Street Corn Chicken Bowl: A Delicious & Easy Recipe

Street Corn Chicken Bowl: Prepare to be transported to a vibrant street food festival with every single bite! Imagine the smoky char of grilled corn, the zesty tang of lime, and the creamy coolness of cotija cheese, all perfectly complementing tender, juicy chicken. This isn’t just a meal; it’s an experience, a fiesta in a bowl that will tantalize your taste buds and leave you craving more.

Inspired by the beloved Mexican street food, Elote, this dish takes the classic flavors and transforms them into a satisfying and convenient bowl. Elote, traditionally grilled corn on the cob slathered in mayonnaise, chili powder, and cheese, has been a staple in Mexican cuisine for generations, a testament to its simple yet irresistible appeal. We’ve taken that same magic and made it even better!

People adore this Street Corn Chicken Bowl because it’s the perfect balance of flavors and textures. The sweetness of the corn, the spice of the chili powder, the creaminess of the sauce, and the savory chicken create a symphony of deliciousness. Plus, it’s incredibly easy to customize to your liking. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish for a summer barbecue, this bowl is guaranteed to be a hit. Get ready to ditch the boring chicken dinners and embrace the vibrant flavors of the street!

this Recipe

Ingredients:

• For the Chicken:
• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• For the Street Corn:
• 4 ears of corn, husks and silk removed
• 2 tablespoons butter, melted
• 1/4 cup mayonnaise
• 1/4 cup sour cream (or Mexican crema)
• 1/4 cup crumbled Cotija cheese (or feta)
• 1/4 cup chopped cilantro
• 1 lime, juiced
• 1/4 teaspoon chili powder
• Salt and black pepper to taste
• For the Rice:
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 tablespoon butter
• Salt to taste
• For the Bowl Assembly:
• 1 (15-ounce) can black beans, rinsed and drained
• 1 avocado, diced
• Optional toppings: pickled onions, hot sauce, lime wedges

Preparing the Chicken

Alright, let’s start with the star of the show – the chicken! We want it to be bursting with flavor, so we’re going to give it a good spice rub. Trust me, this makes all the difference.

1. Cube the Chicken: First, take your chicken breasts and cut them into bite-sized cubes, about 1-inch in size. This helps them cook evenly and absorb all that delicious seasoning.
2. Mix the Spices: In a medium bowl, combine the chili powder, smoked paprika, garlic powder, onion powder, cumin, cayenne pepper (if you’re using it), salt, and black pepper. Give it a good mix to make sure everything is evenly distributed.
3. Season the Chicken: Add the chicken cubes to the bowl with the spices. Toss everything together until the chicken is completely coated in the spice mixture. Make sure every piece gets some love!
4. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the seasoned chicken to the skillet in a single layer. You might need to do this in batches to avoid overcrowding the pan. Overcrowding will steam the chicken instead of searing it.
5. Cook the Chicken: Cook the chicken for about 6-8 minutes, flipping occasionally, until it’s cooked through and nicely browned on all sides. The internal temperature should reach 165°F (74°C). Use a meat thermometer to be sure!
6. Rest the Chicken: Once the chicken is cooked, remove it from the skillet and set it aside. We’ll add it to the bowls later.

Making the Street Corn

Now, let’s move on to the street corn. This is where the magic happens! We’re going to char the corn to give it that authentic street corn flavor, then slather it in a creamy, cheesy sauce. Get ready for a flavor explosion!

1. Grill the Corn: Preheat your grill to medium-high heat. If you don’t have a grill, you can use a grill pan on your stovetop or even roast the corn in the oven. Place the corn directly on the grill grates.
2. Char the Corn: Grill the corn for about 10-15 minutes, turning it occasionally, until it’s charred on all sides. You want those beautiful black marks – that’s where the flavor is!
3. Cool the Corn: Remove the corn from the grill and let it cool slightly. You want to be able to handle it without burning your fingers.
4. Cut the Kernels: Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob. Hold the corn upright and carefully slice downwards, removing the kernels in strips.
5. Make the Sauce: In a large bowl, combine the melted butter, mayonnaise, sour cream (or Mexican crema), Cotija cheese (or feta), chopped cilantro, lime juice, chili powder, salt, and black pepper. Mix everything together until it’s well combined.
6. Combine Corn and Sauce: Add the corn kernels to the bowl with the sauce. Toss everything together until the corn is completely coated in the creamy, cheesy goodness.

Cooking the Rice

Next up, we need a fluffy and flavorful rice base for our bowls. I like to cook my rice in chicken broth for extra flavor, but you can use water if you prefer. The key is to get the rice-to-liquid ratio just right.

1. Rinse the Rice: Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
2. Combine Ingredients: In a medium saucepan, combine the rinsed rice, chicken broth, butter, and salt.
3. Bring to a Boil: Bring the mixture to a boil over medium-high heat.
4. Simmer: Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender.
5. Fluff the Rice: Remove the saucepan from the heat and let it sit, covered, for 5 minutes. Then, fluff the rice with a fork.

Assembling the Street Corn Chicken Bowls

Finally, the moment we’ve all been waiting for – assembling the bowls! This is where you can get creative and customize your bowl to your liking. I like to start with a base of rice, then add the chicken, street corn, black beans, and avocado. But feel free to add whatever toppings you love!

1. Prepare the Bowls: Divide the cooked rice evenly among four bowls.
2. Add the Chicken: Top the rice with the cooked chicken.
3. Add the Street Corn: Spoon the street corn over the chicken.
4. Add the Black Beans: Add a generous spoonful of black beans to each bowl.
5. Add the Avocado: Top with diced avocado.
6. Add Optional Toppings: If desired, add any additional toppings, such as pickled onions, hot sauce, or lime wedges.
7. Serve and Enjoy: Serve the bowls immediately and enjoy! These are best served fresh, but leftovers can be stored in the refrigerator for up to 3 days.

Tips for the Best Street Corn Chicken Bowls

• Don’t Overcook the Chicken: Overcooked chicken can be dry and tough. Use a meat thermometer to ensure it’s cooked to the perfect temperature.
• Char the Corn Well: The charred flavor is what makes street corn so special. Don’t be afraid to let the corn get nice and blackened on the grill.
• Use Fresh Ingredients: Fresh ingredients will always give you the best flavor. Use fresh corn, cilantro, and lime juice for the most authentic taste.
• Adjust the Spice Level: If you’re not a fan of spicy food, you can omit the cayenne pepper from the chicken seasoning. Or, if you like it extra spicy, add a pinch of cayenne pepper to the street corn sauce as well.
• Get Creative with Toppings: The possibilities are endless when it comes to toppings! Try adding some crumbled queso fresco, chopped red onion, or a drizzle of chipotle mayo.

Variations

• Make it Vegetarian: Substitute the chicken with grilled halloumi cheese or seasoned tofu for a vegetarian option.
• Use Quinoa Instead of Rice: If you’re looking for a healthier option, you can use quinoa instead of rice as the base of the bowls.
• Add a Fried Egg: Top each bowl with a fried egg for extra protein and richness.
• Make it a Salad: Skip the rice and serve the chicken, street corn, black beans, and avocado over a bed of lettuce for a lighter meal.

Conclusion:

This Street Corn Chicken Bowl recipe isn’t just another meal; it’s a vibrant fiesta in a bowl, bursting with flavor and texture that will leave you craving more. The combination of juicy, seasoned chicken, sweet and charred corn, creamy avocado, and tangy lime crema creates a symphony of tastes that’s both satisfying and incredibly addictive. If you’re looking for a quick, easy, and utterly delicious weeknight dinner, or a crowd-pleasing dish for your next gathering, this is it. Trust me, your taste buds will thank you!

But the best part? This recipe is incredibly versatile! Feel free to experiment and make it your own. For a spicier kick, add a pinch of cayenne pepper to the chicken marinade or a few slices of jalapeño to the bowl. If you’re watching your carbs, you can easily swap out the rice for cauliflower rice or simply enjoy the chicken and toppings as a vibrant salad.

Serving Suggestions and Variations:

* Taco Night Transformation: Instead of bowls, serve the chicken and corn mixture in warm tortillas for a fun and flavorful taco night. Top with your favorite taco fixings like shredded lettuce, diced tomatoes, and a sprinkle of cotija cheese.
* Quesadilla Filling: This mixture makes an amazing quesadilla filling! Simply spread it between two tortillas with some shredded cheese and grill until golden brown and the cheese is melted.
* Nachos Supreme: Load up some tortilla chips with the chicken, corn, and all the toppings for a delicious and shareable nacho platter.
* Grilled Corn on the Cob Upgrade: Take your grilled corn on the cob to the next level by slathering it with the lime crema and sprinkling it with chili powder and cotija cheese.
* Make it Vegetarian: Easily adapt this recipe by swapping the chicken for grilled halloumi cheese or black beans.

I truly believe this Street Corn Chicken Bowl will become a staple in your kitchen. It’s a guaranteed crowd-pleaser, and it’s so easy to customize to your liking. The vibrant flavors and textures are simply irresistible.

So, what are you waiting for? Gather your ingredients, fire up the grill (or stovetop!), and get ready to experience a taste of summer in every bite. I’m confident you’ll love this recipe as much as I do.

And most importantly, I’d love to hear about your experience! Did you try any variations? What did you think of the flavors? Share your photos and comments below! Let’s create a community of Street Corn Chicken Bowl enthusiasts and inspire each other with our culinary creations. Happy cooking!