Mexican Street Corn Chicken Bowl: A Flavorful Recipe for a Delicious Meal

Mexican Street Corn Chicken Bowl is a delightful fusion of flavors that transports your taste buds straight to the vibrant streets of Mexico. This dish, inspired by the beloved elote, combines tender chicken with the rich, creamy, and slightly spicy elements of traditional Mexican street corn. The history of this dish is rooted in the lively street food culture of Mexico, where vendors serve up grilled corn slathered in mayonnaise, cheese, and spices, creating a mouthwatering experience that has captivated food lovers for generations.

People adore the Mexican Street Corn Chicken Bowl not only for its incredible taste but also for its satisfying texture and convenience. The combination of juicy chicken, crunchy corn, and zesty toppings makes each bite a celebration of flavors. Plus, it’s a one-bowl meal that’s perfect for busy weeknights or casual gatherings with friends. Join me as we dive into this delicious recipe that brings the essence of Mexican street food right to your kitchen!

this RECIPE

Ingredients:

• 2 cups cooked rice (white or brown)
• 1 lb boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup corn (fresh, frozen, or canned)
• 1/2 cup mayonnaise
• 1/2 cup crumbled cotija cheese
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 avocado, sliced
• 1/2 cup diced tomatoes
• 1/4 cup red onion, diced
• 1 jalapeño, sliced (optional for heat)

Preparing the Chicken

1. Start by preheating your grill or stovetop grill pan over medium-high heat. This will ensure that the chicken gets a nice sear and stays juicy.
2. While the grill is heating up, take your chicken breasts and place them in a large bowl. Drizzle the olive oil over the chicken.
3. In a small bowl, mix together the chili powder, cumin, garlic powder, salt, and pepper. Sprinkle this spice mixture over the chicken, making sure to coat each piece evenly.
4. Once the grill is hot, place the seasoned chicken breasts on it. Grill for about 6-7 minutes on one side without moving them, allowing those beautiful grill marks to form.
5. Flip the chicken and grill for another 6-7 minutes, or until the internal temperature reaches 165°F (75°C). This ensures that the chicken is fully cooked and safe to eat.
6. Once cooked, remove the chicken from the grill and let it rest for about 5 minutes. This resting period allows the juices to redistribute, keeping the chicken moist.
7. After resting, slice the chicken into bite-sized pieces. Set aside while you prepare the rest of the bowl.

Preparing the Corn

1. If you’re using fresh corn, you’ll want to grill it as well. Simply husk the corn and place it on the grill for about 10-15 minutes, turning occasionally until it’s charred and cooked through. If using frozen corn, you can sauté it in a pan over medium heat until heated through.
2. Once the corn is cooked, let it cool slightly, then cut the kernels off the cob if using fresh corn. If using canned corn, simply drain and rinse it before adding it to the bowl.

Making the Sauce

1. In a medium bowl, combine the mayonnaise, lime juice, and half of the crumbled cotija cheese. Mix well until smooth. This creamy sauce will add a delicious tangy flavor to your bowl.
2. Feel free to adjust the lime juice to your taste; I love a good zesty kick, so I usually add a bit more!

Assembling the Bowl

1. Now it’s time to assemble your Mexican Street Corn Chicken Bowl! Start by placing a generous scoop of cooked rice at the bottom of each bowl.
2. Next, layer on the sliced grilled chicken, followed by the grilled corn. The combination of flavors and textures is going to be amazing!
3. Drizzle the creamy sauce over the chicken and corn, making sure to cover everything evenly.
4. Top the bowl with diced tomatoes, red onion, and sliced avocado. These fresh ingredients add a nice crunch and brightness to the dish.
5. Finally, sprinkle the remaining cotija cheese and chopped cilantro over the top for that authentic Mexican street corn flavor.
6. If you like a bit of heat, add some sliced jalapeños on top. They add a nice kick and complement the other flavors beautifully.

Serving Suggestions

1. Serve the bowls immediately while everything is fresh and warm. You can also provide extra lime wedges on the side for those who want an extra squeeze of citrus.
2. This dish is

   Conclusion:

   In summary, this Mexican Street Corn Chicken Bowl is an absolute must-try for anyone looking to elevate their weeknight dinners or impress guests at a gathering. The combination of juicy chicken, sweet corn, and zesty toppings creates a flavor explosion that will have your taste buds dancing. Plus, it’s a versatile dish that can easily be customized to suit your preferences. Want to add some heat? Toss in jalapeños or a drizzle of hot sauce. Prefer a vegetarian option? Swap the chicken for black beans or grilled veggies. Serving suggestions are endless! You can enjoy this bowl on its own, or pair it with warm tortillas for a delightful meal. It also makes for a fantastic lunch the next day—just pack it up in a container, and you’re good to go! I encourage you to give this recipe a try and make it your own. Once you’ve whipped up your own Mexican Street Corn Chicken Bowl, I’d love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your creation. Let’s celebrate the joy of cooking together! Trust me, this dish will quickly become a favorite in your household. Happy cooking! Print
   

   Mexican Street Corn Chicken Bowl: A Flavorful Recipe for a Delicious Meal

   ---

   • Author: Lily
   • Total Time: 35 minutes
   • Yield: 4 servings

   Pin Recipe

   Print Recipe

   Description

   This Mexican Street Corn Chicken Bowl is a vibrant dish with grilled chicken, sweet corn, and a creamy lime sauce over rice. It’s a delightful blend of textures and flavors, perfect for meal prep or gatherings!

   ---

   Ingredients

   • grilled chicken
   • sweet corn
   • creamy lime sauce
   • rice

   ---

   Instructions

   1. In einer großen Schüssel Mehl, Salz und Hefe vermengen.
   2. Wasser hinzufügen und zu einem Teig verrühren.
   3. Knoblauch und Olivenöl unterrühren.
   4. Teig 12 Stunden ruhen lassen.

   Notes

   • Feel free to customize the toppings based on your preferences. Other great additions include black beans, diced bell peppers, or even a sprinkle of chili flakes for extra heat.
   • This recipe can be made ahead of time; just store the components separately in the fridge and assemble when ready to serve.

   • Prep Time: 15 minutes
   • Cook Time: 20 minutes