Dish Snapshot
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes
Servings: 2 generous bowls
Difficulty Level: Easy — weeknight-friendly
Introduction
Close your eyes for a second and picture this: charred corn kernels popping with summer sweetness, warm grilled chicken releasing a smoky aroma, a tang of lime cutting through creamy, salty cotija, and a whisper of chili that makes your mouth tingle. The textures play a joyful contrast — juicy, tender chicken, crisp-edged corn, and crumbly cheese — while bright cilantro and a squeeze of fresh lime finish every bite with a lift. This Mexican Street Corn Chicken Bowl is comfort food with a fiesta heartbeat: bold, familiar, and utterly satisfying.
It’s the kind of meal that wakes you up on busy weeknights, impresses at casual gatherings, and scales easily for weekend meal-prep. If you love the flavors of elote but want a protein-forward, bowl-style meal, this recipe captures that street-corn magic in a simple, balanced plate. For another corn-forward twist you might enjoy, consider a summery pasta salad riff on the same flavors by checking out this Mexican street corn pasta salad as inspiration.
Nutrition Highlights
Estimated nutrition per serving (recipe makes 2 servings; values are approximate and exclude optional tortilla chips):
- Calories: ~500 kcal
- Protein: ~62 g
- Carbohydrates: ~22 g
- Fat: ~17 g
- Fiber: ~2.5 g
- Sodium: variable — moderate to high depending on added salt and cotija
These estimates are calculated using standard food composition values from USDA FoodData Central and typical portion sizes; consult a registered dietitian for precise tailoring. This bowl is protein-forward thanks to the chicken, moderate in carbs from corn, and provides healthy satiety; if you’re watching sodium, reduce added salt and choose a lower-sodium cheese (Mayo Clinic and CDC guidance recommend monitoring sodium intake for heart health).
Why You’ll Love It
This bowl wins on multiple fronts:
- Flavor impact: The contrast of charred-sweet corn, tangy lime, and salty cotija hits several flavor receptors at once — craveable and memorable.
- Speed and simplicity: Minimal ingredients and straightforward cooking mean you’ll have dinner on the table fast.
- Social and seasonal: It channels the joy of summer street food into a dish that works year-round — great for casual entertaining or a solo treat.
- Nutrition balance: High in lean protein and moderate carbs, it supports muscle recovery and keeps you full.
Method & Process
Ingredients
- 2 boneless, skinless chicken breasts (about 10–12 oz total)
- 1 cup roasted corn kernels (fresh or frozen, thawed)
- 1/2 cup cotija cheese, crumbled
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 teaspoon chili powder (or to taste)
- Salt and black pepper, to taste
- Fresh cilantro, chopped, for garnish
- Tortilla chips, for serving (optional)
Optional ingredients and substitutions:
- Swap cotija for crumbled feta or queso fresco if unavailable.
- Use 1/2 teaspoon smoked paprika for extra smokiness.
- For lower sodium, reduce or omit added salt and use a low-sodium cheese.
- Make it saucy: Stir 2 tbsp Greek yogurt into the corn mixture for a creamier finish.
Step-by-step directions
- Preheat your grill or grill pan to medium-high heat. Lightly oil the chicken breasts and season both sides with chili powder, salt, and pepper.
- Grill the chicken breasts until fully cooked, about 6–7 minutes per side depending on thickness, or until internal temperature reaches 165°F (74°C). Let rest 5 minutes.
- While the chicken cooks, heat a skillet over medium-high heat and toss in the roasted corn for 2–4 minutes until slightly charred. Remove from heat and transfer to a bowl.
- In the bowl with the corn, mix in lime juice and cotija cheese. Taste and adjust seasoning with additional chili powder, salt, or lime as desired.
- Slice the grilled chicken against the grain and divide between bowls or plates.
- Top each chicken portion with the corn–cotija mixture and garnish with chopped cilantro.
- Serve immediately with tortilla chips if desired.
Practical tips
- Avoid overcooking: use an instant-read thermometer to hit 165°F (74°C) then remove the chicken and let it rest to stay juicy.
- If using frozen corn, pat dry before charring to get caramelization.
- Don’t overmix the corn and cheese — you want visible pieces of cotija for contrast.
Best Pairings
- Grain bowls: Serve the chicken and corn over steamed rice or quinoa for a fuller meal.
- Light sides: A simple cabbage slaw or crisp romaine with lime vinaigrette keeps the plate bright.
- Drinks: An ice-cold Mexican lager or a sparkling agua fresca (lime or cucumber) complements the tangy flavors.
- For a fun twist, make tacos: warm corn tortillas and top with sliced chicken, the corn mixture, and a drizzle of crema.
You can also borrow presentation ideas from rich, bread-based bowls — for another indulgent bowl concept, see this chicken Alfredo garlic bread bowls for plating inspiration (great if you want to riff on bowl formats).
Keeping it Fresh
Room temperature: Do not leave this chicken bowl at room temperature for more than 2 hours (1 hour if the ambient temp is above 90°F/32°C) for food-safety reasons.
Refrigeration: Store leftovers in an airtight container in the fridge for 3–4 days. Keep corn mixture and chicken together or separate depending on how you plan to reheat.
Freezer: You can freeze cooked grilled chicken (not the cotija mixture) for up to 2–3 months; the texture of corn and cheese will change after freezing and thawing, so for best quality freeze only the chicken.
Pro Tips & Tricks
- Best chicken cuts: Boneless, skinless breasts are lean and cook quickly; for juicier results, use boneless thighs and reduce cook time slightly.
- Maximize char: When charring corn, high heat and minimal stirring produce the best caramelized bits.
- Cotija alternative: If cotija is salty or hard to find, crumble a firm feta, then rinse briefly to reduce sodium.
- Texture cue: Chicken is done when juices run clear and the internal temp registers 165°F (74°C); let it rest to redistribute juices.
- Lime technique: Zest 1 lime before juicing for an extra citrus aroma in the corn mixture.
Fun Flavor Ideas
- Vegan street corn bowl: Replace chicken with grilled marinated tofu or tempeh, swap cotija for vegan Parmesan, and stir in a tablespoon of vegan mayo to mimic creaminess.
- Spicy chipotle twist: Add 1 tablespoon of chipotle in adobo (minced) to the corn mixture for smoky heat.
- Baja-style: Serve over cilantro-lime rice with pickled red onions and a drizzle of baja crema (lime + sour cream or Greek yogurt).
- Mediterranean fusion: Swap cotija for feta, add roasted red peppers, and serve over couscous for a cross-cultural plate.
All Your Questions Answered
Q: Can I make this ahead for meal prep?
A: Yes — grill the chicken and store separately from the corn mixture; assemble bowls when ready. Chicken will keep 3–4 days refrigerated.
Q: What can I use instead of cotija?
A: Feta or queso fresco are good substitutes; reduce added salt if using a salty cheese.
Q: Is this recipe gluten-free?
A: Yes, the core recipe is naturally gluten-free. Watch out for optional tortilla chips (use certified gluten-free chips).
Q: How can I reduce calories?
A: Use less cheese or swap cotija for a lower-fat cheese, and serve over greens instead of rice.
Q: My corn mixture is watery — how to fix?
A: Drain excess liquid from thawed frozen corn, char on high heat to evaporate moisture, and avoid adding too much lime juice at once.
Conclusion
This Mexican Street Corn Chicken Bowl brings summer to your table any night of the week: vibrant, textural, and deeply satisfying. Give it a try, take photos of your bowl, and share your tweaks so we can all swap ideas and celebrate flavor together. For more street-corn-inspired bowl recipes, see this hearty take on the theme at Mexican Street Corn Chicken & Rice Bowls – 5 Boys Baker, and for another family-friendly variant try the recipe collection at Street Corn Chicken Rice Bowls | Tastes Better From Scratch.
Print
Mexican Street Corn Chicken Bowl
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Gluten-Free
Description
A protein-packed bowl featuring charred corn, grilled chicken, and tangy cotija cheese, inspired by the flavors of summer street food.
Ingredients
- 2 boneless, skinless chicken breasts (about 10–12 oz total)
- 1 cup roasted corn kernels (fresh or frozen, thawed)
- 1/2 cup cotija cheese, crumbled
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 teaspoon chili powder (or to taste)
- Salt and black pepper, to taste
- Fresh cilantro, chopped, for garnish
- Tortilla chips, for serving (optional)
Instructions
- Preheat your grill or grill pan to medium-high heat. Lightly oil the chicken breasts and season both sides with chili powder, salt, and pepper.
- Grill the chicken breasts until fully cooked, about 6–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes.
- While the chicken cooks, heat a skillet over medium-high heat and toss in the roasted corn for 2–4 minutes until slightly charred. Remove from heat and transfer to a bowl.
- In the bowl with the corn, mix in lime juice and cotija cheese. Taste and adjust seasoning with additional chili powder, salt, or lime as desired.
- Slice the grilled chicken against the grain and divide between bowls or plates.
- Top each chicken portion with the corn–cotija mixture and garnish with chopped cilantro.
- Serve immediately with tortilla chips if desired.
Notes
For lower sodium, reduce or omit added salt and use a low-sodium cheese. Avoid overcooking the chicken to keep it juicy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 2g
- Sodium: moderate
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2.5g
- Protein: 62g
- Cholesterol: 100mg
