Mexican Street Corn Chicken Rice Bowl Recipe

Oh my goodness, these Street Corn Chicken Rice Bowls are seriously my new favorite! They’re a high-protein take on the popular Mexican street food known as elotes, which I became obsessed with when I was there. Everything cooks in one pan and is served over fluffy rice for a meal that’s ready in 30 minutes or less. I love that they have 46 grams of protein and taste restaurant-worthy, but are so easy to make at home! If you love Mexican street corn as much as I do, you’ll be obsessed with these healthy bowls.

Creamy, Spiced, Mexican-Inspired Street Corn Chicken Rice Bowl

My Street Corn Chicken Tostadas are one of my favorite meals of all time. After visiting Mexico several times over the last few years, it’s safe to say my obsession with street corn is all out! So taking all the sweet, spiced flavors and crisp, creamy textures I love and turning them into a street corn rice bowl version was an obvious must.

Juicy, pan-seared chicken tossed with honey and lime juice and paired with a creamy, crunchy, sweet, zesty charred sweet corn dressing. Served over rice for easy-to-make bowls that are healthy and high protein. This is such a fun way to switch up a boring chicken dinner, and my littles have fun getting to pick their own toppings! And not to be dramatic, but this recipe is honestly life-changing.

Why You’ll Love These Mexican Street Corn Bowls

• One-Pan Meal – I’ll do anything to reduce the amount of dishes in my kitchen! So, when I figured out that I could cook all the ingredients in one skillet without adding much prep time to this dish, I never looked back.
• Well-Balanced + High-Protein – With protein, carbs, healthy fats, and veggies, this recipe has everything I look for in a family dinner, including 46 grams of protein and 6 grams of fiber to keep everyone full. 
• Quick + Easy – To minimize prep time, I like to prepare the dressing and combine different ingredients while the chicken and corn cook. As a result, the bowls are ready to eat in 30 minutes or less! 
• Meal Prep-Friendly – Leftovers store super well. I love making several batches to keep on hand! Then, I can assemble a bowl in minutes on busy days, though I’m known to just eat the corn mixture on its own. It’s just as delicious as a dip! 

RELATED: Southwest Chicken Burrito Bowl

Street Corn Chicken Rice Bowl Recipe Ingredients

Chicken

• Chicken (opens in a new tab) – I use boneless, skinless chicken breast for this recipe, cutting it into bite-sized pieces. I find the mild flavor pairs well with the street corn mixture. However, you can use boneless, skinless chicken thighs if preferred. 
• Seasonings – Garlic powder, smoked paprika (opens in a new tab), cumin, salt, and pepper. Create a savory taste with lots of depth. I love spice. So, I add a dash of chipotle powder, too. It’s optional, but I highly recommend it! 
• Avocado Oil (opens in a new tab) – Substitute any neutral oil you have on hand. 
• Honey – Maple syrup also works. 
• Lime Juice – Freshly squeezed is best! The acidity helps tenderize the chicken and adds a touch of brightness to balance the warmth of the spices. 

Street Corn

• Frozen Corn – Substitute fresh corn if you have it on hand. I don’t recommend canned corn, though, because it can get a little soggy. And if you can, Trader Joe’s has a roasted frozen corn that’s SO perfect for this recipe!
• Seasonings – Salt and ancho chili powder (opens in a new tab). 
• Greek Yogurt – Use full-fat Greek yogurt for a creamier texture. You can also substitute mayonnaise, but I prefer yogurt to keep the street corn chicken rice bowls a little lighter. 
• Lime – Lime juice and lime zest add bright flavor and balance the richness of the yogurt. 
• Veggies – Red onion and green bell pepper add a nice crunch and a sharp taste. If you’re a spice lover, try swapping the bell pepper with jalapeño! Just make sure to remove the seeds and membrane first. 
• Cotija Cheese – This is a type of salty, crumbly Mexican cheese kind of similar to Parmesan. I typically find it in the refrigerated cheese section of my local grocery store. However, if needed, you can use feta or Queso Fresco instead. 
• Cilantro – Omit the cilantro, or use fresh parsley if you aren’t a fan. 

Bowls

• Cooked Rice – I use leftover Instant Pot brown rice or cooked rice packets (opens in a new tab). 
• Avocado

How to Make Mexican Street Corn Bowls

Meals don’t get easier than this! All you need is a large skillet (opens in a new tab), a bowl, and a few minutes. Here’s how to make Street Corn Chicken Rice Bowls: 

1. Season and brown the chicken – Cube the chicken into bite-sized pieces, and mix it with the seasonings. Then, cook the pieces in an oiled skillet over medium-high heat until the pieces begin to brown. 
2. Zest the lime – While the chicken cooks, zest the lime, and set it aside. 
3. Cook the chicken – Add honey and lime juice to the chicken, and continue to cook until the mixture thickens and the chicken is fully cooked. Transfer the chicken to a plate, reserving any juices in the pan. This adds flavor to the corn! 
4. Sauté the corn – In the same skillet, sauté the corn over medium-high heat with salt and chili powder just until the corn is warm and lightly browned. Be careful not to let it burn! 
5. Prepare the sauce – In the meantime, whisk the yogurt, lime juice, and lime zest in a bowl. Add the red onion, green bell pepper (or jalapeño), cotija cheese, cilantro, and cooked corn, stirring to combine. 
6. Serve – Layer bowls with cooked rice, avocado slices, the street corn mixture, and the cooked chicken. Drizzle any leftover juices from the pan on top, and enjoy warm!

Street Corn Chicken Rice Bowl Variations

• Make it spicy. Add extra chipotle powder, diced jalapeño, or a drizzle of hot sauce to the chicken or street corn for more heat.
• Swap the protein. Try swapping the chicken with shrimp for a slightly different taste and even faster cooking. 
• Use cauliflower rice. For a lower-carb bowl, swap the rice for cauliflower rice. Or, use a mix of cauliflower rice and regular rice. It’s actually REALLY good in these bowls!
• Dairy-free option. Use mayonnaise instead of Greek yogurt, and skip the cotija cheese. Or, replace it with a dairy-free feta-style cheese for a similar taste. 
• Add more veggies. Toss in sautéed bell peppers, zucchini, or black beans to make the bowls even more filling.
• Change the grain. Swap the rice for quinoa or farro, depending on what you have on hand.
• Make it a salad. Serve the ingredients over a bed of greens to sneak in more nutrients. 

Tips

• Cut the chicken evenly. Chopping the chicken into equal-sized pieces helps promote quick, easy cooking. It’s the easiest way to prevent the chicken from becoming dry! 
• Don’t overcrowd the pan. If needed, cook the chicken in two batches. Giving it space helps it brown instead of steaming.
• Adjust the spice. I always start small with the chipotle powder and add more after the chicken is cooked for a stronger kick.
• Use high heat for the corn. A hot, dry skillet helps the corn warm quickly and pick up a light char without burning, creating a classic street corn flavor as if it were cooked on a grill. 
• Chop everything small. Finely diced onion, peppers, and cilantro make the street corn extra creamy and cohesive, meaning you get a little bit of everything in each bite. 

RELATED: Sriracha Ranch Chicken Bowls

How to Store Mexican Street Corn Bowls

If possible, I recommend storing all the components in separate airtight containers. This prevents the bowls from becoming soggy and helps everything last longer! Stored separately, chicken, street corn mixture, and rice will stay fresh in the fridge for up to 4 days. 

To serve, warm the chicken and rice in the microwave. Then, add the street corn and avocado just before serving. 

High-Protein Bowl Recipes To Try 

• Greek Chicken Bowl Recipe
• Maple Dijon Chicken & Pear Bowls
• Chimichurri Chicken Bowl
• Honey Sesame Chicken Meal Prep Bowls
• Hot Honey Chicken Bowls
• Orange Chicken Meal Prep Bowls

More Healthy Chicken Recipes You’ll Love

• Crockpot Ranch Chicken
• Jerk Chicken Tacos
• Healthy Chicken Tacos with Sriracha
• One-Pan Honey Rosemary Chicken
• Fajita Chicken Casserole
• Chicken Taco Soup

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ServingsServes 4

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4.94 from 15 votes

Street Corn Chicken Rice Bowls

Oh my goodness, these Street Corn Chicken Rice Bowls are seriously my new favorite! They're a high-protein take on the popular Mexican street food known as elotes, which I became obsessed with when I was there. Everything cooks in one pan and is served over fluffy rice for a meal that's ready in 30 minutes or less. I love that they have 46 grams of protein and taste restaurant-worthy, but are so easy to make at home! If you love Mexican street corn as much as I do, you'll be obsessed with these healthy bowls.

Prep: 10 minCook: 15 minTotal: 25 min

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Equipment

• ▢
  Non-Stick Skillet (opens in a new tab)

Ingredients

Chicken

• ▢ 1 1/2 pounds chicken breast (opens in a new tab)
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon smoked paprika (opens in a new tab)
• ▢ 1/2 teaspoon cumin
• ▢ 1/2 teaspoon salt
• ▢ 1/4 teaspoon pepper
• ▢ pinch of chipotle powder (optional but so good!)
• ▢ 1 Tablespoon avocado oil (opens in a new tab)
• ▢ 1/2 teaspoon honey
• ▢ 1/2 Tablespoon lime juice (freshly squeezed)

Street Corn

• ▢ 1 1/2 cups frozen corn (preferably grilled or roasted)
• ▢ pinch of salt
• ▢ 1/4 teaspoon ancho chili powder (opens in a new tab)
• ▢ 1/2 cup plain Greek yogurt or mayo
• ▢ 3 Tablespoons freshly squeezed lime juice
• ▢ zest of 3/4 lime
• ▢ 1/4 cup red onion (finely diced)
• ▢ 1/4 cup green bell pepper or jalapeño (optional, finely chopped)
• ▢ 1/3 cup cotija cheese
• ▢ 1/3 cup cilantro (chopped)

Bowls

• ▢ 2 cups cooked rice (opens in a new tab)
• ▢ 1 medium avocado (sliced)

Instructions

1. Cube the chicken breast and mix with the garlic, smoked paprika, cumin, salt, pepper, and chipotle.
2. Heat the avocado oil in a skillet over medium-high heat, and cook the chicken until it starts to brown a little, about 5-6 minutes.
3. While the chicken cooks, zest the lime for the street corn and set aside.
4. Add the honey and lime juice to the chicken, then cook for another 5-6 minutes until the juices thicken and the chicken is fully cooked.
5. Remove the chicken from the pan and keep warm, save any juice left from the pan in a small container.
6. In the same skillet (dry), lightly sauté the corn over medium-high heat with salt and chili powder until warm and lightly browned for about 1 min.
7. Meanwhile, whisk the yogurt, lime juice and lime zest together in a medium bowl.
8. Add in the red onion, green bell pepper (or jalapeño), cotija cheese, cilantro, and cooked corn. Mix until evenly combined.
9. Assemble the bowls – layer cooked rice, avocado slices, the street corn mixture, cooked chicken, and a drizzle of the leftover juice from the pan. Enjoy!

Watch Me Make This

Notes

• Add more chipotle to taste after the chicken is cooked for more kick.
• Make sure the ingredients for the street corn are chopped really small for the best texture.

Nutrition

Serving: 1 Bowl | Calories: 535 kcal | Carbohydrates: 47 g | Protein: 46 g | Fat: 19 g | Saturated Fat: 4 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 10 g | Trans Fat: 0.02 g | Cholesterol: 121 mg | Sodium: 652 mg | Potassium: 1208 mg | Fiber: 6 g | Sugar: 3 g | Vitamin A: 599 IU | Vitamin C: 24 mg | Calcium: 126 mg | Iron: 2 mg

Did you make this? I’d love to see!
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