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 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 to sweet, smoky perfection, then slathering it with mayonnaise, cotija cheese, chili powder, and a squeeze of lime. It's a beloved snack, a symbol of celebration, and a taste of home for many.
But what makes a Street Corn Chicken Bowl so irresistible? It's the perfect marriage of textures and tastes. The sweetness of the corn, the savory chicken, the creamy sauce, and the spicy kick create a symphony of flavors that dance on your palate. It's also 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 bowl is sure to be a hit. Plus, it's a fantastic way to enjoy the iconic flavors of street corn in a more substantial and satisfying way. I know you'll love this recipe as much as I do!
Ingredients:
- For the Chicken:
- 2 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
- 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 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
- Marinate the Chicken: In a medium bowl, combine the cubed chicken with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss well to ensure the chicken is evenly coated with the spices. Let it marinate for at least 15 minutes, or up to an hour in the refrigerator. The longer it marinates, the more flavorful it will be!
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken to the skillet in a single layer, being careful not to overcrowd the pan. If necessary, cook the chicken in batches. Cook for about 5-7 minutes per side, or until the chicken is cooked through and has a nice golden-brown color. The internal temperature should reach 165°F (74°C).
- Rest the Chicken: Once the chicken is cooked, remove it from the skillet and set it aside. Let it rest for a few minutes before adding it to the bowls. This helps the juices redistribute, resulting in more tender and flavorful chicken.
Preparing the Street Corn
- Grill the Corn: Preheat your grill to medium-high heat. Brush the corn with olive oil. Grill the corn for about 10-15 minutes, turning occasionally, until the kernels are slightly charred and tender. If you don't have a grill, you can roast the corn in the oven at 400°F (200°C) for about 20-25 minutes, or until tender. You can also boil the corn for about 5-7 minutes.
- Cut the Kernels: Once the corn is cool enough to handle, carefully cut the kernels off the cob using a sharp knife. Hold the corn upright and slice downwards, removing the kernels in strips.
- Make the Street Corn Mixture: In a medium bowl, combine the grilled corn kernels, mayonnaise, sour cream, cotija cheese, cilantro, lime juice, chili powder, salt, and pepper. Mix well to combine all the ingredients. Taste and adjust the seasonings as needed. I sometimes add a pinch of cayenne pepper for extra heat!
Cooking the Rice
- Rinse the Rice: Place the rice in a fine-mesh sieve and rinse it under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
- Cook the Rice: In a medium saucepan, combine the rinsed rice, water, olive oil, and salt. 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.
- Fluff the Rice: Remove the saucepan from the heat and let it sit, covered, for 5-10 minutes. This allows the steam to redistribute, resulting in perfectly fluffy rice. After resting, fluff the rice with a fork before serving.
Assembling the Street Corn Chicken Bowls
- Prepare the Bowls: Divide the cooked rice evenly among four bowls.
- Add the Black Beans: Top the rice with the rinsed and drained black beans.
- Add the Chicken: Add the cooked chicken to each bowl, arranging it over the rice and beans.
- Add the Street Corn: Spoon the street corn mixture generously over the chicken.
- Garnish and Serve: Garnish each bowl with diced avocado. Serve immediately with hot sauce and lime wedges, if desired. 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 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's simply irresistible. Trust me, once you try it, you'll be hooked! But what truly sets this recipe apart is its incredible versatility. Feel free to experiment with different toppings and variations to make it your own. Craving a little extra heat? Add a pinch of cayenne pepper to the chicken marinade or a drizzle of your favorite hot sauce to the finished bowl. Want to make it vegetarian? Simply swap the chicken for grilled halloumi cheese or black beans for a protein-packed alternative.Serving Suggestions and Variations:
* Make it a Salad: Skip the rice and serve the chicken and corn mixture over a bed of crisp lettuce for a lighter, healthier option. * Taco Night Upgrade: Use the chicken and corn as a filling for tacos or quesadillas. The possibilities are endless! * Party Platter: Prepare the components separately and let your guests build their own bowls at your next gathering. It's a guaranteed crowd-pleaser! * Spice it Up: Add some diced jalapeños to the corn mixture for an extra kick. * Cheese, Please!: Sprinkle some crumbled cotija cheese or shredded Monterey Jack cheese over the top for added richness. * Grain Bowl Goodness: Substitute quinoa or farro for the rice for a more nutritious and fiber-rich bowl. This recipe is also incredibly easy to adapt to different dietary needs. It's naturally gluten-free, and you can easily make it dairy-free by using a vegan sour cream alternative for the lime crema. The beauty of this Street Corn Chicken Bowl lies in its adaptability – it's a blank canvas for your culinary creativity! 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 weeknight meal, a fantastic lunch option, and a guaranteed hit at any potluck or gathering. The vibrant colors and bold flavors are sure to impress, and the ease of preparation makes it a winner in my book. So, what are you waiting for? Gather your ingredients, fire up the grill (or your stovetop!), and get ready to experience the deliciousness of this Street Corn Chicken Bowl. I can't wait to hear what you think! Don't forget to share your creations with me on social media using [Your Hashtag]. I'm eager to see your variations and hear about your culinary adventures. Happy cooking! Let me know in the comments below what you think of this recipe and what variations you tried! I am always looking for new ideas.Street Corn Chicken Bowl: A Delicious & Easy Recipe
Flavorful Street Corn Chicken Bowls with seasoned chicken, creamy street corn, fluffy rice, and black beans. An easy and delicious meal!
Ingredients
- 2 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
- 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
- 2 tbsp chopped cilantro
- 1 lime, juiced
- 1/4 tsp chili powder
- Salt and pepper to taste
- 1 cup long-grain white rice
- 2 cups water
- 1 tbsp olive oil
- 1/2 tsp salt
- 1 can (15 ounces) black beans, rinsed and drained
- 1 avocado, diced
- Hot sauce, for serving (optional)
- Lime wedges, for serving (optional)
Instructions
- Marinate the Chicken: In a medium bowl, combine the cubed chicken with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss well to ensure the chicken is evenly coated with the spices. Let it marinate for at least 15 minutes, or up to an hour in the refrigerator.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken to the skillet in a single layer, being careful not to overcrowd the pan. If necessary, cook the chicken in batches. Cook for about 5-7 minutes per side, or until the chicken is cooked through and has a nice golden-brown color. The internal temperature should reach 165°F (74°C).
- Rest the Chicken: Once the chicken is cooked, remove it from the skillet and set it aside. Let it rest for a few minutes before adding it to the bowls.
- Grill the Corn: Preheat your grill to medium-high heat. Brush the corn with olive oil. Grill the corn for about 10-15 minutes, turning occasionally, until the kernels are slightly charred and tender. If you don't have a grill, you can roast the corn in the oven at 400°F (200°C) for about 20-25 minutes, or until tender. You can also boil the corn for about 5-7 minutes.
- Cut the Kernels: Once the corn is cool enough to handle, carefully cut the kernels off the cob using a sharp knife. Hold the corn upright and slice downwards, removing the kernels in strips.
- Make the Street Corn Mixture: In a medium bowl, combine the grilled corn kernels, mayonnaise, sour cream, cotija cheese, cilantro, lime juice, chili powder, salt, and pepper. Mix well to combine all the ingredients. Taste and adjust the seasonings as needed.
- Rinse the Rice: Place the rice in a fine-mesh sieve and rinse it under cold water until the water runs clear.
- Cook the Rice: In a medium saucepan, combine the rinsed rice, water, olive oil, and salt. 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.
- Fluff the Rice: Remove the saucepan from the heat and let it sit, covered, for 5-10 minutes. After resting, fluff the rice with a fork before serving.
- Prepare the Bowls: Divide the cooked rice evenly among four bowls.
- Add the Black Beans: Top the rice with the rinsed and drained black beans.
- Add the Chicken: Add the cooked chicken to each bowl, arranging it over the rice and beans.
- Add the Street Corn: Spoon the street corn mixture generously over the chicken.
- Garnish and Serve: Garnish each bowl with diced avocado. Serve immediately with hot sauce and lime wedges, if desired.
Notes
- Marinating the chicken for longer than 15 minutes (up to an hour) will result in more flavorful chicken.
- If you don't have a grill, you can roast the corn in the oven at 400°F (200°C) for about 20-25 minutes, or until tender. You can also boil the corn for about 5-7 minutes.
- Taste the street corn mixture and adjust the seasonings as needed. Add a pinch of cayenne pepper for extra heat.