Mexican Street Corn Chicken Bowl
Ready to shake up your meal routine with something bold, zesty, and seriously satisfying? Meet the Mexican Street Corn Chicken Bowl—your new favorite comfort food that’s anything but boring. This dish packs smoky, creamy, tangy, and spicy goodness into one vibrant, hearty bowl.
Servings 4
Calories 450kcal
Ingredients
- 2 boneless skinless chicken breasts (cooked and sliced)
- 1 cup cooked rice
- 2 tablespoons chopped cilantro
- Juice from 1/2 lime
For the street corn mix:
- 12 oz sweet corn
- 1/4 cup cilantro chopped
- 1/4 cup red onion chopped
- 1 oz cotija crumbled
For the dressing:
- 2 tbsp sour cream
- 2 tbsp mayo
- 1 clove garlic minced
- 1 tsp lime juice
- 1/4 tsp each: cumin smoked paprika, salt
- 1/8 tsp black pepper
Instructions
- In a small bowl, whisk together mayo, sour cream, garlic, lime juice, and spices. Mix until smooth and creamy. Set aside while you prep everything else—this helps the flavors blend beautifully.
- Heat a skillet over medium-high. Add the corn and let it get a bit toasty, stirring occasionally, for about 5–7 minutes. A little char adds that smoky street corn flavor. Set aside to cool slightly.
- In a bowl, combine the charred corn, red onion, cilantro, and queso fresco. Drizzle half the dressing over it and toss gently. This is your creamy, tangy street corn base.
- Start with warm rice in the bottom. Squeeze lime juice and stir in chopped cilantro. Layer on sliced chicken and top with a generous scoop of the street corn mix. Finish with more dressing if you’re feelin’ fancy.
- Top with avocado slices, jalapeños, or hot sauce if you like it bold. Want crunch? Toss on some tortilla strips. There’s no wrong way to bowl here!
Nutrition
Calories: 450kcal