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Grilled Corn Chicken Bowl

Grilled Corn Chicken Bowl

Discover the vibrant flavors of the Grilled Corn Chicken Bowl. Perfect for weeknight dinners or gatherings, this easy recipe is a crowd-pleaser with smoky chicken and creamy street corn.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 Juice of lime
  • 2 ears corn, grilled and kernels removed (or 1 1/2 cups frozen corn, thawed)
  • 2 tablespoons mayonnaise
  • 1/4 cup crumbled cotija cheese
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1 Juice of lime
  • 2 tablespoons fresh cilantro, chopped
  • 2 cups cooked rice (white or brown)
  • 1 avocado sliced
  • 1/2 cup black beans rinsed and drained
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup red onion thinly sliced
  • fresh cilantro for garnish (optional)
  • lime wedges for serving

Equipment

  • Grill or grill pan
  • Small mixing bowls
  • Knife and cutting board
  • Tongs
  • Serving bowls

Method
 

  1. Mix olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice in a small bowl.
  2. Rub the mixture all over the chicken breasts and let them sit for 10 minutes.
  3. Preheat the grill over medium-high heat.
  4. Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F (74°C).
  5. Let the chicken rest for a few minutes before slicing.
  6. Grill the corn until charred or lightly caramelize frozen corn in a skillet.
  7. In a bowl, combine corn with mayonnaise, cotija cheese, chili powder, smoked paprika, lime juice, and cilantro.
  8. Assemble the bowls with rice, sliced chicken, street corn, avocado, black beans, cherry tomatoes, and red onion.
  9. Garnish with fresh cilantro and serve with lime wedges.

Notes

For a lighter version of the street corn, substitute Greek yogurt for mayonnaise.
Feel free to use quinoa instead of rice for a gluten-free option.
Cotija cheese can be replaced with feta or Parmesan if needed.
This dish is perfect for meal prep; you can store components separately for fresh meals throughout the week.
Serve everything family-style for a fun and interactive dining experience!