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A vibrant Mexican Street Corn Chicken Bowl featuring grilled chicken, corn, and colorful toppings, ready to enjoy in 30 minutes.

Mexican Street Corn Chicken Bowl

This recipe brings the vibrant flavors of Mexican street corn (Elote) to a quick and easy chicken bowl. Tender chicken is seasoned with chili powder, cumin, and garlic powder, then combined with sweet corn, creamy mayonnaise, cotija cheese, and a squeeze of lime for a flavorful and satisfying meal ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • Salt to taste
  • Black pepper to taste
  • 2 cups frozen corn kernels
  • 1/4 cup mayonnaise
  • 1/4 cup crumbled cotija cheese, plus more for garnish
  • 2 tbsp chopped fresh cilantro
  • 1 lime, juiced
  • Hot sauce, to taste optional
  • Cooked rice, for serving
  • Optional toppings: avocado slices
  • Optional toppings: pickled onions

Equipment

  • Large skillet or wok
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Mixing bowl
  • Serving bowls

Method
 

  1. In a large skillet or wok, heat olive oil over medium-high heat.
  2. Season chicken with chili powder, cumin, garlic powder, salt, and pepper.
  3. Add chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.
  4. Add frozen corn to the skillet and cook until heated through, about 3-5 minutes.
  5. Remove skillet from heat. Stir in mayonnaise, cotija cheese, cilantro, and lime juice.
  6. Taste and adjust seasonings as needed. Add hot sauce, if desired.
  7. Serve over cooked rice.
  8. Garnish with additional cotija cheese, avocado slices, and pickled onions, if desired.

Notes

For best results, use frozen corn as it tends to be sweeter than canned. Don't overcook the chicken; it should be just cooked through. Adjust the amount of mayonnaise and cotija cheese to your liking, but aim for a balance that allows the sweetness of the corn to shine. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave until heated through or stir-fry in a skillet. For a spicier kick, add a pinch of cayenne pepper to the chicken seasoning or use a spicier hot sauce. You can also use grilled corn instead of frozen for a smoky flavor.