Pin My cousin brought this back from a summer in Mexico City, texted me at midnight going 'you have to make this immediately,' and proceeded to dictate the recipe while I sat cross-legged on my kitchen floor, half-asleep but somehow totally captivated by the description of corn sizzling in a street vendor's cart. That first night I made it, my tiny apartment smelled like a beach vacation, and my roommate wandered out of her room asking what sort of magic was happening in the kitchen.
Last summer I made these bowls for a Fourth of July barbecue, and honestly, nobody touched the burgers. My friend Sarah, who claims she hates cilantro, went back for thirds and then asked for the recipe. There's something about the combination of warm spiced chicken, cool creamy corn, and that hit of lime that just makes people feel happy and fed in the best possible way.
Ingredients
- Chicken: Thighs stay juicier but breasts work perfectly if that's what you have on hand
- Chili powder, cumin, smoked paprika: This trio creates that authentic Mexican street corn flavor we're chasing
- Fresh corn: Frozen works in a pinch, but fresh corn off the cob gives you those gorgeous charred bits that make all the difference
- Mayonnaise and sour cream: The classic elotes base that makes everything rich and velvety
- Cotija cheese: Salty and crumbly like a Mexican feta, though feta itself makes a perfectly fine substitute
- Tajín seasoning: That magical chili-lime-salt blend that adds a tangy kick to the creamy sauce
- Limes: Fresh juice is non-negotiable here, it cuts through all the richness and brightens every single bite
- Cilantro: The fresh herbal finish that makes everything taste clean and vibrant
Instructions
- Get your rice going first:
- Cook it according to package directions, then stir in some chopped cilantro and a squeeze of lime if you're feeling fancy
- Whisk together the creamy sauce:
- Mix the mayo, sour cream, lime juice, Tajín, garlic powder, and salt until smooth and refrigerate
- Season your chicken generously:
- Pat it dry first, then rub both sides with the chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper
- Sear the chicken until golden:
- Heat olive oil in a large skillet over medium-high heat and cook for 6 to 8 minutes per side until it reaches 165°F internally
- Let the chicken rest briefly:
- Give it 5 minutes on a plate so the juices redistribute, then slice or dice into bite-sized pieces
- Char the corn like a street vendor:
- In the same skillet, crank the heat to high and cook the corn kernels for 5 to 8 minutes until they're beautifully charred
- Make the street corn mixture:
- Toss the charred corn with mayo, sour cream, Cotija, lime juice, chili powder, cilantro, red onion, and jalapeño
- Build your bowls:
- Start with rice, pile on the chicken and corn mixture, then top with avocado, extra cilantro, more Cotija, and that glorious sauce
Pin This recipe has become my go-to for meal prep Sundays because everything holds up so well in the fridge and somehow tastes even better the next day when all those flavors have had time to get to know each other. I love eating it cold straight from the container when I'm too lazy to even bother reheating it.
Make It Your Own
Sometimes I'll add black beans for extra protein, or toss in some diced avocado right into the corn mixture so it gets all creamy and wonderful. You could also serve this over greens instead of rice if you're watching carbs, though honestly, the rice is what makes it feel like a complete meal to me.
Perfect Sides
A simple green salad with a lime vinaigrette cuts through the richness beautifully, or you could serve it alongside some tortilla soup for a full-on feast. Tortilla chips on the side are never a bad idea either, especially for scooping up any leftover corn and sauce.
Storage And Reheating
I store the components separately in airtight containers, and everything keeps for about 4 days. The rice and corn reheat beautifully in the microwave, though I'll sometimes eat the corn cold because it's kind of perfect that way. Just reassemble and add fresh toppings right before eating.
- Keep the avocado separate and add it fresh so it doesn't brown
- The sauce actually thickens up in the fridge, so stir in a teaspoon of water before serving
- If you're meal prepping, pack the lime wedges separately to squeeze on right before eating
Pin Hope this brings a little bit of street corner magic to your kitchen table.
Recipe Questions
- → Can I use rotisserie chicken instead?
Yes, rotisserie chicken makes an excellent shortcut. Simply shred or dice the cooked chicken and season it lightly with chili powder and cumin for flavor, then assemble as directed. This reduces prep time to about 15 minutes.
- → What type of rice works best?
Jasmine rice provides fluffy texture that pairs beautifully with the bold flavors. Brown rice adds nuttiness and extra fiber. For maximum flavor, try cilantro-lime rice by stirring chopped fresh cilantro and lime juice into cooked rice before assembling bowls.
- → Can I make the components ahead?
Absolutely. Cook and season the chicken up to 3 days in advance. The street corn mixture stays fresh for 2-3 days when refrigerated. Store the creamy sauce separately and the rice in its own container. Assemble bowls fresh when ready to serve.
- → How do I get the best char on corn?
Use a large skillet over high heat with minimal oil. Don't stir too frequently—let the corn sit undisturbed for 2-3 minutes between stirs to develop those dark, charred spots. Fresh corn off the cob produces the best results, but frozen corn works in a pinch.
- → Is there a dairy-free option?
Yes, substitute dairy-free mayonnaise and sour cream alternatives in both the corn mixture and creamy sauce. Omit the Cotija cheese or use a dairy-free shredded cheese alternative. The bowl remains delicious and satisfying without dairy.
- → What other toppings can I add?
Black beans or pinto beans add protein and fiber. Diced tomatoes or pico de gallo brings fresh acidity. Pickled red onions, radish slices, or crushed tortilla chips provide crunch. For extra heat, try sliced serrano peppers or a drizzle of hot sauce.