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Easy Street Corn Chicken Bowl

A warm, flavorful bowl combining smoky charred corn, savory chicken, and bright lime for a quick and comforting dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 pound boneless skinless chicken breasts or thighs Thighs are juicier; breasts are leaner.
  • 1 tablespoon olive oil Plus extra for grilling.
  • 1 teaspoon chili powder Swap for smoked paprika for milder heat.
  • 1/2 teaspoon cumin
  • Salt and black pepper To taste.
For the Bowl
  • 2 cups corn kernels Fresh off the cob or frozen and thawed.
  • 1 cup cooked rice or quinoa Brown rice for a heartier, healthy option.
  • 1/2 cup crumbled cotija or feta Goat cheese works as a creamy substitute.
  • 1/4 cup mayonnaise or Greek yogurt Greek yogurt for lighter, tangier flavor.
  • 2 tablespoons lime juice Plus wedges for serving.
  • 1/4 cup chopped cilantro Swap for parsley if cilantro is not your thing.
  • 1 small jalapeno Finely chopped; optional - omit for kids.
  • 1 piece avocado Sliced, for serving.
  • A pinch of smoked paprika or cayenne For garnish.

Method
 

Preparation
  1. Pat chicken dry and rub with olive oil, chili powder, cumin, salt, and pepper. Let it sit for 5 minutes to absorb the spices.
Cooking
  1. Heat a skillet or grill pan over medium-high heat. Add a drizzle of oil and the corn kernels. Cook until they develop brown spots and a smoky aroma — about 5–7 minutes.
  2. In the same pan (or on a hot grill), cook the chicken for 5–7 minutes per side until golden and cooked through, resting for 5 minutes before slicing.
  3. In a small bowl, stir together mayonnaise or Greek yogurt, lime juice, a pinch of salt, and chopped jalapeno if using. Adjust with more lime to taste.
Assembling the Bowl
  1. Spoon rice or quinoa into bowls. Top with sliced chicken, charred corn, a sprinkle of cotija or feta, sliced avocado, and cilantro. Drizzle lime crema over each bowl and finish with smoked paprika or cayenne.
Serving
  1. Serve warm with extra lime wedges on the side.

Notes

Feel free to turn this into a family recipe with roasted vegetables, black beans, or fresh spinach for added greens. Store leftovers in airtight containers for up to 3 days.