If you’re looking for a meal that’s packed with protein, fiber, and major flavor, then you need to add these Street Corn Chicken Power Bowls to your weekly rotation ASAP. This recipe takes everything you love about Mexican street corn and turns it into a hearty, satisfying bowl that’s perfect for lunch or dinner. Between the juicy seasoned chicken, the smoky corn salad, and that creamy street corn dressing, this one is seriously addictive. I have a feeling it’s going to become a regular in your house too!
This time of year, I’m all about meals that feel light but still keep me full, and this bowl checks every box. The chicken gets marinated in Greek yogurt and a blend of smoky spices, which keeps it incredibly juicy and full of flavor when it hits the skillet. Then there’s the corn salad — a mix of fire-roasted corn, bell pepper, red onion, jalapeño, cilantro, and cotija cheese — that brings all of that classic elote flavor to the bowl. And don’t even get me started on the dressing. Made with Greek yogurt, cottage cheese, lime juice, and the same smoky spices as the chicken, it’s creamy, tangy, and the perfect finishing touch.
What I love most about this recipe is how easy it is to customize. Serve it over rice like I did, or swap in cauliflower rice, quinoa, or even leafy greens if you want to switch things up. It’s also a great one for meal prep — just store the components separately and assemble throughout the week for an easy grab-and-go lunch!
If you’re someone who works in an office or has a busy schedule, this is exactly the kind of recipe that makes weekday lunches so much easier. I love prepping a big batch of the chicken and corn salad on Sunday, then portioning everything out for the week ahead. By Wednesday, you’ll be so glad you have a ready-to-go lunch waiting for you instead of scrambling for something last minute!
What You Need to Make These Street Corn Chicken Power Bowls
- Chicken Breast: Marinating it in Greek yogurt before cooking keeps it tender and juicy, even after it hits the hot skillet.
- Greek Yogurt: Greek yogurt acts as the base for the chicken marinade and helps tenderize the meat while adding the seasonings evenly. You’ll also need it for the smoky street corn dressing.
- Chili Powder: Chili powder adds a warm, smoky depth of flavor to both the chicken and the dressing.
- Smoked Paprika: Smoked paprika is the key to that signature smoky street corn flavor in both the chicken and the dressing.
- Garlic Powder: Garlic powder adds a savory depth to the chicken marinade and dressing alike.
- Onion Powder: Onion powder rounds out the seasoning blend with a subtle savory sweetness. Like the garlic powder, it’s used in both the chicken and the dressing to keep the flavors consistent throughout.
- Salt and Black Pepper: Simple, but necessary for seasoning both the chicken and the dressing to perfection.
- Olive Oil: A bit of olive oil helps the chicken cook in the skillet without sticking.
- Frozen Corn: I used fire-roasted frozen corn for an extra smoky flavor, but regular frozen corn works great too.
- Red Bell Pepper: Finely diced red bell pepper adds a pop of color and a slight sweetness to the corn salad.
- Red Onion: Finely diced red onion brings a little sharpness and crunch to balance out the sweetness of the corn.
- Jalapeño: A finely diced jalapeño (seeds removed) adds the perfect amount of heat to the corn salad without overpowering it.
- Cilantro: Fresh cilantro adds a burst of brightness to the corn salad — if you’re not a cilantro fan, feel free to leave it out or swap in green onion.
- Cotija Cheese: Cotija cheese is a salty, crumbly Mexican cheese that’s a must for that authentic street corn flavor. You’ll use some in the corn salad and more for topping!
- Cottage Cheese: Cottage cheese blends into the dressing to create a creamy, protein-packed base without needing any mayo.
- Lime: Fresh lime juice brightens up the dressing and ties all of the smoky flavors together.
- Garlic: Fresh garlic adds a punch of flavor to the dressing.
- Jasmine Rice: I love serving this bowl over jasmine rice, but feel free to swap in your favorite rice, quinoa, or cauliflower rice.
How to Make These Street Corn Chicken Power Bowls
To make this recipe, start by making the corn salad. Chop the red bell pepper, red onion, jalapeño, and cilantro, then add them to a large bowl along with the frozen corn and cotija cheese. Next, make the dressing. Add the Greek yogurt, cottage cheese, lime juice, garlic, onion powder, chili powder, smoked paprika, black pepper, and salt to a small blender. Blend until smooth and creamy, adding a splash of water if needed to thin it out.
Pour about three-quarters of the dressing over the corn salad and toss well to combine. Set the corn salad aside and reserve the remaining dressing for serving. Now it’s time to cook the chicken. Cut the chicken breast into bite-sized cubes and add it to a large bowl along with the Greek yogurt, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix until the chicken is evenly coated.
Heat a large nonstick skillet over medium heat and add the olive oil. Once the pan is hot, add the chicken in a single layer. Let it cook undisturbed for 4-5 minutes, then flip and cook for another 3-4 minutes, or until cooked through.
To assemble your bowls, start with a layer of jasmine rice on the bottom. Top with the cooked chicken and corn salad, then sprinkle with extra cotija cheese. Finish with a drizzle of the remaining dressing, and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new!
** Photography by Tanya Pilgrim
Equipment
Ingredients
For the Chicken:
- 1 ½ Pounds Boneless Skinless Chicken Breast
- ½ Cup Greek Yogurt
- 2 Teaspoons Chili Powder
- 1 Teaspoon Smoked Paprika
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Salt
- ½ Teaspoon ground black pepper
- 1 Tablespoon olive oil
For the Corn Salad:
- 3 Cups Frozen Corn, I used fire roasted frozen corn from @wholefoods
- 1 Red Bell Pepper, finely diced
- ½ Red Onion, finely diced
- 1 Jalapeno, seeds removed, finely diced
- ⅓ Cup Cilantro, finely chopped
- ¼ Cup Cotija Cheese , + more for topping
For the Smoky Street Corn Dressing:
- 1 Cup Fat Free Greek Yogurt
- ½ Cup Cottage Cheese, @good_culture
- 1 Lime, juiced
- 2 Cloves Garlic
- 1 Teaspoon Onion Powder
- ½ Teaspoon Chili Powder
- ½ Teaspoon Smoked Paprika
- ½ Teaspoon Black Pepper
- ½ Teaspoon Salt
- Water , to thin if needed
For Serving:
- 2 Cups Cooked Jasmine Rice
Instructions
- To make this recipe, start by making the corn salad. Chop the red bell pepper, red onion, jalapeño, and cilantro, then add them to a large bowl along with the frozen corn and cotija cheese.
- Next, make the dressing. Add the Greek yogurt, cottage cheese, lime juice, garlic, onion powder, chili powder, smoked paprika, black pepper, and salt to a small blender. Blend until smooth and creamy, adding a splash of water if needed to thin it out.
- Pour about three-quarters of the dressing over the corn salad and toss well to combine. Set the corn salad aside and reserve the remaining dressing for serving.
- Now it’s time to cook the chicken. Cut the chicken breast into bite-sized cubes and add it to a large bowl along with the Greek yogurt, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix until the chicken is evenly coated.
- Heat a large nonstick skillet over medium heat and add the olive oil. Once the pan is hot, add the chicken in a single layer. Let it cook undisturbed for 4-5 minutes, then flip and cook for another 3-4 minutes, or until cooked through.
- To assemble your bowls, start with a layer of jasmine rice on the bottom. Top with the cooked chicken and corn salad, then sprinkle with extra cotija cheese. Finish with a drizzle of the remaining dressing, and enjoy!
Rate & review
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