Charred Elote Chicken Grain Bowls

Elote, Mexico’s iconic street corn, inspires this lunch bowl with charred kernels, cotija, lime, and creamy mayo. Juicy chili-spiced chicken thighs and hearty quinoa or farro turn the classic flavors into a high-protein, meal-prep-friendly plate.

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 560 cal
• 38g protein
• 42g carbs
• 28g fat
• 7g fiber

Every recipe here is free to read.

Ingredients

• 1.25 lb boneless skinless chicken thighs
• 1.5 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1.25 tsp kosher salt
• 3 tbsp olive oil
• 3 cups (from 4 ears) fresh corn kernels
• 3 cups cooked quinoa or farro
• 1/4 cup mayonnaise
• 3 tbsp fresh lime juice
• 1/2 cup crumbled cotija cheese
• 1/3 cup chopped cilantro
• 1 large sliced avocado
• 1 cup halved cherry tomatoes
• to finish hot sauce

Instructions

1. 1Pat the chicken thighs dry and season all over with chili powder, smoked paprika, garlic powder, and most of the salt. Heat a large cast-iron skillet over medium-high and add half the olive oil.
2. 2Sear the chicken 5–6 minutes per side until deeply browned and the internal temperature reaches 165°F. Transfer to a cutting board, rest 5 minutes, then slice into strips.
3. 3In the same hot skillet add the remaining oil and the fresh corn kernels. Cook undisturbed 2 minutes, then stir and continue 4–5 minutes until kernels are charred in spots and smell sweet and smoky. Season with salt.
4. 4Whisk the mayonnaise with lime juice and a splash of water until pourable. Fold half the cotija and most of the cilantro into the warm charred corn so the cheese softens slightly.
5. 5Divide the cooked quinoa or farro among four bowls. Top with sliced chicken, the elote-style corn, avocado slices, and cherry tomatoes.
6. 6Drizzle the lime mayo over everything, finish with remaining cotija, cilantro, and hot sauce. Pack into meal-prep containers with the avocado and sauce on the side for grab-and-go school-week lunches.