Get ready to bring the vibrant flavors of street food right to your dinner table with this Street Corn Chicken Bowl! Inspired by the beloved Mexican elote (street corn), this bowl combines juicy seasoned chicken with charred corn, creamy sauce, and zesty toppings for a meal that’s bursting with flavor in every bite.
This colorful, protein-packed dish strikes the perfect balance between hearty and fresh, making it ideal for busy weeknights when you want something satisfying without hours in the kitchen. The combination of smoky, sweet, tangy, and creamy elements creates a crave-worthy meal that will quickly become a family favorite.
Why You’ll Love This
- One-bowl meal that combines protein, veggies, and grains for a complete dinner
- Customizable toppings let everyone at the table make it their own
- Meal-prep friendly – components can be prepared ahead for quick assembly
- Uses simple ingredients that are easy to find at any grocery store
- Leftovers taste even better the next day for lunch
Ingredients
- 4 small boneless skinless chicken breasts
- Your favorite chicken marinade
- 1 tablespoon olive oil for grilling
- 2 cups grilled corn kernels (from 3-4 ears)
- 1/3 cup mayonnaise
- 1/4 cup crumbled feta cheese
- 1/4 cup crumbled cotija cheese
- 2 tablespoons fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 1-2 tablespoons fresh lime juice
- 1/2 tablespoon garlic, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 4 cups cooked rice of choice
- 1 can black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1-2 avocados, sliced
- Jalapeño slices to taste
- Lime wedges for serving
- Extra cilantro leaves
- Sour cream for dolloping
Instructions
- Mix your chicken marinade in a small bowl. Place chicken breasts in a shallow dish and coat completely with marinade. Cover and refrigerate for at least 15 minutes, or up to 1 hour for deeper flavor.
- Heat grill to 450°F. Shuck corn and lightly brush with olive oil, then sprinkle with salt. Grill on direct high heat for 10-12 minutes, turning every 2-3 minutes until lightly charred. Let cool, then cut kernels off the cob.
- Heat grill to medium (400-450°F). Remove chicken from marinade and grill on direct heat for 4-6 minutes per side. Move to indirect heat and cook 5-7 minutes more until internal temperature reaches 160°F. Let rest 5 minutes, then slice or cube.
- In a large bowl, combine grilled corn kernels, mayo, both cheeses, cilantro, red onion, lime juice, garlic, and all spices. Mix well and taste for seasoning. Adjust lime juice, chili powder, or salt as needed.
- Prepare 4 cups of your favorite rice according to package directions. White rice, brown rice, or cilantro lime rice all work wonderfully for this bowl.
- Divide rice among four bowls. Top each with sliced chicken and a generous scoop of street corn salad. Add black beans, cherry tomatoes, avocado slices, jalapeños, and any other desired toppings. Serve with lime wedges and extra cilantro.
Tips & Variations
- Make it vegetarian by substituting black beans or roasted chickpeas for the chicken
- For a low-carb option, use cauliflower rice instead of regular rice
- Add a kick of heat with sliced jalapeños or a dash of hot sauce
- Grill the corn on the cob first, then cut off the kernels for an even smokier flavor
- For meal prep, store the components separately and assemble just before eating
- Try grilled shrimp instead of chicken for a seafood variation
Serving Suggestions
These Street Corn Chicken Bowls are a complete meal on their own, but they pair wonderfully with a side of tortilla chips and fresh guacamole or salsa. For a refreshing beverage pairing, serve with a classic lime margarita or a non-alcoholic agua fresca.
For a family-style dinner, set up a “bowl bar” with all the components in separate dishes and let everyone build their own perfect combination.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- For best results, keep the sauce separate until ready to serve
- The chicken is done when it reaches an internal temperature of 165°F and juices run clear
- If corn is out of season, frozen corn works great – just pat it dry before charring
FAQs
Can I make this ahead of time?
Yes! You can prep all components 1-2 days ahead and store separately in the refrigerator. Just assemble and reheat when ready to eat.
What can I substitute for cotija cheese?
If you can’t find cotija, feta cheese makes an excellent substitute with a similar crumbly texture and salty flavor.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, but always check your taco seasoning ingredients if you’re using store-bought.
How can I make this spicier?
Add a diced jalapeño to the corn mixture, use hot taco seasoning for the chicken, or mix some hot sauce into the cream sauce.
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