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–+ servings
image of a realistic top down mise en place shot showing chicken breast chicken thighs corn kernels rice cotija cheese lime juice chili powder cumin garlic powder sour cream mayonnaise avocado cilantro jalapeno red onion tajin freshness arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Street Corn Chicken Bowl

This easy, nourishing Street Corn Chicken Bowl captures the vibrant flavors of Mexican street corn, transforming them into a complete, balanced meal over fluffy rice for a quick 30-minute dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spiced Chicken
  • 1.5 lbs 1.5 chicken breast or thighs, cut into 1-inch pieces
  • 1 tablespoon 1 olive oil
  • 1 teaspoon 1 chili powder
  • 1 teaspoon 1 cumin
  • 1/2 teaspoon 1/2 garlic powder
For the Street Corn Elote Mix
  • 3 cups 3 corn kernels (fresh or frozen, thawed)
  • 1 tablespoon 1 butter or olive oil
  • 1/4 cup 1/4 mayonnaise (or Greek yogurt for healthier option)
  • 1/4 cup 1/4 sour cream (or Mexican crema)
  • 1/4 cup 1/4 chopped cilantro, plus more for garnish
  • 1/4 cup 1/4 cotija cheese, crumbled (or queso fresco/feta)
  • 1 1 lime, juiced, plus wedges for serving
  • 1/2 teaspoon 1/2 chili powder or Tajin seasoning
For Assembly
  • 4 cups 4 cooked rice (white, brown, or cauliflower rice)

Equipment

  • Large skillet or cast iron pan
  • Mixing bowl

Method
 

Prepare the Chicken
  1. Slice the chicken into uniform 1-inch chunks. In a medium bowl, toss the chicken with olive oil, chili powder, cumin, garlic powder, salt, and pepper until fully coated.
Cook the Spiced Chicken
  1. Heat a large skillet or cast iron pan over medium-high heat. Add the seasoned chicken pieces and cook for 5 to 7 minutes, flipping once, until golden brown and fully cooked through (internal temperature 165°F). Remove the chicken from the skillet and set aside, reserving the skillet for the corn.
Char the Corn Kernels
  1. Wipe out the skillet if necessary and return it to medium-high heat. Add butter or oil and let it sizzle. Add the corn kernels. Let cook undisturbed for 2 to 3 minutes to develop charred spots, then stir and cook another 3 to 4 minutes until tender and slightly caramelized.
Make the Elote Dressing
  1. Transfer the warm corn to a mixing bowl. Add mayonnaise, sour cream, cotija cheese, chopped cilantro, lime juice, chili powder, and a pinch of salt. Stir until corn is coated in the creamy sauce. Adjust lime juice for brightness if needed.
Assemble the Street Corn Chicken Bowls
  1. Start with a generous base of warm rice in each bowl.
Layer the Components
  1. Add a serving of spiced chicken over the rice. Spoon a hearty portion of the creamy elote corn mixture alongside the chicken.
Finish and Serve
  1. Garnish with fresh cilantro, extra cotija, and optional toppings like avocado, red onion, or jalapeños. Serve immediately with lime wedges.

Nutrition

Calories: 600kcalCarbohydrates: 70gProtein: 35gFat: 20g

Notes

For meal prep, store chicken, rice, and elote separately. Reheat by warming chicken and rice, serving elote at room temp or slightly warm. Customize with healthier swaps like Greek yogurt and cauliflower rice. Frozen corn works great if patted dry. Ensure chicken reaches 165°F.
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