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Street corn chicken bowl with blackened chicken, creamy elote corn, cilantro lime rice, and fresh herbs in a rustic wooden bowl.

Street Corn Chicken Bowl

This Street Corn Chicken Bowl is a quick, high-protein dinner made with blackened chicken, creamy Mexican street corn, and fluffy cilantro lime rice. It is fast, colorful, and always brings everyone back to the table smiling.
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Course: Dinner
Cuisine: American, Mexican-Inspired
Keyword: chicken rice bowl, high protein dinner, mexican street corn chicken, street corn chicken bowl
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 560kcal
Cost: $18

Equipment

  • Large Skillet Cast iron works best for charring the chicken and corn
  • Medium pot with lid For cooking the rice
  • Small mixing bowls
  • Meat Thermometer Chicken should reach 165°F

Ingredients

Cilantro Lime Rice

  • 1.5 cups long-grain white rice
  • 3 cups chicken broth
  • 0.25 cup fresh cilantro finely chopped
  • 2 tablespoon lime juice
  • 1 teaspoon lime zest
  • to taste salt

Blackened Chicken

  • 1.5 lb boneless skinless chicken breasts
  • 2 tablespoon olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 0.5 teaspoon cayenne pepper
  • to taste salt
  • to taste black pepper

Street Corn

  • 3 cups corn kernels fresh or frozen
  • 2 tablespoon butter
  • 0.25 cup mayonnaise
  • 0.25 cup sour cream
  • 0.5 cup cotija cheese crumbled
  • 1 teaspoon Tajin seasoning
  • 2 tablespoon lime juice
  • 2 tablespoon fresh cilantro chopped

Assembly

  • 1 cup black beans drained and rinsed
  • 1 whole avocado sliced
  • 0.25 cup pickled jalapenos

Instructions

  • Cook the rice in chicken broth until tender. Stir in cilantro, lime juice, lime zest, and salt. Keep warm.
  • Mix spices for the chicken. Rub chicken with olive oil and seasoning.
  • Cook chicken in a hot skillet until blackened and cooked through. Rest, then slice.
  • In the same skillet, melt butter and char the corn without stirring.
  • Remove from heat and stir in mayonnaise, sour cream, lime juice, Tajin, cotija, and cilantro.
  • Assemble bowls with rice, chicken, street corn, black beans, avocado, and pickled jalapeños.

Notes

  • This recipe is perfect for meal prep and keeps well in the fridge for up to 4 days.
  • For a lighter version, use light mayo and sour cream or reduce the cheese.
  • Swap chicken for shrimp or roasted mushrooms to change it up.
  • These bowls are best enjoyed together at the table, even on busy nights.

Nutrition

Serving: 450g | Calories: 560kcal | Carbohydrates: 48g | Protein: 38g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 115mg | Sodium: 720mg | Potassium: 620mg | Fiber: 6g | Sugar: 5g | Vitamin A: 320IU | Vitamin C: 14mg | Calcium: 180mg | Iron: 3mg