This Street Corn Chicken Bowl takes everything you love about Elote—the creamy, tangy, salty Mexican street corn—and turns it into a complete, satisfying dinner. By using chicken thighs, we ensure every bite is juicy and able to stand up to the bold spices. The contrast between the warm, spiced chicken and the cool, creamy corn salad topped with salty Cotija cheese makes this a “crowd favorite” in the making.
Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min
Key Ingredients
The Zesty Chicken
- Chicken: 4 boneless, skinless chicken thighs.
- Marinade: 1 tbsp lime juice, 1 tbsp avocado oil, 1 tsp chili powder, 1 tsp cumin, ½ tsp garlic powder, salt, and pepper.
The Street Corn (Elote) Mixture
- Corn: 1 cup sweet corn kernels (fresh, frozen, or canned).
- The Creamy Base: ½ cup sour cream and 2 tbsp mayonnaise.
- The Essentials: ¼ cup sliced red onion, ½ cup crumbled Cotija cheese, and a pinch of chili powder.
The Foundation & Garnish
- Rice: 3 cups prepared rice (seasoned with a squeeze of lime).
- Finishing Touches: Fresh cilantro and lime wedges.
Step-by-Step Instructions
- Marinate: In a bowl, whisk together the lime juice, avocado oil, and spices. Toss the chicken thighs in the mixture until well-coated. Let them marinate in the fridge for 15–30 minutes.
- The Perfect Sear: Heat your skillet over medium-high heat. Sear the thighs for 8–10 minutes per side.Chef’s Tip: Look for that golden-brown crust! Use a meat thermometer to ensure the internal temperature reaches 165°F. Let the chicken rest for 10 minutes before slicing.
- Mix the Corn Salad: In a separate bowl, stir together the corn, red onion, sour cream, mayo, Cotija cheese, and a squeeze of lime.
- Optional: Sauté the corn in the chicken pan for 2–3 minutes first to get some “char” before mixing!
- Prep the Rice: Warm your prepared rice in the microwave with a splash of water to keep it fluffy. Stir in some fresh cilantro and lime juice if desired.
- Assemble: Divide the rice into bowls. Top with the sliced chicken and a generous scoop of the creamy street corn mixture.
- Garnish: Finish with extra Cotija cheese, fresh cilantro, and a lime wedge on the side.
Tips & Tricks for Success
- Char Your Corn: If using frozen or canned corn, toss it into the hot skillet after the chicken is done. Let it sit undisturbed for 2 minutes to get those dark, smoky “char” spots that define street corn.
- Cotija Substitute: If you can’t find Cotija cheese, Feta is a great substitute as it provides a similar salty, crumbly texture.
- Leaner Option: You can swap the sour cream and mayo for Plain Greek Yogurt to reduce the fat content while keeping that tangy creaminess.
Nutrition Note
Direct Correction: While the original recipe list mentions 1625 calories, this is likely a significant typo for a standard serving of these ingredients. A typical bowl with these portions (chicken thigh, ¾ cup rice, and corn mixture) generally averages closer to 550–650 calories.
Nutrition Information (Per Serving)
| Calories | Protein | Fat | Carbs | Fiber |
| ~625* | 45g | 32g | 40g | 6g |
| Note: Estimated based on standard ingredient portions; original 1625kcal likely reflects a much larger serving size. |
