Name: Street Corn Chicken Bowl: A Flavorful & Easy Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Ingredients: 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; 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; Pinch of cayenne pepper (optional); 1 cup long-grain white rice; 2 cups water; 1 tablespoon butter or olive oil; 1/2 teaspoon salt; 1 (15-ounce) can black beans, rinsed and drained; 1 tablespoon olive oil; 1/4 cup chopped onion; 1 clove garlic, minced; 1/4 teaspoon cumin; Salt and pepper to taste; 1 ripe avocado; 1/4 cup sour cream (or Greek yogurt); 2 tablespoons lime juice; 1 tablespoon water (or more, to thin)

Street Corn Chicken Bowl: Prepare to be transported to a vibrant summer festival with every single bite! Imagine the smoky char of grilled corn, the creamy tang of Mexican crema, and the satisfying crunch of crumbled cotija cheese, all perfectly complementing juicy, seasoned chicken. This isn't just a meal; it's an experience, a fiesta for your taste buds, and I'm so excited to share my version with you.

Inspired by the beloved Mexican street food, Elote, this Street Corn Chicken Bowl recipe takes those classic flavors and transforms them into a complete and satisfying meal. Elote itself has a rich history, deeply rooted in Mexican culture, where corn has been a staple food for centuries. Traditionally, it's grilled and slathered with mayonnaise, cheese, chili powder, and lime, a simple yet incredibly flavorful combination that has captivated generations.

But why do people adore this dish so much? It's the perfect balance of textures and tastes. The sweetness of the corn, the savory chicken, the creamy sauce, and the salty cheese create a symphony of flavors that dance on your palate. Plus, it's incredibly versatile! You can customize it with your favorite toppings, adjust the spice level to your liking, and even make it vegetarian by swapping the chicken for black beans. Whether you're looking for a quick weeknight dinner or a crowd-pleasing dish for your next gathering, this Street Corn Chicken Bowl is guaranteed to be a hit. Let's get cooking!

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
Pinch of cayenne pepper (optional)

For the Rice:

1 cup long-grain white rice
2 cups water
1 tablespoon butter or olive oil
1/2 teaspoon salt

For the Black Beans:

1 (15-ounce) can black beans, rinsed and drained
1 tablespoon olive oil
1/4 cup chopped onion
1 clove garlic, minced
1/4 teaspoon cumin
Salt and pepper to taste

For the Avocado Crema:

1 ripe avocado
1/4 cup sour cream (or Greek yogurt)
2 tablespoons lime juice
1 tablespoon water (or more, to thin)
1/4 teaspoon garlic powder
Salt and pepper to taste

Optional Toppings:

Chopped red onion
Diced tomatoes
Pickled jalapeños
Hot sauce
Extra cilantro
Lime wedges

Preparing the Chicken:

First, let's get the chicken ready. Pat the chicken breasts dry with paper towels. This helps them get a nice sear.
In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). This is our spice rub!
Rub the spice mixture all over the chicken breasts, making sure they're evenly coated. Don't be shy!
Heat the olive oil in a large skillet over medium-high heat. You want the pan nice and hot before adding the chicken.
Carefully place the chicken breasts in the hot skillet. Sear for about 5-7 minutes per side, or until they're cooked through and reach an internal temperature of 165°F (74°C). Use a meat thermometer to be sure!
Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes before shredding or dicing. This helps the juices redistribute, making the chicken more tender.
Shred the chicken using two forks, or dice it into bite-sized pieces. Set aside.

Making the Street Corn:

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 microwave it. I prefer grilling for that smoky flavor, but boiling is quicker.
Grilling: Preheat your grill to medium heat. Grill the corn for about 10-15 minutes, turning occasionally, until the kernels are slightly charred and tender.
Boiling: 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.
Once the corn is cooked, let it cool slightly, then carefully cut the kernels off the cob using a sharp knife.
In a medium bowl, combine the corn kernels, mayonnaise, cotija cheese (or feta), cilantro, lime juice, chili powder, and cayenne pepper (if using). Mix well to combine. Taste and adjust seasonings as needed. I sometimes add a pinch more salt or a squeeze of lime.

Cooking the Rice:

Time for 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.
In a medium saucepan, combine the rinsed rice, water, butter (or olive oil), and salt.
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender.
Remove the pot from the heat and let it sit, covered, for 5-10 minutes. This allows the steam to finish cooking the rice.
Fluff the rice with a fork before serving.

Preparing the Black Beans:

Let's get those black beans going. Rinse and drain the canned black beans.
Heat the olive oil in a medium skillet over medium heat.
Add the chopped onion and cook until softened, about 3-5 minutes.
Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
Add the rinsed black beans, cumin, salt, and pepper to the skillet.
Cook for about 5-7 minutes, stirring occasionally, until the beans are heated through and slightly softened. You can mash some of the beans with a fork to create a creamier texture, if you like.

Making the Avocado Crema:

Now for the creamy, dreamy avocado crema! In a food processor or blender, combine the avocado, sour cream (or Greek yogurt), lime juice, water, garlic powder, salt, and pepper.
Blend until smooth and creamy. Add more water, one tablespoon at a time, until you reach your desired consistency. I like mine to be easily drizzled.
Taste and adjust seasonings as needed. You might want to add a little more lime juice for tanginess or a pinch more salt.

Assembling the Bowls:

Finally, the fun part – assembling the bowls! Grab your favorite bowls and get ready to layer.
Start with a base of rice.
Top with the seasoned chicken, street corn, and black beans.
Drizzle generously with the avocado crema.
Add any optional toppings you like, such as chopped red onion, diced tomatoes, pickled jalapeños, hot sauce, extra cilantro, and lime wedges.
Serve immediately and enjoy! These bowls are best enjoyed fresh.

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 in Mexico. The combination of juicy, perfectly seasoned chicken, the sweet and smoky char of the corn, the creamy tang 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 is a must-try recipe for anyone looking to add a little excitement to their weeknight dinners or impress guests at a casual gathering. But don't just take my word for it! The beauty of this recipe lies in its versatility. Feel free to experiment with different variations to suit your own preferences. For a spicier kick, add a pinch of cayenne pepper to the chicken marinade or a few drops of your favorite hot sauce to the sauce. If you're looking for a lighter option, you can swap the rice for quinoa or cauliflower rice. Vegetarian? No problem! Simply replace the chicken with grilled halloumi cheese or black beans for a protein-packed and equally delicious alternative. Serving Suggestions and Variations: * Make it a Salad: Skip the rice altogether and serve the chicken and corn mixture over a bed of crisp lettuce with all the toppings for a refreshing salad. * Taco Night Upgrade: Use the chicken and corn as a filling for tacos or quesadillas. * Party Platter: Arrange all the components of the bowl on a platter and let your guests build their own bowls. * Spice it Up: Add diced jalapeños to the corn mixture or use a spicier cheese like pepper jack. * Cool it Down: Top with a dollop of guacamole or sour cream to balance the heat. * Add Some Crunch: Sprinkle with crushed tortilla chips or crispy fried onions for extra texture. * Meal Prep Magic: This recipe is perfect for meal prepping! Prepare all the components ahead of time and assemble the bowls when you're ready to eat. I've poured my heart into perfecting this Street Corn Chicken Bowl, and I'm confident that you'll love it as much as I do. It's quick, easy, and packed with flavor – everything you could want in a weeknight meal. The vibrant colors and delicious aromas will fill your kitchen with joy, and the satisfying taste will leave you wanting more. So, what are you waiting for? Gather 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 and experience the explosion of flavors for yourself. And most importantly, I want to hear about your experience! Did you make any modifications? What were your favorite toppings? What did your family and friends think? Share your photos and stories on social media using #StreetCornChickenBowl and tag me so I can see your creations. I can't wait to see what you come up with! Happy cooking!