Chicken and Street Corn Bowls Recipe
A vibrant and flavorful Chicken and Street Corn Bowl featuring grilled marinated chicken breasts, charred street corn tossed with spices and cilantro, fresh vegetables, and a tangy yogurt dressing. This dish is perfect for a nutritious and colorful meal that brings together smoky, zesty, and fresh flavors in every bite.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Chicken Marinade
- 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
Grilled Corn Mix
- 2 ears fresh corn or 1½ cups frozen corn
- 1 tsp olive oil
- ½ tsp cumin
- Pinch of cayenne pepper
- 1 tbsp chopped cilantro
- Juice of ½ lime
Vegetables and Greens
- 1 cup cherry tomatoes, halved
- ½ red onion, finely diced
- 1 bell pepper, chopped
- 2 cups romaine lettuce or spinach
Yogurt Dressing
- ½ cup plain Greek yogurt
- Juice of ½ lime
- 1 tbsp olive oil
- 1 tsp honey (optional)
- Salt, pepper, and garlic powder to taste
Garnish
- Crumbled cotija or feta cheese
- Fresh cilantro or parsley
- Lime wedges
Instructions
- Marinate Chicken: In a bowl, whisk together olive oil, lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper. Coat the chicken breasts in the marinade and let them sit for 20–30 minutes to absorb the flavors.
- Grill Chicken: Heat a grill or grill pan over medium-high heat. Cook the marinated chicken breasts for 5–6 minutes on each side or until the internal temperature reaches 165°F (74°C). Remove from heat and let rest before slicing.
- Prepare Corn: Brush the corn ears with olive oil and grill them until the kernels develop a char, approximately 8–10 minutes. Once charred, cut the kernels off the cob carefully.
- Toss Corn Mix: In a bowl, combine the grilled corn kernels with cumin, cayenne pepper, chopped cilantro, and lime juice. Mix well to coat the corn with the spices and herbs.
- Make Yogurt Dressing: Whisk together the plain Greek yogurt, lime juice, olive oil, honey (if using), salt, pepper, and garlic powder until the dressing is smooth and creamy.
- Assemble Bowls: Divide the romaine lettuce or spinach evenly between serving bowls. Top with sliced grilled chicken, the spiced corn mix, cherry tomatoes, diced red onion, and chopped bell pepper.
- Finish and Serve: Drizzle the yogurt dressing over the assembled bowls. Sprinkle crumbled cotija or feta cheese and fresh herbs like cilantro or parsley on top. Serve with lime wedges for added zest.
Notes
- For a vegetarian version, substitute the grilled chicken with grilled tofu or chickpeas.
- Use frozen corn if fresh corn is not available; just thaw before grilling.
- The yogurt dressing can be made ahead and refrigerated for up to 2 days.
- Adjust the cayenne pepper to your spice preference or omit for milder flavor.
- Grilling can be done on an outdoor grill or a grill pan on the stovetop.
- If you don’t have cotija cheese, feta works as a great alternative.
Keywords: Chicken bowl, street corn, grilled chicken, summer recipe, healthy bowl, grilled corn salad, yogurt dressing, cilantro, Mexican-inspired
Find it online: https://leofoster.com/chicken-and-street-corn-bowls-recipe/
