Mexican Street Corn Chicken Bowls are great for meal prep. They are full of rich, smoky flavors. The dish includes tender boneless chicken, sweet corn, and a tasty sour cream mayonnaise sauce.
Table of Contents
- Why I love this recipe
- Notes about ingredients and substitutions
- Recipe process shots
- Pro Tips
- Have you seen my Cookbook?
- You may also enjoy
Why I love this recipe
This Chicken Elote Bowl has just 5 steps and is ready in just 20 minutes.
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Notes about ingredients and substitutions
You can use cotija cheese instead of queso fresco.
Use boneless chicken breast or boneless thighs. You can also stir shredded rotisserie chicken into the corn mixture during the last 3 minutes of cooking.
Recipe process shots
Pro Tips
Store leftovers in an airtight container in the fridge for 4-5 days.
Have you seen my Cookbook?
Easy Home Cooking For Two – by Zona Cooks features 60 main dish recipes, giving you two months’ worth of simple homemade food that will impress any night of the week. Check Cookbook Price
You may also enjoy
Mexican Street Corn Chicken Bowl Recipe
Ingredients
- 3 cups frozen corn (thawed)
- ¼ cup mayonnaise
- ½ cup sour cream
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon cayenne (optional)
- ½ cup crumbled Queso Fresco cheese (divided use)
- 2 lb boneless chicken breast (or thighs)
- Salt and black pepper to taste
- 1 Tablespoon fresh cilantro – optional (chopped for garnish)
Instructions
- Combine the corn kernels, mayo, sour cream, chili powder, garlic powder, salt, and cayenne in a large saucepan. Add 1/4 cup of the Queso Fresco cheese.
- Cook over medium heat for about 15 minutes or until heated through.
- While the corn cooks, season the chicken with salt and pepper.
- Heat a skillet (or grill) over medium-high heat. Cook the chicken for 8-10 minutes per side until done. Let the chicken rest, then slice or dice it.
- Scoop the corn mixture into 4 bowls and top with the sliced chicken. Sprinkle another 1/4 cup of Queso Fresco over the bowls and top with the chopped cilantro if desired.
Notes
- You can use cotija cheese instead of queso fresco.
- Use boneless chicken breasts or thighs. During the last 3 minutes of cooking, you can stir shredded rotisserie chicken into the corn mixture.
- Store leftovers in an airtight container in the fridge for 4-5 days.
Nutrition
Hi, and welcome. I’m Zona, and I love creating recipes for easy dinners or desserts.
Zona House
Wednesday 23rd of April 2025
This chicken and corn bowl is super yummy!