Trader Joes Chicken Elote Bowl Recipe

This creamy, smoky Trader Joes Chicken Elote Bowl is made with roasted corn, spiced chicken, and fluffy rice, coming together in just 15 minutes. The hero moment happens when you toss the hot, charred corn kernels with the rich elote sauce, creating a street-corn inspired topping that makes the whole dish sing. I make this whenever I need a high-protein dinner that tastes like a restaurant meal but requires zero actual cooking skills.

Better Than Takeaway

I used to grab a burrito bowl on my way home from work at least twice a week, but the cost (and the sodium) started adding up fast. After experimenting with a few different Trader Joe’s products, I realized I could build a bowl that wasn’t just cheaper, but actually fresher and punchier than the chain restaurants. The secret lies in using the frozen roasted corn instead of regular sweet corn; that little bit of char mimics the authentic street corn flavor you’d get from a grill.

My first attempt at this was a bit of a disaster because I used plain steamed rice and unseasoned chicken, thinking the sauce would carry the dish. I learned quickly that every layer needs its own seasoning, which is why I now toss the rice with lime and cilantro and use the Pollo Asado chicken for maximum impact. It turns a simple assembly job into a meal that honestly feels like you spent hours marinating and grilling.

Jump to Recipe

Trader Joes Chicken Elote Bowl Ingredients

For the Base:

• 2 cups cooked Jasmine rice (TJ’s frozen rice works perfectly)
• 1 lime, juiced
• 2 tablespoons fresh cilantro, chopped

For the Chicken:

• 1 package (12 oz) Trader Joe’s Pollo Asado Autentico (or Grilled Chicken Strips)
• 1 tablespoon olive oil (if pan-searing)

For the Elote Corn:

• 1 bag (16 oz) Trader Joe’s Mexican Style Roasted Corn (frozen)
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream or Greek yogurt
• 1 tablespoon Trader Joe’s Everything But The Elote Seasoning
• 1/4 cup Cotija cheese, crumbled

Toppings:

• 1 avocado, sliced
• Extra lime wedges
• Cholula or hot sauce (optional)

How To Make Trader Joes Chicken Elote Bowl

1. Prepare the Rice: Heat the jasmine rice according to the package instructions (usually 3 minutes in the microwave). Transfer to a bowl and fluff with a fork, then stir in half the lime juice and the chopped cilantro. Cover to keep warm.
2. Cook the Chicken: While the rice heats, slice the Pollo Asado chicken into bite-sized strips. Heat a skillet over medium-high heat with a splash of olive oil. Sear the chicken for 4-5 minutes until heated through and slightly browned on the edges. Set aside.
3. Make the Elote Mixture: In the same skillet (no need to clean it), add the frozen roasted corn. Sauté for 3-4 minutes until hot and any liquid has evaporated. Turn off the heat. Immediately stir in the mayonnaise, sour cream, and Everything But The Elote seasoning while the corn is still steaming. This melts the sauce into the kernels.
4. Assemble the Bowls: Divide the cilantro-lime rice between serving bowls. Top with a generous scoop of the creamy elote corn and the seared chicken. Finish with sliced avocado, crumbled Cotija cheese, and a final squeeze of lime juice.

Recipe Tips

• Don’t skip the char: If you aren’t using the pre-roasted corn, make sure to let your regular corn sit in the hot pan undisturbed for 2 minutes to get some brown spots. That smoky flavor is essential for the “elote” profile.
• Seasoning shortcut: If you don’t have the specific “Everything But The Elote” shaker, you can sub it with a mix of chili powder, cumin, sugar, and a pinch of cayenne pepper.
• Sauce consistency: Add the mayo and sour cream after you turn off the heat. If the pan is too hot, the dairy can separate and become oily instead of creamy.
• Cheese matters: Cotija is salty and crumbly, similar to parmesan but without the melting factor. If you can’t find it, feta cheese is the closest substitute that provides that necessary salty punch.

What To Serve With Chicken Elote Bowl

Since this bowl is pretty rich with the creamy corn and cheese, I like to serve it with a side of crunchy tortilla chips for scooping up any extra topping. A cold Mexican soda, like a Mandarin Jarritos or a crisp sparkling water with lime, cuts through the richness beautifully.

How To Store

This recipe is excellent for meal prep. Store the components (rice, chicken, and corn mixture) in separate containers in the fridge for up to 4 days. I recommend keeping the avocado separate and slicing it fresh right before serving to prevent browning.

FAQs

• Is this recipe spicy? It has a mild kick from the elote seasoning and the Pollo Asado, but it’s not overwhelmingly hot. You can control the heat by reducing the seasoning or omitting hot sauce.
• Can I use the Trader Joe’s Elote Dip instead? Yes! If you buy the pre-made Greek Yogurt Elote Dip, you can just mix 1/2 cup of that directly into the hot corn instead of using mayo, sour cream, and seasoning.
• Is this gluten-free? Generally yes, as the base ingredients are naturally gluten-free, but always check the specific seasoning blends and marinades at Trader Joe’s to ensure they are certified gluten-free if you have a severe allergy.

Nutrition

• Calories: 580
• Total Fat: 24g
• Saturated Fat: 7g
• Cholesterol: 85mg
• Sodium: 980mg
• Total Carbohydrate: 52g
• Protein: 38g