These Street Corn Chicken Bowls are packed with bold flavors- they are creamy, smoky, tangy, and the perfect meal for any day of the week! Whether you’re cooking for your family, or doing a little meal-prepping for the week, this recipe will be at the top of your list!

Makes 4 bowls

These Street Corn Chicken Bowls have all the tangy, creamy, smoky flavors of eloté yet are combined with Mexican-infused seasoned chicken and rice. These bowls are delicious-providing a satisfying combination of ingredients that I know you love!

The bold flavors in these bowls were inspired by my favorite lighted up esquites recipe– which is an off-the-cob street corn salad.

What ingredients do I need to make these Street Corn Chicken Bowls?

• Boneless, skinless chicken breast or tenders 
• Lime juice – adds flavor and tenderizes the chicken. 
• Chili powder – adds a nice smoky flavor or paprika can be used, if preferred.
• Cumin powder – for flavor. 
• Garlic powder – for flavor.
• Ears of fresh corn -fresh sweet corn.
• Light Mayonnaise – adds creaminess; can omit or use Greek yogurt, if preferred.
• Mexican crema– you could use 1/4 cup blended low fat cottage cheese or light sour cream as a substitute.
• Cotija cheese or queso fresco-crumbled.
• Red onion-diced or sliced.
• Chili powder– adds flavor to the corn mixture.
• Salt and black pepper, to taste.
• Lime wedges – for juice and another wedge for garnish. 
• Red onion– thinly sliced for garnish.
• Jasmine rice – use white or cauliflower rice for a low-carb option.
• Fresh cilantro-finely chopped and additional for garnish 

How do these Street Corn Chicken Bowls?

In a medium size bowl, combine the lime juice, chili powder, cumin powder, garlic powder, salt, and pepper.

Place chicken breast tenders or breasts in the bowl with the seasonings and toss to coat them evenly.

Heat a skillet over medium-high heat and add the seasoned chicken. Cook each side for about 8-10 minutes until golden brown.

Remove the chicken, let it rest for 5-8 minutes, then slice them into bite size pieces.

In a medium saucepan, bring water (or broth) and a pinch of salt to a boil. Add the rice, stir once, and reduce heat to low. Cover and simmer for 15-20 minutes, or until the rice is fully cooked and the liquid is absorbed.

Steam ears of corn for 10 minutes-I like to wrap them up in a damp paper towel and cook in the microwave. Rub the steamed corn with olive oil cooking spray.

Place ears of corn on top of an open fire (gas stove) and char corn. Remove when corn is slightly charred. Let them cool and then cut the corn kernels off of the cob. 

Meanwhile, in a large bowl, combine light mayonnaise, crema, cilantro and lime juice; season with salt and pepper. 

Once corn is cut and cooled.

Add the grilled corn to the creamy mixture. Stir to combine. 

Assemble bowls. Add 3/4 cup cooked rice, 1/2 cup cooked diced chicken, and 1/2 cup street corn to each bowl. 

Garnish with red onions, Cotija cheese, cilantro, and a lime wedge.

Finish with a sprinkle of chili powder.

Serve warm.

Chicken Ingredients:

• 1.5 lbs. boneless and skinless chicken tenders or breast 
• 1 Tbsp lime juice
• 1 tsp chili powder
• 1 tsp cumin powder
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

Bowl Ingredients:

• 4 ears of fresh corn
• Kosher salt and black pepper
• 3 Tbsp light Mayo
• 2 Tbsp Mexican crema- you could use 1/4 cup low fat cottage cheese, blended as a substitute for added protein. 
• 2 Tbsp cilantro, finely chopped and additional cilantro for garnish 
• 1/4 tsp chili powder
• 2 tsp lime juice
• 1 cup uncooked white, brown, or substitute for 1 cup cooked cauliflower rice
• 1 oz. cotiija cheese, crumbled, for garnish.
• 1/4 cup red onion- thinly sliced for garnish.
• 1 lime cut into wedges

Directions:

1. In a medium saucepan, bring water (or broth) and a pinch of salt to a boil. Add the white or brown rice, stir once, and reduce heat to low. Cover and simmer for 15-20 minutes, or until the rice is fully cooked and the liquid is absorbed. Set aside.
2. In a medium size bowl, combine the lime juice, chili powder, cumin powder, garlic powder, salt, and pepper. Place chicken breast tenders or breasts in the bowl with the seasonings and toss to coat them evenly.
3. Heat a skillet over medium-high heat and add the seasoned chicken. Cook each side for about 8-10 minutes until golden brown. Remove the chicken, let it rest for 5-8 minutes, then slice them into bite size pieces.
4. Steam ears of corn for 10 minutes-I like to wrap them up in a damp paper towel and cook in the microwave. Rub the steamed corn with olive oil cooking spray.
5. Place ears of corn on top of an open fire (gas stove) and char corn. Remove when corn is slightly charred. Let them cool and then cut the corn kernels off of the cob. 
6. Meanwhile, in a large bowl, combine light mayonnaise, crema, cilantro and lime juice; season with salt and pepper. 
7. Once corn is cut and cooked, add the grilled corn to the creamy mixture. Stir to combine. 
8. Assemble the bowls. Add 3/4 cup cooked white rice, 1/2 cup cooked diced chicken, and 1/2 cup street corn to each bowl. 
9. Garnish with 1/4 oz. Cotija cheese, cilantro, thinly sliced red onions, and a lime wedge. Finish with a sprinkle of chili powder. Serve warm.

Makes 4 chicken bowls

• 8 WW Points® per bowl if using white or jasmin Rice
• 3 WW Points® per bowl if using no rice or cauliflower rice

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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