Vibrant Mexican Street Corn Bowl (Printable Page)
# What You Need:
→ For the Chicken
01 -
1 lb (450 g) boneless, skinless chicken breasts or thighs, diced
02 -
2 tbsp olive oil
03 -
1 tsp chili powder
04 -
1 tsp smoked paprika
05 -
1/2 tsp ground cumin
06 -
1/2 tsp garlic powder
07 -
1/4 tsp onion powder
08 -
1/4 tsp salt
09 -
1/4 tsp black pepper
→ For the Street Corn Topping
10 -
2 cups corn kernels (fresh, frozen, or canned; if frozen or canned, drain and pat dry)
11 -
1 tbsp olive oil (for charring corn)
12 -
1/4 cup mayonnaise
13 -
1/4 cup sour cream or Greek yogurt
14 -
1/2 cup crumbled cotija or feta cheese
15 -
1 tsp chili powder
16 -
Juice of 1 lime
17 -
2 tbsp fresh cilantro, chopped
→ For the Cilantro-Lime Rice
18 -
2 cups cooked white or brown rice
19 -
1 tbsp butter or olive oil
20 -
Juice of 1 lime
21 -
1/4 cup fresh cilantro, chopped
22 -
Salt, to taste
→ Optional Toppings
23 -
1 ripe avocado, diced
24 -
Sliced jalapeños
25 -
Extra lime wedges
26 -
Hot sauce
# How to Make It:
01 -
In a mixing bowl, combine 2 tbsp olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Add the diced chicken and toss to coat. Cover and refrigerate for 15–30 minutes.
02 -
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred, 3–5 minutes. Transfer corn to a bowl and let cool slightly. Add mayonnaise, sour cream (or Greek yogurt), cotija (or feta), chili powder, lime juice, and chopped cilantro. Mix well and set aside.
03 -
Heat a large skillet over medium-high heat. Add marinated chicken in a single layer. Cook 4–5 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C). Remove from heat and let rest for 5 minutes.
04 -
In a large bowl, toss cooked rice with butter (or olive oil), lime juice, chopped cilantro, and a pinch of salt.
05 -
Divide cilantro-lime rice among four bowls. Top each with cooked chicken and a generous scoop of the street corn mixture. Garnish with optional toppings such as diced avocado, sliced jalapeños, extra lime wedges, and hot sauce.
# Helpful Tips:
01 -
For extra heat, add cayenne pepper to the chicken marinade or corn topping.
02 -
Use grilled corn on the cob for a smokier street corn flavor.
03 -
Substitute brown rice or quinoa for white rice for added fiber.
04 -
Vegan option: Replace chicken with grilled tofu and use vegan mayo and cheese.