Street Corn Chicken Bowls
These Street Corn Chicken Bowls are the kind of meal that tastes like something you’d order at your favorite little taco spot, but they come together right at home with simple ingredients and big flavor. Between the smoky grilled chicken seasoned with sazon, sweet charred corn, fluffy rice, and that creamy cilantro sauce you’ll want to drizzle on absolutely everything, every bite is packed with fresh, bold flavor.The queso fresco brings a cool, creamy finish that balances all the warmth and spice perfectly, and the whole bowl comes together in a way that feels fresh, filling, and easy enough for a weeknight dinner. Whether you’re meal prepping for the week or throwing together a quick summer dinner, these street corn chicken bowls are one of those recipes everyone immediately asks for after the first bite.
Equipment
- Grill pan or outdoor grill
- Blender
Ingredients
- 2 lbs chicken breasts, sliced thin
- 4 ears corn on the cob, husks removed
- 3 cups cooked rice
- ½ cup cotija cheese or queso fresco
- 2 limes
- ¼ cup mayo
Seasoning for Chicken & Corn
- 2 packages Sazon seasoning
- 1 tablespoon garlic powder
- 3 tablespoon olive oil
Cilantro Sauce
- 1 cup fresh cilantro
- 3 cloves garlic
- 1 tablespoon lemon juice
- 2 tablespoon olive oil
- 1 teaspoon sea salt
Instructions
- Get your grill nice and hot to start.
- Prep your seasoning for your chicken and your corn. Then drizzle both with olive oil, then coat with your seasoning mix. Wearing gloves helps alot here, you really want to coat the chicken and corn well with this mixture.
- Grill both the chicken and the corn. The chicken should reach 165 degrees internally, and the corn should grill on medium indirect heat for about 20 minutes. Remove them from the grill and set aside and cover with foil to rest.
- While your chicken is resting, make your cilantro sauce and prep your street corn.
- In a blender, blend cilantro, whole garlic cloves, lemon juice, olive oil and sea salt.
- On a cutting board, carefully cut the corn off of each ear and place into a separate bowl.
- Add your mayo and cheese to your corn and mix well.
- Add your cilantro sauce to the corn mixture, preserving about ¼-1/2 cup to drizzle over your bowl.
- Dice your chicken and get ready to start assembling your bowls.
- To serve, place rice in the bottom of a bowl and top with chicken and corn mixture. Add extra queso fresco and cilantro sauce to the top.
- Enjoy!
Notes
This Street Corn Chicken Bowl recipe combines grilled sazon chicken, corn, rice, queso fresco, and a creamy cilantro sauce for an easy dinner packed with flavor. These chicken rice bowls are simple to prep, easy to customize, and perfect for weeknight meals, meal prep lunches, or quick summer dinners.
What You’ll Love About This Recipe
- Made with simple, easy-to-find ingredients
- Grilled sazon chicken adds bold flavor
- Creamy cilantro sauce pairs perfectly with the street corn
- Great for meal prep and leftovers
- Easy to customize with toppings and vegetables
- Ready for an easy weeknight dinner or lunch prep