Vibrant Mexican Street Corn Chicken Bowl Recipe
This Mexican Street Corn Chicken Bowl is a vibrant, flavor-loaded meal that combines juicy grilled chicken, creamy elote-style corn, and fresh toppings for the ultimate Tex-Mex experience. Ideal for weeknight dinners or meal prep, this bowl delivers bold taste and satisfying nutrition in every spoonful.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Grilling / Sautéing
- Cuisine: Mexican-American
- Diet: Gluten Free
Ingredients
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2 boneless, skinless chicken breasts
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2 cups corn (fresh, frozen, or canned)
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1 tbsp olive oil
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1/4 cup mayonnaise
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1/4 cup cotija cheese, crumbled
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1 tbsp lime juice
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1/2 tsp chili powder
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Salt and pepper to taste
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1/4 cup fresh cilantro, chopped
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1 cup cooked rice or cauliflower rice
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Optional toppings: diced avocado, jalapeños, hot sauce, sliced radishes
Instructions
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Season chicken with salt, pepper, and a dash of chili powder.
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Grill or pan-cook the chicken until fully cooked; slice into strips.
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In a skillet, heat olive oil and sauté corn until slightly charred.
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In a bowl, mix corn with mayo, cotija, lime juice, chili powder, and cilantro.
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Assemble bowl with rice, sliced chicken, and street corn mix.
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Add optional toppings if desired. Serve warm.
Notes
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Use Greek yogurt instead of mayo for a lighter option.
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Great for meal prep—store components separately.
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Can substitute chicken with tofu or shrimp for variation.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 680mg