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Street Corn Chicken Bowl Recipe
Emily

Street Corn Chicken Bowl

A vibrant and flavorful one-bowl meal inspired by Mexican street food. This recipe features tender seasoned chicken and the irresistible flavors of elote, all layered over fluffy rice and topped with fresh avocado, cotija cheese, and cilantro. It's a quick, easy, and satisfying dish perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-inspired
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • 4 ears of corn, husked
  • ½ cup mayonnaise
  • ¼ cup Mexican crema (or sour cream)
  • ¼ cup grated cotija cheese (or feta cheese)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon Tajín seasoning (or chili-lime seasoning)
  • 2 ½ cups cooked rice
  • 1 ripe avocado, diced
  • ½ cup fresh cilantro, chopped
  • Lime wedges, for serving

Method
 

  1. Prepare the Chicken: Slice chicken breasts in half horizontally if thick. In a bowl, toss chicken with olive oil, cumin, chili powder, garlic powder, smoked paprika, salt, and pepper. Set aside.
  2. Grill or Char the Corn: Grill corn directly over medium-high heat, turning occasionally, until kernels are tender and slightly charred (about 8-10 minutes). Alternatively, char corn in a dry hot skillet or under the broiler.
  3. Cook the Chicken: Grill or pan-sear the seasoned chicken breasts until cooked through and no longer pink in the center (about 6-8 minutes per side depending on thickness). Let rest for a few minutes, then slice or dice.
  4. Prepare the Street Corn Mixture: Cut the kernels off the charred corn cobs. In a medium bowl, combine the corn kernels, mayonnaise, Mexican crema, cotija cheese, lime juice, and Tajín seasoning. Mix well.
  5. Assemble the Bowls: Divide the cooked rice among four serving bowls. Top with the sliced or diced chicken. Spoon a generous amount of the street corn mixture over the chicken. Garnish with diced avocado and chopped cilantro.
  6. Serve: Serve immediately with lime wedges on the side.

Notes

For an extra smoky flavor, grill the corn outside. If using boneless, skinless chicken thighs, adjust cooking time as needed. If Mexican crema is unavailable, regular sour cream works as a substitute. Cotija cheese can be substituted with feta cheese if cotija is not available. For a spicier kick, add a pinch of cayenne pepper to the chicken seasoning or the corn mixture.