Street Corn Chicken Bowls

Street corn bowl assembled and topped with toppings.

These Street Corn Bowls are packed with juicy chicken, creamy homemade street corn, rice, and all your favorite toppings for an easy, flavor-loaded dinner perfect for meal prep or weeknights.

Course Main Course

Cuisine Mexican

Keyword street corn chicken bowls

Prep Time 10

Cook Time 10

Total Time 20

Servings bowls

Calories 746kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the Street Corn

2 cups corn, fresh, frozen & thawed, or canned & drained
1 Tbsp. butter or olive oil
Salt, to taste
3 Tbsp. mayonnaise
3 Tbsp. Greek yogurt
Juice of 1/2-1 lime, to taste
1/2 tsp. chili powder
1/3-1/2 cup cotija cheese, or feta
2 Tbsp. chopped cilantro
Optional: pinch smoked paprika/chili flakes/cayenne for heat

For the Bowls

Greek Yogurt Baked Chicken
3-4 cups cooked rice, white, jasmine, or my cilantro-lime rice!
Pickled red onions
Avocado, sliced or diced
Fresh cilantro
Lime wedges
Chipotle crema , see recipe below
More optional topping ideas: Tzatziki or a garlic yogurt drizzle, hot sauce or chili crisp, black beans for extra protein, shredded romaine for crunch, or crushed tortilla chips for texture

Chipotle Crema

3/4 cup sour cream or Greek yogurt
3 Tbsp. mayo
1 chipotle pepper in adobo, plus a little of the sauce from the can
1 clove garlic
Juice of 1 lime
1/8 tsp. chili powder
1/8 tsp. smoked paprika
Pinch of cumin
Salt to taste

US Customary - Metric

Get Recipe Ingredients

Instructions

Make the chicken: Make the chicken using my Greek Yogurt Baked Chicken recipe.
Greek Yogurt Baked Chicken
Make the Street Corn: Heat a skillet over medium heat. Add butter (or oil) and corn, and cook until warmed through and slightly charred in spots (about 7-8 minutes)Start Timer. Season with salt. Remove from heat and stir in the mayo, yogurt, lime juice, chili powder, cotija, and chopped cilantro. Taste and adjust lime + salt as needed.
2 cups corn, 1 Tbsp. butter or olive oil, Salt, 3 Tbsp. mayonnaise, 3 Tbsp. Greek yogurt, Juice of 1/2-1 lime, 1/2 tsp. chili powder, 1/3-1/2 cup cotija cheese, 2 Tbsp. chopped cilantro, Optional: pinch smoked paprika/chili flakes/cayenne for heat
Make chipotle crema: Blitz in a food processor until smooth, taste and adjust.
3/4 cup sour cream or Greek yogurt, 3 Tbsp. mayo, 1 chipotle pepper in adobo, 1 clove garlic, Juice of 1 lime, 1/8 tsp. chili powder, 1/8 tsp. smoked paprika, Pinch of cumin, Salt to taste
Assemble the Bowls: Add a scoop of rice to each bowl, then top with chicken, street corn, avocado, pickled onions, more cilantro, lime wedges, and extra cheese.
3-4 cups cooked rice, Pickled red onions, Avocado, Fresh cilantro, Lime wedges, Chipotle crema , More optional topping ideas: Tzatziki or a garlic yogurt drizzle, hot sauce or chili crisp, black beans for extra protein, shredded romaine for crunch, or crushed tortilla chips for texture
Enjoy: Serve and enjoy!!

Notes

Store leftover street corn bowls in an airtight container in the refrigerator for up to 4 days.
For the best texture, keep toppings like avocado, lettuce, tortilla chips, cilantro, and extra sauces separate until serving. Reheat the rice, chicken, and street corn mixture in the microwave until warmed through, then add fresh toppings before enjoying.
The chipotle crema can be stored separately in the fridge for up to 5 days.

Nutrition