Street Corn Chicken Bowl

Why You’ll Love Street Corn Chicken Bowl Recipe

If you love Mexican street corn (elote) and crave a hearty, flavorful meal, this Street Corn Chicken Bowl is for you! Juicy, seasoned chicken paired with roasted corn, black beans, fresh veggies, and a creamy chili-lime sauce makes the perfect protein-packed bowl. It’s fresh, filling, and customizable for busy weeknight dinners or meal prep.

Ingredients

For the Chicken

• 1 lb (450g) boneless, skinless chicken breasts or thighs

• 2 tbsp olive oil

• 1 tsp chili powder

• 1 tsp paprika

• ½ tsp cumin

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt & black pepper, to taste

• Juice of 1 lime

For the Street Corn Mix

• 2 cups corn kernels (fresh, canned, or frozen & thawed)

• 1 tbsp olive oil

• ½ cup mayonnaise or Greek yogurt

• ½ cup cotija or feta cheese, crumbled

• 1 jalapeño, finely diced (optional for spice)

• 2 tbsp cilantro, chopped

• 1 tsp chili powder

• Juice of 1 lime

For the Bowls

• 2 cups cooked rice (white, brown, or cilantro-lime rice)

• 1 cup black beans, rinsed & drained

• 1 avocado, sliced

• Fresh cilantro, for garnish

• Extra lime wedges, for serving

For the Creamy Chili-Lime Sauce

• ¼ cup mayonnaise or Greek yogurt

• 1 tbsp lime juice

• ½ tsp chili powder

• ½ tsp smoked paprika

Directions

1. Cook the chicken: In a bowl, mix olive oil, lime juice, and spices. Coat chicken and let marinate 15 minutes (optional). Cook in a skillet or grill over medium-high heat for 5–6 minutes per side until cooked through. Rest, then slice.

2. Make the street corn mix: Heat olive oil in a skillet over medium heat. Add corn and cook until lightly charred (5–7 minutes). Remove from heat and mix with mayo/Greek yogurt, cheese, cilantro, jalapeño, chili powder, and lime juice.

3. Prepare the sauce: Whisk together mayo/Greek yogurt, lime juice, chili powder, and paprika until smooth.

4. Assemble bowls: Add rice to each bowl. Top with black beans, sliced chicken, street corn mix, avocado, and drizzle with chili-lime sauce. Garnish with cilantro and lime wedges.

Servings & Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: ~35 minutes

Variations

• Low-Carb Option: Swap rice for cauliflower rice.

• Spicy Kick: Add hot sauce or extra jalapeños.

• Protein Swap: Use shrimp, steak, or tofu instead of chicken.

• Cheese Swap: Try shredded cheddar, Monterey Jack, or pepper jack.

Storage & Reheating

• Store bowls (without avocado and sauce) in the fridge up to 3 days.

• Reheat chicken, rice, and beans before serving. Add avocado, street corn mix, and sauce fresh.

• Not recommended for freezing due to creamy ingredients.

FAQs

Q: Can I meal prep this?
A: Yes! Store components separately and assemble when ready to eat.

Q: Can I use canned corn?
A: Absolutely — just drain well and roast lightly in a skillet for that smoky flavor.

Q: What if I can’t find cotija cheese?
A: Feta or Parmesan makes a great substitute.

Conclusion

This Street Corn Chicken Bowl is a fresh, flavorful, and satisfying meal that combines everything you love about Mexican street corn with hearty chicken and rice. It’s quick, customizable, and perfect for family dinners or meal prep! ✨

Street Corn Chicken Bowl

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This Street Corn Chicken Bowl combines juicy seasoned chicken, fluffy rice, and creamy Mexican street corn (elote) flavors in one hearty, satisfying dish. Topped with tangy lime crema, Cotija cheese, and fresh cilantro, it’s a quick and flavorful dinner the whole family will love!

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: Mexican-Inspired
• Diet: Vegetarian

Ingredients

• For the Chicken:
• 1 lb (450 g) boneless, skinless chicken breasts (or thighs)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp garlic powder
• Salt and pepper, to taste
• For the Street Corn:
• 2 cups corn kernels (fresh, canned, or frozen & thawed)
• 2 tbsp mayonnaise
• 2 tbsp sour cream (or Greek yogurt)
• ½ tsp chili powder
• ¼ cup Cotija cheese (or feta), crumbled
• Juice of ½ lime
• 1 tbsp fresh cilantro, chopped
• For the Bowls:
• 2 cups cooked rice (white, brown, or cilantro-lime rice)
• Extra Cotija cheese, cilantro, and lime wedges for topping
• Optional Add-Ons:
• Black beans, avocado slices, jalapeños, or pico de gallo

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Instructions

• Cook the chicken: Season chicken with olive oil, chili powder, paprika, cumin, garlic powder, salt, and pepper. Grill or pan-sear over medium heat for 5–6 minutes per side, until cooked through (165°F / 74°C). Slice into strips.
• Make the street corn: In a skillet over medium-high heat, cook corn for 3–4 minutes until slightly charred. Stir in mayonnaise, sour cream, chili powder, Cotija cheese, lime juice, and cilantro. Mix well.
• Assemble bowls: Divide cooked rice into bowls. Top with sliced chicken, a generous scoop of street corn, and desired add-ons.
• Finish & serve: Garnish with extra Cotija, cilantro, and lime wedges. Serve warm!

Notes

• Swap rice for cauliflower rice or quinoa for a lighter bowl.
• Use rotisserie chicken for a quick shortcut.
• Double the street corn mixture—it’s delicious as a dip or side dish!
• Can be meal-prepped and stored in containers for up to 4 days.