Mexican Street Corn Chicken Bowl

Sometimes, dinner needs to be quick but full of flavor. That's exactly why this Mexican Street Corn Taco Bowl is one of my favorites. I've made Mexican Street Corn and Healthy Mexican Street Corn Salad, so I thought, why not pair it with some protein and grains and make bowls!

These bowls are one of those meals where everything just works together: you've got that perfectly seasoned chicken, the smoky, creamy street corn, and the fresh crunch from the pickled onions. You can customize these bowls however you like by using different proteins or toppings to get a truly personalized dish!

Whether you've had a busy day and need something quick, or you're craving something fresh and light for summer, these Mexican Street Corn Chicken Bowls will become your go-to meal!

Taco Night Made Easy with These Mexican Chicken Bowls

These bowls have everything you love about classic Mexican flavors! Not convinced? Check out even more reasons why you'll want to give these chicken bowls a try:

• Restaurant quality: The combo of taco-seasoned chicken, smoky street corn, and creamy avocado creates a seriously flavorful bowl. Perfect for anyone craving a fiesta in a dish.
• 30 Minute Meal: This recipe is a breeze to make. With minimal prep and cook time, you can have dinner on the table in about 30 minutes. Great for busy nights!
• Customizable: Not into chicken? Swap it for grilled shrimp, ground beef, or even a veggie protein like roasted tofu. The street corn and rice can be your base for almost anything.
• Meal prep: Make a big batch and store it in the fridge for a few days. This bowl makes for awesome leftovers that taste just as good (if not better) the next day.
• Family-friendly: With all the different elements (chicken, corn, rice, beans, etc.), this dish is super customizable for picky eaters. Build-your-own bowls are a hit for kids!
• 40 grams of protein: With lean protein, fiber-rich black beans, and fresh veggies, this bowl is filling without being heavy. It's a meal that satisfies all your cravings without the guilt.

Ingredients and Substitutions

These bowls are super customizable, so I only included the key ingredients you'll need to make it! Check out some swaps down below for personalization.

• Chicken breasts: Use boneless, skinless chicken breasts for a lean protein. If you prefer, you can swap them for chicken thighs for a juicier option.
• Lime juice: Adds a fresh, zesty flavor that brightens up the chicken. You can use lemon juice as a substitute if needed.
• Taco seasoning: A simple blend of spices that brings all the classic taco flavors. You can make homemade taco seasoning or use store-bought for convenience.
• Corn: You can use fresh, frozen, or canned corn, depending on what's available. I love using grilled corn for these bowls!
• Mayonnaise: Adds creaminess and a slight tang. If you're not a fan, you can substitute with Greek yogurt, sour cream, or even Mexican crema for a lighter option.
• Greek yogurt: Pairs perfectly with mayonnaise to create a creamy base. It adds a nice tang and makes the dressing lighter.
• Cotija cheese: A crumbly, salty cheese that's perfect for sprinkling on top of street corn. If you can't find it, feta cheese or queso fresco would be a good alternative.

How to Make Chicken Rice Bowls with Corn Salad

Making these street corn chicken bowls is so easy! The chicken is the only thing that needs to be cooked. After that's done, you can assemble the bowls and enjoy! Here's a quick breakdown of what I mean:

1. Prep the chicken

Marinate the chicken in lime juice, taco seasoning, and oil. Let it sit for 15-30 minutes to absorb the flavors.

Pro tip: For more flavor, marinate it overnight.

2. Make the street corn mixture

Mix together mayo, Greek yogurt, lime juice, and spices. Add the corn and toss everything together, then stir in cheese and cilantro.

3. Cook the chicken

Cook the marinated chicken in a skillet or on a grill until it's fully cooked and golden brown on both sides.

4. Assemble the bowls

Layer cooked rice, black beans, sliced chicken, street corn, pickled onions, and avocado (optional) into bowls.

Serving a Street Corn Chicken Rice Bowl

Here's what you need to make sure your chicken and rice bowls are absolutely perfect before serving:

Toppings

• Pickled Red Onions
• Guacamole or avocado
• Fresh cilantro
• Chopped tomatoes
• Jalapeño slices
• Hot sauce

Add-ins and Swaps

• Cauliflower rice: If you want to keep things low-carb, you can swap the rice for Mexican Cauliflower Rice or Cilantro Lime Cauliflower Rice as a flavorful base for these bowls.
• Grains: Instead of plain white rice, you can use Garlic Cilantro Brown Rice, plain brown rice, Cilantro Lime Quinoa, or Mexican Quinoa! Play around with what you have.
• Chicken: You can swap the chicken for Blackened Steak or Blackened Shrimp for a different flavor.
• Beans: I use black beans, but you can use pinto beans, kidney beans, white beans, or even refried beans if you like!
• Vegetarian: Skip the chicken and add a vegetarian protein like black beans, tofu, or roasted vegetables. You can alsoadd extra veggies like bell peppers or mushrooms to make it hearty.
• Lettuce: I love chopping up some grilled romaine and adding it to the bowls for a bit of smoky flavor and extra greens!

Storage and Reheating

To store the Mexican Street Corn Chicken Taco Bowl, simply separate the components (chicken, street corn, rice, beans, and any toppings like pickled onions) into airtight containers. Store in the refrigerator for up to 3-4 days.

To reheat, heat the chicken and street corn on the stove or microwave until warm. For the rice and beans, you can microwave or reheat them in a pan with a splash of water or broth to prevent them from drying out.

Leftovers: If you don’t want to bowls, you can pile everything into burrito or taco shells instead for a fun twist!

Make Ahead Option

You can absolutely prep the street corn a day or two in advance! Just mix the corn, mayo, yogurt, and seasonings, and store it in the fridge until you're ready to assemble the bowls. Add the cheese and cilantro just before serving for the freshest taste.