Street Corn Chicken Bowl: A Delicious & Easy Recipe

Street Corn Chicken Bowl: Prepare to be transported to a vibrant street food festival with every single bite! Imagine the smoky char of grilled corn, the juicy tenderness of 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 rooted in the culinary traditions of Mexico. For generations, vendors have perfected the art of grilling corn on the cob, slathering it with mayonnaise, cotija cheese, chili powder, and a squeeze of lime. It’s a beloved snack, a symbol of community, and a burst of sunshine on a stick. We’ve taken all those incredible flavors and transformed them into a complete and utterly irresistible meal.

People adore street corn for its perfect balance of sweet, savory, spicy, and creamy. The charred corn offers a delightful sweetness, while the chili powder provides a gentle kick. The mayonnaise and cheese create a luscious richness, and the lime adds a zesty brightness that cuts through the richness. This Street Corn Chicken Bowl captures all of that magic, adding protein-packed chicken to make it a hearty and fulfilling dish. It’s quick, easy to customize, and guaranteed to become a new family favorite. Get ready to ditch the boring lunch routine and embrace the fiesta!

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
• 1/4 cup crumbled cotija cheese
• 1/4 cup chopped cilantro
• 1 lime, juiced
• 1/2 tsp chili powder
• Salt and pepper to taste
• 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 can (15 ounces) 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, combine the chicken cubes, olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Make sure the chicken is evenly coated with the spices. I like to use my hands for this, but you can use a spoon if you prefer.
2. Heat a large skillet over medium-high heat. Once the skillet is hot, add the seasoned chicken. Cook for about 6-8 minutes, or until the chicken is cooked through and no longer pink inside. Be sure to stir occasionally to ensure even cooking. The internal temperature should reach 165°F (74°C).
3. Once the chicken is cooked, remove it from the skillet 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. You can grill it, boil it, or even roast it. I prefer grilling because it gives the corn a nice smoky flavor. If you’re grilling, preheat your grill to medium-high heat. If you don’t have a grill, don’t worry! You can boil the corn for about 5-7 minutes, or roast it in the oven at 400°F (200°C) for about 20-25 minutes.
2. If grilling, brush the corn with olive oil. Grill for about 10-12 minutes, turning occasionally, until the kernels are slightly charred and tender.
3. Once the corn is cooked, let it cool slightly. Then, using a sharp knife, carefully cut the kernels off the cob.
4. In a large bowl, combine the corn kernels, mayonnaise, sour cream, cotija cheese, cilantro, lime juice, chili powder, salt, and pepper. Mix well to combine. Taste and adjust seasonings as needed. I sometimes add a pinch of cayenne pepper for a little extra heat!

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 to a boil over 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.
2. Start with a base of cooked rice. Add about 1 cup of rice to each bowl.
3. Top the rice with the cooked chicken, street corn, and black beans. Be generous with the toppings!
4. Add diced avocado on top.
5. Drizzle with your favorite hot sauce, if desired. I love using a chipotle hot sauce for a smoky kick.
6. Garnish with lime wedges and extra cilantro, if desired.
7. Serve immediately and enjoy! These bowls are best enjoyed fresh.

Tips and Variations:

• Spice it up: Add a pinch of cayenne pepper to the chicken or street corn for extra heat. You can also use a spicier chili powder.
• Add more 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 grains: If you’re not a fan of white rice, you can use brown rice, quinoa, or even cauliflower rice.
• Make it ahead: You can prepare the chicken, street corn, and rice ahead of time and store them in the refrigerator. When you’re ready to eat, simply assemble the bowls.
• Grilling the Corn with Husks: For a smokier flavor, soak the corn (in husks) in water for about 30 minutes before grilling. This prevents the husks from burning too quickly. Then, grill the corn in the husks over medium heat for about 15-20 minutes, turning occasionally. Once cooled slightly, remove the husks and silk before cutting off the kernels.
• Creamy Cilantro-Lime Dressing: For an extra layer of flavor, consider adding a creamy cilantro-lime dressing. Simply blend together 1/2 cup Greek yogurt, 1/4 cup cilantro, 2 tablespoons lime juice, 1 tablespoon olive oil, 1 clove garlic, and salt and pepper to taste. Drizzle over the bowls before serving.
• Pickled Onions: Add a tangy and colorful element to your bowls with pickled onions. You can easily make your own by thinly slicing red onions and soaking them in a mixture of vinegar, water, sugar, and salt for at least 30 minutes.
• Roasted Poblano Peppers: For a deeper, smoky flavor, roast a poblano pepper until the skin is blackened. Then, place it in a plastic bag to steam for about 10 minutes. Peel off the skin, remove the seeds, and dice the pepper. Add it to the street corn mixture or sprinkle it on top of the bowls.

Storage Instructions:

If you have any leftovers, store the components separately in airtight containers in the refrigerator. The chicken and rice will keep for up to 3-4 days, while the street corn is best consumed within 1-2 days. Assemble the bowls just before serving to prevent the ingredients from becoming soggy.

Nutritional Information (approximate, per bowl):

Calories: 600-700

Protein: 40-50g

Carbohydrates: 60-70g

Fat: 25-35g

Note: Nutritional information may vary depending on specific ingredients and portion sizes.

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, sweet and charred corn, creamy avocado, and tangy lime crema creates a symphony of textures and tastes that is 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, and incredibly satisfying. It’s perfect for busy weeknights when you crave something delicious but don’t have hours to spend in the kitchen. It’s also a fantastic option for meal prepping, as the components can be made ahead of time and assembled when you’re ready to eat. But beyond the convenience, it’s the sheer flavor explosion that makes this recipe so special. The smoky char of the corn, the savory chicken, the cool creaminess of the avocado – it all comes together in perfect harmony.

Serving Suggestions and Variations:

The beauty of this Street Corn Chicken Bowl is its versatility. Feel free to customize it to your liking!

* Spice it up: Add a pinch of cayenne pepper to the chicken marinade or a drizzle of your favorite hot sauce to the finished bowl for an extra kick. Consider using a spicier cheese like pepper jack.
* Go vegetarian: Swap the chicken for black beans or grilled halloumi cheese for a delicious vegetarian option. Tofu is also a great alternative!
* Add some crunch: Top your bowl with crushed tortilla chips or crispy fried onions for added texture.
* Make it a salad: Serve the ingredients over a bed of shredded lettuce for a lighter, salad-style meal.
* Turn it into tacos: Warm up some tortillas and use the filling to make delicious street corn chicken tacos.
* Grain options: While I love it with rice, you can easily substitute quinoa, couscous, or even cauliflower rice for a lower-carb option.
* Cheese please!: Don’t be afraid to experiment with different cheeses. Cotija cheese is traditional, but crumbled feta or shredded Monterey Jack would also be delicious.
* Extra Veggies: Consider adding diced bell peppers, red onion, or even grilled zucchini to the mix for added nutrients and flavor.

I’ve personally tried all of these variations, and they’re all fantastic! The key is to experiment and find what you enjoy most.

Now it’s your turn!

I’m so excited for you to try this Street Corn Chicken Bowl recipe. I know you’re going to love it as much as I do. Don’t be afraid to get creative and put your own spin on it. Once you’ve made it, please come back and share your experience in the comments below. I’d love to hear what you thought and any variations you tried. Did you add a special ingredient? Did you serve it with a unique side dish? Let me know! Your feedback is invaluable, and it helps me create even better recipes for you in the future. So, grab your ingredients, fire up your grill (or stovetop), and get ready to enjoy a truly unforgettable meal. Happy cooking! I can’t wait to hear all about your Street Corn Chicken Bowl adventures!