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Tasty Street Corn Chicken Bowl for Quick Lunches & Easy Dinner Bowls

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A vibrant, smoky, and creamy bowl featuring grilled chicken, charred street corn, and zesty toppings over rice – inspired by Mexican street food flavors.

Ingredients

Scale

  • 1 ½ lbs chicken thighs or breasts

  • 2 tablespoons olive oil

  • 2 tablespoons lime juice

  • 2 garlic cloves, minced

  • 1 teaspoon chili powder

  • 1 teaspoon cumin

  • ½ teaspoon smoked paprika

  • Salt and pepper to taste

  • 3 cups corn (fresh or frozen)

  • ¼ cup mayonnaise

  • ¼ cup Mexican crema or sour cream

  • ½ cup crumbled Cotija cheese

  • Juice of 1 lime

  • 3 cups cooked rice or grains

  • ¼ cup chopped cilantro

  • ¼ cup diced red onion

  • Optional: avocado, jalapeños, cherry tomatoes

Instructions

  • Marinate chicken with olive oil, lime juice, garlic, and spices. Chill for 30 minutes.

  • Grill or sauté corn until charred. Mix with mayo, crema, cotija, lime juice, and salt.

  • Grill chicken until fully cooked, 5–6 mins per side. Rest and slice.

  • Assemble bowls with rice, chicken, corn mixture, and toppings.

  • Garnish with lime, cilantro, and extra cheese

Notes

  • Use tofu or vegan cheese for plant-based version.

  • Store corn mixture separately for meal prep.

  • Swap rice for cauliflower for a low-carb option.

Find it online: https://dryrecipes.com/tasty-street-corn-chicken-bowl-for-quick-lunches-easy-dinner-bowls/