What I love most is that it’s so easy to customize. Sometimes I’ll add black beans, sometimes a dollop of sour cream, sometimes a sprinkle of cotija cheese if I’m feeling fancy. It’s a forgiving recipe, perfect for busy weeknights when you just want something quick, healthy, and delicious. It’s amazing how this mexican street corn chicken bowl fits so well into our busy lives.
Plus, it’s a great way to use up leftover grilled chicken or corn on the cob!This dish is a fantastic way to introduce kids to new flavors and textures. You can let them help with age-appropriate tasks like measuring ingredients or sprinkling toppings. It’s a fun and educational cooking experience for the whole family.
Trust me, once you try this mexican street corn chicken bowl, you’ll be hooked. It’s like a party in your mouth, and it’s guaranteed to become a family favorite!
INGREDIENTS
Okay, let’s talk ingredients. Here’s what you’ll need for this delicious mexican street corn chicken bowl:
- 2 cups cooked chicken, shredded or diced: I often use leftover grilled chicken or rotisserie chicken for speed. When making mexican street corn chicken bowl, this shortcut is a life saver!
- 2 cups corn kernels: Fresh off the cob is amazing (especially if you grill it first!), but frozen (thawed) or canned (drained) works great too.
- 1/4 cup mayonnaise: I always use full-fat mayo for the best flavor, but light mayo works too if you’re watching your calories.
- 1/4 cup sour cream or Greek yogurt: Adds a lovely tanginess.
- 1/4 cup crumbled cotija cheese or feta cheese: Cotija is more authentic, but feta is a good substitute if you can’t find it. When making this mexican street corn chicken bowl, I have found that feta is readily available.
- 2 tablespoons chopped cilantro: Fresh cilantro is a must!
- 1-2 tablespoons lime juice: Freshly squeezed is always best.
- 1 teaspoon chili powder: Adds a little warmth.
- 1/2 teaspoon cumin: For that earthy flavor.
- 1/4 teaspoon garlic powder: Because everything is better with garlic!
- Salt and pepper to taste: Don’t be shy!
- Cooked rice or quinoa: For the base of your bowl. I like brown rice for added fiber.
- Optional toppings: Avocado, black beans, hot sauce, pickled onions, your favorite salsa.
Here’s a mexican street corn chicken bowl trick I learned from my mom: charring the corn slightly! Whether you grill it, broil it, or even just use a cast-iron skillet, a little char adds so much depth of flavor to the whole bowl. When making this mexican street corn chicken bowl, I find that this is an easy way to amp up the flavor. For an even deeper flavor, consider using smoked paprika instead of regular chili powder. The smoky notes will complement the charred corn beautifully and add an extra layer of complexity to the dish.
When making this street corn bowl recipe, you can find cotija cheese at most well-stocked grocery stores, usually in the specialty cheese section. If you’re in a pinch, feta works just fine! For a milder flavor, try using Monterey Jack cheese. It melts beautifully and adds a creamy texture to the bowl.
For a cost-saving tip: Buy a whole rotisserie chicken and use the leftovers for this recipe. It’s much cheaper than buying pre-cooked chicken breasts. Also, frozen corn is your friend! It’s often cheaper than fresh corn, especially out of season. Stocking up on these staples can make meal prepping a breeze and save you money in the long run.
Store any leftover mexican street corn chicken bowl ingredients separately in airtight containers in the fridge. The cooked chicken and corn mixture will last for 3-4 days. To prevent the corn from drying out, add a splash of lime juice or a teaspoon of olive oil before storing. This will help maintain its moisture and flavor.
HOW TO MAKE – STEP-BY-STEP
Alright, let’s get cooking! Here’s how to make this amazing mexican street corn chicken bowl, step-by-step:
- Prepare the corn: If using fresh corn, grill it, broil it, or cook it in a cast-iron skillet until slightly charred. Cut the kernels off the cob. If using frozen or canned corn, thaw or drain it.
- Mix the “elote” mixture: In a large bowl, combine the corn kernels, mayonnaise, sour cream (or Greek yogurt), cotija cheese (or feta), cilantro, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Mix well. Give it a taste and adjust the seasonings as needed. Don’t worry if your mexican street corn chicken bowl tastes a little too tangy at this point—the other ingredients will balance it out.
- Prepare the chicken: If you’re using leftover grilled chicken, shred or dice it. You can also quickly sauté some chicken breasts in a pan with a little olive oil and taco seasoning. I learned the hard way with mexican street corn chicken bowl that the chicken should be warm or at least room temperature for the best flavor.
- Assemble the bowls: In individual bowls, layer cooked rice or quinoa, the seasoned chicken, and the elote mixture.
- Add your favorite toppings: Avocado slices, black beans, hot sauce, pickled onions, a dollop of sour cream… go wild!
That’s it! Seriously, it’s that easy. In my kitchen, mexican street corn chicken bowl usually takes about 20-30 minutes to make, from start to finish, depending on whether you’re using fresh or frozen corn and pre-cooked chicken. To save even more time, you can prep the ingredients the night before. Chop the veggies, cook the rice or quinoa, and mix the elote sauce. Store everything in separate containers in the fridge, and you’ll have a super quick dinner ready to go the next day.
While the mexican street corn chicken bowl is cooking, I usually chop the veggies and toppings. That way, everything is ready to go when the chicken and corn mixture are done. To prevent the avocado from browning, sprinkle it with a little lime juice. This will keep it looking fresh and vibrant.
Here’s a personal mexican street corn chicken bowl cooking tip: don’t overcook the chicken! Dry chicken is the enemy of a good bowl. If you’re using pre-cooked chicken, simply warm it up in a pan with a little olive oil or broth. This will keep it moist and flavorful.
Your mexican street corn chicken bowl should smell like a combination of sweet corn, smoky chili powder, and bright lime. If you’re using fresh corn, you’ll also get that wonderful grilled aroma. The aroma of freshly grilled corn is one of the best parts of this recipe. If you don’t have a grill, you can achieve a similar effect by using a grill pan on your stovetop.
A family-tested mexican street corn chicken bowl shortcut is to buy pre-cooked rice or quinoa pouches. They microwave in just a few minutes and save a ton of time. Also, don’t be afraid to use pre-shredded cheese! It’s a huge time-saver. These little conveniences can make a big difference when you’re trying to get dinner on the table quickly.
SERVING
Now for the best part: serving your delicious mexican street corn chicken bowl! This is where you can really get creative and make it your own. For a fun twist, try serving the bowls in hollowed-out bell peppers or mini pumpkins. This adds a festive touch and makes the presentation even more appealing.
The kids love our mexican street corn chicken bowl when I let them build their own bowls. I put out all the ingredients – rice, chicken, elote mixture, toppings – and they can customize it however they like. It’s a fun way to get them involved in the meal! Setting up a “build-your-own-bowl” station is a great way to encourage picky eaters to try new things. They can choose the ingredients they like and create a meal that’s perfect for them.
My go-to side dishes that pair with mexican street corn chicken bowl are a simple green salad with a lime vinaigrette or some black bean salsa and tortilla chips. The coolness of the salad balances the warmth of the bowl perfectly. I also like serving it with my Southern Cornbread Poppers Recipe for a fun twist. To elevate the side dishes, consider adding a sprinkle of toasted pepitas or a drizzle of honey-lime dressing to the salad. These small touches can make a big difference.
This mexican street corn chicken bowl is perfect for a casual weeknight dinner, a potluck, or even a summer barbecue. It’s so versatile and always a crowd-pleaser. If you’re serving it at a barbecue, consider setting up a toppings bar with a variety of options, such as grilled pineapple, mango salsa, and spicy pickled peppers.
For presentation, I like to arrange the toppings artfully on top of the bowl. A sprinkle of extra cotija cheese and a few sprigs of cilantro make it look extra fancy. To take the presentation to the next level, try using edible flowers as a garnish. They add a pop of color and a touch of elegance to the dish.
If you have extra mexican street corn chicken bowl, it’s delicious cold the next day for lunch. You can also repurpose the corn mixture as a topping for tacos or quesadillas. Another great way to use leftovers is to make a batch of street corn fritters. Simply mix the corn mixture with some flour, eggs, and spices, then fry them up until golden brown.
For seasonal variations, try adding roasted butternut squash in the fall or grilled peaches in the summer. It’s amazing how versatile this street corn bowl recipe is! In the winter, you can add roasted root vegetables like carrots and parsnips for a hearty and comforting twist. In the spring, try adding fresh asparagus or peas for a light and refreshing flavor.
My friends always ask for this mexican street corn chicken bowl recipe whenever I make it for them. It’s become my signature dish! Consider creating a personalized recipe card with your own tips and variations to share with your friends. It’s a thoughtful and unique gift that they’ll surely appreciate.
FAQs
Okay, let’s tackle some frequently asked questions about this fabulous mexican street corn chicken bowl!
Q: Can I make this mexican street corn chicken bowl vegetarian?
A: Absolutely! Just skip the chicken and add more black beans or chickpeas for protein. You could even use grilled halloumi cheese for a vegetarian-friendly twist. You know what I do when my mexican street corn chicken bowl needs an extra vegetarian punch? I add some roasted sweet potatoes! To make it even heartier, try adding a scoop of quinoa or brown rice. These grains are packed with nutrients and will keep you feeling full and satisfied.
Q: Can I make this spicy chicken corn bowl ahead of time?
A: Yes and no. You can definitely prep all the ingredients ahead of time – cook the rice, grill the corn, chop the chicken, and mix the elote mixture. However, I recommend assembling the bowls right before serving to prevent the rice from getting soggy. To keep the ingredients fresh, store them in airtight containers in the fridge. You can also add a layer of paper towels to the bottom of the containers to absorb excess moisture.
Q: What if I don’t like mayonnaise?
A: No problem! You can substitute plain Greek yogurt or avocado crema for the mayonnaise. It will still be creamy and delicious. For a tangier flavor, try using sour cream or crème fraîche. You can also add a squeeze of lime juice to enhance the flavor and create a more vibrant sauce.
Q: Can I use canned corn instead of fresh or frozen?
A: Yes, you can. Just make sure to drain it well before adding it to the elote mixture. Roasting the canned corn for a bit in the oven can bring out a bit more flavor. To enhance the flavor even further, try adding a pinch of smoked paprika or chili powder to the corn before roasting.
Q: What’s a good substitute for cotija cheese?
A: Feta cheese is a great substitute for cotija. It has a similar salty, crumbly texture. Queso fresco is another option. For a milder flavor, try using Monterey Jack or Oaxaca cheese. These cheeses melt beautifully and add a creamy texture to the dish.
Q: My mexican street corn chicken bowl is too dry. What can I do?
A: Add a little more lime juice or a dollop of sour cream to moisten it up. You could also drizzle a little olive oil over the top. For a creamier texture, try adding a scoop of avocado or a drizzle of avocado crema. You can also add a splash of chicken broth or vegetable broth to moisten the rice or quinoa.
Q: Is this healthy street corn bowl recipe gluten-free?
A: Yes, as long as you use gluten-free rice or quinoa and make sure your toppings are gluten-free. Be sure to check the labels on your hot sauce and other condiments. To ensure that the recipe is completely gluten-free, you can also use gluten-free corn tortillas or tortilla chips as a side dish.
Q: What’s the best way to store leftovers?
A: Store the leftover mexican street corn chicken bowl in an airtight container in the refrigerator for up to 3 days. I recommend storing the rice and elote mixture separately to prevent the rice from getting soggy. To reheat the leftovers, simply microwave them for a few minutes or warm them up in a pan on the stovetop.
You know what I do when my mexican street corn chicken bowl doesn’t turn out exactly as planned? I call it “rustic” and serve it with a smile! Nobody ever seems to notice the difference. Embracing imperfections and having fun in the kitchen is what cooking is all about.
My Final Thoughts
This mexican street corn chicken bowl recipe holds a special place in my heart because it’s a reminder that the best meals are often the simplest. It’s a celebration of fresh, vibrant flavors, and it always brings a smile to my family’s faces. Plus, it is so simple to modify and make a spicy chicken corn bowl for those who want the extra kick!
My mexican street corn chicken bowl Pro Tips:
- Don’t skip the lime juice! It’s the key to brightening up the flavors.
- Char the corn for extra flavor. It makes a world of difference.
- Taste and adjust the seasonings. Don’t be afraid to add more chili powder, cumin, or lime juice to suit your taste.
Here are a few mexican street corn chicken bowl variations we’ve tried with our family:
- Black Bean Fiesta Bowl: Add black beans, diced tomatoes, and a scoop of salsa.
- Avocado Dream Bowl: Load it up with creamy avocado slices and a drizzle of avocado crema.
- Spicy Southwest Bowl: Add a chopped jalapeno or a dash of hot sauce for some heat.
My son, bless his spice-loving heart, always wants the spicy Southwest bowl. My daughter prefers the Avocado Dream Bowl – she’s all about that creamy texture. And my husband? He’s happy with any version, as long as there’s plenty of chicken! Encourage your family to create their own variations and discover new flavor combinations. Cooking should be a fun and collaborative experience for everyone.
I encourage you to make this mexican street corn chicken bowl your own. Don’t be afraid to experiment with different toppings and flavors. The possibilities are endless! Maybe you can even try this with the Sweet Potato Taco Bowl sometime. You could also try adding grilled shrimp or steak for a heartier meal. The key is to have fun and create a dish that you and your family will love.
I hope you have as much fun making this mexican street corn chicken bowl as I do. I truly believe that cooking should be joyful and creative. Don’t stress about perfection – just relax, have fun, and enjoy the process! Remember, the most important ingredient is love. When you cook with love, the food always tastes better.
Happy cooking, friend! I hope your family enjoys this delicious and easy mexican street corn chicken bowl as much as mine does.
PrintMy Go-To Mexican Street Corn Chicken Bowl Recipe
These Mexican Street Corn Chicken Bowls are bursting with flavor! Grilled chicken, sweet corn, and a creamy chili-lime dressing make this a healthy and delicious meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 2 ears of corn, kernels removed
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 avocado, diced
- 1/4 cup chopped cilantro
- 1/4 cup crumbled cotija cheese
- 1 cup cooked rice
- Dressing:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
Instructions
- Grill or pan-fry chicken breasts until cooked through. Let rest and then dice.
- In a large bowl, combine corn kernels, red bell pepper, red onion, avocado, cilantro, and cotija cheese.
- In a separate small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper.
- Assemble bowls by layering rice, chicken, and corn mixture.
- Drizzle with dressing and serve immediately.
Notes
For extra flavor, grill the corn before removing the kernels. You can also add black beans or other vegetables to the bowls.