Street Corn Chicken Bowl: A Flavorful & Easy Recipe

Street Corn Chicken Bowl: Prepare to be transported to a vibrant street food fiesta with every single bite! Imagine the smoky char of grilled corn, the juicy tenderness of perfectly seasoned chicken, and the creamy, tangy explosion of flavors that define authentic Mexican street corn, all nestled in a convenient and satisfying bowl. This isn’t just a meal; it’s an experience.

Elote, or Mexican street corn, has a rich history deeply rooted in Mexican culture. For generations, vendors have grilled corn on the cob and slathered it with mayonnaise, cotija cheese, chili powder, and lime juice, creating a beloved snack enjoyed by people of all ages. The beauty of our Street Corn Chicken Bowl is that it takes all those iconic flavors and transforms them into a complete and nourishing meal.

People adore street corn for its irresistible combination of sweet, savory, and spicy notes. The charred corn offers a delightful sweetness, while the creamy dressing provides a tangy counterpoint. The chili powder adds a touch of heat, and the cotija cheese lends a salty, umami richness. This bowl captures all of that, plus the added protein of chicken, making it a healthy and delicious option for lunch or dinner. It’s quick, easy to customize, and guaranteed to become a new family favorite. Get ready to ditch the ordinary and embrace the extraordinary with this flavor-packed sensation!

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 cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 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)
• 1 tablespoon chopped cilantro
• 1/2 lime, juiced
• 1/4 teaspoon chili powder
• For the Rice:
• 1 cup long-grain white rice
• 2 cups water
• 1 tablespoon butter or olive oil
• 1/2 teaspoon salt
• For the Bowl Assembly:
• 1 can (15 ounces) black beans, rinsed and drained
• 1 avocado, pitted, peeled, and diced
• 1/4 cup red onion, finely diced
• Lime wedges, for serving
• Hot sauce, for serving (optional)
• Sour cream or Greek yogurt, for serving (optional)

Preparing the Chicken:

1. First, let’s get our chicken ready. Pat the chicken breasts dry with paper towels. This helps them get a nice sear.
2. In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. This is our delicious spice rub!
3. Rub the spice mixture all over the chicken breasts, making sure they’re evenly coated. Don’t be shy!
4. Heat the olive oil in a large skillet over medium-high heat. You want the pan to be nice and hot before adding the chicken.
5. Carefully place the chicken breasts in the hot skillet. Sear for about 5-7 minutes per side, or until they’re nicely browned and cooked through. The internal temperature should reach 165°F (74°C). Use a meat thermometer to be sure!
6. 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, making the chicken more tender.
7. Slice or shred the chicken into bite-sized pieces. Set aside.

Cooking the Rice:

1. Now, let’s 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, butter or olive oil, and salt.
3. Bring the mixture to a boil over high heat. 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. Set aside.

Making the Street Corn:

1. Time for the star of the show: the street corn! There are a few ways to cook the corn. You can grill it, boil it, or roast it. I prefer grilling for that smoky flavor, but boiling is the quickest.
2. Grilling Method: Preheat your grill to medium heat. Grill the corn, turning occasionally, for about 10-15 minutes, or 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 5-7 minutes, or until the kernels are tender.
4. Roasting Method: Preheat your oven to 400°F (200°C). Place the corn on a baking sheet and roast for 20-25 minutes, or until the kernels are 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 corn kernels, mayonnaise, cotija cheese (or feta cheese), cilantro, lime juice, and chili powder. Mix well.
7. Taste and adjust seasonings as needed. Add more lime juice for tanginess, chili powder for heat, or salt and pepper to taste.

Assembling the Street Corn Chicken Bowls:

1. Now for the fun part: assembling our bowls! Grab your favorite bowls and get ready to layer the ingredients.
2. Start with a base of cooked rice. Add a generous scoop to each bowl.
3. Top the rice with the sliced or shredded chicken.
4. Add a spoonful or two of the black beans.
5. Spoon the street corn mixture over the chicken and beans.
6. Garnish with diced avocado, red onion, and a squeeze of fresh lime juice.
7. If desired, add a dollop of sour cream or Greek yogurt and a drizzle of hot sauce for extra flavor and heat.
8. Serve immediately and enjoy your delicious and healthy Street Corn Chicken Bowls!

Tips and Variations:

• Spice Level: Adjust the amount of cayenne pepper in the chicken rub and chili powder in the street corn to control the spice level.
• Vegetarian Option: Substitute the chicken with grilled halloumi cheese or tofu for a vegetarian version.
• Grain-Free Option: Replace the rice with cauliflower rice or quinoa for a grain-free option.
• Add-Ins: Feel free to add other toppings to your bowls, such as chopped bell peppers, jalapeños, or a sprinkle of pepitas (pumpkin seeds).
• Make Ahead: You can prepare the chicken, rice, and street corn ahead of time and store them separately in the refrigerator. Assemble the bowls just before serving.
• Storage: Leftover bowls can be stored in the refrigerator for up to 3 days.

Enjoy!

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 bustling Mexican street market. From the smoky char of the chicken to the sweet and spicy kick of the corn, every bite is an explosion of deliciousness. I truly believe this is a must-try recipe because it’s quick, easy, and incredibly satisfying – perfect for a weeknight dinner or a fun weekend lunch.

But the best part? It’s totally customizable! Feel free to get creative and tailor it to your own taste preferences.

Serving Suggestions and Variations:

* Spice it up! If you’re a fan of heat, add a pinch of cayenne pepper to the chicken marinade or a drizzle of your favorite hot sauce over the finished bowl. A few slices of jalapeño would also do the trick!
* Go vegetarian: Swap out the chicken for grilled halloumi cheese or black beans for a protein-packed vegetarian option. Tofu, marinated and grilled, would also be a fantastic substitute.
* Add some greens: Toss in some chopped romaine lettuce or spinach for extra nutrients and a refreshing crunch. A handful of arugula would add a peppery bite.
* Make it a salad: Skip the rice and serve the chicken and corn mixture over a bed of mixed greens for a lighter, healthier meal. A lime vinaigrette would complement the flavors perfectly.
* Turn it into tacos: Warm up some tortillas and fill them with the chicken, corn, and your favorite toppings for a fun and interactive taco night.
* Get cheesy: A sprinkle of cotija cheese or crumbled queso fresco adds a salty, tangy finish. You could even melt some shredded Monterey Jack cheese over the top for a gooey, cheesy delight.
* Creamy Dreamy: For an extra layer of richness, consider adding a dollop of sour cream or Mexican crema. A drizzle of avocado crema would also be divine.
* Grain Alternatives: If you’re looking for a lower-carb option, swap the rice for cauliflower rice or quinoa.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s the perfect balance of sweet, savory, and spicy, and it’s guaranteed to become a new family favorite. The beauty of this Street Corn Chicken Bowl lies in its simplicity and versatility. It’s a blank canvas for your culinary creativity, so don’t be afraid to experiment and make it your own.

So, what are you waiting for? Head to the kitchen, gather your ingredients, and get ready to create a culinary masterpiece. I promise you won’t be disappointed. And most importantly, I want to hear about your experience! Did you try any of the variations? Did you add your own special touch? Share your photos and comments with me – I can’t wait to see what you create! Let me know what you think and how you made it your own. Happy cooking!