Tasty Street Corn Chicken Bowl

This Tasty Street Corn Chicken Bowl is one of my favorite meals when I want something bold, colorful, and packed with flavor. It combines juicy seasoned chicken, roasted corn, fresh toppings, and a creamy, tangy sauce—all in one hearty bowl. It’s inspired by classic Mexican street corn (elote) and turns it into a filling meal that’s easy to make and seriously satisfying.

Why You’ll Love This Recipe

I love this bowl because it brings together everything I crave in one dish: spice, creaminess, crunch, and freshness. The chicken is flavorful, the street corn topping is cheesy and zesty, and I can customize the rest with whatever I have on hand—rice, lettuce, black beans, avocado, or salsa. Whether I’m making dinner for the family or meal prepping lunches, this bowl is always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Olive oil
• Chili powder, cumin, garlic powder, paprika
• Salt and pepper
• Corn (fresh, frozen, or canned)
• Mayonnaise
• Cotija cheese (or feta)
• Lime juice
• Fresh cilantro
• Cooked rice or cauliflower rice (for the base)
• Optional toppings: avocado, black beans, cherry tomatoes, jalapeños, hot sauce

Directions

1. I season the chicken with olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper. Then I grill or pan-sear it until fully cooked, about 5–6 minutes per side. Once done, I let it rest before slicing.
2. For the corn, I either char it in a skillet or roast it until lightly browned. Then I mix it with mayo, crumbled Cotija cheese, lime juice, chopped cilantro, and a pinch of chili powder to make that classic street corn flavor.
3. I build the bowl by layering rice or lettuce at the bottom, then adding sliced chicken, a generous scoop of the street corn mix, and any extra toppings I like.
4. I finish it with a drizzle of lime juice, hot sauce, or extra cheese, depending on my mood.

Servings and timing

This recipe makes about 4 servings. It takes around 15 minutes to prep and 20 minutes to cook, so I usually have it ready in about 35 minutes total.

Variations

Sometimes I use grilled shrimp or steak instead of chicken for a twist. When I want to make it vegetarian, I swap the meat for grilled tofu or roasted chickpeas. I’ve also used quinoa or greens as the base instead of rice. And when I’m in the mood for extra heat, I stir chipotle peppers in adobo into the corn mixture.

Storage/Reheating

I store the chicken, rice, and corn mixture in separate containers in the fridge for up to 3 days. When I want to reheat, I warm the chicken and rice in the microwave or on the stove, then top with cold corn and fresh toppings. If I’ve already built a full bowl, I reheat it in short bursts and add any delicate toppings like avocado or lettuce after.

FAQs

Can I make this bowl ahead of time?

Yes, I often prep the ingredients in advance and store them separately. Then I just assemble when I’m ready to eat.

What’s the best way to cook the corn?

I usually char it in a hot skillet or grill it for that roasted flavor, but canned or frozen corn works in a pinch.

What if I can’t find Cotija cheese?

Feta is a great substitute—it’s salty and crumbly like Cotija. Parmesan can work too, but it has a different flavor.

Is this recipe spicy?

It has a mild kick from the chili powder, but I adjust the spice level easily by adding more or less seasoning or hot sauce.

Can I use store-bought rotisserie chicken?

Definitely. When I’m short on time, I shred rotisserie chicken and toss it with the same seasonings before adding it to the bowl.

Conclusion

This Tasty Street Corn Chicken Bowl brings all the flavor of street food into a balanced and filling meal. It’s fresh, easy to customize, and full of textures and colors that make every bite exciting. Whether I’m feeding a group or meal prepping for myself, this bowl never disappoints.

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