Mediterranean Street Corn Chicken Taco Bowls with Avocado Cottage Crema
These taco bowls bring together juicy spiced chicken, charred corn, fresh veggies, and fluffy grains, all tied together with a creamy avocado cottage cheese crema. They’re hearty enough for dinner, easy enough for meal prep, and packed with Mediterranean freshness and street-food flair.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 3–4
Ingredients
For the Chicken:
1 lb chicken breast, sliced thin
1 tbsp olive oil
1 tsp chili powder
½ tsp cumin
½ tsp garlic powder
½ tsp salt
For the Bowl Base:
2 cups cooked rice or quinoa
For the Street Corn Topping:
1 ½ cups corn kernels (fresh, canned, or frozen)
½ cup diced tomato
2 tbsp red onion, finely diced
For the Avocado Cottage Crema:
1 avocado
¾ cup cottage cheese
Juice of 1 lime
Handful of cilantro
Pinch of salt
Instructions
Cook the Chicken
In a skillet, heat olive oil over medium heat.
Season sliced chicken with chili powder, cumin, garlic powder, and salt.
Cook for 6–8 minutes, stirring occasionally, until chicken is golden and cooked through. Remove from heat.
Prepare the Corn Mixture
In the same skillet (or separately), add corn kernels. Cook over medium-high heat for 3–4 minutes until lightly charred.
Mix with diced tomato and red onion. Set aside.
Make the Avocado Cottage Crema
In a blender or food processor, combine avocado, cottage cheese, lime juice, cilantro, and salt.
Blend until smooth and creamy. Add a splash of water if needed for consistency.
Assemble the Bowls
Divide rice or quinoa among serving bowls.
Top with spiced chicken, corn-tomato mixture, and a generous spoonful of avocado cottage crema.
Garnish with extra cilantro or lime wedges if desired.
Serve & Enjoy
Serve warm and enjoy as a complete, balanced bowl.
Tips & Variations
Grain Swap – Use farro, couscous, or cauliflower rice instead of rice or quinoa for a different texture.
Protein Options – Try shrimp, ground turkey, or even grilled halloumi for a twist on the chicken.
Make it Spicier – Add chopped jalapeños to the corn topping or a pinch of cayenne to the chicken seasoning.
Cheese Boost – Sprinkle feta or cotija cheese over the bowls for extra creaminess and a tangy kick.
Veggie Add-ins – Roasted zucchini, bell peppers, or shredded lettuce can bulk up the bowls with extra freshness.
Meal Prep Friendly – Cook the chicken, grains, and corn topping ahead of time. Store separately and add the avocado cottage crema fresh when ready to serve.
Vegan Option – Replace chicken with roasted chickpeas or tofu, and swap cottage cheese with a dairy-free yogurt or cashew cream.
Q&A
Q: Can I make this recipe ahead of time?
Yes. The chicken, grains, and corn topping can all be cooked in advance and stored in the fridge for up to 3–4 days. For the best flavor, make the avocado cottage crema fresh before serving.
Q: Do I have to char the corn?
No, but charring gives it that smoky “street corn” flavor. If you’re short on time, you can just warm the corn or use it straight from a can.
Q: Can I make this low-carb?
Yes. Swap rice or quinoa for cauliflower rice or a bed of greens to reduce carbs.
Q: Is there a dairy-free alternative for the crema?
Absolutely. Use avocado blended with coconut yogurt or cashew cream instead of cottage cheese.
Q: Can I use leftover chicken?
Yes. This recipe works great with leftover grilled or roasted chicken — just season and reheat before assembling.
Nutrition
(per serving, based on 4 servings)
Calories: ~420
Protein: 35g
Carbohydrates: 35g
Fat: 16g
Fiber: 6g
Calcium: 80mg
Iron: 2.5mg
(Values may vary depending on grain choice and crema portion.)
Conclusion
These Mediterranean Street Corn Chicken Taco Bowls with Avocado Cottage Crema bring together smoky, spicy, and creamy flavors in one satisfying bowl. With high-protein chicken, fresh veggies, and a vibrant avocado-based sauce, they’re balanced, customizable, and meal-prep friendly. Whether you serve them for a quick weeknight dinner or pack them for lunches, these bowls are a fresh and flavorful twist on taco night.