An easy weeknight dinner, this elote chicken burrito bowl has all of the classic flavors of elote built into a delicious bowl with ground chicken, rice, black beans, and salad greens. Everything is topped with a elote-style yogurt cilantro sauce and extra elote flavors for garnish, like cotija cheese and tajin.
In a large frying pan or saute pan, heat the olive oil over medium-high heat. Add the ground chicken and begin to brown, stirring to break the chicken into smaller pieces. Let cook for about 5-7 minutes.
Once the chicken is nearly brown, add the fresh corn, chili powder, onion powder, garlic powder, cumin powder, smoked paprika, a pinch of red pepper flakes, and some salt and pepper to the pan. Stir to mix in and continue to cook until the chicken is completely browned through, another 3-5 minutes.
Add ¼ cup of water to the pan and stir to combine. Let cook for another 5 minutes to create a light sauce.
In the meantime, prepare the black beans, rice, and desired toppings for plating.
Add greek yogurt, mayo, cotija cheese, cilantro, tajin, lime juice, and the jalapeno (if desired) to a blender. Blend until all ingredients are combined. Taste and season with additional tajin or salt if desired. Set aside.
In a small bowl, add the flesh of an avocado and squeeze fresh lime juice over the top. Mash until the lime juice is blended into the avocado and the fruit is smooth. Season with salt and taste. Set Aside
In a large bowl, add a base of white rice, black beans, and mixed greens. Divide the chicken and corn over the top of the bowl. Add the mashed avocado on the side and drizzle with the yogurt cilantro lime sauce over the entire bowl.
Garnish with crumbled cotija cheese, a sprinkle of tajin, and more fresh cilantro. Serve immediately and enjoy!