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Mexican Street Corn Chicken Bowl showcases a flavorful and quick dinner recipe, perfect for a delicious weeknight meal.
Lady Maria

Mexican Street Corn Chicken Bowl

This Mexican Street Corn Chicken Bowl recipe brings the vibrant flavors of elote to a quick and easy weeknight meal. Tender chicken is seasoned with smoky spices, served over a base of your choice, and topped with a creamy, tangy corn mixture and fresh toppings for a flavor explosion in every bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 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
  • Cooked rice, quinoa, or cauliflower rice
  • Fresh cilantro, chopped
  • Crumbled cotija cheese
  • Lime wedges
  • Hot sauce optional
  • Diced red onion optional
  • Avocado slices optional

Equipment

  • medium bowl
  • large skillet
  • Grill or grill pan
  • small bowl
  • Sharp knife or corn stripper
  • Measuring spoons
  • Measuring cups
  • whisk

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. Cut the Corn: Once the corn is cool enough to handle, carefully cut the kernels off the cob.
  6. Combine the Corn and Sauce: In a medium bowl, gently toss the corn kernels with the "elote" sauce.
  7. Assemble the Bowls: Divide the cooked rice, quinoa, or cauliflower rice among bowls.
  8. Top with the cooked chicken and the Mexican street corn mixture.
  9. Add the Toppings: Garnish with fresh cilantro, crumbled cotija cheese, lime wedges, and your favorite hot sauce (if using).

Notes

For best results, don't overcook the chicken; cook until just cooked through. Charring the corn is key for authentic flavor. Taste and adjust the elote sauce to your liking – add more lime for tang or chili powder for spice. The chicken and corn can be cooked ahead of time and stored in the refrigerator for easy assembly later. Store leftovers in airtight containers in the refrigerator for up to 3 days.