Pin this The smell of corn hitting a hot skillet always stops me in my tracks. I discovered this bowl during a chaotic Tuesday when I needed something that felt special but came together fast. My kitchen smelled like a Mexican street corner, and I haven't looked back since.
My roommate wandered in while I was testing this recipe and literally hovered over the stove, sneaking charred corn kernels straight from the pan. Now she requests this bowl every time we need a comfort food reset.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Boneless chicken breasts or thighs: Thighs stay juicier but breasts work perfectly if you prefer lean meat
- Chili powder and cumin: This duo creates that authentic Mexican street flavor profile
- Fresh corn kernels: Frozen works but fresh off the cob chars beautifully
- Cotija cheese: The salty crumble is nonnegotiable for authentic street corn vibes
- Tajín seasoning: Find it in the international aisle or substitute with chili powder plus lime zest
- Mayonnaise and sour cream: This combo creates the silky creamy base for both corn and sauce
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Get your rice going first:
- Cook whatever rice variety you love and stir in fresh cilantro plus lime juice at the end for that restaurant style finish
- Whisk together that magic sauce:
- Combine mayo, sour cream, lime juice, Tajín, garlic powder and salt then tuck it in the fridge to let flavors meld
- Season the chicken generously:
- Pat the meat really dry then coat both sides with chili powder, cumin, smoked paprika, garlic powder, oregano, salt and pepper
- Sear until golden and gorgeous:
- Heat olive oil in a large skillet over medium high heat and cook chicken 6 to 8 minutes per side until it reaches 165°F then rest before slicing
- Char the corn like a street vendor:
- Crank the heat to high and let corn kernels get dark and crispy in spots, stirring occasionally for about 5 minutes
- Mix up the street corn:
- Toss warm charred corn with mayo, sour cream, Cotija, lime juice, chili powder, cilantro, red onion and jalapeño
- Build your perfect bowl:
- Pile in rice first then arrange sliced chicken and corn on top with avocado, fresh cilantro, extra cheese and that creamy sauce
Pin this This recipe became my go to for hosting friends because everyone can customize their own bowl. Last summer we ate these on the patio while the sun went down and nobody spoke for ten minutes because the food was too good.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Make It Yours
Sometimes I toss black beans into the corn mixture for extra protein and fiber. Diced tomatoes add fresh brightness when corn season peaks and everything at the farmers market looks impossibly good.
Meal Prep Magic
This bowl actually tastes better after a day in the fridge when all those spices have time to mingle. Store each component separately and reheat the chicken and corn gently so nothing dries out.
Shortcuts That Work
A store bought rotisserie chicken shreds beautifully over these bowls when time is tight. Precooked rice from the grocery store works in a pinch though fresh rice has better texture.
- Doubling the sauce keeps for a week in the fridge
- Frozen corn chars surprisingly well if fresh is out of season
- Extra lime wedges on the side let everyone adjust acidity
Pin this Hope this bowl brings as much joy to your table as it has to mine. Eat well and share often.
Frequently Asked Recipe Questions
- → What makes this bowl authentic Mexican street corn flavor?
The charred corn combined with mayonnaise, sour cream, Cotija cheese, lime juice, and chili powder creates the classic elote taste that defines Mexican street corn. The Tajín seasoning in the creamy sauce adds that authentic tangy-spicy finish.
- → Can I use different types of rice?
Absolutely. Jasmine rice works beautifully, but brown rice adds nuttiness and extra fiber. For even more flavor, try cilantro-lime rice by stirring fresh chopped cilantro and lime juice into warm cooked rice before assembling bowls.
- → How do I get the best char on the corn?
Use high heat and don't stir too frequently. Let the corn kernels sit in the hot skillet for 1-2 minutes between stirs to develop golden-brown charred spots. Fresh corn off the cob chars better than frozen, but both work well.
- → Can I make this dairy-free?
Yes. Use dairy-free mayonnaise and sour cream alternatives in both the corn mixture and creamy sauce. Simply omit the Cotija cheese or substitute with a dairy-free crumbly cheese alternative. The bowl remains delicious and flavorful.
- → What's the best way to reheat leftovers?
Store components separately in airtight containers for up to 4 days. Reheat the chicken and rice in the microwave or skillet until warmed through. The street corn mixture tastes delicious at room temperature or gently warmed. Add fresh avocado and creamy sauce just before serving.
- → Can I substitute rotisserie chicken?
Definitely. Using store-bought rotisserie chicken shaves off prep and cook time. Simply shred or dice the rotisserie chicken and skip steps 3-4. Season lightly with additional chili powder and cumin if desired to match the spice profile.
