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A Mexican street corn chicken bowl with cilantro lime rice, marinated chicken, Mexican street corn topping, pickled onion, and avocado.

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!
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Prep Time 20 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 713 kcal

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
Keyword Mexican Street Corn Chicken Bowls, Street Corn Chicken Bowls
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