Street Corn Chicken Bowl: A Flavorful & Easy Recipe

Street Corn Chicken Bowl: Prepare to be amazed! Imagine the vibrant, smoky flavors of Mexican street corn, also known as elote, transformed into a complete and satisfying meal. This isn’t just another chicken bowl; it’s a fiesta in a bowl, bursting with fresh ingredients and a creamy, tangy dressing that will have you craving more after every bite.

Elote, with its roots deeply embedded in Mexican street food culture, has been enjoyed for generations. The combination of grilled corn, creamy mayonnaise, cotija cheese, chili powder, and lime juice is simply irresistible. We’ve taken those iconic flavors and elevated them by adding juicy, perfectly seasoned chicken and a bed of your favorite grains, creating a balanced and incredibly delicious dish.

People adore this dish for its incredible flavor profile. The sweetness of the corn, the savory chicken, the salty cheese, and the zesty lime create a symphony of tastes that dance on your palate. Plus, it’s incredibly convenient! This Street Corn Chicken Bowl is perfect for a quick weeknight dinner, a satisfying lunch, or even meal prepping for the week ahead. It’s a guaranteed crowd-pleaser that’s both healthy and utterly addictive. So, grab your ingredients and let’s get cooking!

Ingredients:

• For the Chicken:
• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• For the Street Corn:
• 4 ears of corn, husks and silk removed
• 2 tbsp butter, melted
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup crumbled cotija cheese
• 1/4 cup chopped cilantro
• 1 lime, juiced
• 1/4 tsp chili powder (optional, for extra heat)
• For the Rice:
• 1 cup long-grain white rice
• 2 cups water
• 1 tbsp olive oil
• 1/2 tsp salt
• For the Bowl Assembly:
• 1 can (15 ounces) black beans, rinsed and drained
• 1 avocado, diced
• Hot sauce, to taste (optional)
• Lime wedges, for serving

Preparing the Chicken:

1. First, let’s get our chicken ready. In a medium bowl, combine the cubed chicken breasts with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Make sure the chicken is evenly coated with the spices. I like to use my hands to really massage the spices in!
2. Heat a large skillet or cast-iron pan over medium-high heat. Once the pan is hot, add the seasoned chicken in a single layer. You might need to do this in batches to avoid overcrowding the pan, which can lower the temperature and steam the chicken instead of searing it.
3. Cook the chicken for about 5-7 minutes per side, or until it’s cooked through and has a nice golden-brown crust. The internal temperature should reach 165°F (74°C). Use a meat thermometer to be sure! Once cooked, remove the chicken from the pan and set aside.

Making the Street Corn:

1. Now, let’s tackle the street corn. There are a couple of ways to cook the corn. You can grill it, boil it, or even roast it in the oven. I prefer grilling for that smoky flavor, but boiling is quicker if you’re short on time.
2. Grilling Method: Preheat your grill to medium heat. Brush the corn with melted butter and grill for about 10-15 minutes, turning occasionally, until the kernels are slightly charred and tender.
3. Boiling Method: Bring a large pot of water to a boil. Add the corn and cook for 5-7 minutes, or until the kernels are tender.
4. Roasting Method: Preheat your oven to 400°F (200°C). Brush the corn with melted butter and roast for 20-25 minutes, turning halfway through, until the kernels are tender and slightly browned.
5. Once the corn is cooked, let it cool slightly. Then, carefully cut the kernels off the cob using a sharp knife. I find it easiest to stand the corn upright on a cutting board and slice downwards.
6. In a large bowl, combine the corn kernels with mayonnaise, sour cream, cotija cheese, cilantro, lime juice, and chili powder (if using). Mix well to combine. Taste and adjust seasonings as needed. I sometimes add a pinch more salt or a squeeze more lime juice to brighten the flavors.

Cooking the Rice:

1. While the chicken and corn are cooking, let’s get the rice going. Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
2. In a medium saucepan, combine the rinsed rice, water, olive oil, and salt. Bring the mixture to a boil over medium-high heat.
3. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender. Do not lift the lid during this time!
4. After 18-20 minutes, remove the saucepan from the heat and let it sit, covered, for 5-10 minutes. This allows the rice to steam and finish cooking.
5. Fluff the rice with a fork before serving.

Assembling the Street Corn Chicken Bowls:

1. Now for the fun part – assembling the bowls! Grab your favorite bowls and get ready to layer all those delicious ingredients.
2. Start with a base of cooked rice. I usually use about 1 cup of rice per bowl, but you can adjust this to your liking.
3. Next, add a generous portion of the seasoned chicken on top of the rice.
4. Spoon a heaping amount of the street corn mixture over the chicken. Don’t be shy – this is where all the flavor is!
5. Add a scoop of black beans to each bowl.
6. Top with diced avocado for a creamy, healthy addition.
7. If you like a little heat, drizzle some hot sauce over the bowls. I’m a big fan of Cholula or Tapatio, but use your favorite!
8. Garnish with lime wedges and serve immediately. Squeeze a lime wedge over each bowl just before eating for a burst of fresh citrus flavor.

Tips and Variations:

• Spice it up: If you like your food extra spicy, add a pinch of cayenne pepper to the chicken seasoning or use a spicier hot sauce. You could also add some finely chopped jalapeño to the street corn mixture.
• Add some greens: Feel free to add some chopped lettuce or spinach to the bowls for extra nutrients and a bit of crunch.
• Make it vegetarian: Substitute the chicken with grilled halloumi cheese or seasoned tofu for a vegetarian option.
• Use different grains: If you’re not a fan of white rice, you can use brown rice, quinoa, or even cauliflower rice as a base for the bowls.
• Meal prep friendly: These bowls are perfect for meal prepping! Simply assemble the bowls in airtight containers and store them in the refrigerator for up to 4 days. You can either eat them cold or reheat them in the microwave.

Enjoy!

I hope you enjoy making and eating these Street Corn Chicken Bowls as much as I do! They’re packed with flavor, easy to customize, and perfect for a quick and healthy weeknight meal. Don’t be afraid to experiment with different toppings and variations to create your own signature bowl. Happy cooking!

Conclusion:

This Street Corn Chicken Bowl isn’t just another recipe; it’s a vibrant fiesta in a bowl, a symphony of flavors that will have your taste buds singing! From the juicy, perfectly seasoned chicken to the creamy, tangy street corn, every element works in perfect harmony to create a truly unforgettable meal. I truly believe this is a must-try recipe for anyone looking to add a little excitement to their dinner routine.

Why is this bowl a game-changer? It’s quick, it’s easy, and it’s incredibly customizable. You can have this on the table in under 30 minutes, making it perfect for busy weeknights. Plus, it’s packed with fresh ingredients and bold flavors that will leave you feeling satisfied and energized. Forget boring salads or bland chicken dinners – this bowl is a flavor explosion waiting to happen!

But the best part? You can totally make it your own!

Serving Suggestions and Variations:

* Spice it up! Add a pinch of cayenne pepper to the chicken marinade or a drizzle of hot sauce to the finished bowl for an extra kick. A little goes a long way!
* Go vegetarian! Swap out the chicken for grilled halloumi cheese or black beans for a delicious and satisfying vegetarian option. The street corn and other toppings work beautifully with both.
* Make it a salad! Serve the chicken and street corn over a bed of crisp romaine lettuce for a lighter, salad-style version. Add some avocado for extra creaminess and healthy fats.
* Taco Tuesday, anyone? Use the chicken and street corn as a filling for tacos or quesadillas. Top with your favorite taco toppings like salsa, guacamole, and sour cream.
* Grain-free option: Substitute the rice with cauliflower rice for a low-carb alternative that doesn’t sacrifice flavor.
* Add some crunch: Sprinkle some crushed tortilla chips or crispy fried onions on top for added texture and a satisfying crunch.
* Get creative with your toppings! Don’t be afraid to experiment with different toppings like pickled onions, crumbled cotija cheese, or a squeeze of lime juice.

This recipe is a blank canvas, so feel free to get creative and make it your own! I encourage you to experiment with different flavors and ingredients to find your perfect combination.

I’m so confident that you’ll love this Street Corn Chicken Bowl that I can’t wait to hear what you think! Seriously, this is one of my go-to recipes, and I know it will become one of yours too.

So, what are you waiting for? Grab your ingredients, fire up the grill (or stovetop!), and get ready to create a culinary masterpiece. Once you’ve tried it, please come back and share your experience in the comments below. I’d love to hear about your variations, your favorite toppings, and any tips you have for making this bowl even more amazing. Don’t forget to rate the recipe too!

Happy cooking, and enjoy your delicious Street Corn Chicken Bowl! I hope this recipe brings as much joy to your table as it has to mine. Bon appétit!

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