This vibrant Mexican Street Corn Chicken Bowl recipe combines juicy grilled chicken, zesty street corn, fresh veggies, and a creamy lime dressing. Perfect for a healthy and flavorful weeknight dinner packed with protein and Mexican flair.
2 boneless skinless chicken breasts
1 tbsp olive oil
1 tsp chili powder
1 tsp cumin
Salt and pepper to taste
2 ears of corn (or 1.5 cups corn kernels)
1/4 cup mayonnaise
1 tbsp lime juice
1/4 tsp paprika
1/4 cup cotija cheese, crumbled
1/4 cup chopped cilantro
1 cup cooked rice (white or brown)
1/2 cup diced cherry tomatoes
1/4 cup diced red onion
1 avocado, sliced
Preheat grill or skillet over medium heat.
Rub chicken with olive oil, chili powder, cumin, salt, and pepper. Grill 5–6 minutes per side until cooked through. Rest, then slice.
Grill corn until charred, about 10 minutes. Cut kernels off cob.
In a bowl, mix mayo, lime juice, paprika, cotija, and cilantro with the corn.
Assemble bowls: start with rice, top with chicken, street corn, tomatoes, onion, and avocado.
Garnish with extra cotija and cilantro if desired. Serve immediately.
Use rotisserie chicken for a quick option.
Make it low-carb by swapping rice with cauliflower rice.
Add jalapeños for a spicier kick.