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Mexican Street Corn Chicken Burrito Bowl

Mexican Street Corn Chicken Burrito Bowl - featured image
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This hearty burrito bowl combines juicy grilled chicken, charred street corn in a creamy chipotle-lime sauce, fluffy rice, and fresh toppings for a crave-worthy, easy dinner. It’s customizable, meal-prep friendly, and packs bold Mexican flavors in every bite.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb)
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lime
  • 2 cups corn kernels (fresh, frozen, or canned)
  • 1 tablespoon unsalted butter
  • 1/3 cup mayonnaise (or avocado mayo)
  • 1/3 cup sour cream or Mexican crema
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon chili powder
  • Juice of 1 lime
  • 1/3 cup crumbled cotija cheese (or feta)
  • Salt, to taste
  • 2 cups cooked rice (white, brown, or cauliflower rice)
  • 1 can black beans, drained and rinsed (15 oz)
  • 1 cup shredded romaine or iceberg lettuce
  • 1 cup diced tomatoes (Roma or cherry)
  • 1 ripe avocado, sliced or diced
  • 1/2 cup shredded cheddar or Monterey Jack cheese
  • Fresh jalapeño slices (optional)
  • Extra cilantro and lime wedges for garnish

Instructions

  1. In a medium bowl, whisk together olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, black pepper, and lime juice. Add chicken breasts and toss to coat. Cover and marinate in the fridge for at least 20 minutes (up to 2 hours).
  2. Cook rice according to package instructions. Fluff and set aside. Season with a pinch of salt and a squeeze of lime if desired.
  3. Heat a grill, grill pan, or large skillet over medium-high. Add butter and corn kernels. Cook, stirring occasionally, until corn is golden and slightly charred (about 8-10 minutes).
  4. In a bowl, mix mayonnaise, sour cream, cilantro, chili powder, and lime juice. Stir in cotija cheese and salt. Fold in charred corn until well-coated.
  5. Heat grill or skillet over medium-high. Add marinated chicken breasts. Cook for 5-6 minutes per side until golden, slightly charred, and cooked through (internal temp 165°F). Let rest 5 minutes, then slice thinly.
  6. Divide rice among 4 bowls. Top with sliced chicken, street corn topping, black beans, lettuce, tomatoes, avocado, and shredded cheese.
  7. Garnish with extra cilantro, jalapeño slices, and lime wedges. Serve immediately while warm.

Notes

Customize with extra veggies, swap chicken for mushrooms or beans for vegetarian, use dairy-free mayo and cheese for vegan. Marinate chicken for best flavor, don’t overcook. Prep toppings while chicken marinates to save time. Store components separately for meal prep; avocado is best sliced fresh.

Nutrition

Keywords: Mexican street corn, chicken burrito bowl, easy dinner, meal prep, grilled chicken, street corn, healthy Mexican, gluten-free option, family dinner, comfort food

Find it online: https://yumnode.com/mexican-street-corn-chicken-burrito-bowl-easy-homemade-dinner-idea/