Description
These Street Corn Chicken Bowls combine all the flavors of Mexican elote with juicy seasoned chicken for a bowl that’ll make your weeknight dinner feel like a fiesta in minutes.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups corn kernels (fresh, frozen, or grilled)
- 1 red bell pepper, diced
- ½ red onion, finely diced
- ⅓ cup chopped fresh cilantro
- 1 jalapeño, seeded and minced (optional)
- ⅓ cup mayonnaise
- ⅓ cup sour cream or Greek yogurt
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ cup crumbled cotija cheese, plus more for topping
- 2 cups cooked rice
- 1 avocado, sliced
- Lime wedges, for serving
- Hot sauce (optional)
Instructions
- Season chicken: Combine chili powder, cumin, garlic powder, oregano, salt, and pepper. Rub over chicken with olive oil.
- Cook chicken in a skillet over medium-high heat for 5-7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes before slicing.
- Prepare corn: If using fresh corn, grill until charred; if using frozen, heat in a skillet until lightly charred. Combine corn with diced bell pepper, red onion, jalapeño, and cilantro.
- Make sauce by whisking mayonnaise, sour cream, lime juice, chili powder, and garlic powder. Fold in cotija cheese.
- Mix three-quarters of the sauce with the corn mixture, reserving the rest for drizzling.
- Assemble bowls: Start with rice, add corn mixture, top with sliced chicken and avocado, drizzle with remaining sauce, and sprinkle with extra cotija cheese.
- Serve with lime wedges and hot sauce if desired.