I remember the first time I tried elote – Mexican street corn – at a summer festival. The smoky char, the creamy sauce, the burst of lime… it was pure magic. I knew I had to find a way to incorporate those incredible flavors into a quick and easy weeknight meal. And that’s how the idea for this Mexican Street Corn Chicken Bowl – Quick Dinner was born! Today, I’m sharing all my secrets for the most vibrant and delicious Mexican Street Corn Chicken Bowl – Quick Dinner you’ll ever make!
Why You’ll Absolutely LOVE This Mexican Street Corn Chicken Bowl
Okay, friends, let’s talk about why this bowl is about to become your new obsession. This isn’t just another chicken bowl; it’s a flavor explosion in every bite! It’s that perfect balance of sweet, savory, spicy, and tangy that keeps you coming back for more. Plus, it’s so incredibly easy to customize to your own preferences. Want more spice? Add extra chili powder! Prefer black beans over corn? Go for it! This recipe is your canvas, and you’re the artist!
But beyond the incredible taste, this bowl is also a lifesaver on busy weeknights. It comes together in under 30 minutes, making it the perfect solution when you’re short on time but still craving something healthy and satisfying. And let’s be honest, who doesn’t love a meal that’s both delicious and convenient?
What Makes This Bowl So Special?
Let’s break down the magic behind this bowl:
- The Chicken: We’re talking juicy, tender chicken seasoned with a smoky blend of spices that perfectly complements the other ingredients.
- The “Elote”: This isn’t your average corn. It’s charred to perfection, then tossed in a creamy, tangy sauce that’s reminiscent of authentic Mexican street corn.
- The Base: Choose your own adventure! Rice, quinoa, or even cauliflower rice – the choice is yours.
- The Toppings: This is where you can really get creative! Think fresh cilantro, crumbled cotija cheese, a squeeze of lime, and a drizzle of your favorite hot sauce.
Ingredients You’ll Need
Don’t be intimidated by the list! Most of these are pantry staples, and you can easily find the rest at your local grocery store.
- For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- Salt and pepper to taste
- For the “Elote”:
- 2 ears of corn, husks removed
- 2 tbsp mayonnaise
- 1 tbsp sour cream (or Greek yogurt)
- 1/4 cup crumbled cotija cheese
- 1 tbsp chopped cilantro
- 1/2 lime, juiced
- 1/4 tsp chili powder
- Pinch of cayenne pepper (optional)
- For the Base:
- Cooked rice, quinoa, or cauliflower rice
- For the Toppings:
- Fresh cilantro, chopped
- Crumbled cotija cheese
- Lime wedges
- Hot sauce (optional)
- Diced red onion (optional)
- Avocado slices (optional)
Let’s Make Some Magic: Step-by-Step Instructions
- Prepare the Chicken: In a medium bowl, combine the chicken pieces with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Toss to coat evenly. The chicken should be glistening with the spices.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until cooked through and lightly browned. Make sure each piece has a slight sear for maximum flavor.
- Char the Corn: Preheat your grill or a grill pan to medium-high heat. Grill the corn for 8-10 minutes, turning occasionally, until lightly charred on all sides. The kernels should be slightly softened and have a smoky aroma.
- Make the “Elote” Sauce: While the corn is grilling, prepare the sauce. In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), cotija cheese, cilantro, lime juice, chili powder, and cayenne pepper (if using). The sauce should be creamy and tangy.
- Cut the Corn: Once the corn is cool enough to handle, carefully cut the kernels off the cob. You can use a sharp knife or a corn stripper.
- Combine the Corn and Sauce: In a medium bowl, gently toss the corn kernels with the “elote” sauce. Be careful not to mash the kernels.
- Assemble the Bowls: Divide the cooked rice, quinoa, or cauliflower rice among bowls. Top with the cooked chicken and the Mexican street corn mixture.
- Add the Toppings: Garnish with fresh cilantro, crumbled cotija cheese, lime wedges, and your favorite hot sauce (if using). Don’t be shy – pile on the toppings!
- Serve Immediately: Enjoy your delicious Mexican Street Corn Chicken Bowl while it’s still warm!
Success Tips for the PERFECT Mexican Street Corn Chicken Bowl
- Don’t Overcook the Chicken: Nobody wants dry, rubbery chicken! Cook it just until it’s cooked through to maintain its juicy tenderness.
- Char the Corn for Extra Flavor: The charred flavor is what truly makes this bowl taste like authentic Mexican street corn. Don’t skip this step!
- Taste and Adjust the Sauce: The “elote” sauce is the star of the show, so make sure it’s perfectly balanced to your liking. Add more lime juice for extra tang, or more chili powder for extra spice.
- Get Creative with Toppings: The toppings are what really bring this bowl to life! Don’t be afraid to experiment with different flavors and textures.
- Make it Ahead: You can cook the chicken and corn ahead of time and store them in the refrigerator. When you’re ready to eat, simply reheat and assemble the bowls.
Variations and Substitutions
This recipe is incredibly versatile, so feel free to customize it to your own preferences and dietary needs.
- Vegetarian: Substitute the chicken with black beans or grilled halloumi cheese.
- Vegan: Use vegan mayonnaise and sour cream, and skip the cotija cheese or substitute with a vegan alternative.
- Low-Carb: Use cauliflower rice as the base and skip the corn or use it sparingly.
- Spice it Up: Add a pinch of cayenne pepper to the chicken marinade, or use a spicier hot sauce for topping.
- Add Some Greens: Toss in some chopped lettuce or spinach for an extra boost of nutrients.
Serving Suggestions
This Mexican Street Corn Chicken Bowl is a complete meal on its own, but you can also serve it with some delicious side dishes:
- Tortilla Chips and Salsa: A classic pairing that’s always a crowd-pleaser.
- Guacamole: Creamy and flavorful, guacamole is the perfect addition to any Mexican-inspired meal.
- Black Bean Soup: A hearty and flavorful soup that complements the flavors of the bowl perfectly.
- Mexican Rice: Add more rice!
Let’s Talk About Other Bowl Options Too!
If you’re loving the bowl concept as much as I am, you should totally check out some of my other favorite bowl recipes for quick and satisfying meals. For instance, the GARLIC CHICKEN BROCCOLI BOWLS are a fantastic way to get your veggies in, offering a savory and healthy option. If you’re craving something with a bit of zing, the LEMON PEPPER CHICKEN BOWL HEAVEN brings a bright and refreshing flavor that’s hard to resist. And for those nights when you want something bold and exciting, the BANG BANG CHICKEN BOWLS! deliver a sweet and spicy kick that will wake up your taste buds. Or if you’re looking for the original recipe, try our recipe for STREET CORN CHICKEN RICE BOWL, it’s a classic that’s hard to beat! And if you need something easy try the recipe for Street Corn Chicken Rice Bowl
Make it YOUR Masterpiece!
Remember, cooking is all about having fun and experimenting! Don’t be afraid to tweak this recipe to make it your own. Add your favorite spices, swap out the toppings, or try a different base. The possibilities are endless!
I hope you enjoy this Mexican Street Corn Chicken Bowl as much as I do. It’s a truly magical combination of flavors that’s sure to become a family favorite. Happy cooking!
How can I customize the Mexican Street Corn Chicken Bowl to my liking?
This recipe is very customizable! You can adjust the spice level by adding more or less chili powder or cayenne pepper. You can also substitute ingredients, like using black beans instead of corn or cauliflower rice instead of regular rice. The toppings are another great way to personalize the bowl with your favorite flavors and textures.
Can I prepare the Mexican Street Corn Chicken Bowl ahead of time?
Yes, you can! The chicken and corn can be cooked ahead of time and stored in the refrigerator. When you’re ready to eat, simply reheat them and assemble the bowls.
What are some vegetarian or vegan alternatives for this recipe?
For a vegetarian version, you can substitute the chicken with black beans or grilled halloumi cheese. For a vegan version, use vegan mayonnaise and sour cream in the elote sauce, and skip the cotija cheese or replace it with a vegan alternative.
What are some good side dishes to serve with the Mexican Street Corn Chicken Bowl?
The bowl is a complete meal, but you can serve it with tortilla chips and salsa, guacamole, black bean soup, or Mexican rice.
Mexican Street Corn Chicken Bowl
Ingredients
Equipment
Method
- Prepare the Chicken: In a medium bowl, combine the chicken pieces with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Toss to coat evenly.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until cooked through and lightly browned.
- Char the Corn: Preheat your grill or a grill pan to medium-high heat. Grill the corn for 8-10 minutes, turning occasionally, until lightly charred on all sides.
- Make the “Elote” Sauce: While the corn is grilling, prepare the sauce. In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), cotija cheese, cilantro, lime juice, chili powder, and cayenne pepper (if using).
- Cut the Corn: Once the corn is cool enough to handle, carefully cut the kernels off the cob.
- Combine the Corn and Sauce: In a medium bowl, gently toss the corn kernels with the “elote” sauce.
- Assemble the Bowls: Divide the cooked rice, quinoa, or cauliflower rice among bowls.
- Top with the cooked chicken and the Mexican street corn mixture.
- Add the Toppings: Garnish with fresh cilantro, crumbled cotija cheese, lime wedges, and your favorite hot sauce (if using).
