large lime , juiced
  • 1 teaspoon Tajin seasoning

Method
 

  1. In a medium bowl, toss the cubed chicken with olive oil, chili powder, cumin, smoked paprika, garlic powder, and salt until evenly coated.
  2. Heat a large skillet over medium-high heat and add the chicken, cooking for 8 to 10 minutes until browned and the internal temperature reaches 165 degrees Fahrenheit.
  3. In a separate bowl, whisk together the mayonnaise, sour cream, and lime juice until smooth.
  4. Fold the roasted corn kernels and half of the chopped cilantro into the cream mixture until well combined.
  5. Distribute the cooked rice evenly among four serving bowls.
  6. Layer the cooked chicken over the rice followed by the street corn mixture.
  7. Garnish each bowl with crumbled cotija cheese, the remaining cilantro, and a sprinkle of Tajin seasoning before serving.