Smoky Street Corn Chicken Bowls

A delightful dish combining juicy chicken, smoky street corn, and zesty lime that will bring joy to your dinner table.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Tex-Mex

Calories: 400

Ingredients Method Notes

Ingredients

For the Chicken

4 pieces Chicken Breasts Substitute with thighs or tofu for a plant-based option.
2 tablespoons Olive Oil Avocado oil works too.
2 tablespoons Lime Juice Can use lemon juice in a pinch.
1 teaspoon Chili Powder Smoked paprika is a delicious substitute.

For the Corn Mixture

2 cups Corn (fresh or frozen) Canned corn works if rinsed well.
1/2 cup Mayonnaise Greek yogurt for a lighter taste.
1/2 cup Cotija Cheese Feta or nutritional yeast for a vegan option.
1 tablespoon Chili Powder Adds heat to the mixture.
2 tablespoons Lime Juice

For Serving

4 cups Rice or Quinoa Use cauliflower rice for a low-carb option.
1/4 cup Fresh Cilantro Can substitute parsley.
1 optional Diced Avocado For garnish.
1 piece Lime For squeezing.

Method

Preparation

Marinate chicken pieces in a mix of spices, lime juice, and olive oil for flavor.

Grilling

Grill the marinated chicken until cooked through and juicy.
Grill fresh corn until tender and slightly charred.

Assembly

In a bowl, mix the grilled corn with mayonnaise, cotija cheese, chili powder, and lime juice.
Assemble the bowls by placing a base of rice or quinoa, adding grilled chicken, and topping with the smoky street corn mixture.
Garnish with fresh cilantro, diced avocado, and a squeeze of lime.
Serve and enjoy your meal!

Notes

Let the chicken rest before slicing for juiciness. If you don’t have an outdoor grill, use a grill pan for excellent results. Store leftovers in airtight containers in the fridge for up to three days. The components can be frozen together for up to three months.