Tasty Street Corn Chicken Bowl

A vibrant and flavorful meal that brings the beloved flavors of elote to your kitchen in a convenient, healthy, and satisfying bowl. This recipe is perfect for quick weeknight dinners or a wholesome lunch.

Print Recipe Pin Recipe

Prep Time 25

Course: Main Course

Cuisine: Mexican

Ingredients Equipment Method Notes

Ingredients

1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
to taste salt and black pepper
2 cups fresh or frozen corn kernels (about 2 ears of corn if using fresh)
1/4 cup mayonnaise (or dairy-free alternative)
2 tablespoons crumbled cotija cheese (or feta cheese as a substitute)
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1/4 teaspoon cayenne pepper (optional, for extra spice)
1/2 cup cooked rice or quinoa, for serving (optional)
1/4 cup crumbled tortilla chips, for garnish (optional)
diced red onion (optional toppings)
sliced jalapeños (optional toppings)
avocado slices (optional toppings)
a dollop sour cream or Greek yogurt (optional toppings)

Equipment

Medium Bowl
Large skillet or grill pan
Small Bowl

Method

In a medium bowl, toss the chicken pieces with olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Ensure the chicken is evenly coated with the seasonings.
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces, 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, to taste salt and black pepper
Heat a large skillet or grill pan over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes per side, or until fully cooked through and no pink remains. Remove the chicken from the skillet and set aside.
If using frozen corn, you can add it directly to the skillet after removing the chicken (no need to thaw). If using fresh corn, you can either grill the ears and then cut off the kernels, or sauté them directly in the skillet until tender and slightly charred, about 5-8 minutes. If the skillet is dry, add a tiny bit more olive oil.
2 cups fresh or frozen corn kernels
In a small bowl, combine the mayonnaise, crumbled cotija cheese, chopped cilantro, lime juice, and cayenne pepper (if using). Stir until well combined and creamy.
1/4 cup mayonnaise (or dairy-free alternative), 2 tablespoons crumbled cotija cheese (or feta cheese as a substitute), 2 tablespoons chopped fresh cilantro, 1 tablespoon lime juice, 1/4 teaspoon cayenne pepper (optional, for extra spice)
Add the cooked corn kernels to the street corn sauce and gently toss to coat.
2 cups fresh or frozen corn kernels
Divide the cooked rice or quinoa (if using) among serving bowls. Top with the cooked chicken pieces and a generous portion of the street corn mixture.
1/2 cup cooked rice or quinoa, for serving (optional), 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces, 2 cups fresh or frozen corn kernels
Garnish with crumbled tortilla chips, diced red onion, sliced jalapeños, avocado slices, or a dollop of sour cream or Greek yogurt, if desired. Serve immediately and enjoy your Tasty Street Corn Chicken Bowl!
1/4 cup crumbled tortilla chips, for garnish (optional), diced red onion (optional toppings), sliced jalapeños (optional toppings), avocado slices (optional toppings), a dollop sour cream or Greek yogurt (optional toppings)

Notes

Store leftovers in airtight containers, keeping chicken and corn mixture separate. Reheat gently in a skillet or microwave. Can be frozen for 2-3 months.