Mexican Street Corn Chicken Bowl

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Mexican Street Corn Taco Bowl are made with juicy taco-seasoned chicken, smoky street corn, and fun toppings. Ready in 30 minutes and perfect for busy weeknights or meal prep!

521 CAL 67g CARBS 12g FAT 40g PROTEIN 7
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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:

  • Flavor-packed: 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.
  • Quick: 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.
  • Freshness: The pickled red onions and cilantro give a burst of freshness that really balances out the richness of the corn and chicken. A little zing goes a long way!
  • Flavor mods: Add extra heat by tossing in jalapeños or chipotle sauce. You can also add some salsa for extra freshness or a dollop of sour cream for richness.
  • 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!
  • Healthy and satisfying: 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.

A top-down view of various ingredients: chicken fillets, black beans, corn, rice, spices, avocado, lime, and cilantro on a gray surface.

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.

A bowl with seasoned chicken and oil beside a bowl of corn, cilantro, and feta cheese, preparing for a recipe.

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.

Grilled chicken fillets with char marks on a grill, served in a bowl with rice, black beans, avocado, and fresh vegetables.

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

Add-ins and Swaps

A vibrant bowl of grilled chicken, black beans, avocado, rice, and garnished with cilantro and red onion on a rustic cloth.

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.

Frequently Asked Questions

Here are some of the most commonly asked questions about this recipe:

If you're making pickled onions ahead of time, store them in a jar or airtight container in the fridge. They'll last for up to a week and provide a tangy, crunchy topping for your bowls.

 

No, marinating isn't required for this recipe. The taco seasoning and lime juice provide plenty of flavor while cooking. However, if you have extra time, marinating for 15-30 minutes will give the chicken even more flavor.

 

A colorful bowl of rice topped with grilled chicken, avocado, black beans, red onion, and cilantro, garnished with herbs.
The Recipe
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Mexican Street Corn Chicken Bowl

521 CAL 67g CARBS 12g FAT 40g PROTEIN 7
PREP TIME: 30 Min
COOK TIME: 10 Min
TOTAL TIME: 40 Min
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Ingredients

US METRICS
  • Chicken

  • 1 lb boneless skinless chicken breast (cut into cutlets)
  • 1 tbsp olive oil
  • 1 lime, juice
  • Street Corn

  • 3 cups corn (fresh, frozen, or canned)
  • 2 tbsp reduced fat mayonnaise
  • 2 tbsp nonfat plain Greek yogurt (or Mexican crema)
  • 1 tsp chili powder (adjust to taste)
  • 1/4 tsp cumin
  • 1/4 tsp smoked paprika
  • 1/3 cup cotija cheese
  • 1/4 cup cilantro, chopped
  • Bowls

  • 2 cups cooked white rice (or quinoa, cauli rice, greens)
  • 2 cups canned black beans, rinsed and drained
  • 1/4 cup pickled red onions

Instructions

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1

If needed, cut your chicken breasts horizontally and pound into thinner cutlets so they cook quickly and easily. Add the chicken, olive oil, lime juice, and taco seasoning to a non-reactive bowl or ziploc bag. Marinate the chicken for 15-30 minutes.

2

While the chicken marinates, make the street corn. Combine the mayo, yogurt, lime juice, chili powder, cumin, and paprika in the bottom of a bowl. Add the corn, cotija cheese, and cilantro. Toss to combine. Taste and season with salt and pepper as needed.

3

Cook the chicken: Heat a heavy cast iron skillet (or grill pan) over medium high heat. Once hot, add the chicken and cook for 3-5 minutes per side, depending on thickness until cooked through.

4

Assemble bowls with cooked rice, sliced chicken, street corn, pickled onions, black beans, and avocado (if using). Squeeze fresh lime juice over top.

Nutritional Facts
Serving Size: 1 Bowl
Amount Per Serving
Calories 521
Calories from Fat 108
% Daily Value *
Total Fat 12g
18%
Saturated Fat 3g
15%
Monounsaturated Fat 1g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 66mg
22%
Sodium 1310mg
57%
Total Carbohydrate 67g
22%
Dietary Fiber 13g
54%
Sugars 10g
Protein 40g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

Notes

Sometimes I like to add avocado to this bowl or some sliced jalapenos (pickled or fresh) for heat.
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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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