Description
Okay, so you know how sometimes you want to eat healthy but also want your food to taste like a fiesta in your mouth? These Street Corn Chicken Bowls are basically the answer to that eternal struggle. Picture perfectly seasoned, crispy-skinned chicken pieces sitting on top of the most incredible Mexican street corn mixture, all drizzled with a cilantro-lime crema that’s so good you’ll want to drink it straight from the bowl.
This is what happens when elote (Mexican street corn) decides to become a full meal and brings its best friend, juicy chicken, along for the ride. It’s got all the flavors you crave — smoky, tangy, creamy, fresh — but packaged up in a way that makes you feel like you’re eating something virtuous. Spoiler alert: you kind of are, but it tastes way too good to be considered “health food.”
Ingredients
For the Chicken:
- 1½ lbs boneless, skinless chicken thighs (trust me on this)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp oregano
For the Street Corn Base:
- 3 cups corn kernels (fresh, frozen, or canned)
- 2 tbsp butter or olive oil
- 3 cloves garlic, minced
- ½ red onion, finely diced
- 1 jalapeño, seeded and minced (optional)
- Salt and pepper to taste
For the Cilantro Lime Crema:
- ½ cup Mexican crema or sour cream
- ¼ cup mayonnaise
- ¼ cup fresh cilantro, chopped
- Juice of 2 limes
- 1 clove garlic, minced
- ½ tsp salt
- ¼ tsp cumin
For the Toppings:
- ½ cup cotija cheese, crumbled
- 2 avocados, diced
- ¼ cup fresh cilantro, chopped
- Lime wedges
- Chili powder for dusting
- Hot sauce (because life’s too short for bland food)
Instructions
Mix all the chicken seasonings in a small bowl. Pat chicken thighs dry and rub them all over with the spice mixture. Let them hang out for at least 15 minutes while you prep everything else — longer is even better.
Heat olive oil in a large skillet over medium-high heat. Cook chicken thighs for 6-7 minutes per side until golden brown and cooked through (internal temp of 165°F). Let them rest for 5 minutes, then slice into bite-sized pieces.
In the same skillet (don’t clean it — those chicken drippings are flavor gold), add butter or oil. Toss in corn kernels and cook for 4-5 minutes until they start getting some nice charred spots.
Add minced garlic, diced onion, and jalapeño. Cook for another 2-3 minutes until fragrant and the onion softens. Season with salt and pepper. This mixture should taste like summer and happiness had a baby.
In a small bowl, whisk together crema, mayo, cilantro, lime juice, garlic, salt, and cumin until smooth. Taste and adjust — more lime? More salt? You’re the boss. This sauce is what dreams are made of.
Start with a generous scoop of that amazing corn mixture in your bowl. Top with sliced chicken pieces, then drizzle generously with the cilantro lime crema. Add diced avocado, crumbled cotija cheese, and fresh cilantro.
Finish with a lime wedge, a dusting of chili powder, and a few drops of hot sauce if you’re feeling spicy. Stand back and admire your masterpiece before devouring it.
Notes
Chicken thighs > chicken breasts for this recipe. They stay juicier and have more flavor.
Char the corn well — those crispy bits are where the magic happens.
Make extra crema — you’ll want to put it on everything.
Prep all components separately and assemble fresh for best results.
Leftover chicken is perfect for these bowls — just reheat gently.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~485 kcal
- Fat: ~28g
- Carbohydrates: ~25g
- Protein: ~32g