Street Corn Chicken Bowl (Print version)
Grilled chicken with charred street corn, fresh veggies, and creamy yogurt sauce in a hearty bowl.
# What goes in:
→ Chicken Marinade
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon garlic powder
06 - ½ teaspoon ground cumin
07 - ½ teaspoon kosher salt
08 - ¼ teaspoon freshly ground black pepper
09 - Juice of 1 fresh lime
→ Street Corn
10 - 2 cups corn kernels, fresh or frozen and thawed
11 - 1 teaspoon olive oil
12 - ¼ teaspoon chili powder
13 - Pinch of kosher salt
→ Bowl Base
14 - 2 cups cooked brown rice or quinoa
15 - 1 cup cherry tomatoes, halved
16 - 1 cup canned black beans, rinsed and drained
17 - 1 ripe avocado, sliced
18 - ¼ cup red onion, finely diced
19 - ¼ cup fresh cilantro, chopped
→ Creamy Street Corn Sauce
20 - ⅓ cup nonfat Greek yogurt
21 - 2 tablespoons light mayonnaise
22 - 1 tablespoon fresh lime juice
23 - 1 clove garlic, minced
24 - ¼ teaspoon chili powder
25 - 2 tablespoons crumbled cotija cheese (or feta)
# Cooking steps:
01 - In a mixing bowl, combine the olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice to form a smooth paste. Add the chicken breasts and turn to coat evenly. Allow to marinate for at least 10 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor penetration.
02 - Preheat a grill or grill pan over medium-high heat. Place the marinated chicken on the hot grill and cook for 6 to 7 minutes per side, until the internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing against the grain into even strips.
03 - Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Add the corn kernels along with the chili powder and a pinch of salt. Cook for 3 to 5 minutes, stirring frequently, until the kernels develop light char marks and a smoky aroma. Remove from heat and set aside.
04 - In a small bowl, whisk together the Greek yogurt, light mayonnaise, lime juice, minced garlic, and chili powder until smooth. Fold in the crumbled cotija cheese. Taste and adjust seasoning with additional salt or lime juice as needed.
05 - Divide the cooked brown rice or quinoa evenly among 4 serving bowls. Arrange the sliced grilled chicken, charred street corn, black beans, halved cherry tomatoes, avocado slices, diced red onion, and chopped cilantro in sections over each bowl base.
06 - Drizzle the creamy street corn sauce generously over each assembled bowl. Serve immediately with extra lime wedges and an additional sprinkle of cotija cheese on the side, if desired.
# Tips from flavorandfeast:
01 -
- The creamy street corn sauce tastes so indulgent that nobody will believe it is built on Greek yogurt.
- Everything comes together in under an hour, which makes it realistic for actual busy weeknights rather than just aspirational cooking.
02 -
- Do not stir the corn constantly or it will steam instead of char, and you will lose that signature street corn flavor.
- Marinating the chicken for less than ten minutes still works, but the flavor will be surface level rather than penetrating through each slice.
03 -
- Pat the chicken dry before adding the marinade so the spices stick directly to the meat instead of sliding off on a wet surface.
- Crumble the cotija cheese with your fingers rather than grating it, because the irregular chunks melt into the sauce in a way that uniform shreds never will.