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Mexican Street Corn Chicken Burrito Bowl

Mexican Street Corn Chicken Burrito Bowl - featured image
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This easy 30-minute burrito bowl combines smoky-charred Mexican street corn, juicy marinated chicken, and fresh toppings for a bold, comforting meal. Perfect for busy weeknights, meal prep, or feeding a crowd, it’s endlessly customizable and packed with protein and veggies.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb)
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • Juice of 1 lime
  • 2 cups corn kernels (fresh, frozen, or canned)
  • 1 tablespoon mayonnaise (or Greek yogurt)
  • 2 tablespoons sour cream or crema
  • 1/3 cup cotija cheese, crumbled (or feta)
  • 1 tablespoon chopped cilantro
  • 1/2 teaspoon chili powder
  • Juice of 1 lime
  • Salt, to taste
  • 2 cups cooked rice (white, brown, or cauliflower rice)
  • 1 can black beans, drained and rinsed
  • 1 large avocado, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • Extra cilantro, chopped
  • Lime wedges, for serving
  • Hot sauce or salsa (optional)

Instructions

  1. Pat chicken breasts dry and place in a bowl. Add olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and lime juice. Toss to coat evenly and let sit while you prep the corn. (Optional: marinate for 15 minutes for deeper flavor.)
  2. Heat a large skillet or grill pan over medium-high. Add corn kernels in a single layer. Cook, stirring occasionally, until golden-brown and slightly charred in spots (about 7-8 minutes). Remove corn from pan and let cool slightly.
  3. In the same skillet, add a drizzle of oil and place chicken breasts. Cook for 4-5 minutes per side, or until nicely browned and cooked through (internal temp should reach 165°F). If chicken is thick, butterfly or pound flat for faster cooking. Let chicken rest for 2-3 minutes before slicing thinly.
  4. In a mixing bowl, combine charred corn, mayonnaise, sour cream, cotija cheese, chopped cilantro, chili powder, lime juice, and a pinch of salt. Stir until creamy and well-mixed. Taste and adjust salt or lime as needed.
  5. Heat rice according to package instructions or use leftovers. Rinse and drain black beans. Warm beans in microwave or on stovetop for 1-2 minutes.
  6. Slice avocado, halve cherry tomatoes, and thinly slice red onion. Chop extra cilantro and cut lime wedges.
  7. In wide serving bowls, layer rice, black beans, and sliced chicken. Spoon a generous heap of Mexican street corn mix over the top. Add avocado, tomatoes, red onion, cilantro, and lime wedges. Finish with extra cotija cheese and a drizzle of hot sauce or salsa if desired.
  8. If corn isn’t charring, increase heat and stir less often. If chicken sticks, let it cook longer before flipping. Taste as you go, especially with the corn mix, to balance tang and spice.
  9. While chicken cooks, prep toppings and mix the corn for efficiency. For meal prep, double rice and beans.
  10. Chicken should be golden brown and juicy; corn should be golden with some blackened bits. Bowl should be colorful, creamy, and loaded with fresh toppings.

Notes

For best flavor, don’t rush the corn—let it char undisturbed. Use thin chicken breasts or pound flat for even cooking. Taste and adjust the street corn mix before serving. Swap ingredients as needed: use cauliflower rice for low-carb, plant-based mayo and cheese for dairy-free, or roasted veggies for vegetarian. Serve buffet-style for crowds and keep toppings separate for meal prep.

Nutrition

Keywords: Mexican street corn, burrito bowl, chicken, easy dinner, meal prep, gluten-free, healthy, quick, weeknight, comfort food

Find it online: https://yumnode.com/mexican-street-corn-chicken-burrito-bowl-recipe-easy-30-minute-meal/