Mexican Street Corn Chicken Bowls
These Mexican street corn chicken bowls are one of my absolute favorite meal prep dinners! In fact, my husband claimed that they’re one of the best things I’ve ever made. With a creamy cotija corn topping, pickled red onions, tender chicken, and bright cilantro lime rice, every bite bursts with incredible tastes and textures!
Why I Love These Street Corn Chicken Bowls
- Meal Prep-Friendly: All the components can be prepped ahead and store super well. So, I almost always prep two batches that we repurpose into packed lunches throughout the week.
- High in Protein: These bowls taste super indulgent, but each serving provides over 30 grams of protein.
- Versatile: Mix and match what you include in your bowls, add different toppings, spoon everything into tortillas… the options are endless!
Ingredients and Notes
Please be sure to scroll down to the recipe card for the complete details!
- Chicken: I prefer to use boneless, skinless chicken thighs for this recipe, finding they stay juicier than breasts. That said, I’ve also used boneless, skinless chicken breasts, so choose whichever you like best! Marinated in a mixture of olive oil, lime juice, garlic powder, onion powder, cumin, chipotle powder, salt, and pepper, the chicken turns out deliciously savory with a touch of heat.
- Quick Pickled Onions: I love the slight crunch and tangy flavor these add. I’ve always skipped the sugar in many recipes, finding that a combination of thinly sliced red onions, water, apple cider vinegar, and salt gets the job done.
- Mexican Street Corn Topping: The star of the show! Inspired by Mexican street corn, or elotes, but a little higher in protein, this comes together with sweet corn, Greek yogurt, lime juice, salt, cotija cheese, fresh cilantro, and jalapeños.
- Cilantro Lime Rice: This rice tastes exactly like Chipotle’s! Make sure to use a long-grain white rice for the best results. Jasmine rice is my fave.
How to Make Mexican Street Corn Chicken Bowls
These bowls might have a lot going on, but they’re so simple to prepare! I always prep the chicken and red onions a day in advance. Then, everything comes together super quickly.
- Cook the chicken. Combine the chicken and marinade ingredients in a bowl, and marinate. I like to leave mine overnight, but you can get away with 30 minutes if you’re in a pinch for time. Cook the chicken in a large skillet.
- Make the pickled red onions. Heat water, apple cider vinegar, and salt in a saucepan, stirring to combine. Pour the mixture over sliced onions in a large jar, cool to room temperateur, and chill in the fridge. You’ll know your onions are ready when they turn bright pink in color!
- Prepare the street corn topping. Next, toast the corn in a skillet over medium heat. Keep an eye on it, and be careful not to let it burn! Then, combine all the ingreidents in a bowl. I always give the mixture a quick taste test and adjsut as needed. Chill the mixture in the fridge.
- Make the rice. Bring the water, rice, salt, and a bit of oil to a boil. Cover and cook on low, then let the rice rest. Fluff the rice with a fork, transfer it to a bowl, and toss it with the remaining ingredients.
- Serve. Divide the cilantro lime rice between bowls, and top it with the cooked chicken. Add the chilled corn topping, pickled onions, and any toppings. I always add extra cheese, cilantro, and avocado. Enjoy warm!
My Top Tips
- Make extra street corn topping! We love to use the street corn topping as a dip with tortilla chips. It’s also delicious served with sheet pan chicken fajitas.
- Adjust the heat. Want more spice? Leave the seeds and membrane in your jalapeño. Prefer a milder taste? Use less jalapeño and omit the chipotle powder in the chicken marinade.
- Swap the yogurt. Sour cream can be used in place of the Greek yogurt for the street corn topping, but the bowls won’t have quite as much protein.
- Avoid overcooking the chicken. When cut into pieces, the chicken cooks quickly. Keep a close eye on it, and pull it from the heat as soon as it’s no longer pink and reaches an internal temperatue of 165°F to keep it tender and juicy.
Mexican Street Corn Chicken Bowls Recipe
Discover a meal prep recipe you'll look forward to eating for days with these Mexican street corn chicken bowls! Boldly seasoned chicken thighs come together with a creamy corn topping, bright cilantro lime rice, and tangy pickled onions. Quick to assemble, they're filling and so flavorful!
Ingredients
Chicken
- 1 Tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon ground chipotle powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ Tablespoon lime juice
- 4 large boneless, skinless chicken thighs, chopped into bite-sized pieces
Pickled Red Onion
- 1 large red onion sliced
- ¾ cup apple cider vinegar
- ¼ cup water
- 1 teaspoon salt
Mexican Corn Topping
- 2 cups corn kernels, fresh or frozen
- ½ cup plain Greek yogurt
- 1 Tablespoon lime juice
- ¼ teaspoon salt
- 3 ounces cotija cheese
- ¼ cup fresh cilantro, chopped
- 2 jalapeños, diced, seeds and membranes removed
Cilantro Lime Rice
- 2 cups long-grain white rice
- 4 cups water
- 6 teaspoons olive oil divided
- 2 teaspoons salt
- ½ cup fresh cilantro finely chopped
- 2 Tablespoons lime juice
Instructions
Chicken
- Whisk all the ingredients except the chicken in a large bowl.1 Tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon cumin, ½ teaspoon ground chipotle powder, ½ teaspoon salt, ¼ teaspoon black pepper, ½ Tablespoon lime juice
- Add the chicken pieces and toss to combine and coat. Marinate for at least 30 minutes or up to overnight.4 large boneless, skinless chicken thighs,
- Heat a large skillet over medium heat. Add the chicken pieces, arranging them in an even layer. Cook for 4-5 minutes on each side or until the chicken reaches an internal temperature of 165°F.
Pickled Red Onions
- Place the sliced onion in a large jar.1 large red onion
- Heat the vinegar, water, and salt in a medium saucepan over medium heat, stirring to combine and dissolve the salt.¼ cup water, ¾ cup apple cider vinegar, 1 teaspoon salt
- Pour the liquid over the onions and cool at room temperature. Seal the jar and transfer the onions to the fridge until they turn bright pink, for at least 1 hour or ideally overnight.
Mexican Corn Topping
- Toast the corn kernels in a dry skillet over medium heat until lightly charred, about 10-15 minutes.2 cups corn kernels,
- Whisk the yogurt, lime juice, and salt in a large bowl.½ cup plain Greek yogurt, 1 Tablespoon lime juice, ¼ teaspoon salt
- Add the remaining ingredients, stirring to combine.3 ounces cotija cheese, 2 jalapeños,, ¼ cup fresh cilantro,
- Cover and chill in the fridge until ready to serve.
Cilantro Lime Rice
- Add the rice, water, 2 teaspoons of oil, and salt to a medium saucepan.2 cups long-grain white rice, 4 cups water, 6 teaspoons olive oil, 2 teaspoons salt
- Bring the water to a boil over high heat, and boil until the liquid just skims the top of the rice.
- Cover and reduce the heat to low. Cook undisturbed for 15 minutes.
- Turn off the heat and let the rice rest, covered, for another 5 minutes. Fluff with a rice paddle or fork.
- Transfer the rice to a large bowl. Add the remaining oil, lime juice, and cilantro, and stir to combine.½ cup fresh cilantro, 2 Tablespoons lime juice
Assemble Bowls
- Divide the cilantro lime rice evenly between 4 bowls. Arrange the chicken on top. Then, add the chilled Mexican corn topping and pickled red onions. Garnish with extra cotija cheese, lime juice, and cilantro as desired. Getcha some of that!
Notes
- Storage: Store leftovers in separate airtight containers in the refrigerator for up to 4 days. For the best texture, keep the corn topping and pickled onions separate from the chicken and rice.
- Reheating: Reheat the chicken and rice in the microwave or a skillet until warmed through. Add the chilled corn topping and pickled onions after reheating.
- Meal Prep: The pickled onions and chicken can be prepared and marinated up to 1 day in advance. Assemble the bowls when ready to serve.
Nutrition
Serving: 1servingCalories: 713kcalCarbohydrates: 93gProtein: 36gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 128mgSodium: 2728mgPotassium: 678mgFiber: 4gSugar: 7gVitamin A: 518IUVitamin C: 17mgCalcium: 200mgIron: 3mg
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