Description
A flavorful and colorful Mexican Street Corn Bowl that brings all the zesty, creamy, and smoky flavors of elote into an easy weeknight dinner. Perfectly roasted corn, juicy chicken, and a tangy lime crema come together for a fresh and satisfying meal.
Ingredients
3 cups corn kernels (fresh or frozen)
1 tbsp olive oil
1 tsp chili powder
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional)
2 cups cooked chicken breast, shredded or cubed
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup cotija cheese, crumbled
1 tbsp lime juice
1 garlic clove, minced
2 cups cooked rice or quinoa
1/4 cup chopped cilantro
Salt and pepper to taste
Lime wedges for serving
Instructions
1. Preheat a large skillet over medium-high heat and add olive oil.
2. Add corn kernels, chili powder, smoked paprika, cayenne, salt, and pepper. Roast until golden and slightly charred, about 5–7 minutes.
3. In a small bowl, whisk together mayonnaise, sour cream, lime juice, and minced garlic to make the lime crema.
4. In serving bowls, layer rice or quinoa as the base.
5. Top with roasted corn, cooked chicken, and drizzle with lime crema.
6. Sprinkle with cotija cheese and fresh cilantro.
7. Serve with lime wedges for extra zest.
Notes
Make it vegetarian by omitting the chicken and adding black beans or grilled veggies.
Swap cotija for feta if you can’t find it.
Great for meal prep — store components separately and assemble before serving.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg