If you love the bold flavors of Mexican street corn, just wait until you try it in a hearty and satisfying chicken bowl! This dish is packed with smoky, tangy, and creamy goodness, making it the perfect meal for busy weeknights or weekend gatherings.

Why You’ll Love This Recipe

Loaded with flavor – Smoky, tangy, and creamy, just like authentic street corn.
Easy and quick – Comes together in under 30 minutes.
Healthy and filling – Packed with protein and fresh ingredients.
Customizable – Add your favorite toppings and adjust the spice level.

Ingredients You’ll Need

Chicken breasts
Corn (grilled or canned)
Cotija or feta cheese
Mayonnaise
Lime juice
Chili powder
Garlic powder
Red onion
Cilantro
Cooked rice or quinoa
Avocado
Hot sauce (optional)
Full list of ingredients with exact measurements is below.

Step-by-Step Directions

Cook the Chicken

Season the chicken breasts with chili powder, garlic powder, salt, and pepper. Cook them in a skillet over medium heat until golden brown and fully cooked. Let them rest before slicing.

Prepare the Street Corn Mixture

If using fresh corn, grill it until slightly charred, then cut off the kernels. If using canned corn, drain and heat it in a pan. Mix the corn with mayo, lime juice, crumbled cheese, and chili powder.

Assemble the Bowls

Start with a base of cooked rice or quinoa. Add sliced chicken on top, then spoon over the street corn mixture. Scatter diced red onions, fresh cilantro, and avocado slices.

Finish with Toppings

Drizzle with extra lime juice, a sprinkle of chili powder, and your favorite hot sauce for a kick. Serve immediately and enjoy!

Expert Tips and Tricks

Use rotisserie chicken – A great shortcut for a quick meal.
Make it spicier – Add diced jalapeños or extra chili powder.
Grill the corn – Adds smoky depth to the dish.
Meal prep friendly – Store components separately for easy assembly.

Recipe Variations and Possible Substitutions

Dairy-Free Version – Use dairy-free cheese or skip it entirely.
Low-Carb Option – Swap rice for cauliflower rice or a bed of greens.
Protein Swap – Try shrimp, tofu, or beef instead of chicken.
Extra Crunch – Add crushed tortilla chips or roasted pepitas.

Serving and Pairing Suggestions

This bowl pairs perfectly with a refreshing side like a simple black bean salad, a crunchy slaw, or a citrusy margarita. Serve it with warm tortillas for a fun twist!

Storage and Reheating Tips

Refrigeration: Store ingredients separately in airtight containers for up to 3 days.
Freezing: The chicken can be frozen for up to 2 months; thaw overnight before reheating.
Reheating: Warm the chicken and rice in the microwave or on the stovetop, then assemble fresh.

FAQs

Can I make this bowl ahead of time?

Yes! Prep all components in advance and assemble when ready to eat.

What’s the best way to cook the corn?

Grilling gives the best flavor, but pan-searing or using canned corn works too.

Can I make this vegetarian?

Absolutely! Swap the chicken for grilled portobello mushrooms or black beans.

What’s a good substitute for Cotija cheese?

Feta cheese or Parmesan works well as an alternative.

The Final Bite

This Mexican Street Corn Chicken Bowl is the perfect balance of bold flavors, creamy textures, and satisfying ingredients. Whether you’re meal prepping or making a quick dinner, this dish is sure to be a hit. Give it a try and let me know how you customize yours!

Mexican Street Corn Chicken Bowl – A Flavor Explosion in Every Bite!

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This Mexican Street Corn Chicken Bowl is a flavor-packed meal loaded with smoky, tangy, and creamy goodness. Inspired by classic elote, this dish combines juicy seasoned chicken, charred corn, creamy cheese, and fresh toppings over a bed of rice or quinoa. Perfect for a quick weeknight dinner or meal prep!

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Mexican-Inspired
Diet: Gluten Free

Instructions

Cook the Chicken:
- Season chicken breasts with chili powder, garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium heat. Cook chicken for 6-7 minutes per side, or until fully cooked (internal temperature of 165°F).
- Remove from heat, let rest for a few minutes, then slice.
Prepare the Street Corn Mixture:
- If using fresh corn, grill until lightly charred, then cut the kernels off the cob.
- If using canned corn, drain and heat in a dry skillet for a few minutes.
- Mix corn with mayonnaise, lime juice, crumbled cheese, and chili powder. Adjust seasoning as needed.
Assemble the Bowls:
- Start with a base of cooked rice or quinoa.
- Add sliced chicken on top.
- Spoon over the street corn mixture.
- Scatter diced red onions, chopped cilantro, and avocado slices.
Finish with Toppings:
- Drizzle with extra lime juice and a sprinkle of chili powder.
- Add hot sauce if desired.
- Serve immediately and enjoy!