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–+ servings
recipe image of grilled corn chicken breast rice lime juice cilantro chili powder cumin paprika garlic onion bell peppers black beans cheese avocado jalapeno arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Easy Street Corn Chicken Bowl

A quick and easy weeknight dinner featuring smoky grilled corn, seasoned chicken, and creamy lime dressing, perfect for a satisfying meal in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 ears Grilled Corn husked and grilled until charred
  • 2 large Chicken Breast boneless, skinless
  • 1.5 cups Cooked Rice white or brown rice
  • 2 tablespoons Lime Juice fresh
  • 0.25 cup Cilantro chopped
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cumin
  • 0.5 teaspoon Paprika smoked or sweet
  • 2 cloves Garlic minced
  • 0.5 medium Onion red, diced
  • 1 cup Bell Peppers finely diced
  • 1 can Black Beans rinsed and drained
  • 0.5 cup Cheese crumbled cotija or shredded Monterey Jack
  • 1 firm ripe Avocado diced
  • 1 small Jalapeño seeded and minced
  • Olive Oil
  • Salt
  • Pepper

Equipment

  • Grill or Grill Pan
  • Mixing bowl
  • cutting board,
  • Knife

Method
 

  1. Heat a grill or grill pan over medium-high heat. Rub the corn and chicken with olive oil, then season the chicken generously with chili powder, cumin, paprika, garlic powder, salt, and pepper. Grill the corn for 10 to 12 minutes, turning occasionally, until charred in spots. Grill the chicken for 5 to 7 minutes per side until the internal temperature reaches 165°F.
  2. Let the chicken rest for 5 minutes on a cutting board. Meanwhile, hold the corn upright and cut the kernels off the cob. Transfer the corn to a bowl and toss with a squeeze of lime and a pinch of salt.
  3. Divide the warm rice among four bowls. Top with black beans if using.
  4. Slice the chicken against the grain into strips. Arrange the strips over the rice. Scatter the grilled corn, diced bell peppers, red onion, and avocado over the top.
  5. Sprinkle crumbled cotija cheese and minced jalapeño to taste. Dollop the creamy lime dressing over everything. Garnish with a handful of fresh cilantro.
  6. Serve immediately. The contrast of warm rice, cool avocado, and the smoky corn is pure magic.

Nutrition

Calories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15g

Notes

For a deeper flavor, you can also sauté the corn in a skillet with a little butter after cutting it off the cob. That extra minute of browning adds a layer of sweetness that makes this recipe unforgettable.
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