What type of chicken works best?

Boneless, skinless chicken breasts or thighs both work well. Grilling adds extra smoky depth, but pan-searing is also delicious.

Can I use canned or frozen corn?

Absolutely! Either will work. Toast in a skillet or on the grill until lightly charred to bring out sweet, smoky notes.

What cheese is recommended?

Queso fresco is traditional for its creamy, salty flavor and crumbly texture. Cotija or feta are good substitutes.

Are there ways to make it spicier?

Add jalapeños, extra chili powder, smoky chipotle, or a drizzle of your favorite hot sauce to elevate the heat.

How can I prep this for lunch?

Layer components in a jar or container: start with rice, then corn, chicken, and dressing. Store fresh toppings separately until serving.

What are some tasty toppings?

Sliced avocado, extra lime wedges, tortilla strips, fresh cilantro, or radishes all add extra flavor and texture.

Mexican Street Corn Chicken Bowl

Section: Satisfying Main Dishes for Every Occasion

Experience a colorful bowl packed with juicy grilled chicken, smoky charred corn, creamy cheese, and tangy lime. Fresh cilantro and fluffy rice tie it all together, while the savory dressing adds just the right creamy kick. Each ingredient lends its distinct texture and flavor, from the crumbly queso fresco to the bright squeeze of lime. Toppings like avocado, hot sauce, or jalapeños let you tailor the bowl to your taste, whether you crave heat, crunch, or freshness. Easily prepped in advance, these hearty bowls capture classic elote essence and deliver comfort food with flair. Every bite bursts with bold flavor and satisfying balance.

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Recipe Author Maria

Updated as of Thu, 14 Aug 2025 16:40:20 GMT

A Mexican street corn chicken bowl. | foodbymary.com

This Mexican Street Corn Chicken Bowl is pure flavor sunshine on a plate—smoky grilled chicken, tangy-sweet charred corn, creamy dressing, and herb-flecked rice come together for a comforting meal that feels both fresh and hearty. Whenever I want to bring the vibrant magic of elote to my weeknight table, this bowl never disappoints.

Ingredients

Chicken breasts: they are juicy and lean and hold marinades beautifully
Fresh or frozen corn: charred for smoky caramel complexity seek ears with plump kernels or good quality frozen options
Queso fresco: brings a crumbly creamy finish pick fresh moist blocks for the best flavor
Lime juice: brightens every bite always use freshly squeezed
Cilantro: wakes up the bowl with herbal zip buy bunches that look perky and green
Sour cream and mayo: blend together for a super creamy authentic dressing
Red onion: chopped fine for bite and color use onions with papery dry skins and tight bulbs
Spices: including smoked paprika chili powder and garlic powder for warmth and a hit of smokiness
Avocado slices: add cooling richness choose ripe avocados that give slightly when pressed
Rice: creates a hearty base choose long grain or jasmine for extra fluffiness

Step-by-Step Instructions

Make the Creamy Dressing:: Whisk together mayo sour cream minced garlic fresh lime juice smoked paprika chili powder and salt in a small bowl until completely smooth and creamy. Let it rest while you prep the other components so the flavors meld.
Char the Corn:: Heat a large skillet over medium high. Add corn kernels in a single layer. Let them cook undisturbed for two to three minutes to build up a little char then toss and cook another three to four minutes until golden and fragrant. Cool slightly before using.
Mix the Street Corn Base:: In a spacious bowl toss together the charred corn finely chopped red onion fresh cilantro and crumbled queso fresco. Drizzle roughly half the creamy dressing over and toss gently to coat every kernel.
Prepare the Rice and Chicken:: Cook your rice as directed. Squeeze in fresh lime juice and stir chopped cilantro through while warm. Slice your grilled or pan seared chicken breasts into strips ready for layering.
Assemble the Bowls:: Start with a generous spoonful of herbed rice in your serving bowl. Layer over sliced chicken and top with a big scoop of the dressed street corn mixture. Drizzle with extra dressing and pile on toppings like avocado slices or extra cilantro.
Add Final Touches:: Finish the bowl with jalapeños hot sauce or crisp tortilla strips for extra crunch and heat. Serve right away and do not forget more lime wedges on the side.

A Mexican street corn chicken bowl with rice, chicken, avocado, and jalapenos. | foodbymary.com

I always build double batches of the lime cilantro rice because it disappears fast. The creamy dressing with Mexican spices is my personal favorite—I have vivid memories of making extra jars to keep family taco night extra lively.

Storage Tips

Store components in separate containers for best texture. Rice and chicken refrigerate well for up to three days. The corn mix and dressing can be kept in airtight containers for two to three days. To assemble fresh flavors reheat only the rice and chicken then layer with cold toppings and fresh garnishes.

Ingredient Substitutions

Swap queso fresco for feta if needed for a similar salty creamy bite. You can use Greek yogurt in place of sour cream in the dressing for more tang. Frozen corn is perfectly fine if fresh is not in season—just make sure to toast it for that signature flavor.

Serving Suggestions

This bowl shines with avocado, crisp lettuce, or extra street corn mix piled over the top. For gatherings serve deconstructed with tortillas so everyone makes their own bowl or street corn taco. A scattering of pickled onions and jalapeños really wakes up all the flavors.

A bowl of Mexican street corn chicken. | foodbymary.com

Cultural and Historical Context

The heart of this bowl is elote, a beloved Mexican street snack featured in parks and markets across Mexico. The move from elote on the cob to esquites in cups and then to a protein packed bowl is all about making the tradition flexible for modern kitchens—no grill or street corner required.

Frequently Asked Questions

→ What type of chicken works best?: Boneless, skinless chicken breasts or thighs both work well. Grilling adds extra smoky depth, but pan-searing is also delicious.
→ Can I use canned or frozen corn?: Absolutely! Either will work. Toast in a skillet or on the grill until lightly charred to bring out sweet, smoky notes.
→ What cheese is recommended?: Queso fresco is traditional for its creamy, salty flavor and crumbly texture. Cotija or feta are good substitutes.
→ Are there ways to make it spicier?: Add jalapeños, extra chili powder, smoky chipotle, or a drizzle of your favorite hot sauce to elevate the heat.
→ How can I prep this for lunch?: Layer components in a jar or container: start with rice, then corn, chicken, and dressing. Store fresh toppings separately until serving.
→ What are some tasty toppings?: Sliced avocado, extra lime wedges, tortilla strips, fresh cilantro, or radishes all add extra flavor and texture.

Mexican Street Corn Chicken Bowl

Charred corn, grilled chicken, creamy dressing, and fresh herbs unite for a zesty, satisfying Mexican bowl.

Prep Time

20 minutes

Cooking Time

20 minutes

Overall Time

40 minutes

Recipe Author: Maria

Dish Category: Main Dishes

Recipe Difficulty: Medium Effort

Cuisine: Mexican

Serves: 4 Serving Size (Serves 4 bowls)

Dietary Options: Gluten-Free

What You’ll Need to Cook

→ Chicken

Ingredient 01 500 g boneless, skinless chicken breasts

Ingredient 02 1 tablespoon olive oil

Ingredient 03 1 teaspoon smoked paprika

Ingredient 04 1 teaspoon ground cumin

Ingredient 05 0.5 teaspoon ground black pepper

Ingredient 06 0.5 teaspoon salt

→ Street Corn Mixture

Ingredient 07 350 g sweet corn kernels (fresh, canned, or thawed frozen)

Ingredient 08 60 g red onion, finely diced

Ingredient 09 80 g queso fresco, crumbled

Ingredient 10 2 tablespoons chopped fresh cilantro

→ Dressing

Ingredient 11 2 tablespoons mayonnaise

Ingredient 12 2 tablespoons sour cream

Ingredient 13 2 cloves garlic, minced

Ingredient 14 2 tablespoons freshly squeezed lime juice

Ingredient 15 0.5 teaspoon chili powder

→ Bowl Base & Garnish

Ingredient 16 400 g cooked white or brown rice

Ingredient 17 1 ripe avocado, sliced

Ingredient 18 1 fresh lime, wedged

Ingredient 19 1 fresh jalapeño, sliced (optional)

Ingredient 20 30 g crispy tortilla strips (optional)

Steps to Prepare

Step 01

In a small bowl, whisk together mayonnaise, sour cream, minced garlic, freshly squeezed lime juice, and chili powder until smooth and cohesive. Set aside to allow flavors to blend.

Step 02

Heat a dry nonstick skillet over medium-high heat. Add sweet corn kernels and sauté, stirring occasionally, until lightly charred and aromatic, about 5–7 minutes. Remove from heat and let cool slightly.

Step 03

Rub chicken breasts with olive oil, smoked paprika, ground cumin, black pepper, and salt. Grill or pan-sear over medium-high heat for 6–8 minutes on each side or until fully cooked and juices run clear. Let rest, then slice into strips.

Step 04

In a medium bowl, combine the cooled charred corn, finely diced red onion, chopped cilantro, and crumbled queso fresco. Drizzle with half the prepared dressing and toss gently to coat.

Step 05

Place warm cooked rice in serving bowls. Squeeze lime juice and scatter chopped cilantro over the rice. Layer with sliced chicken and top generously with the street corn mixture. Drizzle with remaining dressing.

Step 06

Finish with avocado slices, fresh lime wedges, and sliced jalapeño if desired. Add crispy tortilla strips for crunch and serve immediately.

Extra Cooking Tips

Char the corn in a hot skillet or on the grill for authentic smoky flavor.
Use leftover rice or prepare rice in advance to streamline assembly.
Taste and adjust the amount of lime juice and chili according to your preferred spice and acidity.

Must-Have Tools

Nonstick skillet
Tongs
Whisk
Mixing bowls
Chef’s knife
Cutting board

Allergen Information

Always check ingredient labels for allergens and seek expert advice if uncertain.

Contains dairy from queso fresco, mayonnaise, and sour cream.
Contains egg in mayonnaise.

Nutrition Info (Per Serving)

These details are for guidance and aren’t a replacement for professional advice.

Calories Count: 615
Fats: 26 grams
Carbs: 57 grams
Proteins: 37 grams