Street Corn Chicken Bowls provide a wonderful balance of textures and flavors.

The chicken breast pairs perfectly with sweet corn kernels, while the rice adds a filling base.

The street corn includes fresh cilantro, red onions, and spices like smoked paprika and cumin ensuring that each bite is bursting with flavor.

Corn: You can use fresh, frozen, or canned. I used frozen corn that was thawed and it was delicious.

Cilantro: If you don’t like cilantro you can use parsley instead.

Red onion: This helps to add flavor and crunch. If you don’t have red onion you could use green onions.

Cheese: Typically Mexican Street Corn Salad is made with cotija cheese. I used queso fresco because it’s lower in points.

The dressing: I used light mayonnaise, fat free sour cream, fresh garlic, lime juice, cumin, smoked paprika, salt, and black pepper.

Chicken: I used boneless skinless chicken breast because it is 0 points.

Rice: You can use white rice or brown rice.

Click here to track the points on your Weight Watchers app.

How to Make Street Corn Chicken Bowls

Add the light mayonnaise, fat free sour cream, minced garlic, lime juice, cumin, smoked paprika, salt, and black pepper to a mixing bowl. Stir until it is combined.

I used frozen corn that I let thaw completely. Add the corn to a large mixing bowl.

Break apart the queso fresco cheese, it will easily crumble. Add the cheese to the bowl with the corn.

Add the chopped red onion and cilantro to the the corn and cheese. Pour the dressing over it and stir to combine.

Place 1 cup of cooked rice in a bowl and add the juice from 1/2 lime and 2 tablespoons of chopped cilantro. Stir together.

I used two chicken breasts from a rotisserie chicken. You could also season and cook your own.

Assemble the bowls by adding 1/2 cup rice, one chicken breast, and half of the street corn to each bowl.

Serving Suggestions

Avocados are rich in healthy fats and offer a smooth texture that pairs well with the other ingredients. A couple of slices of avocado on top would be a great addition.

If you prefer a bit more heat, you can add some chopped jalapeños or a dash of hot sauce.

For those who love extra crunch, topping the bowls with crushed tortilla chips or toasted corn kernels can add an exciting texture contrast.

Prep Time:20

Total Time:20

Ingredients

2 boneless skinless chicken breasts, cooked
1 cup cooked rice
Juice from 1/2 lime
2 tablespoons cilantro

For the street corn:

12 oz. sweet corn
1/4 cup cilantro, chopped
1/4 cup red onion, chopped
1 oz. queso fresco, crumbled

For the dressing:

2 tablespoons light mayonnaise
2 tablespoons fat free sour cream
1 clove garlic, minced
1 teaspoon lime juice
1/4 teaspoon cumin
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/8 teaspoon black pepper

Instructions

Add the dressing ingredients to a mixing bowl and stir to combine.
Add the corn, cilantro, red onion, and queso fresco to a large mixing bowl. Pour the dressing over the corn mixture and stir together.
Add the rice to a bowl. Stir in the lime juice and cilantro.
Assemble the bowls by adding half of the rice, one chicken breast, and half of the street corn to each.

Here are some more Weight Watchers friendly recipes:

Corn Salsa

Avocado Corn Salsa

Applebee’s Pico de Gallo Copycat Recipe

If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.

If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!

Are you looking for a meal plan that’s Weight Watchers friendly? I have over 300 meal plans that you can choose from and I post a new one each week. Click here to check them out!