Healthy 6-Ingredient Mexican Street Corn & Chicken Bowl Recipe

Merry

Healthy 6-Ingredient Mexican Street Corn & Chicken Bowl Recipe

This Street Corn Chicken Rice Bowl is a perfect blend of smoky, spicy, and creamy flavors inspired by classic Mexican street corn. Tender, seasoned chicken is paired with fluffy rice and topped with a creamy, tangy, fire-roasted corn mixture that brings bold flavors to every bite. Garnished with fresh cilantro, avocado, and a squeeze of lime, this dish is perfect for a quick weeknight dinner, meal prep, or a delicious, satisfying lunch.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Main Course

Cuisine: Mexican-Inspired

Ingredients Method Notes

Ingredients

For the chicken use boneless, skinless chicken breasts or thighs, seasoned with chili powder, cumin, garlic powder, salt, black pepper, olive oil, and lime juice for a smoky, tangy flavor.
The street corn mixture combines fire-roasted corn mayonnaise, sour cream, lime juice, cotija cheese, and chili powder for a creamy and slightly spicy topping.
To complete the bowl you’ll need cooked white or brown rice, fresh cilantro, diced avocado, and sliced jalapeños for garnish.

Method

1. Prepare and Cook the Chicken

Season the chicken with chili powder, cumin, garlic powder, salt, and black pepper. Drizzle with olive oil and lime juice, letting it marinate for at least 20 minutes. Cook the chicken on a stovetop grill pan or skillet until golden and cooked through. Slice into strips and set aside.

2. Make the Street Corn Mixture

In a mixing bowl, combine fire-roasted corn, mayonnaise, sour cream, lime juice, cotija cheese, and chili powder. Stir well and set aside.

3. Assemble the Rice Bowl

Divide the cooked rice into bowls, top with sliced grilled chicken, and add a generous scoop of the street corn mixture.

4. Garnish and Serve

Finish with chopped fresh cilantro, diced avocado, and sliced jalapeños. Serve with lime wedges for an extra burst of freshness.

Notes

For a lighter version, substitute Greek yogurt for the sour cream and mayonnaise.
Swap white rice for quinoa or cauliflower rice for a low-carb alternative.
To make it spicier, add extra chili powder or a drizzle of hot sauce.
If using frozen corn, char it in a hot skillet for a smoky, grilled effect.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

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