Description

These High Protein Street Corn Chicken Bowls combine tender, flavorful grilled chicken thighs with a creamy, zesty Mexican street corn salad served over fluffy white rice. Packed with smoky spices, fresh lime, and authentic Cotija cheese, this vibrant dish is perfect for a nutritious, satisfying meal that comes together in under 40 minutes.

Ingredients

Scale

Chicken Marinade

1.5 pounds boneless, skinless chicken thighs
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon cumin
Salt and black pepper to taste
2 tablespoons olive oil

Rice Base

3 cups cooked white rice

Street Corn Mix

1.5 cups corn kernels (fire-roasted or grilled)
2 tablespoons mayonnaise
2 tablespoons Greek yogurt
Juice of 1 lime
½ teaspoon chili powder
¼ cup crumbled Cotija cheese

Toppings

Handful of chopped fresh cilantro
2 green onions, sliced
Lime wedges, for serving

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Instructions

Preheat Pan: Preheat a grill pan or skillet over medium-high heat to ensure a good sear on the chicken.
Marinate Chicken: In a bowl, combine chicken thighs with smoked paprika, garlic powder, cumin, salt, black pepper, and olive oil. Mix well to coat evenly. Allow to marinate for at least 30 minutes to enhance flavor.
Cook Rice: Prepare white rice according to package instructions, setting aside once done.
Grill Chicken and Corn: Place marinated chicken on the hot grill pan or skillet and cook for about 5–6 minutes per side until cooked through and nicely charred. Separately, char the corn kernels in the same pan or grill until slightly blackened.
Make Corn Sauce: In a small bowl, combine the charred corn kernels with mayonnaise, Greek yogurt, lime juice, chili powder, and crumbled Cotija cheese. Stir to mix thoroughly.
Slice Chicken: Remove the chicken from the pan and slice into strips for easy serving.
Assemble Bowls: Divide cooked rice evenly into bowls. Top each with sliced grilled chicken, the creamy street corn mixture, and garnish with chopped cilantro and sliced green onions.
Serve: Add lime wedges on the side for extra zest and serve immediately. Enjoy your flavorful and protein-rich street corn chicken bowls!

Notes

Marinating the chicken for longer than 30 minutes, up to overnight, intensifies flavor.
Use fire-roasted corn for authentic smoky flavor or fresh corn grilled well as a substitute.
Substitute Greek yogurt for sour cream if preferred in the corn sauce.
Serve with extra lime wedges for a bright citrus kick.
For lower fat content, use skinless chicken breast instead of thighs and reduce mayo in the corn sauce.