What to serve with Mexican Street Corn Chicken Bowls?

This dish shines with sides like black bean salad, tortilla chips, or sautéed veggies. Try it with air fryer buffalo cauliflower bites for a zesty kick.

What to have in a rice bowl?

Start with a grain (rice or quinoa), add protein (chicken, tofu, beans), some veggies, and a flavorful sauce. Toppings like avocado, herbs, or cheese tie it together.

How many calories in a Mexican Street Corn Chicken Bowls from Qdoba?

Qdoba’s bowl has about 710–740 calories depending on toppings and extras. Making it at home gives you more flexibility without sacrificing flavor.

How many calories are in chicken, rice, and corn?

A basic combo of grilled chicken (4 oz), cooked rice (1 cup), and corn (½ cup) runs about 450–500 calories, not including sauce or cheese. Meal prep tip: Portion rice and chicken into containers, pack the sauce separately, and assemble when ready. These Mexican Street Corn Chicken Bowls stay fresh for up to 4 days, making them ideal for busy weeks. You can even freeze the cooked chicken and corn to save time. For a next-level meal plan, rotate these bowls with other RecipesLoop favorites like cheesy ground beef rice casserole or easy 3-ingredient biscuit recipe for your side.

What makes Mexican Street Corn Chicken Bowls different from a regular chicken rice bowl?

It’s all about the street corn sauce. The combo of mayo, sour cream, chili powder, lime juice, and cotija cheese turns basic rice and chicken into a bold and creamy bowl packed with smoky, tangy flavor.

Can I make Mexican Street Corn Chicken Bowls ahead of time?

Absolutely. These bowls are perfect for meal prep. Store rice, chicken, and corn separately or pre-assembled, and pack the sauce in a small container to keep it fresh until serving.

Is there a way to make Mexican Street Corn Chicken Bowls low-carb?

Yes! Swap out the rice for cauliflower rice or shredded lettuce. You still get all the flavor of the chicken and corn without the extra carbs.

What’s the best rice for Mexican Street Corn Chicken Bowls?

Cilantro-lime rice adds a burst of freshness, but plain white or brown rice works just as well. For a smoky depth, try it with Spanish rice or even quinoa

Mexican Street Corn Chicken Bowls – 5-Star Flavor Punch

Name: Mexican Street Corn Chicken Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless, skinless chicken breasts or thighs, diced; 1 tablespoon olive oil; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon paprika; 1/2 teaspoon garlic powder; Salt and pepper, to taste; 1/3 cup mayonnaise; 2 tablespoons sour cream; 1 tablespoon lime juice; 1/2 teaspoon chili powder; 1/4 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (optional); 2 cups cooked rice (white, brown, or cilantro-lime); 1 1/2 cups corn kernels (grilled, roasted, or frozen); 1/2 cup crumbled cotija or feta cheese; 1/4 cup chopped cilantro; Extra lime wedges, for garnish

Description

Bold and creamy, these Mexican Street Corn Chicken Bowls combine juicy spiced chicken, charred corn, fluffy rice, and a zesty sauce inspired by classic elote. Perfect for dinner or meal prep.

Ingredients

For the Chicken:
1 lb boneless, skinless chicken breasts or thighs, diced
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper, to taste

For the Street Corn Sauce:
1/3 cup mayonnaise
2 tablespoons sour cream
1 tablespoon lime juice
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)

For the Bowls:
2 cups cooked rice (white, brown, or cilantro-lime)
1 1/2 cups corn kernels (grilled, roasted, or frozen)
1/2 cup crumbled cotija or feta cheese
1/4 cup chopped cilantro
Extra lime wedges, for garnish

Instructions

Toss chicken with olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper.
Cook chicken in a hot skillet over medium-high heat for 6–8 minutes until browned and cooked through.
In a small bowl, mix mayonnaise, sour cream, lime juice, chili powder, paprika, and cayenne. Set aside.
Add corn to the skillet and cook 3–5 minutes until lightly charred.
Divide cooked rice into 4 bowls.
Top with cooked chicken, corn, and street corn sauce.
Sprinkle with crumbled cheese and chopped cilantro.
Serve with lime wedges.

Notes

Add jalapeños or hot sauce for extra spice.
Swap rice with cauliflower rice for a low-carb version.
Pairs well with tortilla chips or a light black bean salad.
Perfect for lunchboxes and meal prep containers.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 580
Sugar: 3g
Sodium: 690mg
Fat: 24g
Saturated Fat: 7g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 3g
Protein: 36g
Cholesterol: 90mg

Keywords: Mexican Street Corn Chicken Bowls, chicken rice corn bowl, elote bowl, Chicken thighs, sour cream, sweet corn kernels, Wild rice, sour cream, taco seasoning, cotija cheese,Jasmine rice, corn salad, chicken breasts, avocado