Street Corn Chicken Bowl is a delightful fusion of flavors that brings the vibrant essence of street food right to your dining table. This dish, inspired by the popular Mexican street corn known as elote, combines tender chicken with the rich, creamy, and slightly spicy toppings that make street corn so beloved. The history of this dish is rooted in the bustling streets of Mexico, where vendors serve up grilled corn slathered in mayonnaise, cheese, and spices, creating a mouthwatering experience that has transcended borders.
People adore the Street Corn Chicken Bowl not just for its incredible taste but also for its satisfying texture and convenience. The combination of juicy chicken, crunchy corn, and creamy toppings creates a symphony of flavors that dance on your palate. Plus, it’s a one-bowl meal that’s perfect for busy weeknights or casual gatherings with friends. Join me as we explore how to create this delicious Street Corn Chicken Bowl that will surely become a favorite in your home!
Ingredients:
- 2 cups cooked rice (white or brown)
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups corn (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 avocado, sliced
- 1/4 cup red onion, diced
- 1/4 teaspoon cayenne pepper (optional, for heat)
Preparing the Chicken
- Start by preheating your grill or stovetop grill pan over medium-high heat. If you’re using a grill, make sure to oil the grates to prevent sticking.
- While the grill is heating, take your chicken breasts and place them in a large bowl. Drizzle with olive oil and sprinkle the chili powder, cumin, garlic powder, salt, and pepper over the chicken. Use your hands to rub the spices and oil all over the chicken, ensuring it’s evenly coated.
- Once the grill is hot, place the chicken breasts on it. Grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). This will ensure the chicken is cooked through and juicy.
- After grilling, remove the chicken from the grill and let it rest for about 5 minutes. This resting period allows the juices to redistribute, making the chicken more tender.
- Once rested, slice the chicken into bite-sized pieces. Set aside while you prepare the rest of the ingredients.
Preparing the Corn
- If you’re using fresh corn, you’ll want to grill it as well. Husk the corn and remove all the silk. Brush the corn with a little olive oil and grill it for about 10-15 minutes, turning occasionally until it’s charred and cooked through.
- If you’re using frozen corn, simply heat it in a skillet over medium heat until warmed through, about 5-7 minutes. For canned corn, drain and rinse it before adding it to the skillet to heat.
- Once the corn is cooked, transfer it to a mixing bowl. Add the mayonnaise, lime juice, and cayenne pepper (if using). Stir until the corn is well coated. This mixture will give your bowl that creamy, tangy flavor reminiscent of street corn.
Assembling the Bowl
- Now that all your components are ready, it’s time to assemble the bowls. Start by placing a generous scoop of cooked rice at the bottom of each bowl. This will be the base of your street corn chicken bowl.
- Next, add a layer of the grilled chicken pieces on top of the rice. Make sure to distribute the chicken evenly among the bowls.
- Then, spoon the creamy corn mixture over the chicken. This is where the magic happens, as the flavors meld together beautifully.
- Now, it’s time to add some freshness. Top each bowl with sliced avocado, diced red onion, and a sprinkle of crumbled feta cheese. The feta adds a nice salty contrast to the sweetness of the corn.
- Finally, garnish with chopped cilantro for a burst of color and flavor. If you like, you can also add an extra squeeze of lime juice over the top for added zest.
Serving Suggestions
- These street corn chicken bowls are perfect for a quick weeknight dinner or meal prep for the week. You can easily double the recipe to serve a larger crowd or to have leftovers for lunch.
- For a little extra crunch, consider adding some crushed tortilla chips on top just before serving. This will give your bowl a delightful texture contrast.
- If you want to spice things up, feel free to add some sliced jalapeños or a drizzle of hot sauce over the top.
- Pair your bowls with a
Conclusion:
In summary, the Street Corn Chicken Bowl is an absolute must-try for anyone looking to elevate their weeknight dinners or impress guests at a gathering. This vibrant dish combines the smoky, sweet flavors of street corn with tender chicken, creating a delightful harmony that will have your taste buds dancing. The creamy dressing and fresh toppings add layers of texture and flavor, making each bite a delicious experience. For serving suggestions, consider pairing this bowl with a side of tortilla chips for some added crunch or a refreshing avocado salad to balance the richness of the dish. You can also easily customize the recipe by swapping out the chicken for grilled shrimp or even a plant-based protein for a vegetarian option. Feel free to experiment with different toppings like jalapeños for a kick or crumbled feta for a tangy twist. I encourage you to give this Street Corn Chicken Bowl a try and make it your own! Once you’ve whipped it up, I’d love to hear about your experience. Share your thoughts, any variations you tried, or even a photo of your creation. Let’s celebrate the joy of cooking together! Print
Street Corn Chicken Bowl: A Delicious and Easy Recipe to Try Today
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Savor the deliciousness of a Street Corn Chicken Bowl, featuring grilled chicken, creamy corn, and fresh toppings served over rice. This vibrant dish is perfect for quick weeknight dinners or meal prep, offering a delightful mix of flavors and textures.
Ingredients
Scale- 2 cups cooked rice (white or brown)
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups corn (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 avocado, sliced
- 1/4 cup red onion, diced
- 1/4 teaspoon cayenne pepper (optional, for heat)
Instructions
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Notes
- These bowls are great for meal prep; double the recipe for larger servings or leftovers.
- For added crunch, consider topping with crushed tortilla chips.
- Spice it up with sliced jalapeños or hot sauce if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
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