Short Description
Mexican street corn chicken bowls are a vibrant and flavorful meal featuring juicy grilled chicken, creamy elote-style corn, and fresh toppings over a bed of rice or greens. This dish captures the bold flavors of street corn in a hearty, satisfying bowl.
Why You’ll Love This Recipe
- Packed with flavor – Smoky, creamy, tangy, and spicy all in one bowl.
- Quick and easy – Ready in 30 minutes with simple ingredients.
- High-protein meal – Juicy grilled chicken makes it satisfying.
- Customizable – Swap grains, add toppings, or make it low-carb.
- Great for meal prep – Easy to store and reheat for busy days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
- Boneless, skinless chicken breasts or thighs
- Olive oil
- Lime juice
- Garlic powder
- Chili powder
- Cumin
- Smoked paprika
- Salt and black pepper
For the Mexican Street Corn:
- Corn kernels (fresh, frozen, or canned)
- Mayonnaise
- Sour cream or Greek yogurt
- Cotija cheese (crumbled)
- Lime juice
- Chili powder
- Garlic powder
- Cilantro (chopped)
For the Bowl Base & Toppings:
- Cooked rice (white, brown, or cauliflower rice)
- Black beans (optional)
- Avocado (sliced)
- Cherry tomatoes (halved)
- Jalapeños (sliced, optional)
- Fresh cilantro (for garnish)
- Hot sauce (optional)
Directions
Prepare the Chicken:
- Marinate the chicken – Mix olive oil, lime juice, and seasonings. Coat chicken and let marinate for 15 minutes.
- Cook the chicken – Grill, pan-sear, or bake at 400°F (200°C) for 20 minutes, flipping halfway. Slice when done.
Make the Mexican Street Corn:
- Cook the corn – Sauté in a skillet for 5 minutes until slightly charred.
- Mix the sauce – In a bowl, combine mayo, sour cream, lime juice, garlic powder, and chili powder.
- Combine everything – Stir the corn into the sauce, then fold in Cotija cheese and cilantro.
Assemble the Bowls:
- Layer the base – Start with cooked rice or greens.
- Add toppings – Top with sliced chicken, Mexican street corn, avocado, tomatoes, black beans, and jalapeños.
- Garnish and serve – Sprinkle with extra Cotija, cilantro, and a drizzle of hot sauce.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Variations
- Spicy version – Add extra jalapeños or drizzle with chipotle sauce.
- Low-carb option – Use cauliflower rice or lettuce as the base.
- Extra creamy – Stir mashed avocado into the corn mixture.
- Vegan alternative – Swap chicken for grilled tofu or chickpeas.
- Taco-style – Serve in tortillas instead of a bowl.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Not recommended (the creamy corn may separate).
- Reheating: Warm the chicken and corn separately in a skillet or microwave.
FAQs
Can I use rotisserie chicken?
Yes! Shred and season it for a quick meal.
What can I use instead of Cotija cheese?
Feta or Parmesan works as a substitute.
Can I make this ahead of time?
Yes! Prep everything and store separately until serving.
Is this dish gluten-free?
Yes! All ingredients are naturally gluten-free.
How do I make the chicken extra juicy?
Marinate longer (up to 2 hours) and don’t overcook.
Can I use canned corn?
Yes, but fresh or frozen corn gives better texture.
How do I get a smoky flavor without grilling?
Use smoked paprika or a grill pan on the stovetop.
What’s the best rice to use?
Jasmine, basmati, or cilantro-lime rice works great.
Can I serve this cold?
Yes! It makes a great chilled meal prep bowl.
What sauce pairs well with this dish?
Chipotle crema, avocado lime dressing, or extra sour cream.
Conclusion
Mexican street corn chicken bowls bring together smoky grilled chicken, creamy elote-style corn, and fresh toppings for a bold, satisfying meal. Perfect for meal prep or a quick dinner, this dish is bursting with flavor. Try it today and enjoy a delicious, wholesome meal!
Print
Mexican Street Corn Chicken Bowl
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course, Bowl
- Method: Sautéing
- Cuisine: Mexican-Inspired
Description
This Mexican Street Corn Chicken Bowl is packed with juicy seasoned chicken, charred corn, creamy cotija cheese, and a zesty lime crema. Inspired by elote (Mexican street corn), this dish is perfect for a quick, flavorful, and satisfying meal!
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lime juice
For the Street Corn:
- 2 cups corn kernels (fresh, canned, or frozen)
- 1 tbsp butter
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt)
- 1/2 cup crumbled cotija cheese (or feta)
- 1 tbsp lime juice
- 1 tbsp chopped cilantro
For the Bowls:
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- Extra cotija cheese & cilantro for garnish
Instructions
Step 1: Cook the Chicken
- In a bowl, toss chicken with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, and lime juice.
- Heat a large skillet over medium-high heat and cook the chicken for 6-8 minutes, stirring occasionally, until fully cooked. Set aside.
Step 2: Prepare the Street Corn
- In the same skillet, melt butter over medium heat and add corn kernels.
- Cook for 3-4 minutes, until slightly charred.
- Stir in chili powder, garlic powder, and salt, then remove from heat.
- In a bowl, mix mayonnaise, sour cream, cotija cheese, lime juice, and cilantro.
- Toss the corn with the creamy mixture until fully coated.
Step 3: Assemble the Bowls
- Divide cooked rice into bowls.
- Top with chicken, Mexican street corn, avocado slices, cherry tomatoes, and red onion.
- Garnish with extra cotija cheese and cilantro.
Step 4: Serve & Enjoy
- Serve warm with lime wedges on the side for extra zest!
Notes
- Low-Carb Option: Swap rice for cauliflower rice or shredded lettuce.
- Spicy Kick: Add ½ tsp cayenne or hot sauce to the chicken.
- Make It Vegetarian: Replace chicken with black beans or grilled tofu.
- Storage: Store leftovers in the fridge for up to 3 days.