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 as a complete and satisfying meal. This isn’t just another bowl recipe; it’s a flavor fiesta that will transport you straight to a sunny street corner in Mexico, no passport required!

Elote, with its origins deeply rooted in Mexican culinary tradition, has been a beloved street food staple for generations. The combination of grilled corn slathered in creamy mayonnaise, tangy lime juice, salty cotija cheese, and a kick of chili powder is simply irresistible. We’ve taken those iconic flavors and elevated them by adding tender, juicy chicken and a bed of wholesome grains, creating a balanced and incredibly delicious Street Corn Chicken Bowl.

What’s not to love? The sweetness of the corn perfectly complements the savory chicken, while the creamy sauce and zesty lime create a symphony of textures and tastes. It’s quick, easy to customize with your favorite toppings, and perfect for a weeknight dinner or a fun weekend gathering. Get ready to experience a burst of sunshine in every bite!

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 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 water
• 1 tbsp olive oil
• 1/2 tsp salt
• 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, toss the cubed chicken 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. This is where all the flavor starts, so don’t be shy with the seasoning!
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, or until it’s cooked through and nicely browned on all sides. The internal temperature should reach 165°F (74°C). Keep an eye on it and flip the pieces occasionally to ensure even cooking.
4. Once the chicken is cooked, remove it from the pan and set it aside. We’ll add it to the bowls later.

Preparing the Street Corn:

1. Now, let’s tackle the street corn. There are a couple of ways to cook the corn: grilling, boiling, or roasting. 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-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 Method: 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 Method: 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, let it cool slightly. Then, carefully cut the kernels off the cob using a sharp knife.
6. In a large bowl, combine the corn kernels with mayonnaise, sour cream (or Mexican crema), cotija cheese (or feta), chopped cilantro, lime juice, and chili powder (if using). Mix everything together until well combined. Taste and adjust the seasoning as needed. I sometimes add a pinch more salt or a squeeze more lime juice to brighten it up.

Cooking the Rice:

1. Time to cook 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. 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, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender.
4. 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.
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 the delicious ingredients.
2. Start with a base of cooked rice. Add a generous scoop to each bowl.
3. Next, add a portion of the cooked chicken on top of the rice.
4. Spoon a generous amount of the street corn mixture over the chicken. Don’t be shy – this is where the magic happens!
5. Add a scoop of rinsed and drained 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.
8. Garnish with lime wedges for an extra burst of flavor.
9. Serve immediately and enjoy your delicious Street Corn Chicken Bowls! These are perfect for a quick and easy weeknight dinner or a fun weekend meal.

Tips and Variations:

• Spice it up: Add a pinch of cayenne pepper to the chicken seasoning or use a spicier hot sauce for serving.
• Add more veggies: Consider adding diced bell peppers, red onion, or jalapeños to the street corn mixture for extra flavor and texture.
• Make it vegetarian: Substitute the chicken with grilled halloumi cheese or tofu for a vegetarian option.
• Use different grains: Quinoa or brown rice can be used instead of white rice for a healthier alternative.
• Meal Prep: These bowls are great for meal prepping! Store the components separately and assemble the bowls just before serving.

Conclusion:

This Street Corn Chicken Bowl recipe isn’t just another meal; it’s a vibrant fiesta in a bowl, bursting with flavors that will transport you straight to a sun-drenched street corner. The combination of juicy, seasoned chicken, the sweet and smoky char of the corn, the creamy coolness of the sauce, and the satisfying crunch of the toppings creates a symphony of textures and tastes that’s simply irresistible. I truly believe this will become a staple in your weekly rotation.

Why is this a must-try? Because it’s quick, easy, customizable, and incredibly delicious! It’s the perfect weeknight dinner solution when you’re craving something exciting but don’t want to spend hours in the kitchen. Plus, it’s a fantastic way to use up leftover grilled chicken or corn on the cob. The beauty of this recipe lies in its versatility. You can easily adjust the spice level to your liking, swap out ingredients based on what you have on hand, and create a bowl that’s uniquely yours.

Serving Suggestions & Variations:

Think of this recipe as a starting point for your culinary adventure. Here are a few ideas to get you inspired:

* Spice it up: Add a pinch of cayenne pepper to the chicken marinade or a drizzle of hot sauce to the sauce for an extra kick.
* Go vegetarian: Substitute the chicken with black beans, grilled halloumi cheese, or even roasted sweet potatoes for a delicious vegetarian option.
* Grain-free: Swap the rice for cauliflower rice or quinoa for a healthier, low-carb alternative.
* Taco Tuesday twist: Use the street corn chicken as a filling for tacos or quesadillas.
* Salad sensation: Toss all the ingredients together with some chopped romaine lettuce for a refreshing and flavorful salad.
* Party platter: Arrange all the components of the bowl on a platter and let your guests build their own bowls at your next gathering.
* Add some greens: Incorporate some chopped spinach or kale for an extra boost of nutrients.
* Cheese, please!: Sprinkle some crumbled cotija cheese or shredded Monterey Jack cheese on top for added richness.
* Make it ahead: Prepare the chicken and corn ahead of time and store them in the refrigerator. Then, simply assemble the bowls when you’re ready to eat.
* Elevate the corn: For an even more authentic street corn flavor, grill the corn until slightly charred and then brush it with a mixture of mayonnaise, lime juice, chili powder, and cotija cheese before cutting it off the cob.

I’m so excited for you to try this Street Corn Chicken Bowl recipe! It’s a guaranteed crowd-pleaser that’s sure to become a family favorite. Don’t be afraid to experiment with different variations and make it your own. The possibilities are endless!

I truly hope you enjoy this recipe as much as I do. It’s one of my go-to meals when I’m looking for something quick, easy, and bursting with flavor. Once you’ve given it a try, I would absolutely love to hear about your experience. Did you make any modifications? What were your favorite toppings? What did your family think? Share your photos and stories in the comments below! Your feedback is invaluable and helps me continue to create recipes that you’ll love. Happy cooking!