Ladies and Gents….we have a winner winner chicken dinner!! I asked Carl how many stars he would give this dinner from 1-5. He rated it a 6! LOL! That’s high praise, my friends! This is such an easy dinner to throw together and full of so many fun flavors! It’s corn season, so I wanted to create an easy street corn recipe to use in a bowl and this one did not disappoint! I used one of my favorite homemade rub recipes on the chicken which pairs so well with the flavors in the street corn and the cilantro lime rice. I couldn’t serve these bowls without my famous lime crema and pickled red onions. Both of those additions just take these bowls to D to the LISHtown! Finish them off with a sprinkle of cotija cheese and a squeeze of lime for the most perfect bowl of flavors! Enjoy!
Grilled Chicken Street Corn Bowls
4
servings20
minutes20
minutesIngredients
*For the Spice Rub*
1 Tbsp 1 Ancho Chili Powder
1 Tbsp 1 Brown Sugar
1/2 Tbsp 1/2 Cumin
1 tsp 1 Garlic Powder
1 tsp 1 Onion Powder
1 tsp 1 Salt
1/4 tsp 1/4 Cayenne
*For the Grilled Chicken*
1 1/2 lbs 1 1/2 Boneless Skinless Chicken Thighs
1 Tbsp 1 Avocado Oil
*For the Cilantro Lime Rice*
1 cup 1 Jasmine Rice
2 cups 2 Water
1 1 Lime, Zested and Juice of 1/2 the Lime
Salt to Taste
1/4 cup 1/4 Chopped Cilantro
*For the Street Corn*
16 oz 16 Frozen Sweet Corn
1 Tbsp 1 Avocado Oil
2 2 Limes, Juiced
2 2 Green Onions, Sliced
1 1 Jalapeño, Diced
1/4 cup 1/4 Cilantro, Chopped
1/2 cup 1/2 Cotija Cheese
1/4 cup 1/4 Mayonnaise
1 Tbsp 1 Greek Yogurt
1 tsp 1 Chili Powder
1/2 tsp 1/2 Salt
1/4 tsp 1/4 Pepper
*For the Lime Crema*
1/2 cup 1/2 Greek Yogurt
1 1 Lime Zest and Juice of 1/2 the Lime
Salt to taste
Pickled Red Onions *See Notes*
Directions
- To begin, add seasonings for rub together in a small prep bowl and season chicken liberally front and back. Allow chicken to sit with the rub on while you prepare your rice and street corn. Combine all ingredients for lime crema and place in fridge to hang out while you make the rest of your recipe
- To make rice, in a small sauce pot, add rice, water, lime zest and juice along with the salt. Bring to boil and reduce heat to low. Cover and simmer for 20 minutes until rice is tender and fluffy. While the rice is cooking, work on your street corn and grill your chicken. Once rice is done, stir in chopped cilantro
- In another medium sauce pot on medium/low, add frozen corn along with avocado or olive oil and lime juice. Stir well. Once corn is warmed through, add remaining ingredients for street corn and stir well. Place lid on and keep on low while you grill your chicken
- To grill chicken, add 1 Tbsp of avocado or olive oil to preheated grill grates. Add chicken and grill on each side for 5 minutes on medium/high heat until internal temp reads 165. Remove chicken and allow to rest for 5-10 minutes to redistribute the juices. Slice chicken to prepare for bowls
- To build bowls, add rice and street corn to the bowl, top with chicken, pickled onions and lime crema with an additional sprinkle of cotija cheese! Enjoy!
Notes
- Any bag of frozen sweet corn would do for this recipe. I like the roasted sweet corn from Trader Joe’s. If you can’t find roasted sweet corn and want to roast yours before making the street corn, you can easily do that. Just dump your sweet corn out onto a sheet tray. Preheat your oven to 400. Toss your corn with 1 Tbsp Olive or Avocado oil, 1/2 tsp salt and 1/2 tsp paprika. Roast for 20-30 minutes, stirring half way through. Once you complete the roasting process, proceed with the remaining steps to make the street corn.
- Click the hyperlink for the Pickled Red Onions recipe.