Save to Pinterest The first time I made these bowls, it was a scorching July afternoon and my grill was already hot from weekend burgers. I threw some marinated chicken on alongside fresh corn, and suddenly dinner felt like something from a fancy food truck. The way the smoky charred corn played with that bright lime dressing made my whole kitchen feel alive. Now it is the meal I turn to when I want something that tastes like summer but does not heat up the whole house.
Last summer I served these at a small backyard gathering, and my friend Sarah actually stopped midconversation to ask what was in the dressing. She said it reminded her of elote from her favorite street vendor but somehow fresher. Watching people go back for thirds of the corn mixture made me realize sometimes the simplest combinations are the ones that stick in your memory.
Ingredients
- 2 boneless, skinless chicken breasts: The marinade transforms them into something juicy and flavorful, so do not skip the resting time after grilling
- 1 tbsp olive oil: This helps the spices adhere to the chicken and promotes those gorgeous grill marks everyone loves
- Juice of 1 lime: Fresh lime juice is nonnegotiable here, it cuts through the richness and brightens every single element
- 1 tsp chili powder and ½ tsp smoked paprika: This combination gives the chicken a subtle smoky heat that pairs perfectly with the sweet corn
- 1 clove garlic, minced: One small clove goes a long way, mince it finely so it distributes evenly in the marinade
- 2 ears fresh corn or 1½ cups frozen corn: Fresh corn on the grill develops incredible sweetness, but frozen works perfectly in a pinch
- 1 tsp olive oil for corn: Just a light coating helps the corn char evenly without drying out
- ½ tsp ground cumin and pinch of cayenne: These warm spices echo the chicken seasoning and tie the whole bowl together
- 1 tbsp chopped cilantro and juice of ½ lime: Finish the corn with these while it is still warm so the flavors really sink in
- 2 cups romaine lettuce or spinach: Use whatever looks freshest at the market, both hold up beautifully under the warm toppings
- 1 cup cherry tomatoes, ½ red onion, 1 bell pepper: These provide crunch and color that make every bite interesting and satisfying
- ½ cup plain Greek yogurt: The tanginess here creates the perfect creamy dressing base without being heavy
- Juice of ½ lime and 1 tbsp olive oil: This ratio creates a dressing that coats everything evenly without pooling at the bottom
- 1 tsp honey (optional): Just a touch rounds out the acidity and helps the dressing cling to the vegetables
- Crumbled cotija or feta cheese: The salty crumbles are the finishing touch that makes these feel like a complete meal
- Fresh cilantro or parsley and lime wedges: These final garnishes add brightness and let everyone adjust the acid to their taste
Instructions
- Marinate the chicken:
- Whisk together olive oil, lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper in a shallow dish. Add chicken breasts and turn to coat thoroughly. Let it sit at room temperature for 20 to 30 minutes while you prep everything else.
- Grill the chicken to perfection:
- Preheat your grill or grill pan over mediumhigh heat. Cook the chicken for 5 to 6 minutes per side until it reaches 165°F internally. Let it rest for 5 minutes before slicing, this keeps all those juices inside where they belong.
- Char the corn:
- Brush the corn lightly with olive oil and grill, turning occasionally, until kernels have light charred spots all over. This takes about 8 to 10 minutes. Cut the kernels off the cob, or sauté frozen corn in a skillet until lightly browned and fragrant.
- Season the street corn mixture:
- In a bowl, toss the warm grilled corn with cumin, cayenne, chopped cilantro, and lime juice. The heat from the corn helps the spices bloom, so do this while it is still warm for the best flavor.
- Whisk together the dressing:
- Combine Greek yogurt, lime juice, olive oil, honey if using, salt, pepper, and garlic powder in a small bowl. Whisk until completely smooth and creamy. Taste and adjust the seasoning until it hits that perfect balance of tangy and bright.
- Assemble your bowls:
- Divide the lettuce or spinach between two bowls. Arrange sliced chicken, corn mixture, cherry tomatoes, red onion, and bell pepper on top in sections. This looks beautiful and lets everyone see all the vibrant colors before they dig in.
- Add the finishing touches:
- Drizzle the Greek yogurt dressing over both bowls. Sprinkle generously with crumbled cheese, fresh herbs, and serve with lime wedges on the side. Squeeze that extra lime right before eating for maximum flavor.
Save to Pinterest My sister was visiting last month and we made these together on a Tuesday night just because. She kept sneaking pieces of chicken off the cutting board while I was slicing it, laughing about how she never gets to cook like this at her own house. Those are the moments when food stops being fuel and starts being a memory.
Make It Your Own
I have found that grilled tofu works beautifully here if you want a vegetarian version, just press it well and marinate exactly like the chicken. Black beans are another fantastic addition that adds creaminess and makes the bowls even more filling.
Perfect Prep Strategy
The corn mixture tastes even better after an hour in the fridge, so I often grill extra corn on Sunday to use throughout the week. You can also slice the grilled chicken ahead of time and store it separately, then just warm everything slightly before assembling.
Serving Suggestions
Sometimes I add sliced avocado or a scoop of cooked quinoa to make these bowls even more substantial. They are perfect alongside crusty bread or wrapped in a warm tortilla for a handheld version. A crisp white wine or sparkling water with lime makes the whole meal feel special.
- Warm tortillas on the side turn these into deconstructed street corn tacos
- Extra dressing keeps for three days and makes a great dip for raw vegetables
- The bowls travel well for lunch if you pack the dressing separately
Save to Pinterest These bowls have become my go-to for nights when I want dinner to feel special without spending hours in the kitchen. Hope they become a favorite in your house too.
Common Recipe Questions
- → Can I make this ahead for meal prep?
Yes, these bowls meal prep beautifully. Store the grilled chicken, corn mixture, vegetables, and dressing in separate containers for up to 4 days. Assemble when ready to eat and add fresh herbs just before serving.
- → What's the best way to grill the corn?
Brush corn with olive oil and grill over medium-high heat, turning occasionally for 8-10 minutes until lightly charred on all sides. If using frozen corn, sauté in a hot skillet until browned and slightly crispy.
- → Can I use store-bought rotisserie chicken?
Absolutely. Use shredded rotisserie chicken in place of grilling your own. You can season it with a pinch of chili powder and lime juice to mimic the marinated flavor, though it won't have quite the same char.
- → How do I make this vegetarian?
Substitute the chicken with grilled tofu steaks, black beans, or chickpeas. For tofu, press and marinate it the same way as the chicken, then grill for 3-4 minutes per side until golden.
- → What other toppings work well?
Sliced avocado, cooked quinoa or rice, pickled red onions, radishes, or roasted sweet potato all make excellent additions. You can also add a scoop of pico de gallo or sliced jalapeños for extra heat.
- → Is the dressing spicy?
The Greek yogurt dressing is mild and creamy with just a hint of garlic and tangy lime. Most of the spice comes from the chili powder on the chicken and the cayenne in the corn—adjust both to your taste preference.