These Street Corn Chicken Rice Bowls are full of bold flavors with tender chicken, creamy street corn and cilantro-lime rice. All topped with a smoky dressing! Perfect if you're looking for a balanced meal you can prep ahead for busy nights.
As a dietitian, one of my favorite types of recipes to create are bowls because they can be served family style and everyone can customize their own by adding what they want. These easy Mexican Street Corn Chicken bowls are a great way to use sweet corn kernels in the summer when it's in season and get you out of your dinner rut!
If you like this recipe, you may also enjoy my Southwest Chipotle Chicken Rice Bowls, Mexican Street Corn Salad, or Elote Pasta Salad with Street Corn Dressing. If you're looking for more easy meals, try my Unstuffed Pepper Skillet or Sheet Pan Chicken Fajitas!
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Key Ingredient Notes and Substitution Ideas
This Street Corn Chicken Rice Bowl recipe is made with fresh ingredients. Here's some ingredient notes, but be sure to check the printable recipe card for the full recipe.
For the Chicken & Street Corn Mixture
- Chicken - I use boneless, skinless chicken breasts or boneless skinless chicken thighs for this recipe. Either one will work, but the chicken thighs will take slightly longer to cook and they are a bit higher in calories and fat.
- Spice Blend - I suggest making your own seasoning because it is so easy, and you can customize it! This recipe calls for chili powder, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper.
- Extra-Virgin Olive Oil - olive oil adds moisture and prevents the chicken from drying out. It also adds heart-healthy fats that support brain health and hormone health. Avocado oil works here too!
- Corn - use fresh corn kernels cut off the cobb or canned or frozen corn. Corn provides fiber, vitamin C, and sweet flavor.
- Bell Peppers - I use a green bell pepper but any color works. Bell pepper adds crunch, color, flavor, and vitamin C.
- Red Onion - Red onion adds a bit of sweetness and crunch. If you prefer, use green onions or yellow onions instead.
- Jalapeno - a little bit of spicy jalapeño adds flavor. If you like things on the mild side of spice, be sure to remove the seeds from your jalapeno. If you like medium heat, leave more of the seeds in. And don't forget to wash your hands after handling a jalapeno!
- Fresh Cilantro - fresh cilantro adds zest and amps up the Mexican flavor. If you're one of those people for whom cilantro tastes like soap, just take it out or replace it with parsley.
- Cotija Cheese - salty cotija cheese is authentic to the flavors of Mexican Elote and can be found in the Hispanic food section of the grocery store. It's a crumbly cheese and I buy a wedge and crumble it myself. If you prefer, substitute with feta cheese, queso fresco, or grated parmesan cheese or whatever cheese has the best taste to you.
- Fresh Lime Juice - Fresh squeezed lime wedges brightens up the flavor of this dish. You can substitute with lemon juice if you prefer!
- Garlic powder, Salt & Pepper - I prefer using garlic powder instead of fresh garlic here because it's a bit more concentrated and a little goes a long way
Ingredients for Cilantro Lime Rice
- Rice - I like to use jasmine rice for this recipe because it cooks quickly. It's one of my favorite kinds of rice because it's fluffy and slightly sticky. You can use whatever your favorite rice is! Basmati rice or long-grain rice both work. And you can use white or brown rice. Brown rice has slightly more fiber than plain white rice and takes a bit longer to cook.
- Cilantro - chopped cilantro adds a ton of fresh flavor and also some antioxidants. Feel free to substitute with different fresh herbs. Parsley works if you don't like cilantro.
- Lime Juice - a squeeze of fresh lime juice adds moisture and a zesty flavor. It also provides some vitamin C! While you're at it, feel free to add lime zest too.
- Extra-Virgin Olive Oil - just a little bit of olive oil helps everything combine evenly.
- Garlic powder, salt & Black Pepper - to tie everything together
For the Elote Dressing
- Plain Greek Yogurt - typically, Mexican Street Corn (Elote) is made using either mayo or Mexican crema which is similar to sour cream or mayo. In this recipe, we use Greek yogurt to replace most of it to make this recipe lower in saturated fats and calories than traditional Mexican Street Corn while providing the same flavors. You can replace Greek yogurt with whipped cottage cheese if you don't like Greek yogurt.
- Mayo - just a little bit of mayo goes a long way. If you prefer, you can cut out the mayo altogether and use extra Greek yogurt.
- Fresh Lime Juice & Lime Zest - this brightens up the Elote dressing and adds so much flavor!
- Spices - we are using a combination of chili powder, a little smoked paprika for a smoky flavor, and garlic powder. If you have it accessible, you can substitute with Tajin Seasoning or Elote seasoning from Trader Joe's.
- Kosher Salt & Black Pepper - to tie all the flavors together.
Optional for the Bowls
- Greens - I like to add crisp veggies like romaine lettuce for this bowl, but mixed greens or spinach work great here too!
- Favorite Toppings - simple ingredients like avocado slices or guacamole, cheese, crushed tortilla chips, sour cream, or extra cheese make great optional toppings!
How to Make Street Corn Chicken Rice Bowls
Below are the instructions for how to make this recipe with some visuals that I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
Step 1 - Prep the chicken: Cut the chicken into cubes. Add 1 tablespoon of the olive oil and the seasonings. Give it a toss until the chicken is coated. Set aside to let the chicken marinade at least 30 minutes while you make the other components of the bowl.
Step 2 - Make the cilantro lime rice: cook rice according to the instructions on the package. Let it cool about 5-10 minutes and then add the cilantro, lime juice, olive oil, garlic powder, salt & black pepper. Mix to combine.
Step 3- Prep the Creamy Elote Dressing: while the rice is cooking, make the Elote dressing by combining the Greek yogurt, olive oil mayonnaise, lime zest, lime juice and seasonings. Mix well to combine with a whisk or spoon.
Step 4 - Make the Street Corn Topping: If using fresh ears of corn, cook it using your preferred cooking method and remove fresh corn kernels from the cob with a sharp knife. Remove the pulp and seeds from the jalapeno. Chop the jalapeno, red pepper, red onion, and cilantro. To assemble the salad, add the corn, bell pepper, cilantro, red onion, cotija cheese, and jalapeno to a large bowl. Add about half of the Elote dressing.
Step 5 - Cook the chicken: heat a large skillet on medium-high heat. Add olive oil and heat until it shimmers. Add the marinated chicken and cook for 3-4 minutes on one side, undisturbed. Flip and cook another 3-4 minutes until fully cooked to an internal temperature of 165℉ (75°C)
Step 6 - Assemble the bowls - Add the romaine (optional), cooked rice, chicken and street corn salad to a bowl. Top it with more dressing and your favorite toppings!
Hint: meal prep in advance by making the corn salsa and dressing ahead of time!
Dietitian Tip
Making recipes like these Street Corn Chicken Rice Bowls is a great option to get in lean proteins and tons of fresh veggies while leaving room for customization for the entire family. I like to serve everything in individual bowls and everyone can pick & choose what they want! If you meal prep a healthy option like this in advance, you'll likely to have enough for a couple of dinners or at least for dinner and lunch the next day.
Variations
The great thing about this Street Corn Chicken Rice bowl recipe is you can customize to your taste! Below are some ideas but feel free to get creative.
- Spicy - this recipe has a slight kick to it but if you want to up the spice level, add cayenne pepper to the chicken marinade and dressing. Mix poblano peppers into corn dip.
- Deluxe - add roasted sweet potatoes, pico de gallo, and homemade guacamole to take it up another notch!
- Low Carb - if you are following a low carb eating pattern, either serve yourself a smaller portion of the rice. Or instead of regular rice, you can use cauliflower rice for this recipe. Just cook the cauliflower rice and mix in the same additions for the cilantro lime flavor.
Equipment
You'll need a saucepan to cook your rice and a deep skillet to cook the chicken. I use my Caraway skillet which is a non-toxic PFOA and PTFE-free saute pan for the chicken.
Meal Prep & Storage
*I suggest storing the individual components of this recipe separately.
- Meal Prep - meal prep in advance by chopping the veggies for the street corn. You can also make the cilantro lime rice and the dressing in advance!
- Storage for Chicken - store in an airtight container in the refrigerator for up to 3-4 days.
- Storage for Cilantro Lime Rice - let the rice cool completely and store in an airtight container for up to 3-4 days.
- Storage for Street Corn Salad- store in an airtight container in the fridge for up to 3-4 days.
- Storage for Elote Dressing- store in an airtight container in the refrigerator for up to 3-4 days.
Expert Tips
- Marinade the chicken for 30 minutes, up to 24 hours in the fridge.
- Be careful when adding the chicken to the hot oil because it may splatter!
- A small amount of mayo added to the Greek yogurt goes a long way in this recipe and cuts the tanginess of the Greek yogurt! It also helps the dressing emulsify a bit better. With that said, you can totally leave the mayo out. It still tastes great.
- Rinse the rice under cold water in a mesh strainer before cooking. This helps get rid of some of the starch and will prevent the rice from becoming gummy while it cooks.
- Don't remove the lid from the pot while the rice cooks! It will release some of the steam.
- After the rice is done, remove the pot from the heat and let it stand for 5-10 minutes, covered, before removing the lid.
- I like to finely chop the vegetables for the corn salsa.
- If you or someone you are serving doesn't like cilantro, replace it with parsley or leave it out. The meal will still have plenty of flavor.
FAQ
While healthy means something different to everyone, this is a nutrient-rich option. The chicken provides high-quality lean protein, iron, and vitamins B6 & B12. The black bean salsa provides important nutrients including antioxidants, dietary fiber for a healthy gut, heart-healthy fats that support brain health and hormone health, and plant protein. The rice provides carbs which are your body's preferred energy source! And the Southwest Dressing is made with Greek yogurt which provides protein, calcium, and vitamin D.
Add the chicken when the olive oil is shimmering. You can also test to see if the pan is hot enough by adding a drop of water. If the water evaporates, the pan is hot enough.
The best way to tell that your chicken is done is to check it with an instant-read meat thermometer. The chicken is fully cooked when the internal temperature reaches 165℉ (75°C).
I like to make my own taco seasoning so I can have more control over the taste, but you can abolustley use a packet! I suggest Siete taco seasoning for this.
Absolutely! Just add an extra Tablespoon of Greek yogurt or skip it altogether. If you skip the mayo, you can add a teaspoon of olive oil to help the dressing emulsify a bit better.
I like to use jasmine rice for this recipe because it cooks quickly and is fluffy and a little bit sticky. But you can use your favorite rice! Long-grain white rice works great because it's fluffy and will absorb the flavors well similar to Jasmine rice. Brown rice is a higher fiber option, but takes longer to cook.
Yes, this is a gluten free recipe.
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with this Street Corn Chicken Rice Bowl:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram….I LOVE knowing there’s people out there trying out my recipes! 🙂 IG: @mallorythedietitian
📖 Recipe
Healthy Street Corn Chicken Rice Bowl (Easy Recipe)
Equipment
- 1 Skillet
Ingredients
For the Chicken
- 1½ lb boneless, skinless chicken breasts (or boneless, skinless chicken thighs)
- 3 tablespoon extra virgin olive oil (1 tablespoon for marinading + 2 tablespoon for cooking)
- 1½ teaspoon chili powder
- 1 teaspoon each: smoked paprika, garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For Street Corn Salad
- 3 cups corn, cooked
- ½ a red bell pepper, chopped (about ½ cup)
- 1 small jalapeno, chopped
- ¼ cup red onion, chopped
- ¼ cup cilantro, chopped
- ¼ cup crumbled cotija cheese
For Mexican Street Corn Dressing
- 1 cup Greek yogurt
- 2 tablespoon mayonnaise
- 1 lime, zest & juice of
- ½ teaspoon each: chili powder, smoked paprika, garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1-3 tablespoon water (as needed to thin it out)
For Cilantro Lime Rice
- 1 cup jasmine rice, uncooked
- 1 tablespoon extra virgin olive oil
- ½ cup cilantro, chopped
- 2 tablespoon lime juice (1 lime)
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt (more to taste)
- ¼ teaspoon black pepper
For Assembling Bowl (optional)
- romaine lettuce or mixed greens
- diced avocado
- cherry tomatoes
Instructions
- Prep the chicken: Cut the chicken into cubes. Add 1 tablespoon of the olive oil and the seasonings. Give it a toss until the chicken is coated. Set aside to let the chicken marinade at least 30 minutes while you make the other components of the bowl.
- Make the cilantro lime rice: cook rice according to the instructions on the package. Let it cool about 5-10 minutes and then add the cilantro, lime juice, olive oil, garlic powder, salt & black pepper. Mix to combine.
- Prep the Elote Dressing: while the rice is cooking, make the Elote dressing by mixing together the Greek yogurt, olive oil mayonnaise, lime zest, lime juice and spices.
- Make the Street Corn Salad: If using fresh ears of corn, cook it using your preferred cooking method and remove fresh corn kernels from the cob with a sharp knife. Remove the pulp and seeds from the jalapeno. Chop the jalapeno, red pepper, red onion, and cilantro. To assemble the salad, add the corn, bell pepper, jalapeno, cilantro, red onion and cotija cheese to a large bowl. Add half of the Elote dressing and mix.
- Cook the chicken: heat a large skillet on medium-high heat. Add olive oil and heat until it shimmers. Add the marinated chicken and cook for 3-4 minutes on one side, undisturbed. Flip and cook another 3-4 minutes until fully cooked to an internal temperature of 165℉ (75°C)
- Assemble the bowls: Add the romaine (optional), rice, chicken and street corn salad to a bowl. Top it with more dressing, a squeeze of lime, and your favorite toppings!
- Hint: meal prep in advance by making the corn salsa and dressing ahead of time!
Notes
- Marinade the chicken for 30 minutes, up to 24 hours in the fridge.Be careful when adding the chicken to the hot oil because it may splatter!
- A small amount of mayo added to the Greek yogurt goes a long way in this recipe and cuts the tanginess of the Greek yogurt! It also helps the dressing emulsify a bit better. With that said, you can totally leave the mayo out. It still tastes great.
- Rinse the rice under cold water in a mesh strainer before cooking. This helps get rid of some of the starch and will prevent the rice from becoming gummy while it cooks.
- Don't remove the lid from the pot while the rice cooks! It will release some of the steam. After the rice is done, remove the pot from the heat and let it stand for 5-10 minutes, covered, before removing the lid.
- I like to finely chop the vegetables for the corn salsa.
- If you or someone you are serving doesn't like cilantro, replace it with parsley or leave it out.
- Meal Prep - meal prep in advance by chopping the veggies for the street corn. You can also make the cilantro lime rice and the dressing in advance!
- Storage for Chicken - store in an airtight container in the refrigerator for up to 3-4 days.
- Storage for Cilantro Lime Rice - let the rice cool completely and store in an airtight container for up to 3-4 days.
- Storage for Street Corn Salad- store in an airtight container in the fridge for up to 3-4 days.
- Storage for Elote Dressing- store in an airtight container in the refrigerator for up to 3-4 days. A mason jar works perfectly. Or grab these single-serve dressing containers for on-the-go
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