Fresh, smoky, and packed with bold Southwestern flavor, these Smoked Chicken Street Corn Bowls are the perfect summer meal. Juicy smoked chicken, roasted corn, creamy elote sauce, fresh avocado, and crumbled cotija cheese are served over cilantro lime rice for a hearty bowl that's perfect for lunch, dinner, or meal prep. Smoking the corn alongside the chicken gives it a subtle sweetness and a light char that pairs perfectly with the creamy elote sauce.
The Bearded Butcher blends really bring this dish together. The Taco Seasoning gives the chicken that smoky, savory crust, the Hot Blend mixes into the elote sauce for a steady heat, and the Zesty Lime Blend finishes everything off with a bright citrus kick. A drizzle of The Rebel Red BBQ Sauce at the end ties it all together with sweet mango, habanero heat, and just enough smoky spice to round it out.
| Prep Time: 30 minutes | Smoke Time: 1 hour | Total Time: 1 hour 30 minutes |
| Yield: 4 bowls | Serving Size: Approximately 2 cups (or 1 bowl) |
Ingredients
For the Bowls
- 2 pounds chicken breasts
- 2 tablespoons The Bearded Butcher Taco Seasoning
- 2 tablespoons Avocado oil
- 5 ears fresh corn, husks removed
- 3–4 cups cooked cilantro lime rice
- 2 ripe avocados, sliced
- Fresh cilantro, chopped
- Cotija cheese, crumbled
- Lime wedges
- Jalapeño coins, for garnish
- ½ teaspoon The Bearded Butcher Zesty Lime Seasoning
For the Elote Sauce
- ¾ cup mayonnaise
- ½ cup Mexican crema or sour cream
- Juice of 1 lime
- 2 teaspoons The Bearded Butcher Hot Blend
- ¼ cup The Bearded Butcher Rebel Red Hot Sauce
- ¼ cup Cotija cheese, crumbled
Instructions
Step 1: Preheat the Smoker
Preheat your smoker to 275°F.
Step 2: Smoke the Chicken
Lightly coat the chicken breasts with oil and season generously with The Bearded Butcher Taco Seasoning.
Place the chicken on the smoker and cook until the thickest part reaches an internal temperature of 160–165°F, about 1 hour depending on the thickness of the breasts. Remove from the smoker and let rest for 5–10 minutes before slicing.
Step 3: Smoke the Corn
While the chicken cooks, place the ears of corn directly on the smoker. Rotate every 15–20 minutes until the kernels are tender and lightly charred.
Allow the corn to cool slightly before cutting the kernels from the cob.
Step 4: Make the Elote Sauce
In a medium bowl, combine the mayonnaise, Mexican crema, lime juice, Cojita Cheese, The Bearded Butcher Hot Blend, and The Rebel Red Hot Sauce.
Whisk until smooth and creamy.
Step 5: Prepare the Street Corn
Add the smoked corn kernels to a large bowl. Stir in about ½ cup of the prepared elote sauce along with a generous amount of crumbled cotija cheese. Mix until evenly coated.
Step 6: Slice the Chicken
Slice or dice the rested smoked chicken into bite-sized pieces.
Step 7: Assemble the Bowls
Divide the cilantro lime rice between four bowls.
Top each bowl with smoked chicken, the creamy street corn mixture, sliced avocado, additional cotija cheese, chopped fresh cilantro, and a lime wedge.
Finish with a generous drizzle of the remaining elote sauce and, if desired, a light sprinkle of The Bearded Butcher Zesty Lime Seasoning.
Chef's Notes
- Remove the chicken around 160°F and allow it to rest. Carryover cooking will bring it to a safe 165°F while keeping the meat juicy.
- Fresh corn delivers the best flavor, but frozen corn works well when roasted in a hot skillet until lightly charred.
- The elote sauce can be made up to 3 days in advance and stored in the refrigerator.
- Store the rice, chicken, corn mixture, and sauce separately for easy meal prep throughout the week.
- Leftover street corn makes an excellent dip with tortilla chips.
- Short on time? Increase the smoker temperature to 300–325°F to reduce cooking time while still producing delicious results.
- No smoker? This recipe works just as well with grilled, roasted, or pan-seared chicken. The Bearded Butcher Taco Seasoning provides plenty of bold Southwestern flavor.
- If you can't find Mexican crema, combine ½ cup sour cream with the juice of ½ a lime and a pinch of salt for an easy substitute.
If you're looking for a meal that's fresh, smoky, and packed with bold Southwestern flavors, these Smoked Chicken Street Corn Bowls deserve a spot on your menu. They're simple enough for a weeknight dinner, impressive enough for guests, and versatile enough to enjoy as leftovers throughout the week. Whether you're cooking on a smoker, grill, or in the oven, this recipe delivers juicy chicken, smoky street corn, and a creamy elote sauce in every bite. Once you try this combination, it's sure to become one of your favorite summer meals.
