Street Corn Chicken Bowl: A Delicious & Easy Recipe

Street Corn Chicken Bowl: Prepare to be transported to a vibrant summer 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 have your taste buds singing.

Inspired by the beloved Mexican street food, Elote, this dish takes those iconic flavors and transforms them into a satisfying and complete meal. Elote, traditionally grilled corn slathered in mayonnaise, chili powder, and cheese, has been a staple of Mexican street vendors for generations, offering a delicious and affordable treat to locals and tourists alike. We’ve taken that vibrant essence and elevated it, creating a convenient and healthy bowl that’s perfect for a quick weeknight dinner or a fun weekend gathering.

People adore this dish for its incredible combination of textures and flavors. The sweetness of the corn, the savory chicken, the creamy sauce, and the crunchy toppings create a symphony in your mouth. Plus, the Street Corn Chicken Bowl is incredibly versatile. You can easily customize it to your liking, adding your favorite toppings like avocado, black beans, or a drizzle of hot sauce. It’s a crowd-pleaser that’s both delicious and easy to make, making it a guaranteed winner in your kitchen!

this Recipe

Ingredients:

• For the Chicken:
• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and black 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 Mexican crema)
• 1/4 cup crumbled cotija cheese (or feta)
• 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 chicken broth
• 1 tbsp butter
• Salt to taste
• For the Bowl Assembly:
• 1 (15-ounce) can black beans, rinsed and drained
• 1 avocado, diced
• Hot sauce, for serving (optional)
• Lime wedges, for serving (optional)

Preparing the Chicken:

1. First, let’s get the 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 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!
4. Once the chicken is cooked, remove it from the pan and set it aside. We’ll keep it warm while we prepare the rest of the ingredients.

Making the Street Corn:

1. Now, let’s tackle the star of the show: the street corn! There are a couple of ways to cook the corn. You can grill it, boil it, or even roast it. I prefer grilling for that smoky flavor, but I’ll give you instructions for all three methods.
2. 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.
3. Boiling: Bring a large pot of water to a boil. Add the corn and cook for about 5-7 minutes, or until the kernels are tender.
4. Roasting: Preheat your oven to 400°F (200°C). Brush the corn with olive oil and roast for about 20-25 minutes, turning halfway through, until the kernels are slightly browned and tender.
5. Once the corn is cooked using your preferred method, let it cool slightly. Then, using a sharp knife, carefully cut the kernels off the cob.
6. In a large bowl, combine the corn kernels with mayonnaise, sour cream (or Mexican crema), cotija cheese (or feta), cilantro, lime juice, and chili powder (if using). Mix everything together until well combined. 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. This is a simple but flavorful rice that complements the other ingredients perfectly.
2. Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
3. In a medium saucepan, combine the rinsed rice with chicken broth and butter. Bring the mixture to a boil over medium-high heat.
4. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.
5. Remove the saucepan from the heat and let it sit, covered, for 5-10 minutes. This allows the rice to steam and become even more fluffy.
6. Fluff the rice with a fork before serving.

Assembling the Street Corn Chicken Bowls:

1. Now for the fun part: putting everything together! This is where you can really customize your bowl to your liking.
2. Grab your favorite bowls. Start with a base of the cooked rice.
3. Top the rice with the seasoned chicken, street corn, and black beans.
4. Add a generous amount of diced avocado.
5. Drizzle with your favorite hot sauce, if desired. I love using a chipotle hot sauce for a smoky kick.
6. Garnish with lime wedges for an extra burst of citrus.
7. Serve immediately and enjoy! These bowls are best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 3 days.

Tips and Variations:

• Spice it up: Add a pinch of cayenne pepper to the chicken seasoning or use a spicier hot sauce for extra heat.
• Add more veggies: Consider adding diced bell peppers, red onion, or jalapeños to the street corn for added flavor and texture.
• Make it vegetarian: Substitute the chicken with grilled halloumi cheese or seasoned tofu for a vegetarian option.
• Use different grains: Instead of rice, try using quinoa, brown rice, or even cauliflower rice for a healthier alternative.
• Make it ahead: You can prepare the chicken, street corn, and rice ahead of time and store them separately in the refrigerator. Then, simply assemble the bowls when you’re ready to eat.
• Add a creamy sauce: A drizzle of cilantro-lime dressing or a creamy avocado sauce would be a delicious addition to these bowls.

Enjoy your delicious and customizable Street Corn Chicken Bowls! I hope you love them as much as I do!

Conclusion:

This Street Corn Chicken Bowl recipe is more than just a meal; it’s a fiesta in a bowl, a vibrant celebration of flavors that will transport you straight to a sun-drenched street corner, overflowing with the irresistible aroma of grilled corn and seasoned chicken. Trust me, you absolutely have to try this! The combination of the smoky char of the chicken, the sweet burst of corn, the creamy tang of the sauce, and the satisfying crunch of the toppings is simply divine. It’s a symphony of textures and tastes that will leave you craving more.

But what truly makes this recipe a must-try is its versatility. While I’ve outlined my favorite combination of ingredients, feel free to get creative and customize it to your liking. Feeling adventurous? Add a pinch of cayenne pepper to the chicken marinade for an extra kick. Want to lighten things up? Swap out the sour cream for Greek yogurt. The possibilities are endless!

Serving Suggestions and Variations:

* Spice it up! Add a few dashes of your favorite hot sauce or a sprinkle of chili flakes for an extra layer of heat.
* Go vegetarian! Substitute the chicken with grilled halloumi cheese or black beans for a delicious and satisfying vegetarian option.
* Make it a salad! Skip the rice and serve the chicken and corn mixture over a bed of crisp lettuce for a lighter, healthier meal.
* Turn it into tacos! Spoon the mixture into warm tortillas for a fun and flavorful taco night.
* Add some greens! Incorporate some chopped spinach or kale into the bowl for an extra boost of nutrients.
* Elevate the toppings! Consider adding pickled onions, crumbled cotija cheese, or a drizzle of cilantro-lime dressing for even more flavor.

I personally love serving this Street Corn Chicken Bowl with a side of crispy tortilla chips and a refreshing margarita. It’s the perfect meal for a casual weeknight dinner, a backyard barbecue, or even a potluck gathering. It’s always a crowd-pleaser, and I guarantee you’ll be asked for the recipe!

Don’t be intimidated by the list of ingredients – this recipe is surprisingly easy to make. Most of the ingredients are pantry staples, and the cooking process is straightforward. With just a little bit of effort, you can create a restaurant-quality meal that will impress your family and friends.

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

And most importantly, I want to hear about your experience! Once you’ve tried 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 share ideas. Happy cooking, and enjoy your delicious and flavorful Street Corn Chicken Bowl! I can’t wait to hear what you think!