Meal Prep Street Corn Chicken Bowls

Course: Main Course

Cuisine: Mexican

Diet: Gluten Free

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 418kcal

Author: Lauren

These Meal Prep Street Corn Chicken Bowls make the best quick lunch or summertime dinner. They're made with charred chicken, sweet yellow corn, and crispy sweet potatoes. Topped with a homemade elote seasoning and classic cotija cheese for a delicious, fresh tasting meal.

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Ingredients

3-4 Tbsp elote seasoning see notes for recipe
1 large sweet potato (360g)
4 tsp olive oil (20g) divided
2 garlic clove minced
1/2 cup diced red onion (60g)
2 cups frozen corn (270g)
16 oz. grilled chicken or any chicken see notes
1/4 cup light sour cream (60g)
4 Tbsp crumbled cotija (28g) or parmesan
4 Tbsp light mayo (60g)
Optional for serving: freshly chopped cilantro, lime wedges

Instructions

If making homemade elote seasoning, go ahead and whisk the ingredients together. Set aside.
Wash and dry sweet potatoes then dice into small cubes (about 1/2-inch thick). See notes!
Toss sweet potatoes with two teaspoons olive oil plus 1 tablespoon of elote seasoning. Spray the air fryer basket with oil and add potatoes. Cook at 400F for 12-15 minutes, tossing halfway through, or until roasted to liking. Alternatively you can roast in the oven at 400F for about 30 minutes.
Meanwhile, heat olive oil in a cast iron (or regular skillet) over medium heat. Add the minced garlic and cook for 1 minute then add the red onion, corn and a sprinkle of salt. Saute, stirring occasionally for 6-7 minutes or until onions are soft and start to char a little. Stir in the sour cream and 2 tablespoons of the elote seasoning. Divide between four bowls or containers.
Chop chicken or slice into strips. Add 4 oz. to each bowl and mix with the corn. Add 1/4 of the sweet potatoes to each bowl. Sprinkle cotija cheese over top. Drizzle with one tablespoon mayo or store in a container to add later. Sprinkle with a little more elote seasoning. Add some fresh cilantro and lime wedges if desired. Store in an airtight container. When ready to serve, squeeze some lime juice over top (don’t forget the mayo!) and enjoy!

Notes

Chicken: I think grilled chicken works best for this recipe to give it that classic char taste. Whether it’s grilled chicken from the grill, an inside grill pan or store-bought grilled chicken strips for convenience. Frozen grilled chicken strips are an option too. If using frozen, go ahead and add them directly to the pan with the corn. Add a little water if needed to help prevent it from sticking to the pan. But of course you don’t have to use grilled chicken, any cooked chicken will work (including rotisserie, shredded, canned). Adjust elote seasoning amount for this recipe as needed for use of any chicken that has already been seasoned.

Sweet potatoes: I used the big dicer blade on my vegetable chopper (helps in making this super quick and also useful in getting them the same size for even cooking). Microwave sweet potato for a minute to make it easier to cut if needed.

Red onion: finely diced if possible (used the small dicer blade for this)

Elote seasoning recipe (makes 4 Tbsp)

1 Tbsp chili powder
1 Tbsp brown sugar (any sugar, or sugar substitute)
1/2 Tbsp smoked paprika
1/2 Tbsp dried cilantro
1/2 Tbsp grated parmesan (or cotija cheese)
1/2 tsp cumin
1/2 tsp turmeric
1/4 tsp salt

Nutrition