Mexican Street Corn Chicken Bowl Recipe

Are you looking for a fancy a vibrant, healthy, and delicious meal? Try this Mexican Street Corn Chicken Bowl Recipe.

Here, the juicy grilled chicken is combined with the creamy street corn and fresh veggies, offering a flavorful dish.

This dish is super simple and customizable, making it perfect for an easy weeknight dinner or meal prep.

Discover how this will become one of your go-to meals!

Why You’ll Love This Mexican Street Corn Chicken Bowl

Bold Flavours: Grilled chicken combined with an elote-inspired corn salad is such a smoky, tangy, and creamy combination that it is simply irresistible.

Healthy & Balanced: Protein, fibre, and fresh veggies mixed with flavour make a very nutritious meal.

Quick & Easy: Under 40 minutes, which is very beneficial for busy weeknight cooking.

Versatile: You can even modify it with the toppings, grains, or proteins you like most.

Meal Prep Friendly: Make them ahead and eat these yummy meals all week long.

Ingredients

For the Grilled Chicken

1.5 lbs boneless, skinless chicken breasts or thighs

2 tbsp olive oil

1 tbsp lime juice

1 tsp chilli powder

1 tsp smoked paprika

1 tsp garlic powder

1 tsp cumin

Salt and pepper to taste

For the Mexican Street Corn Salad

3 cups corn kernels (fresh, frozen, or canned)

1/4 cup mayonnaise

1/4 cup sour cream or Greek yogurt

1/3 cup crumbled cotija cheese

1 tbsp lime juice

1 tsp chilli powder

1/4 cup chopped cilantro

1 jalapeño, seeded and finely chopped (optional)

Salt to taste

For the Bowl

2 cups cooked rice, quinoa, or cauliflower rice

1 avocado, sliced

1 cup cherry tomatoes, halved

1/2 cup black beans, rinsed and drained

1/4 cup red onion, thinly sliced

Lime wedges and extra cilantro for garnish

Instructions

Marinate the Chicken:

Mix oil, lime juice, chilli powder, smoked paprika, garlic powder, cumin, salt, and pepper in a bowl.

Add chicken while evenly coating it. Allow marination for about 15 minutes to 30 minutes (or up to 4 hours in the refrigerator).

Prepare Street Corn Salad:

If using fresh corn, grill or char-grill the kernels in a skillet for about 5 to 7 minutes; for frozen or canned corn, sauté them in a very hot skillet until light brown.

In a bowl, mix corn, mayonnaise, sour cream, cotija cheese, lime juice, chilli powder, cilantro, and jalapeño. Season with salt. Let sit.

Cook the Chicken:

Heat the skillet over a medium-high flame. Cook chicken until the internal temperature reaches 165°F (75°C); it may take around 6-8 minutes per side.

Allow it to rest for about 5 minutes, then slice thinly.

Assemble the Bowls:

Divide cooked rice (or grain of choice) among 4 bowls.

Add sliced chicken, avocado, street corn salad, black beans, cherry tomatoes, and red onion as toppings.

Garnish it with cilantro for a refreshing flavour and serve with wedges of lime.

Tips

Char the Corn: Getting a little garlic and smokiness from grilling or sautéing the corn adds another depth of flavour to the dish.

Adjust Spice Levels: Boost up the heat by using extra jalapeño or a pinch of cayenne.

Use Fresh Lime: The natural brightness of fresh lime juice carries the sauces and the entire dish together.

Rest the Chicken: This is perhaps the easiest way to always ensure juicy chicken- it means resting before cutting, so juices are reabsorbed.

Variations and Substitutions

Protein Swap: For a vegetarian option, swap out the chicken for shrimp, steak, or tofu.

Grain Alternatives: Trade out the rice for quinoa, farro, or even cauliflower rice for a low-carb option.

Dairy-Free: Use vegan mayo; skip the cotija or go for a dairy-free version.

Spicy Kick: Toss in some diced chipotle peppers or hot sauce into the corn salad.

Greens Addition: A scattering of arugula or spinach will freshen things up.

Serving Suggestions

Pair with Drinks: Serve with a cool agua fresca or iced tea.

Side Dishes: Go with tortilla chips and guacamole or maybe a little cucumber salad.

Presentation: Serve up in wide shallow bowls to show off the colourful ingredients.

Make-Ahead, Storing, and Freezing Instructions

Make-Ahead

Marinate chicken for a good 24 hours ahead of time.

Make the street corn salad a day ahead and keep it cold.

Prepare the rice or quinoa ahead of time and toss it together for an effortless assembly.

Storing

Store assembled bowls (minus the avocado) in airtight containers for 48 hours in the fridge.

Store avocado and lime wedges separately to keep them fresh.

Freezing

Freeze cooked chicken and rice in separate freezer-safe containers for about 3 months.

Corn salad should be prepared fresh, as the use of mayonnaise will not allow for good freezing.

FAQs

Can I use canned corn for the street corn salad?

Yes! Drain and rinse the canned corn before sautéing it in a skillet with a little oil to impart some charred flavour.

How can I make this recipe low-carb?

Substitute rice with cauliflower rice and replace sour cream with Greek yogurt for a lighter version of corn salad.

Is this recipe spicy?

Chilli powder adds a mild kick, with jalapeños being optional. Either leave out the jalapeños altogether or add a drizzle of hot sauce for some extra heat.

Can I grill the chicken outdoors?

Absolutely! Grill for 6 to 8 minutes on medium heat for fully cooked chicken.

What’s the best way to reheat leftovers?

To reheat, use a microwave or stovetop along with a splash of water to warm the chicken and rice. Afterwards, add avocado and corn salad once heated through.

Conclusion

In conclusion, the Mexican Street Corn Chicken Bowl recipe offers the best fusion of bold flavours with healthy ingredients and versatility.

It’s perfect for every lifestyle with all kinds of options for customisation and simple make-ahead instructions.

Try this today and boost your dinner game!

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