Dinner

Street Corn Chicken Bowls

Name: Street Corn Chicken Bowls
Yield: 4
Ingredients: 1.5 lbs boneless skinless chicken breasts; 2 tbsp olive oil; 1 tbsp lime juice; 1 tsp chili powder; 1 tsp smoked paprika; 1/2 tsp cumin; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 2 cups corn kernels; 1 tbsp olive oil; 2 tbsp light mayonnaise; 2 tbsp Greek yogurt; 1/2 tsp chili powder; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 1/4 tsp salt; 1 tbsp chopped cilantro; Juice of 1/2 lime; 1 cup uncooked white rice; 2 cups water; 1 tbsp lime juice; 2 tbsp chopped cilantro; 1/2 tsp salt; 1/3 cup Greek yogurt; 1 tbsp mayonnaise; 1 tbsp lime juice; 1 tsp chipotle chili powder; 1/4 tsp salt

admin January 21, 2026 0 Comments

Servings: 4

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If you’re looking for a dish that captures the vibrant, smoky spirit of a summer street fair but fits perfectly into a weeknight dinner rotation, you’ve found it.

My Street Corn Chicken Bowls are a fresh, modern take on Mexican Elote. We’ve deconstructed those iconic flavors—charred sweet corn, tangy lime, creamy cotija, and a hint of chili—and paired them with juicy, spiced chicken over a fluffy base of cilantro-lime rice.

Why You’ll Love This Recipe

The Perfect Balance: It’s smoky, zesty, and savory all in one bite.
Meal Prep Friendly: These bowls stay fresh and delicious for days, making them the ultimate office lunch.
Crowd Pleaser: From the charred corn salsa to the creamy lime crema, there is a texture and flavor for everyone at the table.

Ready to get cooking? Scroll down for the full recipe, our secret for the perfect corn char, and tips on how to customize your bowl with avocado, pickled onions, or extra spice.

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Ryan Johnson's Cookbook

Street Corn Chicken Bowls

Author: admin Cooking Method: Baking Cuisine: Mexican Courses: Dinner

Servings: 4

Ingredients

Scale

For the Grilled Chicken

1.5 lbs boneless skinless chicken breasts
2 tbsp olive oil
1 tbsp lime juice
1 tsp chili powder

1 tsp smoked paprika

¹⁄₂ tsp cumin
¹⁄₂ tsp garlic powder
¹⁄₂ tsp salt
¹⁄₄ tsp black pepper

For the Street Corn Mix

2 cups corn kernels (fresh, frozen, or canned)
1 tbsp olive oil (15ml)
2 tbsp light mayonnaise (30g)
2 tbsp Greek yogurt (30g)
¹⁄₂ tsp chili powder
¹⁄₂ tsp smoked paprika
¹⁄₂ tsp garlic powder
¹⁄₄ tsp salt

1 tbsp chopped cilantro (optional)
Juice of 1/2 lime

For the Cilantro Lime Rice

1 cup uncooked white rice
2 cups water
1 tbsp lime juice
2 tbsp chopped cilantro
¹⁄₂ tsp salt

For the Chipotle-Lime Crema

¹⁄₃ cup Greek yogurt
1 tbsp mayonnaise
1 tbsp lime juice
1 tsp chipotle chili powder (or adobo sauce)
¹⁄₄ tsp salt

Instructions

Marinate the Chicken

In a bowl, whisk together olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper. Add chicken breasts and coat evenly. Let marinate for at least 30 minutes (or up to 8 hours).
Cook the Chicken

Heat a grill pan or skillet over medium-high heat. Cook chicken for 5–6 minutes per side until cooked through and nicely charred. Let rest 5 minutes, then slice into strips.
Prepare the Rice

Rinse rice until water runs clear. Bring water and salt to a boil. Add rice, reduce heat, cover, and simmer for 15 minutes. Remove from heat, fluff with a fork, and stir in lime juice and cilantro.
Make the Street Corn Mix

Heat olive oil in a skillet over medium heat. Add corn and cook 5–7 minutes until lightly charred. Remove from heat and stir in mayonnaise, Greek yogurt, chili powder, smoked paprika, garlic powder, salt, lime juice, and cilantro.
Make the Crema

In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, chipotle chili powder, and salt until smooth.
Assemble the Bowls

Divide rice evenly among 4 bowls. Top each with grilled chicken slices, street corn mix, diced red onion, and a generous drizzle of chipotle-lime crema. Add a lime wedge on the side.

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Ryan Johnson Hobby Culinaryist

Hello, I'm Ryan, a skilled and enthusiastic amateur cook! I find joy and fulfillment in the kitchen, and find delight in sharing my family creations with others. Keep it delicious!