Mexican Street Corn Chicken Bowl (Sheet Pan Style)

 


⏱ Time

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 30–35 minutes

🥗 Ingredients (2–3 servings)

Chicken & Veggies

  • 2 chicken breasts (cut into cubes)

  • 2 cups corn kernels (fresh or frozen)

  • 1 red onion (chopped)

  • 1 tbsp olive oil

  • 1 tsp chili powder

  • 1 tsp paprika

  • ½ tsp garlic powder

  • ½ tsp salt

  • ½ tsp black pepper

Street Corn Topping

  • ½ cup Greek yogurt or sour cream

  • ¼ cup mayonnaise

  • ½ cup crumbled feta or cotija cheese

  • 1 tbsp lime juice

  • ½ tsp chili powder

Avocado Sauce

  • 1 ripe avocado

  • ¼ cup Greek yogurt

  • 1 tbsp lime juice

  • 1 garlic clove

  • Pinch salt

Blend until smooth.

Bowl Base

  • 1 cup cooked rice or quinoa

  • 1 jalapeño (sliced)

  • Fresh cilantro (optional)

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👨‍🍳 Step-by-Step Instructions

1️⃣ Preheat the Oven

Preheat oven to 200°C (400°F).
Line a sheet pan with parchment paper.

2️⃣ Season the Chicken

In a bowl mix chicken with:

  • olive oil

  • chili powder

  • paprika

  • garlic powder

  • salt

  • black pepper

Toss well to coat.

3️⃣ Prepare the Sheet Pan

Spread on the sheet pan:

  • seasoned chicken

  • corn kernels

  • chopped red onion

Mix slightly so everything cooks evenly.

4️⃣ Roast

Place in the oven and roast for 18–20 minutes until:

  • chicken is cooked through

  • corn becomes slightly charred.

5️⃣ Make the Street Corn Mix

In a bowl combine:

  • Greek yogurt (or sour cream)

  • mayonnaise

  • lime juice

  • chili powder

  • half of the cotija/feta cheese

Mix well.

6️⃣ Prepare the Avocado Sauce

Blend together:

  • avocado

  • Greek yogurt

  • lime juice

  • garlic

  • salt

Blend until smooth and creamy.

7️⃣ Build the Bowl

In each bowl add:

  1. Rice or quinoa

  2. Roasted chicken & corn mixture

  3. Spoon the street corn mixture on top.

8️⃣ Add Toppings

Top with:

  • remaining cotija/feta cheese

  • sliced jalapeños

  • avocado sauce drizzle

  • cilantro.

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