Mexican Street Corn Chicken Bowl Recipe
Mexican Street Corn Chicken Bowls are great for meal prep. They are full of rich, smoky flavors, including tender boneless chicken, sweet corn, and a tasty sour cream mayonnaise sauce. This Chicken Elote Bowl has just 5 steps and is ready in just 20 minutes.
Equipment
- large saucepan
- Large High-sided Skillet
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
Serving: 1Calories: 579kcalCarbohydrates: 31gProtein: 56gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 179mgSodium: 631mgPotassium: 1272mgFiber: 4gSugar: 1gVitamin A: 517IUVitamin C: 12mgCalcium: 134mgIron: 2mg
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