Mexican Street Corn Chicken Bowl

The first time I made this Mexican street corn chicken bowl was during a summer heatwave when I was craving something smoky, fresh, and packed with flavor but didn’t want to spend too long in the kitchen. I had grilled corn, some leftover rice, and a few seasoned chicken breasts on hand so I threw them together with lime and cotija and finished it off with a quick chili-lime drizzle. From the very first bite it hit every note I was looking for – creamy, tangy, spicy, and satisfying.

Since then it’s become one of my go-to bowls when I want something bold but balanced. It’s inspired by the flavors of elote – that iconic Mexican street corn – but turned into a full meal with juicy grilled chicken, avocado, and fluffy rice. I love how customizable it is and how each component can be prepped ahead for busy days.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Chicken breast – Lean and juicy when grilled or seared, and it’s the protein base of the bowl.
• Corn kernels – Preferably grilled for smoky sweetness and that charred flavor.
• Cooked white rice – A neutral base that lets the toppings shine.
• Avocado – Adds creaminess and healthy fat to balance the heat.
• Tomato – Diced fresh tomato brings a burst of juicy acidity.
• Cotija cheese – Crumbly and salty, it mimics the flavor of street corn perfectly.
• Fresh cilantro – Adds a pop of freshness and herbal flavor.
• Lime – Brings brightness and ties all the flavors together.
• Chili powder – Adds a bit of heat and smoky depth.
• Mexican crema or sour cream – Lightly drizzled to add tangy creaminess.
• Olive oil – Used to cook or grill the chicken and corn.
• Tools You’ll Need
• Grill pan or skillet – Ideal for cooking the chicken and corn with a little char.
• Mixing bowl – To toss the corn with seasonings and cheese.
• Knife and cutting board – For slicing and prepping fresh toppings.
• Citrus juicer – Helps get the most out of your lime.
• Rice cooker or saucepan – To cook the rice perfectly fluffy.
• Spoon or squeeze bottle – For drizzling crema or sour cream cleanly.

Instructions

Step 1: Cook the Chicken

I season chicken breasts with olive oil, salt, pepper, and a pinch of chili powder then grill or pan-sear them over medium-high heat for 5–6 minutes per side until nicely charred and cooked through. I let them rest before slicing thinly.

Step 2: Grill the Corn

If I’m using fresh corn, I grill the cobs until slightly blackened then slice off the kernels. If I use frozen or canned, I toast the kernels in a dry pan until they start to char just a bit.

Step 3: Mix the Corn Elote-Style

In a bowl I toss the warm corn with crumbled cotija, chopped cilantro, a sprinkle of chili powder, and a squeeze of lime. I sometimes add a spoonful of crema here too for extra richness.

Step 4: Prep the Bowl Base

I scoop cooked rice into each bowl and top it with fresh diced tomato and slices of avocado. I make sure everything is evenly spaced so each bite has a little of everything.

Step 5: Add the Chicken and Corn

I lay the sliced chicken breast across the bowl and pile the street corn mixture right on top or to the side depending on the look I want. Then I drizzle crema or sour cream over everything and finish with more cotija, cilantro, and a squeeze of lime.

Tips

To save time I often prep the rice, chicken, and corn in advance and store them separately in the fridge. You can swap the rice for cauliflower rice or quinoa for a lighter option. And if you want to boost the spice level, sprinkle some Tajín on top or add sliced jalapeños for a kick.

Ways to Serve

This bowl is filling on its own, but I also love turning it into tacos with small tortillas or wrapping it in a burrito for a grab-and-go option. It’s also great served cold as a picnic bowl or lunch meal prep – just add the crema right before eating.

Frequently Asked Questions

Can I use rotisserie chicken in a Mexican Street Corn Chicken Bowl?

Yes shredded rotisserie chicken works great for saving time and still tastes amazing with the street corn topping.

What’s a good substitute for cotija cheese in this Mexican Street Corn Chicken Bowl?

Feta is the closest match in texture and saltiness if cotija isn’t available.

Can I make Mexican Street Corn Chicken Bowl dairy-free?

Absolutely use a dairy-free crema or skip the cheese and crema altogether – it’ll still be flavorful!

See You in the Kitchen

I hope you give this Mexican street corn chicken bowl a try! It’s bright smoky creamy and absolutely satisfying – perfect for summer nights or weekday meals. Let me know how yours turns out or what fun twists you add.

Happy Cooking!

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