Grilled Chicken Mexican Street Corn Bowls

Grilled Chicken Mexican Street Corn Bowls are a favorite summer in our house. Cilantro lime rice is topped with street taco seasoned grilled chicken, Mexican street corn salsa, and a plethora of fresh toppings like avocado, radish, pickled onion and jalapeños.

Yields 4 servings.

Course Mains & Entrees

Cuisine Mexican, Tex Mex

Keyword chicken, Grilling Recipes, high protein, rice bowls, street corn

Prep Time 55

Total Time 55

Servings servings

Calories 538

Author Laurie McNamara

Equipment

OXO Good Grips Hand-held Mandolin

Ingredients

FOR THE CORN SALSA:

14 ounces sweet corn thawed if frozen
1/3 cup plain nonfat greek yogurt
2 tablespoons (heaping) mayonnaise
1/4 cup cotija cheese or substitute with queso fresco or crumbled feta cheese
1 medium lime juiced
1 teaspoon honey
2 teaspoons Everything But The Elote Seasoning from Trader Joe's
2 tablespoons finely chopped cilantro

MAKE THE CHICKEN:

2 tablespoons avocado oil or other oil safe for high heat grilling
2 tablespoons Mexican street taco seasoning
1 pinch (generouos) kosher. salt
2 tablespoons finely chopped cilantro
3/4 pound boneless skinless thin-cut chicken breast
3/4 pound boneless skinless chicken thighs

FOR THE RICE BOWLS:

2 cups cilantro lime rice
avocado quartered or sliced
pickled red onion
thinly sliced radish
jalapeños sliced raw or pickled
finely chopped cilantro for garnish

US Customary - Metric

Instructions

Prepare the rice and any desired toppings.

MAKE THE STREET CORN SALSA:

In a 10-inch skillet, add sweet corn kernels (thawed if frozen) and heat over medium-high heat. Stirring occasionally, cooking until the corn gets deeply golden in spots. Remove and let cool.
In a medium mixing bowl, measure and add yogurt, mayonnaise, cotija, lime juice, TJ's Everything But The Elote Seasoning and honey. Stir well to combine. Next, add in the charred corn and cilantro. Mix again and then cover and refrigerate until ready to serve.

GRILL THE CHICKEN:

Preheat your grill to 500°F (or 260°C).
In a large mixing bowl, measure and add oil, lime juice, street taco seasoning and cilantro. Mix to combine and then add in the chicken and toss well to coat. Once the grill has preheated, grill the chicken for 4 to 5 minutes a side or until fully cooked and no longer pink.
Remove off of the grill, and allow to rest for 5 minutes or so before slicing.

BUILD THE RICE BOWLS:

Divide rice (1/2 cup per bowl) among bowls, top with chicken, street corn salsa, avocados and any additional toppings you desire.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition