If you’re craving a flavorful, vibrant dish that brings all the bold and zesty flavors of Mexican street food straight to your table, then this Mexican Street Corn Chicken Bowl is going to be your new favorite. Packed with juicy grilled chicken, creamy and spicy street corn, and topped with tangy lime and fresh cilantro, this bowl has everything you need for a quick, satisfying meal. It’s like summer in a bowl, and the best part? It’s super easy to make!
Why You’ll Love This Recipe?
This Mexican Street Corn Chicken Bowl combines everything you love about Mexican street corn (elote) and adds a hearty portion of grilled chicken, making it a complete meal. The smoky, charred corn combined with creamy mayo, cotija cheese, and a squeeze of lime is irresistible. Add to that the juicy grilled chicken, fresh veggies, and a drizzle of chili-lime dressing, and you’ve got a meal that’s not only delicious but also fresh and satisfying. Whether it’s a weeknight dinner or a weekend feast, this bowl will hit the spot every time.
Ingredients
You can find the full list of ingredients below, but here are the key ingredients you’ll need to get started:
- Chicken breasts (or thighs, if preferred)
- Corn on the cob or frozen corn
- Mayonnaise
- Cotija cheese
- Fresh cilantro
- Lime (for zest and juice)
- Chili powder
- Paprika
- Garlic powder
- Salt and pepper
- Olive oil
(Full list of ingredients and measurements will be provided at the bottom of the recipe)
Directions
Step 1: Prepare the Chicken
Start by seasoning your chicken breasts with a little olive oil, chili powder, paprika, garlic powder, salt, and pepper. Let it marinate for about 15-20 minutes to absorb the flavors. Meanwhile, heat a grill or grill pan over medium-high heat.
Step 2: Grill the Chicken
Once the grill is hot, place your chicken on it and cook for about 5-7 minutes per side, depending on thickness, until the chicken is cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the grill and let it rest for a few minutes before slicing it into strips or cubes.
Step 3: Prepare the Street Corn
While the chicken is grilling, it’s time to make the street corn. If you’re using fresh corn on the cob, char it on the grill for about 2-3 minutes per side until you get those beautiful blackened grill marks. If you’re using frozen corn, you can simply heat it in a skillet with a bit of olive oil until it’s warmed through and slightly charred.
Once your corn is ready, slice the kernels off the cob (if using fresh) and toss the corn in a bowl with a generous spoonful of mayonnaise, cotija cheese, lime juice, chili powder, and a pinch of salt. Mix everything together until the corn is evenly coated.
Step 4: Assemble the Bowl
Now it’s time to put everything together! Start with a base of rice or quinoa (for extra heartiness), then add your grilled chicken on top. Spoon a generous amount of the creamy street corn mixture over the chicken, followed by fresh cilantro and a squeeze of lime juice. If you like a little extra heat, you can sprinkle some chili flakes or hot sauce on top.
Step 5: Serve and Enjoy!
Your Mexican Street Corn Chicken Bowl is ready to be served! Enjoy it as a light but filling dinner, or even as a meal prep option for the week.
Expert Tips and Tricks
- Grilling Tips: If you don’t have access to a grill, you can easily make this in a grill pan or even a regular skillet. The key is to get a good sear on the chicken and corn for that smoky flavor.
- Make it Spicy: If you like your food with a little more kick, add some diced jalapeños to the street corn or sprinkle some cayenne pepper over the chicken.
- Add more toppings: Avocado slices or a dollop of sour cream make great additions to this bowl and will add a creamy, cool contrast to the spicy flavors.
Recipe Variations and Possible Substitutions
- Vegetarian Version: Swap the chicken for grilled or sautéed portobello mushrooms or crispy tofu for a vegetarian twist.
- Rice Substitutes: If you’re looking to keep things lighter, you can skip the rice and use lettuce leaves as a base for a low-carb version.
- Cheese Substitution: If you can’t find cotija cheese, you can use feta cheese as a substitute. While the flavor is slightly different, it will still give that creamy, salty element to the dish.
Serving and Pairing Suggestions
This bowl is a meal on its own, but it also pairs well with a refreshing cucumber salad or some tortilla chips on the side. If you’re looking to turn it into a complete fiesta, serve it with a cold margarita or a chilled Mexican beer. The freshness of the lime and cilantro will complement the smoky, spicy flavors of the corn and chicken, making each bite a perfect harmony of flavors.
Storage and Reheating Tips
If you have leftovers, store the chicken and street corn separately in airtight containers in the fridge for up to 3 days. To reheat, simply warm the chicken in the microwave or on the stove, and heat the street corn in a skillet for a few minutes until it’s warm. If you have rice left over, it can also be reheated in the microwave with a splash of water to help it steam back to life.
4 FAQs
- Can I make the street corn ahead of time?
Yes, you can prepare the street corn ahead of time and store it in the fridge for up to 2 days. Just give it a good stir before serving. - Can I use frozen chicken instead of fresh?
Yes, you can use frozen chicken. Just be sure to thaw it thoroughly before seasoning and grilling. - Can I add beans to the bowl for extra protein?
Absolutely! Black beans or pinto beans would be a great addition to the bowl for extra protein and fiber. - Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free grains like rice or quinoa as the base.
Conclusion
This Mexican Street Corn Chicken Bowl is the perfect way to enjoy all the bold flavors of Mexican street food in a quick and easy meal. It’s fresh, hearty, and packed with flavor in every bite. Whether you’re grilling for a summer BBQ or just need a fun weeknight dinner, this bowl will bring all the right flavors together in a way that’s satisfying and unforgettable. Give it a try and let the flavors speak for themselves!
Print
Mexican Street Corn Chicken Bowl
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish, Mexican, Comfort Food
- Method: Grilled
- Cuisine: Mexican, Tex-Mex
Description
This vibrant Mexican Street Corn Chicken Bowl combines juicy grilled chicken, creamy and spicy street corn, and fresh toppings like cilantro and lime. With smoky, charred corn, tangy lime, and a touch of chili heat, this is a quick and satisfying meal that’s perfect for any day of the week.
Ingredients
- 2 chicken breasts (or thighs, if preferred)
- 2 ears of corn (or 2 cups frozen corn)
- 1/2 cup mayonnaise
- 1/2 cup cotija cheese (or feta cheese)
- 1/4 cup fresh cilantro (chopped)
- 1 lime (for zest and juice)
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp olive oil
- Rice or quinoa (for base)
Instructions
- Prepare the Chicken: Season chicken breasts with olive oil, chili powder, paprika, garlic powder, salt, and pepper. Let marinate for 15-20 minutes. Heat grill or grill pan over medium-high heat.
- Grill the Chicken: Grill chicken for 5-7 minutes per side, until cooked through (165°F/74°C internal temp). Let rest before slicing into strips or cubes.
- Prepare the Street Corn: If using fresh corn, grill for 2-3 minutes per side until charred. If using frozen corn, heat in a skillet with olive oil. Once cooked, slice kernels off the cob. Toss with mayonnaise, cotija cheese, lime juice, chili powder, and salt.
- Assemble the Bowl: Start with a base of rice or quinoa. Add grilled chicken and top with the creamy street corn mixture. Garnish with fresh cilantro and lime juice.
- Serve and Enjoy: Enjoy this flavorful, vibrant dish as a complete meal, or pair with a side like tortilla chips or a cucumber salad.
Notes
- Grilling Tips: If you don’t have a grill, you can use a grill pan or regular skillet. Aim for a good sear on both the chicken and corn for that smoky flavor.
- Spice it up: Add diced jalapeños or cayenne pepper for extra heat.
- Make it creamy: Add avocado slices or a dollop of sour cream for extra creaminess.
Nutrition
- Serving Size: 1 bowl (with rice or quinoa)
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg