The beautiful thing about this mexican street corn chicken bowl is that it’s so adaptable. You can customize it to your family’s tastes, add different toppings, and even switch up the protein. It’s truly become a staple in our house, and I know it will in yours too. I remember the first time I served it, my youngest declared it tasted like “summer in a bowl,” and I think that perfectly describes it. It’s bright, fresh, and bursting with flavor. This elote chicken bowl is truly amazing.
I’ve tweaked this recipe over time, learning little tricks along the way. For instance, I learned that letting the chicken rest for a few minutes after grilling helps it stay incredibly juicy. Or, that a squeeze of fresh lime juice at the end really brightens up all the flavors. These are the little things that make a big difference, and I can’t wait to share them with you.
This recipe is perfect for when you want something satisfying, healthy-ish, and bursting with flavor. It’s become my secret weapon for making everyone happy, even on the busiest nights. Don’t even get me started on how easy clean-up is!
I can’t wait for you to try this – it’s become such a staple in our house!
Ingredients
Here’s what you’ll need to create this flavor-packed mexican street corn chicken bowl. Don’t worry if you don’t have everything on hand; I’ll also share some substitutions that work perfectly!
- 2 boneless, skinless chicken breasts (about 1.5 pounds)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups frozen corn kernels (or fresh, if you have it!)
- 1/4 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt for a healthier twist)
- 1/4 cup crumbled cotija cheese (feta works too!)
- 1/4 cup chopped cilantro
- 1 jalapeno, seeded and finely diced (optional, for spice lovers!)
- 1 lime, juiced
- Cooked rice or quinoa for serving
- Optional toppings: avocado, salsa, hot sauce, extra cheese, crushed tortilla chips
One of my personal tips? After burning garlic one too many times, I learned to add garlic powder to the chicken seasoning instead of fresh garlic, which tends to burn faster on the grill. This gives a beautiful hint of flavor without the risk of burning. Using garlic powder provides a consistent flavor without the risk of burning, and it distributes evenly across the chicken, ensuring each bite is as flavorful as the last.
My kids are not the biggest fans of spice, so I always keep the jalapeno separate and add it to my own bowl. You can add it to the corn mixture, but I’ve found that this allows everyone to customize their bowls to their liking. This is a great tip if you’re making this spicy chicken bowl. Keeping the jalapeño separate ensures that those who enjoy the extra kick can add it to their liking, while those who prefer a milder flavor can enjoy the dish without the added heat. It’s a simple way to cater to diverse palates within the same meal.
Shopping wisdom: I usually buy frozen corn in bulk at Costco because it’s so much more economical than fresh, especially when corn isn’t in season. It works just as well, and I always have it on hand. Frozen corn is picked at its peak ripeness and flash-frozen, preserving its sweetness and nutrients. This means you can enjoy high-quality corn year-round, regardless of what’s in season locally.
Here’s something my mom taught me that changed everything: when you’re grilling chicken, always let it come to room temperature for about 20-30 minutes before cooking. This allows it to cook more evenly and stay incredibly juicy. Allowing the chicken to sit at room temperature helps the meat relax, resulting in a more tender and evenly cooked final product. The chicken will cook more uniformly, preventing the outside from drying out before the inside is fully cooked.
Don’t have cotija cheese? Feta is a great substitute! It has a similar salty, tangy flavor that complements the other ingredients beautifully. You can also use queso fresco. If you want to make this a healthy chicken bowl, you can substitute light sour cream or plain Greek yogurt for the mayonnaise and sour cream. The taste will be just as satisfying! These simple substitutions allow you to tailor the recipe to your dietary preferences without sacrificing flavor. Using Greek yogurt not only cuts down on fat but also adds a boost of protein.
Storage Tips: I usually store any leftover corn mixture in an airtight container in the refrigerator. It’s delicious cold, too, so it’s great for lunches! Storing the corn mixture separately prevents the rice or quinoa from becoming soggy, maintaining the dish’s texture and flavor. Plus, having it ready to go makes for a quick and easy lunch option.
If you are looking for cost-saving suggestions, consider buying a whole chicken and cutting it up yourself. This is generally cheaper than buying pre-cut chicken breasts. It will also give you the bones to make broth for soups. Buying a whole chicken not only saves money but also provides you with nutrient-rich bones that can be used to create flavorful and healthful bone broth, adding even more value to your purchase.
Step-by-Step Instructions
Okay, let’s get cooking! Here’s how to make this amazing mexican street corn chicken bowl, step by step. Don’t worry, it’s super easy!
- Prepare the Chicken: In a small bowl, mix together the olive oil, chili powder, cumin, garlic powder, salt, and pepper. Rub this mixture all over the chicken breasts, making sure they’re evenly coated. I learned the hard way to make sure the chicken is completely thawed before doing this. I also like to use a Ziploc bag to marinate the chicken, it makes clean-up a breeze.
- Grill the Chicken: Preheat your grill to medium-high heat. Grill the chicken breasts for about 6-8 minutes per side, or until they’re cooked through and the internal temperature reaches 165°F (74°C). You’ll know it’s ready when your kitchen starts smelling absolutely amazing. My husband always asks me to make extra because he loves the leftovers for lunch.
- Rest and Dice the Chicken: Once the chicken is cooked, remove it from the grill and let it rest for about 5-10 minutes. This is crucial! Letting it rest allows the juices to redistribute, resulting in juicier chicken. Then, dice the chicken into bite-sized pieces. This step is especially important if you are making this spicy chicken bowl.
- Prepare the Mexican Street Corn: While the chicken is resting, prepare the corn. If using frozen corn, cook it according to the package directions. You can steam it, microwave it, or even sauté it in a pan.
- Make the Corn Mixture: In a medium bowl, combine the cooked corn, mayonnaise, sour cream (or Greek yogurt), cotija cheese (or feta), cilantro, jalapeno (if using), and lime juice. Mix well until everything is evenly combined. Don’t worry if it looks a little messy at first – mine always does too!
- Assemble the Bowls: In individual bowls, layer cooked rice or quinoa, diced chicken, and the Mexican street corn mixture. Add any additional toppings you like, such as avocado, salsa, hot sauce, or crushed tortilla chips.
- Serve and Enjoy: Serve immediately and enjoy your delicious mexican street corn chicken bowl!
I learned the hard way to let it rest for a few minutes – trust me on this one! I once cut into the chicken immediately after grilling it, and all the juices ran out, leaving it dry and tough. It’s worth the wait! Resting the chicken allows the muscle fibers to relax and reabsorb the juices, resulting in a significantly juicier and more flavorful piece of meat. This simple step can transform your chicken from ordinary to extraordinary.
If you don’t have a grill, you can easily cook the chicken in a skillet on the stovetop. Just heat a tablespoon of olive oil in a skillet over medium-high heat, and cook the chicken for about 6-8 minutes per side, or until cooked through. My family also loves when I use my instant pot to make the chicken for this dish. An Instant Pot can quickly cook the chicken to a tender, shreddable consistency, making it a great option for busy weeknights.
If you accidentally overcook the chicken, don’t panic! You can salvage it by shredding it and mixing it with a little bit of chicken broth or salsa. This will help to add moisture and flavor back in. If you’re looking for a healthy chicken bowl option, you can substitute the rice or quinoa for cauliflower rice or a bed of greens. Cauliflower rice provides a low-carb alternative that doesn’t compromise on texture, while a bed of greens adds extra vitamins and fiber.
Serving Ideas
This mexican street corn chicken bowl is super versatile, and there are so many ways to serve it! Here are some of my favorite serving ideas, from family-style dinners to easy lunches.
We love this with a simple green salad and some crusty bread. The salad adds a nice freshness, and the bread is perfect for soaking up any leftover sauce. For a more festive meal, you can serve it with tortilla chips and guacamole. The creamy avocado in the guacamole complements the flavors of the bowl, while the tortilla chips add a satisfying crunch.
I like to sprinkle fresh cilantro on top – it makes it look so much fancier! A drizzle of hot sauce is also a great way to add a little extra kick. Fresh cilantro not only enhances the visual appeal of the dish but also adds a burst of fresh, herbaceous flavor that ties everything together.
This has become our go-to for Sunday dinners with the grandparents. Everyone loves it, and it’s always a hit. It’s also perfect for casual get-togethers with friends. Its customizable nature ensures that everyone can create a bowl to their liking, making it a crowd-pleasing option for any gathering.
This recipe says it serves 4-6, but in our house it barely feeds 4 hungry people! I always make extra because everyone wants seconds. Preparing extra not only ensures that everyone gets their fill but also provides leftovers for delicious lunches or quick dinners the next day.
My daughter always asks for extra cheese on her portion. She’s a cheese fanatic, so I always make sure to have plenty on hand. My son, on the other hand, prefers his without the jalapeno. Catering to individual preferences ensures that everyone enjoys the meal and feels satisfied, making dinnertime a more pleasant experience for the whole family.
If we somehow have leftovers, they make the best lunch the next day. I usually pack them in individual containers for an easy and delicious meal. You can also use the leftovers to make quesadillas or tacos. My family loves when I make the leftovers into a Mexican street corn chicken rice bowl. You can find the recipe here.
For a fun twist, you can serve this in lettuce wraps instead of bowls. This is a great option for a light and healthy meal. Lettuce wraps provide a refreshing alternative to traditional bowls, reducing the overall carbohydrate content and adding a satisfying crunch.
I also love to serve this with a side of black beans. They add a nice heartiness and complement the other flavors perfectly. Black beans not only add a boost of protein and fiber but also enhance the overall flavor profile with their earthy and slightly sweet taste.
Don’t forget the drinks! This goes great with a refreshing margarita or a cold glass of iced tea. The acidity and sweetness of a margarita cut through the richness of the bowl, while a cold glass of iced tea provides a refreshing and hydrating complement.
FAQs
I get a lot of questions about this mexican street corn chicken bowl, so I thought I’d answer some of the most common ones here! If you have any other questions, feel free to ask in the comments!
Can I make this ahead of time?Absolutely! You can cook the chicken and prepare the corn mixture ahead of time. Store them separately in the refrigerator, and then assemble the bowls when you’re ready to serve. This is a great way to save time on busy weeknights. I often make the corn mixture the night before, which gives the flavors time to meld together.
Can I use canned corn instead of frozen?Yes, you can! Just make sure to drain and rinse the corn before using it. Fresh corn is also amazing when it’s in season.
Can I make this vegetarian?Definitely! You can substitute the chicken with black beans, chickpeas, or tofu. Just make sure to season them well. My family loves when I make it with black beans.
How do I make this spicier?If you want to add more heat, you can add more jalapeno, use a hotter variety of chili powder, or add a dash of hot sauce to the corn mixture or the finished bowls.
Can I grill the corn?Yes! Grilling the corn adds a smoky flavor that’s absolutely delicious. Just grill the corn on the cob until it’s slightly charred, then cut the kernels off the cob and proceed with the recipe.
How long does this last in the fridge?Leftovers will last for 3-4 days in the fridge. Just make sure to store them in an airtight container.
What kind of rice is best?I usually use white rice or brown rice, but you can use any kind of rice you like. Quinoa is also a great option for a healthier twist.
Can I use pre-cooked chicken?Yes! If you’re short on time, you can use pre-cooked rotisserie chicken or leftover grilled chicken. Just dice it up and add it to the bowls.
My mother-in-law is on a low-sodium diet, so here’s how I modify it for her: I use low-sodium chicken broth to cook the rice, and I omit the salt from the chicken seasoning. I also use low-sodium cheese or omit it altogether. These modifications allow her to enjoy the dish without exceeding her sodium limits, ensuring she can participate in family meals without worry.
I’ve definitely overcooked the chicken before – here’s how to avoid that! Use a meat thermometer to ensure that the chicken reaches an internal temperature of 165°F (74°C). Don’t rely solely on cooking time, as it can vary depending on the thickness of the chicken breasts and the temperature of your grill. A meat thermometer provides the most accurate way to determine doneness, preventing both undercooked and overcooked chicken.
Don’t have a grill? No problem – I use my hand mixer and it works great! For the corn mixture, you can simply use a bowl and a spoon to mix everything together. A hand mixer ensures that the ingredients are thoroughly combined, resulting in a creamy and well-emulsified mixture.
Conclusion
This mexican street corn chicken bowl has become so much more than just a recipe in our house; it’s a symbol of quick, easy, and delicious family meals. It reminds me of summer barbecues, happy gatherings, and those nights when we just want something comforting and flavorful. This elote chicken bowl is truly a family favorite.
Here are a few more tips I’ve learned along the way:
- Always let the chicken rest for 5-10 minutes before cutting it. I learned this the hard way when I served it too soon and it fell apart!
- Don’t be afraid to experiment with toppings. Add avocado, salsa, hot sauce, or whatever your family loves.
- Make extra corn mixture – it’s delicious on everything! Trust me, you’ll want to put it on everything from eggs to tacos.
My son loves it with extra cheese, while my daughter prefers it plain. This recipe is so versatile, you can easily customize it to suit everyone’s tastes. Also, if you like to eat popcorn try this Mexican street popcorn. If you want to learn more about elote, click here: What is Elote? A Guide to Mexican Street Corn. Did you know corn has many health benefits? Health Benefits of Corn
Don’t be intimidated – if I can make this on a busy Tuesday night, you absolutely can too! It’s a forgiving recipe, and even if you make a mistake, it will still taste amazing.
I’d love to hear how this turns out for your family – drop me a comment! I’m excited for you to try this street corn bowl recipe.
Happy cooking, and I hope this becomes as beloved in your kitchen as it is in mine! This amazing mexican street corn chicken bowl is sure to be a hit.
PrintQuick Mexican Street Corn Chicken Bowl Recipe
This Mexican Street Corn Chicken Bowl recipe is an explosion of flavor! Grilled chicken, sweet corn, and a creamy, spicy dressing make this a healthy and delicious meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 ears of corn, shucked
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 lime, juiced
- 1/4 cup chopped cilantro
- 1/4 cup crumbled cotija cheese
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
Instructions
- Preheat grill to medium-high heat.
- Season chicken breasts with salt, pepper, chili powder, and cumin.
- Grill chicken for 6-8 minutes per side, or until cooked through. Let rest for 5 minutes, then dice.
- Grill corn for 10-12 minutes, turning occasionally, until kernels are tender and slightly charred. Cut kernels off the cob.
- In a bowl, whisk together mayonnaise, sour cream, lime juice, cilantro, cotija cheese, chili powder, salt, and pepper.
- Assemble bowls with grilled chicken, corn, and dressing.
Notes
For extra flavor, add a pinch of cayenne pepper to the dressing. You can also use canned corn if fresh corn is not available.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg
Keywords: chicken bowl, mexican, street corn, grilled chicken