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A delicious street corn chicken bowl topped with fresh ingredients.

Classic Tasty Street Corn Chicken Bowl

Experience a burst of flavors with this Classic Tasty Street Corn Chicken Bowl, featuring perfectly seasoned chicken, charred street corn, and all your favorite toppings over a bed of rice. It's a vibrant and satisfying meal that brings the taste of street food right to your kitchen.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 bowls
Calories 650 kcal

Equipment

  • large bowl
  • large skillet or grill pan

Ingredients
  

For the Chicken

  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • Salt to taste
  • Black pepper to taste

For the Street Corn

  • 3 cups corn kernels fresh, frozen, or canned – drained
  • 1 tbsp olive oil or butter
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 2 tbsp fresh lime juice
  • 1/4 cup crumbled cotija cheese plus more for topping
  • 1/4 tsp chili powder or to taste
  • cayenne pepper optional, for heat
  • Salt to taste

For Assembly & Toppings

  • Cooked rice brown, white, or cilantro lime rice
  • 1/4 cup chopped fresh cilantro
  • Lime wedges for serving
  • Diced avocado Optional:
  • Pickled red onions Optional:
  • Hot sauce Optional:

Instructions
 

Chicken Preparation

  • Pat the chicken dry, then toss it in a bowl with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until fully coated.

Cooking Chicken

  • Heat a large skillet or grill pan over medium-high heat. Cook the chicken for 5-7 minutes per side until cooked through and charred, then remove, rest for 5 minutes, and dice.

Street Corn Preparation

  • In the same skillet, heat olive oil or butter over medium-high heat. Add corn kernels and cook for 5-8 minutes, stirring occasionally, until slightly charred.
  • Remove corn from heat and stir in mayonnaise, sour cream, lime juice, ¼ cup cotija cheese, chili powder, and cayenne (if using), then adjust salt to taste.

Assembly and Serving

  • Divide cooked rice among bowls, topping each with diced chicken and a generous scoop of the street corn mixture.
  • Garnish with fresh cilantro, extra cotija cheese, and a lime wedge; optionally add avocado, pickled red onions, or hot sauce.

Notes

For extra flavor, marinate the chicken for at least 30 minutes, or even overnight. Adjust the amount of chili powder and cayenne pepper in the street corn to your spice preference.