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A bowl of chicken and street corn with tortilla chips.

Mexican Street Corn Chicken Bowls

Mexican Street Corn Chicken Bowls combine flavorful chicken with sweet and smoky grilled corn all served on a bed of fluffy rice and topped off with sprinkle of cotija cheese.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Author: Hezzi-D

Equipment

Ingredients

For the Chicken:

  • 1 pound chicken breasts
  • 1 Tablespoon cumin
  • 2 teaspoons chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 Tablespoon olive oil

For the Corn:

  • 3-4 ears of corn on cob (or 2 cups frozen corn)
  • 1 Tablespoon butter
  • 1 Tablespoon mayonnaise
  • 1 Tablespoon sour cream
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 lime juiced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the bowls:

  • 6 cups cooked rice
  • 1/4 cup cilantro chopped
  • 1/2 cup cotija cheese
  • tortilla chips optional

Instructions

  • To make the chicken combine all the seasonings in a small bowl and then sprinkle over top of the chicken breasts.
  • Either grill the chicken or place olive oil in a large skillet over medium heat. Add the chicken and cook for 5 minutes each side or until the temperature is 165 degrees.
  • Remove from pan or grill and cut into pieces.
  • To make the corn cut the kernels off the cob.
  • Heat the butter in a medium skillet over medium heat. Add the corn kernels and cook for 4-5 minutes or until they are browning. If using leftover grilled corn you will only need to cook it for 2 minutes.
  • Add in the mayonnaise, sour cream, chili powder, paprika, salt, and pepper and mix well. Remove from heat and add in lime juice. Stir well.
  • To serve, divide the rice between four bowls. Divide the chicken and the corn between the bowls as well.
  • Sprinkle with the cilantro and cheese. Serve with tortilla chips.

Notes

A Hezzi-D Original recipe