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
Units
Scale
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.