Street Corn Chicken Bowl Recipe

If you’ve been craving bold, fresh flavors, this street corn chicken bowl recipe is about to become your new favorite weeknight dinner. Inspired by classic Mexican street corn (also called elote), this recipe layers juicy marinated chicken, creamy roasted corn, zesty lime crema, and your favorite toppings into one satisfying bowl.

The best part? It’s quick, easy, and customizable. Whether you’re feeding a family, prepping meals for the week, or just want something flavorful without a lot of fuss, this recipe has you covered.

I love making these bowls after grilling because the smoky chicken pairs perfectly with the sweet corn and tangy crema. But you don’t need a grill — a stovetop skillet works just as well! Plus, you can swap ingredients based on what you have in the fridge.

With just 30 minutes of prep and cook time, these bowls are an absolute lifesaver on busy days. And if you love meal prepping, you’ll be thrilled to know they store and reheat beautifully.

So grab your ingredients, fire up your skillet, and get ready to fall in love with this easy, flavorful, and versatile street corn chicken bowl recipe.

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What Makes This Street Corn Chicken Bowl Recipe Special?

• Big, bold flavors: Creamy elote-style corn meets smoky chicken and fresh toppings.

• Quick and easy: Ready in just 30 minutes with simple ingredients.

• Meal prep friendly: Stores beautifully for lunches and dinners all week.

• Customizable: Swap proteins, toppings, or even turn it into tacos or wraps.

• One-pan option: Cook everything in one skillet for fewer dishes and less cleanup.

This recipe is perfect when you want something that tastes like a restaurant-quality dish but comes together in your kitchen with minimal effort.

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Ingredient Notes

For the Chicken

• Boneless, skinless chicken breasts or thighs: Breasts keep it lean; thighs add extra juiciness.

• Olive oil: Helps lock in moisture and crisp up edges.

• Spices: Chili powder, paprika, cumin, garlic powder — they create a smoky, slightly spicy flavor.

• Lime juice: Adds brightness and balances the creamy corn.

For the Street Corn

• Frozen or fresh corn kernels: Both work great; char them for authentic elote flavor.

• Mayonnaise: The base for creamy street corn. Swap with Greek yogurt for a lighter option.

• Cotija cheese: Salty, crumbly, and authentic. Feta cheese works as a substitute.

• Lime juice + zest: Adds tang and freshness.

• Chili powder: Optional but highly recommended for a little heat.

For the Bowls

• Cooked rice or cauliflower rice: Perfect base for soaking up all the flavors.

• Fresh toppings: Avocado, cilantro, diced tomatoes, and jalapeños are my go-to favorites.

• Lime crema: Just mix sour cream (or Greek yogurt) with lime juice for the ultimate drizzle.

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How To Make Street Corn Chicken Bowl Recipe

1. Marinate the Chicken (10 minutes)

   • Mix olive oil, chili powder, paprika, cumin, garlic powder, lime juice, salt, and pepper in a bowl.

   • Coat the chicken and let it marinate for at least 10 minutes. (Tip: If you have time, let it sit for 1 hour for deeper flavor.)

2. Cook the Chicken (8-10 minutes)

   • Heat a large skillet or grill pan over medium-high heat.

   • Cook chicken for 4-5 minutes per side until golden and fully cooked (internal temp: 165°F).

   • Rest for 5 minutes, then slice.

3. Make the Street Corn (6-7 minutes)

   • In the same skillet, add corn and cook until slightly charred.

   • Stir in mayonnaise, lime juice, Cotija cheese, and chili powder.

   • Remove from heat and set aside.

4. Assemble the Bowls

   • Add rice (or cauliflower rice) to bowls.

   • Top with sliced chicken, creamy street corn, avocado, and fresh toppings.

   • Drizzle with lime crema and sprinkle extra Cotija cheese if desired.

5. Serve and Enjoy

   • Serve immediately while warm, or store for meal prep.

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Storage Options

• Room Temperature: Do not leave cooked chicken out longer than 2 hours.

• Refrigeration: Store bowls in airtight containers for up to 4 days.

• Freezing: Freeze cooked chicken separately for up to 2 months. Street corn is best fresh but can freeze if needed.

• Reheating: Microwave bowls for 1-2 minutes or warm chicken and rice in a skillet for the best texture.

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Variations and Substitutions

• Spicy Kick: Add diced jalapeños or drizzle sriracha on top.

• Protein Swap: Use grilled shrimp, steak, or tofu instead of chicken.

• Low-Carb Option: Replace rice with cauliflower rice or shredded lettuce.

• Dairy-Free: Skip Cotija cheese or replace it with vegan cheese.

• Seasonal Twist: Use roasted peppers or grilled zucchini in summer, or sautéed mushrooms in winter.

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Frequently Asked Questions

Q1. Can I use rotisserie chicken instead of cooking my own?
Yes! Shred it, toss it with spices, and assemble as directed.

Q2. Can I make this recipe ahead of time?
Absolutely. Prep the chicken, street corn, and toppings separately, then assemble when ready to serve.

Q3. Can I use canned corn instead of fresh or frozen?
Yes, just drain and rinse before charring it in the skillet.

Q4. How do I make it less spicy?
Skip the chili powder and jalapeños, and stick to mild toppings.

Q5. What’s the best substitute for Cotija cheese?
Feta cheese is the closest match, but Parmesan works in a pinch.

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