Vibrant Mexican Street Corn Chicken Bowl

The Vibrant Mexican Street Corn Chicken Bowl is a delicious fusion of zesty, smoky, and creamy flavors inspired by classic elote (Mexican street corn). This dish combines juicy grilled chicken, fire-roasted corn, tangy lime crema, and bold seasonings, making it the perfect quick and satisfying meal.

Why You’ll Love This Recipe

  • Packed with flavor: A mix of smoky, tangy, and creamy tastes in every bite.
  • Quick and easy: Simple steps with minimal prep time.
  • Healthy and satisfying: High in protein and full of fresh ingredients.
  • Customizable: Easily adjust spice levels and toppings to suit your taste.
  • Great for meal prep: Perfect for making ahead and enjoying throughout the week.
Vibrant Mexican Street Corn Chicken Bowl 10 The Vibrant Mexican Street Corn Chicken Bowl is a delicious fusion of zesty, smoky, and creamy flavors inspired by classic elote (Mexican street corn). This dish combines juicy grilled chicken, fire-roasted corn, tangy lime crema, and bold seasonings, making it the perfect quick and satisfying meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Boneless, skinless chicken breasts
  • Olive oil
  • Smoked paprika
  • Garlic powder
  • Cumin
  • Salt and pepper
  • Fire-roasted corn kernels
  • Cotija cheese, crumbled
  • Fresh cilantro, chopped
  • Cherry tomatoes, halved
  • Jalapeño, diced (optional)
  • Cooked rice or quinoa
  • Avocado, sliced
  • Lime wedges (for serving)
  • Sour cream or Greek yogurt
  • Lime juice
  • Hot sauce (optional)

Directions

  1. Marinate the Chicken: In a bowl, mix olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Coat the chicken evenly and let it marinate for at least 15 minutes.
  2. Grill the Chicken: Cook the marinated chicken on a grill or skillet over medium-high heat for 6-7 minutes per side or until fully cooked. Let rest, then slice.
  3. Prepare the Lime Crema: Mix sour cream (or Greek yogurt) with lime juice and a dash of hot sauce if desired. Stir well.
  4. Assemble the Bowl: Layer cooked rice or quinoa at the base. Top with sliced grilled chicken, fire-roasted corn, cherry tomatoes, jalapeño, avocado, and Cotija cheese.
  5. Garnish & Serve: Drizzle with lime crema, sprinkle with fresh cilantro, and serve with lime wedges.

Servings and Timing

  • Servings: 4
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes

Variations

  • Spicy Kick: Add extra jalapeños, hot sauce, or chili powder.
  • Vegetarian Option: Substitute grilled tofu or black beans for the chicken.
  • Low-Carb Version: Swap the rice for cauliflower rice or a bed of greens.
  • Extra Creaminess: Mix in some mashed avocado with the lime crema.
  • Different Cheese: Try feta or shredded Mexican cheese blend instead of Cotija.

Storage/Reheating

  • Refrigeration: Store leftovers in an airtight container for up to 3 days.
  • Freezing: Freeze grilled chicken separately for up to 2 months; thaw overnight before reheating.
  • Reheating: Warm chicken and rice in the microwave or on a skillet over low heat. Add fresh toppings after reheating.
Vibrant Mexican Street Corn Chicken Bowl
Vibrant Mexican Street Corn Chicken Bowl 11 The Vibrant Mexican Street Corn Chicken Bowl is a delicious fusion of zesty, smoky, and creamy flavors inspired by classic elote (Mexican street corn). This dish combines juicy grilled chicken, fire-roasted corn, tangy lime crema, and bold seasonings, making it the perfect quick and satisfying meal.

FAQs

Can I use canned corn instead of fire-roasted corn?

Yes, but for extra flavor, char the canned corn in a skillet before using.

What can I use instead of Cotija cheese?

Feta cheese or Parmesan are great alternatives.

Can I make this dish dairy-free?

Yes! Use dairy-free yogurt for the crema and omit the cheese.

How do I ensure my chicken stays juicy?

Don’t overcook it—use a meat thermometer and remove when it reaches 165°F.

Can I make this bowl ahead of time?

Yes! Store ingredients separately and assemble just before eating for the best texture.

Is this dish gluten-free?

Yes, as long as you use gluten-free rice or quinoa.

What can I serve with this dish?

A side of tortilla chips, black beans, or a fresh side salad pairs well.

Can I bake the chicken instead of grilling?

Yes, bake at 375°F for 20-25 minutes or until fully cooked.

How can I make this meal more filling?

Add a scoop of black beans or roasted sweet potatoes.

Can I add a sauce for extra flavor?

A drizzle of chipotle mayo or avocado dressing works great.

Conclusion

The Vibrant Mexican Street Corn Chicken Bowl is a bold, fresh, and satisfying meal that’s easy to prepare. With its perfect balance of textures and flavors, this dish will quickly become a household favorite. Enjoy it fresh, customize to your liking, and savor every bite!

Print
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Vibrant Mexican Street Corn Chicken Bowl

Vibrant Mexican Street Corn Chicken Bowl

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  • Author: Maria B. Evans
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 23 servings 1x
  • Category: Main Course
  • Method: Grilling, Stovetop
  • Cuisine: Mexican-Inspired

Description

This Mexican Street Corn Chicken Bowl is packed with smoky grilled chicken, creamy elote-style corn, fresh veggies, and a tangy lime crema. It’s a vibrant and satisfying meal that’s easy to customize and perfect for lunch or dinner!


Ingredients

Units Scale

For the Chicken:

  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the Mexican Street Corn (Elote-Style):

  • 2 cups corn (fresh, canned, or frozen)
  • 2 tbsp mayonnaise
  • 2 tbsp sour cream
  • 1/4 cup cotija cheese (or feta), crumbled
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1 tbsp lime juice
  • 2 tbsp fresh cilantro, chopped

For the Bowls:

  • 2 cups cooked rice (white, brown, or cilantro-lime rice)
  • 1 cup black beans, drained and rinsed
  • 1/2 cup cherry tomatoes, halved
  • 1/2 avocado, sliced
  • 1/4 cup red onion, finely diced

For the Lime Crema:

  • 1/2 cup sour cream or Greek yogurt
  • 1 tbsp lime juice
  • 1/2 tsp garlic powder
  • 1/4 tsp salt

Instructions

  • Marinate & Cook the Chicken:
    • In a bowl, mix olive oil, lime juice, chili powder, cumin, garlic powder, paprika, salt, and pepper.
    • Coat the chicken and let marinate for at least 15 minutes (or up to 2 hours for extra flavor).
    • Grill or pan-sear over medium heat for 6-7 minutes per side, until cooked through (internal temp 165°F).
    • Let rest, then slice or dice.
  • Make the Mexican Street Corn:
    • In a skillet over medium heat, cook the corn until slightly charred (4-5 minutes).
    • Remove from heat and stir in mayonnaise, sour cream, cotija cheese, chili powder, paprika, lime juice, and cilantro.
  • Prepare the Lime Crema:
    • Mix sour cream (or Greek yogurt), lime juice, garlic powder, and salt in a small bowl.
  • Assemble the Bowls:
    • Divide rice into bowls.
    • Top with grilled chicken, Mexican street corn, black beans, cherry tomatoes, red onion, and avocado.
    • Drizzle with lime crema and garnish with extra cilantro and cotija cheese.
  • Serve & Enjoy:
    • Mix everything together and enjoy a vibrant, flavorful Mexican-inspired bowl!

Notes

  • Swap chicken for shrimp, tofu, or steak for variety.
  • Use quinoa or cauliflower rice for a low-carb option.
  • Add sliced jalapeños for a spicy kick.

Nutrition

  • Calories: ~550
  • Sugar: 6g
  • Sodium: 700mg
  • Fat: 22g
  • Saturated Fat: 6g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 9g
  • Protein: 40g
  • Cholesterol: 85mg

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