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Mexican Street Corn Chicken Bowl

Make this Mexican Street Corn Chicken Bowl for dinner tonite! Loaded with fresh ingredients, grilled chicken and a Mexican Street Corn Salad. So good.

Have you ever had Mexican Street Corn Salad? It’s SO good. It’s so delicious that I could actually eat the entire salad myself…the dressing is creamy, the corn flavourful and with bites of tart cheese and tasty cilantro. Yum. Now how about we actually make a whole meal out of it by adding some grilled Mexican chicken, cooked quinoa and loads of fresh toppings? Sound good?  YES.

Mexican Street Corn Chicken Bowl

Ready in Less Than 1 Hour!

This Mexican Street Corn Chicken Bowl is fresh, healthy and delicious. And even better, you can have this meal on the table in less than 1 hour. Then you make everyone happy by letting them create their own dinner bowl. My family loves these self-serve type suppers.

Mexican Street Corn Chicken Bowl

Street Corn Salad is Delicious!

The star of this bowl is definitely the street corn salad. I made this salad using canned corn, but you could definitely make it using fresh grilled corn from the cob. If you use canned corn, the secret is to sauté the corn before you add the dressing. Slightly cooking the corn brings out the flavour and sweetness of it. Then tossed with the dressing…this corn is delicious.

Mexican Street Corn Chicken Bowl

Mexican Street Corn Dinner Bowl Tips:

  • Chicken: You can use chicken breast, chicken thighs or turkey.
  • Taco Seasoning: You can make your own taco seasoning with cumin, chili powder, paprika, oregano, garlic powder, onion powder, salt and sugar…this is the recipe I use. Or you can buy a pre-made package of seasoning.
  • Cheese: You can use queso fresco cheese, feta, or Cotija cheese.
  • Quinoa: This bowl is delicious with quinoa, but you can also use rice instead.
  • Additions: Feel free to add some chopped jalapeno if you want some heat in your dinner bowl. You can serve this salad with taco chips too.
  • Leftovers: Store any leftovers in the fridge in an airtight container for up to 3 days. Just reheat in the microwave.

Doesn’t that look ah-mazing? All of the flavours of the Mexican Street Corn salad pair perfectly with the Mexican grilled chicken and fresh toppings. And I made sure to make enough dressing that you can drizzle extra sauce all over your finished bowl. Yes.


Mexican Street Corn Chicken Bowl

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Make this Mexican Street Corn Chicken Bowl for dinner tonite! Loaded with fresh ingredients, grilled chicken and a Mexican Street Corn Salad. So good.

  • Author: Jo-Anna Rooney
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Chicken


Units Scale

Mexican Street Corn Salad Dressing:

  • 6 tbsp mayonnaise
  • 6 tbsp sour cream (or Greek Yogurt)
  • 2 tbsp fresh lime juice
  • 2 tsp chili powder
  • salt and fresh ground pepper (to taste)

The Corn Salad:

  • 2 (341 mL) cans of corn (you can also use fresh corn kernels from the cob)
  • 2 tbsp chopped red pepper
  • 1/2 cup crumbled queso fresco or feta cheese or Cotija cheese
  • 1/2 cup fresh cilantro
  • 2 tbsp chopped green onion


  • 2 cups cooked quinoa (make according to package directions)

Mexican Chicken:

  • 45 chicken breasts
  • taco seasoning (I use my homemade seasoning, which you can find here)

Bowl Ingredients:

  • 12 cups sliced grape tomatoes
  • 1 cup black beans
  • 23 cups fresh spinach
  • 1 or 2 sliced avocados
  • fresh lime wedges
  • fresh chopped cilantro for garnish


Make the Mexican Street Corn Salad:

  1. The first thing you want to do is ‘roast’ the corn in a skillet. To do this, in a skillet over low-medium heat, add a tsp of vegetable oil. Then add the corn and sauté until the corn is slightly ‘roasted’. Let cool for a few minutes.
  2. While the corn is cooling, mix the dressing.
  3. For the dressing mix together the mayonnaise, sour cream, lime juice, chili powder, salt and pepper, until smooth.
  4. Use 1/2 of the dressing to mix with the corn, and save 1/2 to serve with the bowls at dinner time (set 1/2 aside).
  5. In a bowl, mix together 1/2 of the dressing, the corn and red pepper. Mix well.
  6. Stir in the crumbled cheese, chopped cilantro and green onion.
  7. Set aside.

Make the Quinoa:

  1. Make the quinoa according to package directions.

Mexican Chicken:

  1. Generously season the chicken with the taco seasoning.
  2. Grill the chicken until it is no longer pink.
  3. Slice the cooked chicken into pieces for serving.

Bowl Ingredients:

  1. Prepare all of the fresh ingredients and put them into their own serving bowls (buffet style).

Putting everything together:

  1. Place out all of the bowls of fresh ingredients, buffet style. Including the Mexican Street Corn Salad in one bowl, the grilled chicken on a serving plate, the cooked quinoa in another bowl and the extra salad dressing on the side.
  2. Now let everyone make their own Mexican Street Corn Chicken bowl!
  3. Drizzle on the extra dressing, more cilantro and cheese, and enjoy!

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Have a delicious day!

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  1. Oh yum – thank you!! I am sure I can figure out the WW points on this and still be ‘good’!! Thank you!!