High Protein Street Corn Chicken Bowls Recipe

Introduction

High Protein Street Corn Chicken Bowls combine juicy grilled chicken with smoky fire-roasted corn and a creamy, tangy sauce over fluffy white rice. This vibrant, satisfying dish is perfect for busy weeknights when you want bold flavors without fuss.

Ingredients

• 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
• 3 cups cooked white rice
• 1.5 cups corn kernels (fire-roasted or freshly grilled)
• 2 tablespoons mayonnaise
• 2 tablespoons Greek yogurt
• Juice of 1 lime
• ½ teaspoon chili powder
• ¼ cup crumbled Cotija cheese
• Handful of chopped fresh cilantro
• 2 green onions, sliced

Instructions

1. Step 1: Preheat a grill pan or skillet over medium-high heat.
2. Step 2: In a bowl, mix chicken thighs with smoked paprika, garlic powder, cumin, salt, black pepper, and olive oil. Let it marinate for at least 30 minutes.
3. Step 3: While the chicken marinates, cook the rice according to package directions and prepare a small bowl for the corn sauce.
4. Step 4: Grill or sear the chicken until fully cooked, about 5–6 minutes per side. Char the corn kernels separately in the same pan or under a broiler.
5. Step 5: Mix the charred corn with mayonnaise, Greek yogurt, lime juice, chili powder, and Cotija cheese to create the street corn sauce.
6. Step 6: Slice the grilled chicken into strips.
7. Step 7: Assemble bowls by scooping rice first, then topping with chicken strips, the corn mixture, sliced green onions, chopped cilantro, and a sprinkle of extra Cotija cheese.
8. Step 8: Serve warm with lime wedges on the side and enjoy!

Tips & Variations

• Use day-old rice for better texture and less stickiness.
• Grill the chicken outdoors to add smoky flavor.
• Let the chicken rest before slicing to retain juiciness.
• Substitute chicken thighs with chicken breast or tofu for a different protein.
• Swap Greek yogurt for sour cream or extra mayonnaise if preferred.
• Use feta or grated Parmesan instead of Cotija cheese.
• Try canned or frozen corn, drained and roasted, if fresh or fire-roasted isn’t available.
• Add avocado slices, jalapeños, or black beans for extra flavor and texture.

Storage

Store cooked chicken, rice, and corn sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before assembling bowls. The grilled chicken can be frozen for up to one month but avoid freezing the corn and rice for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken?

Yes, rotisserie chicken is a great shortcut. Just season it well before adding to the bowl.

Can I make this dairy-free?

Absolutely. Use dairy-free yogurt and skip the Cotija cheese to keep it dairy-free.

High Protein Street Corn Chicken Bowls Recipe

Print Recipe

★★★★★

4.7 from 84 reviews

A hearty and flavor-packed High Protein Street Corn Chicken Bowl featuring grilled spiced chicken thighs, fire-roasted corn tossed in a creamy lime sauce, and fluffy white rice. This Mexican-inspired dish balances juicy, smoky chicken with creamy corn, tangy cotija cheese, fresh cilantro, and green onions, making an energizing, delicious meal perfect for busy days.

• Author: liam
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Grilling
• Cuisine: Mexican-Inspired

Ingredients

Scale 1x2x3x

Chicken and 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

Base

• 3 cups cooked white rice

Corn Sauce

• 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

Garnishes

• Handful of chopped fresh cilantro
• 2 green onions, sliced

Instructions

1. Preheat Equipment: Preheat a grill pan or skillet over medium-high heat to ensure a good sear on the chicken and corn.
2. 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 and let marinate for at least 30 minutes to develop flavor.
3. Cook Rice: While chicken marinates, prepare the white rice according to package instructions and set aside. Use day-old rice if possible for better texture.
4. Cook Chicken and Corn: Grill or sear the chicken for about 5–6 minutes per side until fully cooked and juicy. In the same or separate pan, char the corn kernels until slightly smoky and blackened.
5. Prepare Corn Sauce: In a small bowl, mix the grilled corn with mayonnaise, Greek yogurt, lime juice, chili powder, and Cotija cheese to create a creamy, tangy street corn sauce.
6. Slice Chicken: Let the chicken rest a few minutes after cooking, then slice into strips for serving.
7. Assemble Bowls: Divide the cooked rice into bowls, top with sliced grilled chicken, spoon the corn sauce over, and garnish with sliced green onions and chopped cilantro.
8. Serve: Serve warm with lime wedges on the side for an extra citrusy zing. Enjoy immediately!

Notes

• Use rotisserie chicken for a faster preparation if short on time.
• Day-old rice helps improve texture and prevents stickiness in the bowl.
• Add sliced avocado or jalapeños for extra creaminess or spice.
• Let the chicken rest before slicing to retain juices and tenderness.
• Avoid overcooking chicken to prevent dryness.
• Allow cold ingredients to come to room temperature before mixing for best flavor.

Keywords: street corn bowl, high protein chicken bowl, healthy corn rice chicken