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Charred Chicken & Street Corn Burrito Bowl

A vibrant bowl featuring spice-rubbed seared chicken, roasted street corn, and fluffy rice, finished with a zesty crema drizzle and fresh cotija cheese.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Mexican, Tex-Mex
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 1.5 lbs boneless skinless chicken breast or thighs diced
  • 2 tbsp olive oil divided
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
Bowl Base
  • 2 cups cooked white rice warm
  • 2 cups corn kernels fresh or frozen
Toppings
  • 1/2 cup sour cream or Mexican crema
  • 1 lime juiced, plus wedges for serving
  • 1/4 cup Cotija cheese crumbled
  • 1/4 cup fresh cilantro chopped

Equipment

  • Large cast-iron skillet or heavy pan
  • Mixing bowls
  • Whisk

Method
 

  1. Toss diced chicken with 1 tbsp oil and all dried spices until coated.
  2. Heat remaining oil in a large skillet over medium-high heat. Sear chicken undisturbed for 3-4 minutes, then flip and cook until done. Remove and set aside.
  3. In the same skillet, add corn and cook over high heat until charred in spots (about 5-7 minutes).
  4. Whisk sour cream with juice of half a lime to create drizzling sauce.
  5. Assemble bowls: Layer rice, charred corn, and chicken. Drizzle with sauce.
  6. Top with cotija cheese, cilantro, and serve with lime wedges.

Notes

For meal prep, store cold toppings separately from the chicken, rice, and corn. Reheat the base ingredients before adding toppings.