Description
This Mexican street corn chicken bowl is an easy, flavorful, and healthy way to enjoy elote-inspired flavor for lunch or dinner. It’s one of the best quick meal ideas loaded with grilled chicken, fresh toppings, and chili-lime crema. Great for prep, picnics, or family meals!
Ingredients
- 1 lb chicken breast
- 2 cups corn kernels (grilled or canned)
- 2 cups cooked white rice
- 1 avocado, diced
- 1 tomato, diced
- 1/3 cup cotija cheese, crumbled
- 1/4 cup chopped fresh cilantro
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 lime, cut in wedges
- 1/4 cup Mexican crema or sour cream
- Salt and pepper to taste
Instructions
- Season chicken with olive oil, salt, pepper, and chili powder. Grill or pan-sear 5–6 minutes per side, then slice.
- Grill corn or toast it in a dry skillet until slightly charred. Set aside.
- Toss corn with cotija, cilantro, chili powder, and a squeeze of lime.
- Assemble bowls with rice, tomato, avocado, sliced chicken, and corn mixture.
- Drizzle with crema and garnish with lime wedges and extra cilantro.
Notes
- Use feta instead of cotija if needed.
- Swap rice for cauliflower rice for low-carb option.
- Add Tajín or jalapeños for extra heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilled or Pan-Seared
- Cuisine: Mexican-Inspired