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These easy Mexican Street Corn Burrito Bowls are super hearty and full of amazing flavor! You will love this simple lunch in your weekly meal prep rotation.
This amazing burrito bowl recipe is the most flavorful meal we’ve had this week! It has everything — Fresh lettuce and cilantro, filling brown rice and black beans, juicy marinated chicken, a creamy and zesty dressing, all mixed with a super delicious Mexican Street Corn Salad.
It is super easy to pack for lunches for the week, but it also is great for parties! Everyone can easily customize their taco bowls with their preferred toppings, and all your components can be prepped ahead of time so your host duties don’t get in the way of socializing. The perfect family dinner!
Obsessed with Mexican Street Corn like we are? Try this Air Fryer version, this Esquites recipe (it’s what we use in these bowls), or our Mexican Street Corn Soup!
Ingredients
Here is a quick overview of what you will need. Find exact measurements in the printable recipe card down below.
- Chicken breasts – This was my protein choice to keep it lean and inexpensive, but this would work just as well with chicken thighs or tenderloins. The chicken is marinated in the ingredients below for fantastic Southwest flavor. Feel free to use leftover chicken, a rotisserie from the store, or taco meat you made from taco seasoning and ground beef or ground turkey.
- Avocado oil and Lime juice & zest
- Chili powder, Garlic powder, Cumin, Salt, and Mexican oregano
- Cooked brown rice, Black beans, and prepared Mexican Street Corn Salad – White rice or cilantro lime rice (even this cauliflower version for lower carbs) or quinoa can work in place of the brown rice if you prefer. Pinto beans or white beans could be used instead of black beans as well. I used this recipe for the Mexican Street Corn Salad.
- Salsa, Sour cream, Lettuce (shredded or chopped), Mexican-blend cheese (shredded), Avocados (sliced), and Fresh cilantro (chopped) – These are our favorite burrito toppings, so you know we had to throw them in! Feel free to use your favorite taco additions like pico de gallo, diced red onions, chopped bell peppers, guacamole, chopped tomatoes, crushed tortilla chips, enchilada sauce, or whatever you love.
How to make chicken burrito bowls
These hearty bowls are incredibly easy and perfect for preparing ahead of time! Here is a step-by-step guide for this delicious lunch.
Marinate and cook chicken
In a large ziplock bag or bowl, combine all chicken ingredients together. Marinate the chicken in the refrigerator for 6-8 hours.
Spray a grill pan or skillet with cooking spray, and heat on medium. Add the chicken breasts, and cook the chicken for 5-6 minutes on each side (you may have to do this in batches depending on how large your pan is). Ensure the chicken is cooked through to 165 degrees, then set aside to rest. Once cooled, slice the chicken.
Create your taco bowl sauce, then assemble the bowls
In a small bowl, stir together the salsa and sour cream. This is your taco bowl sauce!
Assemble the bowls evenly with rice, corn salad, sliced chicken, and the remaining toppings. Drizzle with the salsa sauce and serve!
What to Serve with Burrito Bowls
This dish is a full meal on its own! It is super filling so we rarely need to serve side dishes along with it. If you want to stretch the recipe further, consider starting with chips and Grilled Pineapple Salsa. Some Fajita Veggies could be offered on the side, and guests could add in whatever they like!
Storage
This recipe keeps well in the fridge up to 3 days as long as you don’t add in the sauce. The sauce will keep a week or so in the refrigerator in its own airtight container or jar, so simply add it on whenever you are ready to eat.
Tips and Variations
- If you’re not a fan of rice but still want something to bulk up your salad, consider swapping the rice with crispy potatoes or sweet potato cubes.
- Make it spicy! If you like more heat, consider using this Taco Bell copycat jalapeno cream sauce or Chuy’s copycat jalapeno ranch in your salsa sauce.
- You can easily make this ahead of time for meal prep lunches or dinners. Simply assemble the entire salad BUT leave the salsa dressing separate
- Try different proteins. Leftover taco meat (ground beef, turkey, shrimp, steak, etc. cooked with taco seasoning) will work just as well. Marinate some tofu and grill it for an easy vegetarian version!
More hearty salad recipes
- Easy Steak Salad
- Grilled Potato Salad
- Spicy Thai Salad with Chicken
- Southwest Chicken Salad Board
- Spring Salad with Raspberry Vinaigrette
Mexican Street Corn Taco Bowls
Ingredients
Southwest Chicken:
- 2 chicken breasts, butterflied if large
- 2 tbsp avocado oil
- 1 lime, juiced and zested
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- ½ tsp salt
- ½ tsp Mexican oregano
Taco Bowls:
- 1 cup restaurant-style salsa
- ½ cup sour cream, reduced fat or full-fat
- 3 cups brown rice, cooked
- 2 cups Mexican Street Corn Salad
- 1 15-ounce can black beans, drained and rinsed
- 1 cup shredded or chopped lettuce
- ½ cup Mexican blend cheese, shredded
- 2 medium avocados, sliced
- ¼ cup cilantro leaves, chopped
Instructions
- In a large ziplock bag or bowl, combine all chicken ingredients together. Marinate the chicken in the refrigerator for 6-8 hours.
- Spray a grill pan or skillet with cooking spray, and heat on medium. Add the chicken breasts, and cook the chicken for 5-6 minutes on each side (you may have to do this in batches depending on how large your pan is). Ensure the chicken is cooked through to 165 degrees, then set aside to rest. Once cooled, slice the chicken.
- In a small bowl, stir together the salsa and sour cream. This is your taco bowl sauce!
- Assemble the bowls evenly with rice, corn salad, sliced chicken, and the remaining toppings. Drizzle with the salsa sauce and serve!
Notes
- Instead of the chicken, you can also sub in 2 cups taco meat!
- You can prepare these ahead of time by assembling without the sauce.
- Leftovers keep in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
