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
- 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.
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 House, and I have a passion for creating delicious recipes that make dinner time and dessert moments both easy and enjoyable. I believe that cooking shouldn’t feel like a chore but rather an exciting opportunity to explore flavors and try new combinations.
Whether you’re a busy professional looking to whip up something quick after a long day or you’re planning a cozy family gathering, I’ve got a variety of recipes that cater to all skill levels and tastes. From hearty one-pan meals that save time on cleanup to indulgent desserts that bring a touch of sweetness to any occasion, I’m here to inspire your culinary adventures.
So grab your apron, and let’s make some magic in the kitchen together!
Zona House
Wednesday 23rd of April 2025
This chicken and corn bowl is super yummy!