Description
A vibrant and creamy Mexican Street Corn Bowl inspired by the classic elote — bursting with sweet corn, zesty lime, smoky spices, and creamy cotija cheese. Every bite delivers bold flavor and irresistible texture for an easy, crowd-pleasing meal.
Ingredients
4 cups corn kernels (fresh, frozen, or grilled)
1 tbsp olive oil
1/4 cup mayonnaise
1/4 cup sour cream (or Greek yogurt)
1/2 cup cotija cheese, crumbled (or feta)
1 clove garlic, minced
1/2 tsp chili powder
1/4 tsp smoked paprika
Juice of 1 lime
1/4 cup chopped cilantro
Salt and black pepper to taste
2 cups cooked rice or quinoa (for serving)
Optional toppings: avocado slices, jalapeño, hot sauce
Instructions
1. Heat olive oil in a skillet over medium-high heat.
2. Add corn and cook for 5–7 minutes until lightly charred and golden.
3. In a large bowl, mix mayonnaise, sour cream, garlic, chili powder, paprika, lime juice, salt, and pepper.
4. Add the warm corn to the mixture and toss until evenly coated.
5. Stir in cotija cheese and cilantro.
6. Spoon the corn mixture over bowls of rice or quinoa.
7. Top with avocado, jalapeño, and a drizzle of hot sauce if desired.
8. Serve warm or chilled — perfect for lunch or a light dinner.
Notes
For extra flavor, grill the corn before cutting it off the cob.
Make it protein-packed by adding grilled chicken or black beans.
Use Greek yogurt for a lighter version that’s still creamy and tangy.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Lunch
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 640mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 40mg
Keywords: mexican street corn bowl, elote bowl, esquites, easy lunch, corn salad, vegetarian bowl