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A vibrant Street Corn Chicken Bowl features grilled chicken, corn, and colorful toppings.

ULTIMATE STREET CORN CHICKEN BOWL

This recipe delivers a flavorful and satisfying meal by combining the vibrant tastes of Mexican street corn (elote) with seasoned chicken and a bed of rice. It's all about layering flavors and textures for the ultimate culinary experience.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-inspired
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp olive oil for chicken
  • 1 tsp chili powder for chicken
  • 1/2 tsp cumin for chicken
  • 1/4 tsp garlic powder for chicken
  • 1/4 tsp onion powder for chicken
  • Salt to taste
  • Pepper to taste
  • 4 ears of corn, husks and silks removed
  • 2 tbsp olive oil for corn
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 1/4 cup crumbled cotija cheese, plus more for garnish
  • 2 tbsp chopped fresh cilantro
  • 1 lime, juiced
  • 1/2 tsp chili powder, plus more for garnish
  • Salt to taste
  • Pepper to taste
  • 2 cups cooked rice white or brown
  • Avocado slices optional
  • Pickled red onions optional
  • Hot sauce optional
  • Extra cilantro optional

Equipment

  • Large bowl
  • whisk
  • Measuring spoons
  • Measuring cups
  • cutting board
  • knife
  • large skillet
  • Grill or broiler
  • tongs
  • Corn cutter or knife
  • Serving bowls

Method
 

  1. Prepare the Chicken: In a bowl, toss the chicken pieces with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
  2. Cook the Chicken: Heat a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
  3. Grill the Corn: Preheat your grill to medium-high heat. Brush the corn with olive oil. Grill the corn, turning occasionally, until kernels are slightly charred, about 8-10 minutes. Alternatively, you can broil the corn in the oven, turning frequently.
  4. Prepare the Street Corn Mixture: While the corn is still warm, carefully cut the kernels off the cob. In a large bowl, combine the corn kernels, mayonnaise, sour cream (or Greek yogurt), cotija cheese, cilantro, lime juice, chili powder, salt, and pepper. Mix well.
  5. Assemble the Bowls: Divide the cooked rice among bowls.
  6. Top with the cooked chicken and the street corn mixture.
  7. Garnish: Garnish with avocado slices, pickled red onions, hot sauce, extra cilantro, and more cotija cheese, if desired.
  8. Serve: Serve immediately and enjoy!

Notes

For best results, use fresh corn and char it well on the grill for a smoky flavor. Sear the chicken in a hot skillet for a juicy interior and flavorful crust. Adjust the amount of chili powder and hot sauce to your preferred level of spiciness. The ratio of mayonnaise to sour cream can be adjusted to taste, but a 1:1 ratio is recommended. Leftovers can be stored in the refrigerator for up to 3 days.