Name: Street Corn Chicken Bowl: A Flavorful & Easy Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 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; 4 ears of corn, husks and silk removed; 2 tbsp olive oil; 1/4 cup mayonnaise; 1/4 cup sour cream (or Mexican crema); 1/4 cup crumbled Cotija cheese; 1/4 cup chopped cilantro; 1 lime, juiced; 1/4 tsp chili powder (or Tajin seasoning); 1 cup long-grain white rice; 2 cups water; 1 tbsp olive oil; 1/2 tsp salt; 1 can (15 oz) black beans, rinsed and drained; 1 avocado, diced; Hot sauce, for serving (optional); Lime wedges, for serving (optional)

Street Corn Chicken Bowl: Prepare to be transported to a vibrant street food fiesta right in your own kitchen! Imagine the irresistible aroma of grilled corn mingling with juicy, seasoned chicken, all nestled atop a bed of fluffy rice and drizzled with a creamy, tangy sauce. This isn’t just a meal; it’s an experience.

Inspired by the beloved Mexican street food, Elote, this dish takes the essence of grilled corn on the cob – charred kernels bursting with sweetness, a generous coating of mayonnaise, cotija cheese, chili powder, and a squeeze of lime – and transforms it into a complete and satisfying bowl. Elote itself has deep roots in Mexican culture, a staple at festivals, markets, and family gatherings, representing community and shared joy.

What makes the Street Corn Chicken Bowl so incredibly popular? It’s the perfect harmony of flavors and textures. The sweetness of the corn complements the savory chicken, while the creamy sauce adds a luscious richness. The slight kick of chili powder provides a delightful warmth, and the lime juice brightens everything up. Plus, it’s incredibly convenient! This recipe is quick and easy to prepare, making it ideal for busy weeknights or a fun weekend lunch. Get ready to experience a flavor explosion that will leave you craving more!

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 (or Mexican crema)
1/4 cup crumbled Cotija cheese
1/4 cup chopped cilantro
1 lime, juiced
1/4 tsp chili powder (or Tajin seasoning)

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 oz) black beans, rinsed and drained
1 avocado, diced
Hot sauce, for serving (optional)
Lime wedges, for serving (optional)

Preparing the Chicken:

First, let’s get the chicken ready. In a medium bowl, combine the cubed chicken breasts with 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 to really massage the spices in!
Heat a large skillet over medium-high heat. Once the skillet is hot, add the seasoned chicken in a single layer. Avoid overcrowding the pan, as this will cause the chicken to steam instead of sear. If necessary, cook the chicken in batches.
Cook the chicken for about 5-7 minutes, or until it’s cooked through and lightly browned on all sides. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside.

Making the Street Corn:

Now, let’s tackle the street corn. There are a couple of ways you can cook the corn. You can grill it, boil it, or even roast it. My preferred method is grilling, as it gives the corn a nice char. If you’re grilling, preheat your grill to medium-high heat.
Brush the corn with olive oil and grill 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 boil it for about 5-7 minutes.
Once the corn is cooked, let it cool slightly. Then, using a sharp knife, carefully cut the kernels off the cob.
In a large bowl, combine the corn kernels with mayonnaise, sour cream (or Mexican crema), Cotija cheese, cilantro, lime juice, and chili powder (or Tajin seasoning). Mix well to combine. Taste and adjust seasonings as needed. I sometimes add a pinch of salt and a little extra lime juice for brightness.

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 with 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 the rice is cooked through and the water is absorbed.
Remove the saucepan from the heat and let it sit, covered, for 5-10 minutes. This allows the rice to steam and become fluffy. Fluff the rice with a fork before serving.

Assembling the Street Corn Chicken Bowls:

Now for the fun part – assembling the bowls! Grab your favorite bowls and get ready to layer.
Start with a base of cooked rice. Add a generous scoop to each bowl.
Next, add a portion of the seasoned chicken on top of the rice.
Spoon a generous amount of the street corn mixture over the chicken. Don’t be shy – this is where all the flavor is!
Add a scoop of black beans to each bowl.
Top with diced avocado.
If you like a little heat, drizzle with your favorite hot sauce.
Garnish with lime wedges for squeezing over the bowl. This adds a nice burst of acidity.
Serve immediately and enjoy! These bowls are best enjoyed fresh.

Tips and Variations:

Spice it up: If you like your food extra spicy, add a pinch of cayenne pepper to the chicken seasoning or use a spicier hot sauce.
Add more veggies: Feel free to add other veggies to your bowl, 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.
Meal prep friendly: These bowls are great for meal prepping. Simply assemble the bowls in containers and store them in the refrigerator for up to 4 days.
Grilling the corn on the cob: For the best flavor, grill the corn on the cob directly over the flames. This will give it a smoky char that’s hard to beat.
Adjusting the sweetness: If you prefer a sweeter street corn, add a touch of honey or agave nectar to the mixture.
Adding a creamy sauce: For an extra creamy bowl, drizzle with a cilantro-lime dressing or a chipotle aioli.

Enjoy your delicious and vibrant Street Corn Chicken Bowls! I hope you love them as much as I do!

Conclusion:

This Street Corn Chicken Bowl isn’t just another recipe; it’s a vibrant explosion of flavor that will transport you straight to a sun-drenched street food market! The combination of juicy, perfectly seasoned chicken, the sweet and smoky char of the corn, and the creamy, tangy sauce is simply irresistible. I truly believe this is a must-try recipe for anyone looking to add a little excitement to their weeknight meals. It’s quick, easy, and guaranteed to be a crowd-pleaser.

But what truly sets this bowl apart is its versatility. Feel free to get creative and adapt it to your own tastes! For a spicier kick, add a pinch of cayenne pepper to the chicken marinade or a drizzle of your favorite hot sauce to the finished bowl. If you’re looking for a lighter option, swap out the rice for quinoa or cauliflower rice. You could even use shredded lettuce as a base for a delicious and healthy salad bowl.

Serving Suggestions and Variations:

* Taco Night Transformation: Ditch the bowl and use the chicken and corn mixture as a filling for tacos or quesadillas. Top with your favorite taco toppings like shredded cheese, salsa, and guacamole.
* Salad Sensation: As mentioned before, this recipe makes a fantastic salad. Simply toss the chicken and corn with mixed greens, black beans, avocado, and a light vinaigrette.
* Party Perfect: Serve the chicken and corn as a dip with tortilla chips at your next gathering. It’s a guaranteed hit!
* Meal Prep Marvel: This recipe is perfect for meal prepping. Prepare the chicken, corn, and rice ahead of time and assemble the bowls throughout the week.
* Vegetarian Delight: Easily adapt this recipe for vegetarians by substituting the chicken with grilled halloumi cheese or black beans.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. The beauty of this Street Corn Chicken Bowl lies in its simplicity and the incredible depth of flavor it delivers. It’s a dish that’s both satisfying and exciting, perfect for a quick weeknight dinner or a fun weekend gathering.

Don’t be afraid to experiment with different toppings and variations to create your own signature bowl. Add some crumbled cotija cheese for a salty bite, a dollop of sour cream for extra creaminess, or a sprinkle of cilantro for a fresh, herbaceous finish. The possibilities are endless!

Now it’s your turn! I encourage you to give this recipe a try and experience the magic for yourself. I’m so excited to hear what you think! Please, share your creations and any modifications you make in the comments below. Let me know what you loved, what you changed, and how you made it your own. Your feedback is invaluable, and I can’t wait to see your culinary masterpieces! Happy cooking! I hope this Street Corn Chicken Bowl becomes a regular in your meal rotation. Enjoy!