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mexican street corn chicken rice bowl on a counter.

Street Corn Chicken Rice Bowl

5 from 1 vote
This Street Corn Chicken Rice Bowl is fresh, flavorful, and the ultimate easy dinner! Try it for a delicious twist on classic Mexican street corn flavors.
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6 bowls
Author: Molly Thompson

INGREDIENTS

Chicken and Corn Topping

  • 3 Tablespoons olive oil
  • 1 Tablespoon maple syrup
  • 6 Tablespoons lime juice about 4 limes, divided
  • 4 cloves garlic minced, divided
  • 1 teaspoon kosher salt
  • 2 Tablespoons Tajin divided
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 4 ears sweet corn husk and silk removed
  • 1 1/2 lbs chicken breast
  • 1 cup Greek yogurt or sour cream
  • 1/2 cup cotija cheese plus more for topping
  • 1/4 cup fresh cilantro finely chopped, plus more for topping

Rice and Assembly

  • 1 1/4 cup uncooked long grain white rice or brown rice, or 2 1/2 cups cooked rice
  • 1 bunch kale massaged with olive oil to taste
  • Pickled red onion homemade or store bought
  • Avocado or guacamole
  • Crushed tortilla chips

INSTRUCTIONS

  • Preheat the oven to 425°F. Grease a large sheet pan with cooking spray or oil. Make the rice according to package directions or reheat leftover rice.
  • In a large bowl, add the olive maple syrup, 3 Tablepsoons lime juice, 2 cloves minced garlic, salt, 1 Tablespoon of Tajin, paprika, and chili powder and stir to combine.
    3 Tablespoons olive oil, 1 Tablespoon maple syrup, 6 Tablespoons lime juice, 4 cloves garlic, 1 teaspoon kosher salt, 2 Tablespoons Tajin, 1 teaspoon paprika, 1 teaspoon chili powder
  • Place the corn on the sheet pan and use a pastry brush to brush the corn with the spice mixture.
    4 ears sweet corn
  • Pound the chicken to an even thickness. Pat dry with a paper towel and place it in the bowl with the remaining marinade mixture. Turn the chicken to coat it fully then arrange it on the sheet pan with the corn.
    1 1/2 lbs chicken breast
  • Bake in the preheated oven for 18-20 minutes, turning the corn halfway through. Remove the chicken when the internal temperature reaches 160°F (target temp of 165 while it rests). See notes for grilling.
  • To make the Mexican street corn salad, mix the Greek yogurt, cotija cheese, and chopped cilantro with the remaining 3 Tbsp lime juice, 1 Tbsp Tajin, 2 cloves garlic in a medium bowl. Transfer half of it to a separate jar for topping. When the corn is done, let it cool slightly until it’s cool enough to handle. Cut the corn kernels from the cob. Mix the corn with the dressing in the bowl.
    6 Tablespoons lime juice, 4 cloves garlic, 1 cup Greek yogurt, 1/2 cup cotija cheese, 1/4 cup fresh cilantro, 2 Tablespoons Tajin
  • Assemble the bowls with rice, kale, sliced or cubed chicken, and your favorite toppings like pickled red onion, avocado slices, crushed tortilla chips, more cotija cheese, and cilantro. Finish with remaining creamy sauce and serve.
    1 1/4 cup uncooked long grain white rice, 1 bunch kale, Pickled red onion, Avocado, Crushed tortilla chips

Notes

Grilled Corn and Chicken: Brush the grill grates with olive oil and preheat the grill to medium-high heat (400-425°F). Place the chicken breasts and corn on the hot grill and immediately close the lid. Cook the chicken and corn for 9-10 minutes, flipping the chicken halfway and the corn 2-3 times, until the internal temp reaches 160-165°F. The corn should be deeply charred.
Charred Corn: Broil the corn in the oven for extra flavor or cook it directly over the gas flame or on the grill until slightly blackened.
Greek Yogurt. I like using Greek yogurt to lighten it up, put you can swap this for 1/2 cup sour cream and 1/2 cup mayonnaise.
Greens. Omit the kale if desired or swap it with chopped romaine or spinach if desired.
Store: Keep ingredients in separate airtight containers in the fridge for up to 4 days.
Meal Prep: Assemble the bowls to meal prep them, including the dressing on top, and store up to 4 days. Enjoy leftover street corn rice bowls cold for lunch.
Reheat: Warm the chicken and rice in the microwave or stovetop. Add fresh toppings after reheating. I also really enjoy the chicken and rice bowl cold as leftovers!
*Nutrition information includes the rice and kale but does not include additional toppings like onions and avocado.

Nutrition

Serving: 1bowl | Calories: 462kcal | Carbohydrates: 49g | Protein: 35g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 85mg | Sodium: 703mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2680IU | Vitamin C: 31mg | Calcium: 183mg | Iron: 2mg
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