Description
A vibrant and satisfying meal inspired by Mexican street corn (elote). This bowl features tender chicken, sweet corn, hearty black beans, and a zesty lime dressing, all brought together with fresh cilantro. It’s a protein-packed, flavorful, and healthy option perfect for busy weeknights or meal prep.
Ingredients
2 cups cooked chicken, diced (rotisserie chicken works well)
3 cups corn, fresh or frozen (thawed if frozen)
1 (15 ounce) can black beans, rinsed and drained
1/2 cup red onion, finely diced
1/4 cup fresh cilantro, chopped
For the Dressing:
1/2 cup Greek yogurt (plain, non-fat)
1/4 cup mayonnaise
1/4 cup lime juice (from about 2 limes)
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
Optional Toppings:
Cotija cheese or crumbled feta cheese
Avocado slices
Extra lime wedges
Instructions
1. Prepare the corn: If using fresh corn, grill or pan-sear the kernels until slightly charred. If using frozen corn, you can sauté it in a lightly oiled skillet until tender and slightly browned.
2. Make the dressing: In a medium bowl, whisk together the Greek yogurt, mayonnaise, lime juice, chili powder, cumin, and cayenne pepper (if using). Season with salt and black pepper to taste.
3. Assemble the bowls: Divide the cooked chicken among serving bowls. Top with the prepared corn and rinsed black beans.
4. Add the vegetables and herbs: Sprinkle the diced red onion and chopped fresh cilantro over the chicken, corn, and beans.
5. Dress the bowls: Drizzle a generous amount of the prepared dressing over each bowl.
6. Add optional toppings: Garnish with crumbled cotija cheese or feta, avocado slices, and serve with extra lime wedges on the side.
Notes
For extra flavor, you can grill the chicken breasts before dicing instead of using rotisserie chicken.
Adjust the spice level by increasing or decreasing the cayenne pepper.
This recipe is great for meal prep. Store components separately and assemble just before serving to maintain freshness.