Introduction

Chicken and Street Corn Bowls combine juicy grilled chicken with smoky, spiced corn and fresh vegetables for a vibrant, satisfying meal. This dish is perfect for a quick weeknight dinner or a casual weekend lunch.

A white bowl filled with a base layer of white rice mixed with bright yellow grilled corn kernels, small green slices of jalapeño, and bits of red onion scattered throughout, topped with a medium-thick, richly browned grilled chicken breast sliced into six pieces and garnished with green herbs and small white cheese crumbles, a wedge of vibrant green lime is placed on the right inside edge of the bowl, a gold fork rests on the left edge of the bowl on top of a light beige and white checkered cloth, all set on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless, skinless chicken breasts
1 tbsp olive oil
Juice of 1 lime
1 tsp chili powder
½ tsp smoked paprika
1 clove garlic, minced
Salt and pepper to taste
2 ears fresh corn or 1½ cups frozen corn
1 tsp olive oil
½ tsp cumin
Pinch of cayenne pepper
1 tbsp chopped cilantro
1 cup cherry tomatoes, halved
½ red onion, finely diced
1 bell pepper, chopped
2 cups romaine lettuce or spinach
½ cup plain Greek yogurt
Juice of ½ lime
1 tbsp olive oil
1 tsp honey (optional)
Salt, pepper, and garlic powder to taste
Crumbled cotija or feta cheese
Fresh cilantro or parsley
Lime wedges

Instructions

Step 1: In a bowl, whisk together 1 tablespoon olive oil, juice of 1 lime, chili powder, smoked paprika, minced garlic, salt, and pepper. Coat the chicken breasts in the marinade and let sit for 20–30 minutes.
Step 2: Heat a grill or grill pan over medium-high heat. Cook the chicken for 5–6 minutes per side, until the internal temperature reaches 165°F (75°C). Remove from heat and let rest before slicing.
Step 3: Brush the corn with 1 teaspoon olive oil. Grill the corn until kernels develop char marks, about 8–10 minutes, turning occasionally. Once cooled slightly, cut the kernels off the cob.
Step 4: In a bowl, toss the grilled corn kernels with cumin, cayenne pepper, chopped cilantro, and juice of ½ lime.
Step 5: Whisk together Greek yogurt, juice of ½ lime, 1 tablespoon olive oil, honey (if using), salt, pepper, and garlic powder until smooth to make the dressing.
Step 6: Divide the romaine lettuce or spinach between serving bowls. Top with sliced chicken, the grilled corn mixture, cherry tomatoes, red onion, and bell pepper.
Step 7: Drizzle the yogurt dressing over the bowls. Sprinkle with crumbled cotija or feta cheese and fresh herbs. Serve with lime wedges on the side.

Tips & Variations

Use leftover grilled chicken or rotisserie chicken for a quicker meal.
For extra heat, add sliced jalapeños or a dash of hot sauce to the corn mixture.
Swap romaine or spinach with kale or mixed greens for a different texture.
To keep the corn off-season, use thawed frozen corn and sauté it if a grill isn’t available.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the yogurt dressing separate if possible to prevent the greens from wilting. Reheat the chicken and corn mixture gently in a skillet or microwave before assembling the bowls again.

How to Serve

A white bowl filled with a three-layer dish: the bottom layer is fluffy white rice with some blackened spices scattered on top, the middle layer shows grilled chicken pieces with a dark charred crust and orange-brown inside, and the top layer consists of a creamy mix with yellow corn kernels, white sauce, and small green herbs, held by a silver fork near the bowl. In the background, parts of another white bowl and fresh green corn husks lie on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chicken instead of grilling?

Yes, you can bake the marinated chicken at 400°F (200°C) for about 20-25 minutes until cooked through. Broil for a couple of minutes at the end for a slightly charred finish.

Is this recipe suitable for meal prep?

Absolutely! Prepare all components ahead of time and store separately. Assemble the bowls just before eating to keep everything fresh and crisp.