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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: 2-3 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