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Street Corn Chicken Bowl Recipe: A Flavor-Packed 30-Minute Meal

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A vibrant and satisfying chicken bowl layered with Mexican street corn flavors, smoky grilled chicken, and creamy elote sauce—all ready in 30 minutes.

Ingredients

Scale

  • 1 lb boneless skinless chicken breast or thighs

  • 1 tbsp olive oil

  • 1 tsp chili powder

  • ½ tsp cumin

  • ½ tsp paprika

  • ½ tsp garlic powder

  • ½ tsp salt

  • 1 cup uncooked rice (yields ~2 cups cooked)

  • 2 cups charred corn (fresh, frozen, or canned)

  • ¼ cup mayonnaise

  • ¼ cup sour cream or Mexican crema

  • 1 tbsp lime juice

  • ½ tsp chili powder (for crema)

  • ⅓ cup Cotija cheese, crumbled

  • 1 avocado, sliced

  • Fresh cilantro, chopped

  • 1 jalapeño, sliced

  • Lime wedges for serving

Instructions

  • Cook rice according to package instructions.

  • Season chicken with chili powder, cumin, paprika, garlic powder, salt, and olive oil.

  • Cook chicken in skillet 5–7 mins per side or grill until internal temp reaches 165°F. Let rest, then slice.

  • Char corn in a hot skillet until golden.

  • Mix mayo, sour cream, lime juice, chili powder, and Cotija in a bowl. Stir in half the corn.

  • Assemble bowls: rice, sliced chicken, creamy corn, toppings (avocado, cilantro, jalapeños, extra Cotija), and lime wedges.

  • Drizzle with remaining crema and serve warm or cold.

Notes

  • Use Greek yogurt instead of sour cream for a lighter option.

  • Substitute Cotija with feta if needed.

  • Store components separately for meal prep.

Find it online: https://bitetrovu.com/street-corn-chicken-bowl-recipe-a-flavor-packed-30-minute-meal/