Street Corn Chicken Bowl: A Delicious & Easy Recipe

Street Corn Chicken Bowl: Prepare to be amazed! Imagine the vibrant flavors of Mexican street corn, also known as elote, exploding in your mouth, but now reimagined in a hearty and satisfying bowl. This isn’t just another chicken bowl recipe; it’s a fiesta in a dish, a culinary adventure that will transport you straight to the bustling streets of Mexico.

Elote, with its roots deeply embedded in Mexican culture, has been a beloved street food for generations. The combination of grilled corn slathered in creamy mayonnaise, tangy lime juice, spicy chili powder, and salty cotija cheese is simply irresistible. We’ve taken those iconic flavors and transformed them into a complete and balanced meal.

What makes this Street Corn Chicken Bowl so special? It’s the perfect blend of sweet, savory, spicy, and creamy. The juicy grilled chicken provides a protein-packed base, while the charred corn adds a delightful sweetness and smoky char. The creamy sauce, inspired by traditional elote toppings, ties everything together in perfect harmony. People adore this dish because it’s incredibly flavorful, relatively quick to prepare, and easily customizable to suit individual preferences. Plus, it’s a fantastic way to enjoy the taste of summer all year round!

this Recipe

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 olive oil
• 1/4 cup mayonnaise
• 1/4 cup sour cream (or Greek yogurt)
• 1/4 cup crumbled cotija cheese (or feta)
• 2 tbsp chopped cilantro
• 1 lime, juiced
• 1/4 tsp chili powder (or Tajin seasoning)
• For the Rice:
• 1 cup long-grain white rice
• 2 cups water
• 1 tbsp butter (optional)
• Salt to taste
• For the Bowl Assembly:
• 1 can (15 ounces) black beans, rinsed and drained
• 1 avocado, diced
• Optional toppings: chopped red onion, pickled jalapeños, hot sauce, extra cilantro, lime wedges

Preparing the Chicken:

1. Marinate the Chicken: In a medium bowl, combine the chicken cubes with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss well to ensure the chicken is evenly coated. Let it marinate for at least 15 minutes, or up to an hour in the refrigerator. The longer it marinates, the more flavorful it will be!
2. Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken to the skillet in a single layer, being careful not to overcrowd the pan. If necessary, cook the chicken in batches. Cook for about 5-7 minutes, flipping occasionally, until the chicken is cooked through and lightly browned on all sides. The internal temperature should reach 165°F (74°C).
3. Rest the Chicken: Once cooked, remove the chicken from the skillet and set aside. Let it rest for a few minutes before adding it to the bowls. This helps the juices redistribute, resulting in more tender chicken.

Preparing the Street Corn:

1. Grill or Roast the Corn: There are two ways to cook the corn: grilling or roasting.
   • Grilling: Preheat your grill to medium-high heat. Brush the corn with olive oil and grill for about 10-15 minutes, turning occasionally, until the kernels are slightly charred and tender.
   • Roasting: Preheat your oven to 400°F (200°C). Brush the corn with olive oil and wrap each ear in aluminum foil. Roast for 20-25 minutes, or until the kernels are tender.
2. Cut the Kernels: Once the corn is cool enough to handle, carefully cut the kernels off the cob using a sharp knife. Hold the corn upright and slice downwards, rotating the cob as you go.
3. Make the Street Corn Dressing: In a medium bowl, combine the mayonnaise, sour cream (or Greek yogurt), cotija cheese (or feta), chopped cilantro, lime juice, and chili powder (or Tajin seasoning). Mix well until everything is evenly combined.
4. Combine Corn and Dressing: Add the corn kernels to the bowl with the dressing and toss gently to coat. Taste and adjust seasonings as needed. You might want to add a pinch of salt or an extra squeeze of lime juice.

Cooking the Rice:

1. Rinse the Rice: Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
2. Cook the Rice: In a medium saucepan, combine the rinsed rice with 2 cups of water and salt to taste. Bring the mixture to a boil over high heat.
3. Simmer the Rice: 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. Fluff the Rice: 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. After resting, fluff the rice with a fork. You can add a tablespoon of butter at this stage for extra flavor, if desired.

Assembling the Street Corn Chicken Bowls:

1. Prepare Your Bowls: Grab your favorite bowls and get ready to assemble!
2. Layer the Ingredients: Start with a base of cooked rice in each bowl.
3. Add Black Beans: Spoon a generous amount of rinsed and drained black beans over the rice.
4. Top with Chicken: Add the cooked chicken on top of the black beans.
5. Spoon on the Street Corn: Generously spoon the prepared street corn over the chicken.
6. Add Avocado: Add diced avocado to each bowl.
7. Add Optional Toppings: Now it’s time to customize your bowl! Add any of your favorite toppings, such as chopped red onion, pickled jalapeños, hot sauce, extra cilantro, or lime wedges.
8. Serve Immediately: Serve the Street Corn Chicken Bowls immediately and enjoy! These bowls are best enjoyed fresh.

Tips and Variations:

• Spice Level: Adjust the amount of chili powder or Tajin seasoning in the street corn and chicken to your liking. If you like it extra spicy, add a pinch of cayenne pepper to the chicken marinade or a dash of hot sauce to the bowls.
• Protein Options: If you’re not a fan of chicken, you can substitute it with grilled shrimp, steak, or even tofu for a vegetarian option.
• Grain Options: Instead of white rice, you can use brown rice, quinoa, or even cauliflower rice for a lower-carb option.
• Vegetable Variations: Feel free to add other vegetables to your bowls, such as bell peppers, zucchini, or cherry tomatoes.
• Make it Ahead: You can prepare the chicken, street corn, and rice ahead of time and store them separately in the refrigerator. When you’re ready to eat, simply assemble the bowls.
• Leftovers: Leftovers can be stored in the refrigerator for up to 3 days. Reheat the chicken and rice separately before assembling the bowls.
• Grilling the Chicken: For an even smokier flavor, grill the marinated chicken instead of cooking it in a skillet.
• Creamy Sauce Boost: For an extra creamy element, consider adding a drizzle of cilantro-lime crema or a dollop of Mexican crema on top of the bowls.
• Cheese Please: If you can’t find cotija cheese, Monterey Jack or a Mexican cheese blend can be used as a substitute.

Enjoy your delicious and customizable Street Corn Chicken Bowls!

Conclusion:

This Street Corn Chicken Bowl recipe is more than just a meal; it’s a vibrant fiesta in a bowl, a burst of sunshine on your plate, and an absolute must-try for anyone craving a flavor explosion. Seriously, if you’re looking for a dish that’s both incredibly satisfying and surprisingly easy to make, look no further! The combination of juicy, perfectly seasoned chicken, the sweet and smoky char of the street corn, and the creamy, tangy sauce is simply irresistible. It’s the kind of meal that will have you scraping the bowl clean and immediately planning when you can make it again.

But what truly sets this recipe apart is its versatility. While I’ve presented my favorite combination of ingredients, feel free to get creative and adapt it to your own tastes. Feeling extra spicy? Add a pinch of cayenne pepper to the chicken marinade or a few slices of jalapeño to the bowl. Want to make it vegetarian? Simply swap the chicken for grilled halloumi cheese or black beans. The possibilities are endless!

For serving suggestions, I personally love enjoying this bowl as a complete meal on its own. It’s hearty enough to keep you full and satisfied for hours. However, it also pairs perfectly with a side of tortilla chips and guacamole for a more festive spread. You could even serve it as a topping for nachos or as a filling for tacos or burritos.

And speaking of variations, consider these ideas to personalize your Street Corn Chicken Bowl experience:

* Spice it up: Add a drizzle of hot sauce, a sprinkle of chili flakes, or a dollop of spicy mayo.
* Make it creamy: Stir in a spoonful of sour cream or Greek yogurt for extra richness.
* Add some crunch: Top with crushed tortilla chips, crispy fried onions, or toasted pepitas.
* Get creative with the veggies: Add diced avocado, chopped red onion, or shredded lettuce.
* Experiment with different cheeses: Cotija cheese is traditional, but crumbled feta or shredded Monterey Jack would also be delicious.

I truly believe that this recipe is a winner, and I’m so excited for you to try it! It’s the perfect weeknight meal, a crowd-pleasing party dish, or a delicious way to brighten up any day. The vibrant flavors and textures are guaranteed to put a smile on your face.

So, what are you waiting for? Gather your ingredients, fire up the grill (or stovetop!), and get ready to create a culinary masterpiece. I’m confident that you’ll love this Street Corn Chicken Bowl as much as I do.

And most importantly, I want to hear about your experience! Once you’ve made this recipe, please come back and leave a comment below. Let me know what you thought, what variations you tried, and any tips or tricks you discovered along the way. I’m always eager to learn from my readers and see how you’ve made this recipe your own. Happy cooking! I can’t wait to hear all about your delicious creations!