Street Corn Chicken Bowl: A Delicious & Easy Recipe

Street Corn Chicken Bowl: Prepare to be amazed! Imagine the vibrant, smoky flavors of Mexican street corn, also known as elote, transformed into a complete and utterly satisfying meal. This isn’t just another chicken bowl; it’s a flavor explosion that will transport you straight to a bustling Mexican street market, all from the comfort of your own kitchen.

Elote itself has a rich history, deeply rooted in Mexican culture. For generations, vendors have grilled corn on the cob, slathering it with creamy mayonnaise, tangy lime juice, crumbled cheese, and a dusting of chili powder. It’s a beloved snack, a symbol of community, and a taste of pure joy. We’ve taken that iconic flavor profile and elevated it into a hearty and healthy bowl.

So, why do people adore this dish? It’s the perfect combination of sweet, savory, and spicy. The juicy grilled chicken, the creamy corn, the zesty lime, and the subtle kick of chili powder create a symphony of flavors that dance on your palate. Plus, it’s incredibly versatile and easy to customize. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish for a summer barbecue, this Street Corn Chicken Bowl is guaranteed to be a hit. Get ready to experience a taste sensation that will leave you craving more!

Ingredients:

• For the Chicken:
• 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional, for heat)
• Salt and pepper to taste
• For the Street Corn:
• 4 ears of corn, husks and silk removed
• 2 tbsp butter, melted
• 1/4 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 1/4 cup crumbled cotija cheese (or feta)
• 2 tbsp chopped cilantro
• 1 lime, juiced
• 1/4 tsp chili powder
• Salt and pepper to taste
• For the Rice:
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 tbsp butter
• Salt to taste
• For the Bowl Assembly:
• 1 can (15 ounces) black beans, rinsed and drained
• 1 avocado, diced
• Optional toppings: chopped red onion, pickled jalapeños, hot sauce

Preparing the Chicken:

1. First, let’s get the chicken ready. In a medium bowl, combine the chicken cubes with olive oil, chili powder, smoked paprika, cumin, garlic powder, cayenne pepper (if using), 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 grill pan over medium-high heat. Once the skillet is hot, add the seasoned chicken in a single layer. Avoid overcrowding the pan, as this will steam the chicken instead of searing it. If necessary, cook the chicken in batches.
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! Once cooked, remove the chicken from the skillet and set aside.

Making the Street Corn:

1. Now, let’s tackle the street corn. There are a few ways you can cook the corn. You can grill it, boil it, or even roast it in the oven. My favorite method is grilling, as it gives the corn a slightly smoky flavor.
2. Grilling Method: Preheat your grill to medium-high heat. Grill the corn 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). Wrap each ear of corn in foil with a pat of butter. Roast for 20-25 minutes, or until the kernels are tender.
5. Once the corn is cooked, 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 melted butter, mayonnaise, sour cream (or Greek yogurt), cotija cheese (or feta), cilantro, lime juice, chili powder, salt, and pepper. Mix well to combine. Taste and adjust seasonings as needed. I sometimes add a little extra lime juice for a bit of zing!

Cooking the Rice:

1. Time for the rice! In a medium saucepan, combine the rice, chicken broth, butter, and salt. Bring to a boil over medium-high heat.
2. 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. Do not lift the lid during this time!
3. Once the rice is cooked, remove it from the heat and let it sit, covered, for 5-10 minutes. This will allow the rice to steam and become even more fluffy.
4. After 5-10 minutes, fluff the rice with a fork.

Assembling the Street Corn Chicken Bowls:

1. Now for the fun part – assembling the bowls! Grab your favorite bowls and get ready to layer.
2. Start with a base of cooked rice. Add a generous scoop of rice to each bowl.
3. Next, add a portion of the seasoned chicken on top of the rice.
4. Spoon a generous amount of the street corn mixture over the chicken. Don’t be shy!
5. Add a scoop of black beans to each bowl.
6. Top with diced avocado.
7. Finally, add any optional toppings you like. I love adding chopped red onion, pickled jalapeños, and a drizzle of hot sauce for extra flavor and heat.
8. Serve immediately and enjoy your delicious Street Corn Chicken Bowls!

Tips and Variations:

• Spice Level: Adjust the amount of cayenne pepper in the chicken marinade to control the spice level. If you’re sensitive to heat, omit the cayenne pepper altogether.
• Cheese: If you can’t find cotija cheese, feta cheese is a great substitute. You can also use shredded Monterey Jack or cheddar cheese.
• Vegetarian Option: Substitute the chicken with grilled halloumi cheese or seasoned tofu for a vegetarian version.
• Corn on the Cob Alternatives: If fresh corn on the cob isn’t available, you can use frozen corn kernels. Just thaw them before adding them to the street corn mixture.
• Make Ahead: You can prepare the chicken, street corn, and rice ahead of time and store them separately in the refrigerator. When you’re ready to eat, simply reheat the components and assemble the bowls.
• Grain Alternatives: If you’re not a fan of white rice, you can use brown rice, quinoa, or even cauliflower rice as a base for the bowls.
• Add Greens: For an extra boost of nutrients, add a handful of chopped spinach or kale to the bowls.
• Creamy Sauce: For an extra creamy touch, drizzle a little bit of cilantro-lime crema over the bowls. To make cilantro-lime crema, simply combine sour cream or Greek yogurt with lime juice, chopped cilantro, and a pinch of salt.
• Meal Prep: These bowls are perfect for meal prepping! Assemble the bowls in individual containers and store them in the refrigerator for up to 4 days.

Serving Suggestions:

These Street Corn Chicken Bowls are a complete meal on their own, but you can also serve them with a side of tortilla chips and salsa, a simple salad, or a side of grilled vegetables.

Nutritional Information (approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.

• Calories: 600-800 per serving
• Protein: 40-50g
• Fat: 25-35g
• Carbohydrates: 60-80g

Storage Instructions:

Store leftover Street Corn Chicken Bowls in airtight containers in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until heated through.

Why I Love This Recipe:

I absolutely adore this Street Corn Chicken Bowl recipe because it’s packed with flavor, easy to make, and incredibly versatile. The combination of the savory chicken, sweet and tangy street corn, fluffy rice, and creamy avocado is simply irresistible. Plus, it’s a great way to use up leftover grilled corn! I love that you can customize it with your favorite toppings and adjust the spice level to your liking. It’s a crowd-pleaser that’s perfect for weeknight dinners, potlucks, or meal prepping.

Enjoy!

Conclusion:

This Street Corn Chicken Bowl isn’t just another recipe; it’s a flavor explosion waiting to happen! The vibrant combination of sweet corn, smoky chicken, creamy sauce, and zesty lime creates a symphony of tastes and textures that will leave you craving more. Seriously, if you’re looking for a quick, easy, and incredibly satisfying meal, this is it. I’ve made it countless times, and it’s always a hit, whether it’s a weeknight dinner or a casual weekend lunch.

But what truly makes this recipe a must-try is its versatility. Feel free to adjust the spice level to your liking – add more jalapeño for an extra kick, or tone it down for a milder flavor. The beauty of this bowl lies in its adaptability.

Serving Suggestions and Variations:

Beyond the basic recipe, there are so many ways to customize your Street Corn Chicken Bowl. For a heartier meal, try adding a scoop of quinoa or brown rice to the base. This not only adds extra fiber and nutrients but also helps to soak up all that delicious sauce.

If you’re watching your carb intake, consider serving the chicken and corn mixture over a bed of shredded lettuce or cauliflower rice. It’s a lighter option that still delivers all the amazing flavors.

Looking for a vegetarian alternative? Simply swap out the chicken for grilled halloumi cheese or black beans. Both options pair perfectly with the sweet corn and other ingredients. You could even add some roasted sweet potatoes for an extra layer of sweetness and texture.

For a fun twist, try turning these bowls into Street Corn Chicken Tacos! Just spoon the mixture into warm tortillas and top with your favorite taco toppings, like shredded cheese, salsa, and guacamole. This is a great option for parties or gatherings.

And don’t forget about the toppings! A sprinkle of crumbled cotija cheese, a drizzle of hot sauce, or a dollop of sour cream can take your bowl to the next level. Get creative and experiment with different combinations to find your perfect flavor profile. I personally love adding a few pickled onions for a tangy contrast.

Why You Need to Make This Recipe:

Honestly, I can’t recommend this recipe enough. It’s quick, easy, customizable, and bursting with flavor. It’s the perfect solution for busy weeknights when you don’t have a lot of time to cook, but you still want a delicious and satisfying meal. Plus, it’s a great way to use up leftover grilled chicken or corn on the cob.

The vibrant colors and fresh ingredients make this bowl visually appealing, too. It’s a dish that you’ll be proud to serve to your family and friends. And who knows, it might just become your new go-to recipe!

So, what are you waiting for? Grab your ingredients and get cooking! I promise you won’t be disappointed. This Street Corn Chicken Bowl is a guaranteed crowd-pleaser.

Share Your Experience!

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 comments with me – I can’t wait to see your creations! Let me know what you think and if you have any questions. Happy cooking!

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