Street Corn Chicken Bowl (Printable Version)
Grilled chicken and charred street corn over grains with creamy yogurt sauce and fresh toppings.
# What You Need:
→ Chicken
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
→ Street Corn Sauce
20 - ⅓ cup nonfat plain 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 or feta cheese
# Directions:
01 - In a mixing bowl, whisk together the olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice. Add the chicken breasts and toss to coat evenly. Let marinate for at least 10 minutes at room temperature.
02 - Preheat a grill or grill pan over medium-high heat. Place the marinated chicken on the 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.
03 - Heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Add the corn kernels, chili powder, and a pinch of salt. Cook for 3 to 5 minutes, stirring occasionally, until the corn is lightly charred and tender. Remove from heat and set aside.
04 - In a small bowl, combine the Greek yogurt, light mayonnaise, lime juice, minced garlic, chili powder, and crumbled cotija cheese. Stir until smooth and well blended. Adjust seasoning to taste.
05 - Divide the cooked brown rice or quinoa evenly among 4 bowls. Arrange the sliced chicken, charred street corn, black beans, cherry tomatoes, avocado slices, diced red onion, and chopped cilantro over each bowl.
06 - Drizzle the street corn sauce generously over each assembled bowl. Serve immediately with extra lime wedges and additional crumbled cotija cheese on the side if desired.
# Expert Tips:
01 -
- The sauce alone will make you want to put it on everything from scrambled eggs to roasted potatoes, and you absolutely should.
- It assembles in under an hour but tastes like you spent all afternoon coaxing flavors out of a real grill.
02 -
- If you slice the chicken before it has rested, all those juices will run onto the board instead of staying inside the meat where they belong.
- Crowding the corn in the pan will steam it instead of charring it, so use a wide skillet and spread the kernels out.
03 -
- Press down firmly on the chicken with your spatula right after placing it in the pan to get those gorgeous grill marks that make the dish look professional.
- Double the sauce recipe because you will absolutely want extra for dipping tortilla chips later in the week.