Mexican Street Corn Chicken Bowl

Alright, let’s talk about something that’s equal parts bold, creamy, tangy, and downright irresistible—the Mexican Street Corn Chicken Bowl. If your weeknight dinners have been feeling a little meh lately, this one’s here to save the day (and your taste buds).

Inspired by classic Mexican elote—you know, that grilled street corn slathered in creamy, cheesy goodness—this bowl turns that street food magic into a full-blown, satisfying meal. We’re talking grilled chicken, charred buttery corn, black beans, avocado, juicy cherry tomatoes, and a generous squeeze of lime… all served over fluffy rice (or cauliflower rice if that’s more your vibe).

The best part? This whole thing comes together in about 30 minutes. Whether you’re meal-prepping for the week, whipping up a quick lunch, or just trying to get something actually delicious on the table, this bowl’s got your back.

And hey, if you want to switch it up, you can totally make this vegan, swap the protein, or load it up with even more toppings. It’s flexible, it’s flavorful, and honestly—it’s everything you want in a healthy Mexican bowl recipe.

Why You’ll Love This Recipe

Here’s the thing: this isn’t just another chicken bowl. This one packs serious personality.

• Balance, baby: With lean grilled chicken for protein, creamy avocado for healthy fats, and rice or beans for complex carbs, this is the bowl equivalent of a well-balanced life.
• Customizable AF: Keto? Swap in cauliflower rice. Dairy-free? Go for vegan mayo and skip the cheese. Hate tomatoes? Leave ‘em out. You do you.
• Meal-prep friendly: Everything can be made in advance and tossed together when you’re ready to eat. Lunch just got way more exciting.
• Street corn is the star: The creamy corn topping gives this bowl a smoky, cheesy, tangy kick that takes it from good to “I’m making this weekly.”
• Crowd-pleaser: Kids, adults, picky eaters, spice-lovers—this bowl hits all the notes.

So yeah, you’re gonna love it. Trust me.

Ingredients

Let’s break this down into easy parts so you can gather your ingredients without playing pantry detective.

For the Chicken:

• 1 lb boneless skinless chicken breast
• 1 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp chili powder
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp cumin
• Salt and black pepper, to taste

Tip: Don’t skip the lime juice—it gives the chicken that perfect tang and tender bite.

For the Street Corn:

• 2 cups corn kernels (fresh, frozen, or canned—just drain and dry if using canned)
• 1 tbsp butter
• 3 tbsp mayonnaise
• ⅓ cup cotija cheese (or feta if needed)
• 1 tbsp lime juice
• ½ tsp chili powder
• 2 tbsp fresh cilantro, chopped

Bonus points if you can get the corn a little charred in the pan. That’s where the flavor lives.

the Bowl & Toppings:

• 2 cups cooked rice (white, brown, or cauliflower rice for low-carb)
• 1 cup black beans, drained and rinsed
• 1 avocado, sliced
• ½ cup cherry tomatoes, halved
• Extra cilantro and lime wedges for serving

Step-by-Step Instructions

This is where the magic happens. Get your apron, grab a cutting board, and let’s build a bowl to remember.

1. Prepare the Chicken

1. Mix up the marinade in a small bowl: olive oil, lime juice, chili powder, paprika, garlic powder, cumin, salt, and pepper.
2. Toss it over your chicken breasts, making sure they’re evenly coated. Let them hang out for 10–15 minutes while you get the other stuff going.
3. Heat a grill pan or skillet over medium-high. Cook chicken for 5–6 minutes per side until golden, juicy, and the internal temp hits 165°F.
4. Let it rest a few minutes, then slice into strips.

Want more ideas for juicy chicken dinners? Add variety with these garlic butter chicken bites

2. Make the Street Corn

1. In the same skillet (less dishes!), melt butter over medium-high.
2. Add the corn and sauté for about 5–7 minutes, stirring occasionally, until it gets some golden brown, slightly charred spots.
3. Remove from heat and stir in mayo, lime juice, chili powder, cotija cheese, and cilantro.
4. Mix until creamy and fully coated. Taste and adjust seasoning.

Want more comforting bowls? Check out this cozy coconut chicken rice bowl

3. Assemble Your Bowl

Now comes the fun part.

1. Start with a base of cooked rice.
2. Add sliced grilled chicken.
3. Spoon over that luscious street corn mixture.
4. Top with black beans, avocado slices, cherry tomatoes, and a sprinkle of cilantro.
5. Finish with a juicy lime wedge squeeze.

Serving tip: This bowl pairs perfectly with a crispy side like these golden country potatoes

Mexican Street Corn Chicken Bowl

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• Author: Jake
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This Mexican Street Corn Chicken Bowl transforms the bold, creamy, tangy flavor of classic elote into a complete, crave-worthy meal. Perfect for busy weeknights, meal prep, or anytime you’re hungry for something satisfying and vibrant.

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Ingredients

Scale 1x2x3x

• For the Chicken:
• 1 lb boneless skinless chicken breast
• 1 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp chili powder
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp cumin
• Salt and black pepper, to taste
• For the Street Corn:
• 2 cups corn kernels (fresh, frozen, or canned)
• 1 tbsp butter
• 3 tbsp mayonnaise
• ⅓ cup cotija cheese (or feta)
• 1 tbsp lime juice
• ½ tsp chili powder
• 2 tbsp fresh cilantro, chopped
• For the Bowl & Toppings:
• 2 cups cooked rice (white, brown, or cauliflower)
• 1 cup black beans, drained and rinsed
• 1 avocado, sliced
• ½ cup cherry tomatoes, halved
• Extra cilantro and lime wedges for serving

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Instructions

1. Prepare the Chicken: In a small bowl, mix olive oil, lime juice, chili powder, paprika, garlic powder, cumin, salt, and pepper. Coat chicken breasts and marinate for 10–15 minutes.
2. Heat a grill pan or skillet over medium-high heat. Cook chicken 5–6 minutes per side until cooked through. Let rest, then slice into strips.
3. Make the Street Corn: In the same skillet, melt butter over medium-high heat. Add corn and sauté for 5–7 minutes until slightly charred. Remove from heat and stir in mayonnaise, lime juice, chili powder, cotija, and cilantro. Mix well.
4. Assemble the Bowl: Start with a base of cooked rice. Add sliced chicken, spoon over street corn mixture, top with black beans, avocado, cherry tomatoes, extra cilantro, and lime wedges.

Notes

Customize your bowl with cauliflower rice, shrimp, tofu, or greens. Use vegan mayo and skip the cheese for a dairy-free version. Perfect for meal prep—store components separately and assemble fresh.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Grilled
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl
• Calories: 530
• Sugar: 5g
• Sodium: 580mg
• Fat: 28g
• Saturated Fat: 7g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 8g
• Protein: 35g
• Cholesterol: 75mg

Customization Tips

This bowl plays well with whatever you’ve got in the fridge. Here’s how to make it your own:

Spice It Up:

• Add sliced jalapeños or a drizzle of hot sauce
• Swap chili powder for chipotle powder for that smoky depth

Swap the Protein:

• Use shrimp for a pescatarian twist
• Got steak? Make it a steak bowl
• Try tofu or roasted cauliflower for a vegan Mexican bowl option

Change the Base:

• Cauliflower rice for low-carb
• Quinoa for extra protein
• Toss it over greens for a salad-style bowl

Go Dairy-Free:

• Use vegan mayo
• Skip the cheese or use dairy-free alternatives

Bonus: Craving more Tex-Mex flavors? Don’t miss these crock pot birria tacos

Nutritional Benefits

Let’s break down why this dish isn’t just tasty—it’s also good for you.

• Chicken: A lean source of protein to keep you full and satisfied
• Corn: Packed with fiber and B vitamins for energy and digestion
• Avocado: Full of heart-healthy fats and potassium
• Rice: A complex carb that gives you energy without the crash
• Black Beans: Fiber, iron, and plant-based protein all in one
• Lime & Cilantro: Add antioxidants and anti-inflammatory goodness

And yes—it’s naturally gluten-free and easy to make low-carb.

Pro tip: Want a warming alternative to this bowl? Try this hearty caldo de pollo recipe

FAQs

Conclusion

So, let’s recap: This Mexican Street Corn Chicken Bowl is fast, customizable, delicious, and packed with real ingredients that make your body feel good. It’s the kind of bowl that actually makes you excited to eat your veggies (and everything else in it).

Whether you’re whipping this up on a rushed Tuesday night, meal prepping for the week, or hosting friends who appreciate a little boldness in their bowl, this recipe’s got you covered.

Now go get cooking—and don’t forget to tag us @VirileRecipes if you try it. We love seeing your kitchen creations.

Want to drizzle some extra sauce magic on your bowl? Don’t miss this copycat Chick-fil-A sauce recipe

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