Street Corn Ground Chicken Bowls
These Street Corn Ground Chicken Bowls are packed with flavor for minimal effort! This easy, protein-rich meal comes together in only 30 minutes.
Quick Overview
- Servings: 4
- Calories: 494
- Protein per serving: 25g
- Difficulty: Easy
- Diet types: Gluten-free, dairy-free & soy-free
- Flavor notes: Fresh and flavorful
Why you’ll love these street corn ground chicken bowls
After having a corn intolerance for the last decade or so, I’ve finally realized I’ve reached the point where I can tolerate corn again! After polling my readers, I saw that so many of you also get to enjoy corn! So what’s the first thing I wanted to make? Street corn bowls, of course!
Ground chicken bowls are a staple on my website with recipes like my popular Greek Ground Chicken Bowls and Ground Chicken and Broccoli, and here’s why this one is about to be a new favorite…
- Quick weeknight meal! From start to finish, this recipe takes about 30 minutes. The ground chicken cooks quickly, and the rest of the dish needs minimal prep.
- Gluten and dairy-free. This recipe uses coconut yogurt instead of sour cream to make dairy-free street corn!
- Meal prep friendly. Simply store the components seperately for the perfect meal prep for the week.
Can you make street corn dairy-free?
Traditionally, street corn is made with sour cream and cojita cheese. This recipe uses coconut yogurt instead of sour cream and omits the cojita cheese. The recipe still turns out delicious and flavor-packed without the dairy!
Ingredients for Street Corn Ground Chicken Bowls
See the recipe card below for full information on ingredients and quantities.
- Ground Chicken. You could also sub ground turkey.
- Frozen corn. Frozen corn is going to be much crispier than canned corn!
- Red onion, cilantro, and lime.
- Mayo and coconut yogurt. This gives the creaminess to the street corn without dairy.
- White Rice. This is my favorite rice to use, but you could also use cauliflower rice to keep it grain-free.
How to Make Street Corn Ground Chicken Bowls
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Cook and crumble the ground chicken.
Step two. Prep the street corn.
Step three. Assemble the ground chicken bowls!
Michelle’s Tips & Tricks
- Add cheese! Cojita cheese is used in traditional street corn, so feel free to add it.
- Add some spice. Chili powder or diced jalapeno would be perfect additions to this recipe.
- Let the corn cool a bit before mixing. You don’t want the corn to be piping hot when you add the rest of the ingredients, as the base can separate.
How to store for meal prep
- Store the components seperately. Keep the ground chicken, rice, and street corn in separate bowls.
- Reheat before serving. I suggest reheating the chicken in a pan if possible.
- Add the toppings when you’re ready to serve. Slice an avocado fresh, and add fresh lime!
If you tried these Street Corn Ground Chicken Bowls or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Other Ground Chicken Bowl Recipes to Try…
Street Corn Ground Chicken Bowls
Want to save this for later?
Just drop your name and email below. Then we’ll email right to your inbox. ✉️
Ingredients
For the ground chicken
- 1 lb ground chicken
- Salt & pepper
- 1 tsp each, ground cumin, dried oregano & dried cilantro
- 1 ½ tsp each, garlic powder & onion powder
For the street corn
- 1 tbsp avocado oil
- 12 oz frozen corn
- Salt and pepper
- ½ red onion, finely diced
- 3 tbsp mayo
- 1 tbsp coconut yogurt
- ½ tsp each, ground cumin, garlic powder & dried oregano, You can also add 1/2 tsp of smoked paprika
- 1 tbsp fresh cilantro chopped
- Juice of half a lime
For the bowls
- 1 cup cooked white rice
- 1 avocado, sliced
- Lime wedges
Instructions
- To make the ground chicken: Heat a large pan over medium heat. Add the ground chicken and crumble until browned and cooked through. Season with the salt and pepper, spices and herbs, and stir to coat. Set aside.1 lb ground chicken, Salt & pepper, 1 tsp each, ground cumin, dried oregano & dried cilantro, 1 1/2 tsp each, garlic powder & onion powder
- To make the street corn: Add the avocado oil to the pan and add the corn kernels. Lightly season and cover, allowing to cook for 4-5 minutes or until lightly charred. Add to a bowl and allow to cool slightly before adding the diced onion, mayo, coconut yogurt, dried spices, fresh cilantro, and lime juice. Toss to fully coat the corn.1 tbsp avocado oil, 12 oz frozen corn, Salt and pepper, 1/2 red onion, 3 tbsp mayo, 1 tbsp coconut yogurt, 1/2 tsp each, ground cumin, garlic powder & dried oregano, 1 tbsp fresh cilantro chopped, Juice of half a lime
- To assemble the bowls, divide the rice and ground chicken between 4 bowls. Top with a few spoonfuls of corn, sliced avocaod and lime wedges.1 cup cooked white rice, 1 avocado, Lime wedges
