Street Corn Chicken Bowl: A Delicious & Easy Recipe

Street Corn Chicken Bowl: Prepare to embark on a culinary adventure that perfectly marries the vibrant flavors of Mexican street corn with the satisfying heartiness of a chicken bowl! Imagine sinking your teeth into juicy, seasoned chicken, nestled amongst sweet kernels of corn bursting with lime, chili, and cotija cheese, all atop a bed of fluffy rice. Are you drooling yet?

Inspired by the beloved Mexican street food, Elote, this dish takes the essence of those grilled corn cobs and transforms it into a complete and convenient meal. Elote has been a staple in Mexican cuisine for generations, a testament to the simple yet irresistible combination of sweet corn and bold seasonings. It’s a taste of summer, a celebration of fresh ingredients, and a reminder of warm evenings spent with friends and family.

What makes the Street Corn Chicken Bowl so irresistible? It’s the symphony of flavors and textures! The sweetness of the corn is balanced by the savory chicken and the tangy lime crema. The creamy cotija cheese adds a salty richness, while the chili powder provides a gentle kick. It’s a dish that’s both comforting and exciting, easy to customize to your liking, and perfect for a quick weeknight dinner or a fun weekend gathering. Plus, it’s a fantastic way to sneak in some extra veggies! Get ready to experience a flavor explosion in every bite!

this Recipe

Ingredients:

• For the Chicken:
• 2 boneless, skinless chicken breasts (about 1.5 lbs total)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cumin
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• For the Street Corn:
• 2 ears of corn, husks and silk removed
• 2 tablespoons mayonnaise
• 1/4 cup crumbled cotija cheese (or feta cheese as a substitute)
• 1 tablespoon chopped cilantro
• 1/2 lime, juiced
• 1/4 teaspoon chili powder (or Tajin seasoning)
• For the Rice:
• 1 cup long-grain white rice
• 2 cups water
• 1/2 teaspoon salt
• For the Bowl Assembly:
• 1 (15-ounce) can black beans, rinsed and drained
• 1 avocado, pitted and sliced
• Optional toppings: hot sauce, sour cream, extra cilantro, lime wedges

Preparing the Chicken:

Okay, let’s start with the star of the show – the chicken! We want it to be packed with flavor, so we’re going to use a simple but effective spice rub.

1. First, pat your chicken breasts dry with paper towels. This helps the spices adhere better and allows for a nice sear.
2. In a small bowl, combine the chili powder, smoked paprika, garlic powder, cumin, onion powder, salt, and pepper. Mix it all up until it’s evenly distributed.
3. Now, generously rub the spice mixture all over both sides of the chicken breasts. Make sure every nook and cranny is covered!
4. Heat the olive oil in a large skillet over medium-high heat. You want the skillet to be nice and hot before adding the chicken.
5. Carefully place the chicken breasts in the hot skillet. Don’t overcrowd the pan; if your skillet isn’t big enough, cook the chicken in batches.
6. Sear the chicken for about 5-7 minutes per side, or until it’s cooked through and reaches an internal temperature of 165°F (74°C). Use a meat thermometer to be sure! The exact cooking time will depend on the thickness of your chicken breasts.
7. Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes before slicing or shredding. This helps the juices redistribute, resulting in more tender and flavorful chicken.

Making the Street Corn:

Next up, we’re tackling the street corn. This is where the magic happens! We’re going to char the corn and then slather it in a creamy, cheesy, and spicy sauce. Get ready for a flavor explosion!

1. There are a couple of ways to cook the corn. You can grill it, roast it in the oven, or even cook it in a skillet. I prefer grilling it for that smoky flavor, but I’ll give you instructions for all three methods.
2. Grilling: Preheat your grill to medium-high heat. Place the corn directly on the grill grates and cook for about 10-15 minutes, turning occasionally, until the kernels are slightly charred and tender.
3. Roasting: Preheat your oven to 400°F (200°C). Place the corn on a baking sheet and roast for about 20-25 minutes, turning halfway through, until the kernels are tender and slightly browned.
4. Skillet: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Place the corn in the skillet and cook for about 10-15 minutes, turning occasionally, until the kernels are slightly charred 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 medium bowl, combine the mayonnaise, cotija cheese (or feta), cilantro, lime juice, and chili powder (or Tajin). Mix well.
7. Add the corn kernels to the bowl and toss to coat them evenly with the creamy mixture.

Cooking the Rice:

Now, let’s get the rice going. I like to keep it simple with plain white rice, but you can use any type of rice you prefer. Brown rice, jasmine rice, or even quinoa would work well.

1. 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 rice, water, and salt.
3. Bring the mixture to a boil over high heat.
4. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender.
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 Bowls:

Alright, we’ve got all our components ready to go! Now it’s time to assemble our delicious Street Corn Chicken Bowls. This is the fun part – you get to customize your bowl to your liking!

1. Divide the cooked rice evenly among bowls.
2. Top the rice with the black beans, street corn, and sliced or shredded chicken.
3. Add the avocado slices.
4. Drizzle with your favorite hot sauce, if desired.
5. Garnish with extra cilantro and lime wedges.
6. Serve immediately and enjoy!

Tips and Variations:

Here are a few extra tips and ideas to make these bowls even more amazing:

• Spice it up: Add a pinch of cayenne pepper to the chicken spice rub or use a spicier chili powder for extra heat.
• Add some veggies: Feel free to add other veggies to your bowls, such as bell peppers, onions, or tomatoes.
• Make it vegetarian: Substitute the chicken with grilled halloumi cheese or tofu for a vegetarian option.
• Use different cheese: If you can’t find cotija cheese, feta cheese or even crumbled queso fresco will work well.
• Meal prep friendly: These bowls are perfect for meal prepping! Simply assemble the bowls in containers and store them in the refrigerator for up to 4 days.

Enjoy your homemade Street Corn Chicken Bowls!

Conclusion:

And there you have it! This Street Corn Chicken Bowl recipe is more than just a meal; it’s a vibrant fiesta in a bowl, bursting with fresh flavors and textures that will leave you craving more. I truly believe this is a must-try recipe for anyone looking to add a little sunshine to their lunch or dinner routine. The combination of the juicy, seasoned chicken, the sweet and smoky corn, the creamy avocado, and the tangy lime crema is simply irresistible. It’s quick, easy, and endlessly customizable, making it perfect for busy weeknights or weekend gatherings.

But why is this bowl so special? It’s the perfect balance of flavors and textures. The grilled chicken provides a hearty protein base, while the charred corn adds a touch of sweetness and smokiness. The creamy avocado and cotija cheese offer richness, and the lime crema provides a zesty tang that ties everything together. Plus, it’s packed with fresh ingredients, making it a healthy and satisfying meal.

Looking for serving suggestions? This bowl is fantastic as is, but feel free to get creative! For a spicier kick, add a pinch of cayenne pepper to the chicken marinade or a drizzle of your favorite hot sauce. If you’re not a fan of cotija cheese, crumbled feta or queso fresco would be delicious substitutes. Want to make it vegetarian? Simply swap the chicken for grilled halloumi cheese or black beans. You could even add some roasted sweet potatoes or bell peppers for extra veggies.

Here are a few more variations to consider:

Spice It Up!

If you’re a heat seeker, don’t be shy about adding some extra spice. A few dashes of your favorite hot sauce, a sprinkle of chili flakes, or even a finely chopped jalapeño will take this bowl to the next level.

Make it a Salad!

Transform this bowl into a vibrant salad by adding a bed of crisp romaine lettuce or mixed greens. This is a great way to lighten things up and add even more nutrients.

Grain-Free Option!

For a grain-free version, simply omit the rice. You can also substitute cauliflower rice for a lower-carb alternative.

Meal Prep Magic!

This recipe is perfect for meal prepping! Prepare the chicken, corn, and rice ahead of time and store them separately in the refrigerator. When you’re ready to eat, simply assemble the bowls and add the fresh toppings.

I’m confident that you’ll love this Street Corn Chicken Bowl as much as I do. It’s a crowd-pleaser that’s sure to impress your family and friends. So, what are you waiting for? Grab your ingredients, fire up the grill (or your stovetop!), and get ready to create a culinary masterpiece.

I’m so excited for you to try this recipe! Once you’ve made it, I’d love to hear about your experience. Did you make any modifications? What were your favorite toppings? Share your photos and stories in the comments below. Your feedback is invaluable, and I can’t wait to see your creations! Happy cooking!