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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.
Course Chicken
Keyword mexican street corn, mexican street corn dinner bowl, mexican street corn salad
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings
Author Jo-Anna Rooney

Ingredients

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

Quinoa:

  • 2 cups cooked quinoa make according to package directions

Mexican Chicken:

  • 4 chicken breasts (can use 5)
  • taco seasoning I use my homemade seasoning, which you can find here

Bowl Ingredients:

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

Instructions

Make the Mexican Street Corn Salad:

  • 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.
  • While the corn is cooling, mix the dressing.
  • For the dressing mix together the mayonnaise, sour cream, lime juice, chili powder, salt and pepper, until smooth.
  • 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).
  • In a bowl, mix together 1/2 of the dressing, the corn and red pepper. Mix well.
  • Stir in the crumbled cheese, chopped cilantro and green onion.
  • Set aside.

Make the Quinoa:

  • Make the quinoa according to package directions.

Mexican Chicken:

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

Bowl Ingredients:

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

Putting everything together:

  • 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.
  • Now let everyone make their own Mexican Street Corn Chicken bowl!
  • Drizzle on the extra dressing, more cilantro and cheese, and enjoy!