Chicken Street Corn Bowl: A Delicious & Easy Recipe

Chicken Street Corn 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 conveniently nestled in a 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 grilled corn on the cob, slathered it with mayonnaise, cotija cheese, chili powder, and a squeeze of lime, creating a beloved snack enjoyed by people of all ages. The beauty of our Chicken Street Corn Bowl is that it takes all those iconic flavors and transforms them into a complete and utterly delicious meal.

What’s not to love? The combination of sweet corn, savory chicken, and creamy, spicy toppings is simply irresistible. People adore this dish because it’s quick to prepare, endlessly customizable, and bursting with flavor. It’s the perfect weeknight dinner, a fantastic option for meal prepping, and a guaranteed crowd-pleaser at any gathering. So, ditch the boring salads and get ready to create your own sensational Chicken Street Corn Bowl. Let’s get cooking!

Ingredients:

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

Preparing the Chicken:

1. In a medium bowl, combine the chicken cubes, olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black 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. Add the marinated chicken to the hot skillet in a single layer, being careful not to overcrowd the pan. If necessary, cook the chicken in batches. Overcrowding will steam the chicken instead of searing it.
3. Cook the chicken for about 5-7 minutes per side, or until it is cooked through and lightly browned. The internal temperature should reach 165°F (74°C). Use a meat thermometer to ensure accuracy. Nobody wants undercooked chicken!
4. Remove the cooked chicken from the skillet and set aside.

Preparing the Street Corn:

1. There are a couple of ways to cook the corn. You can grill it, boil it, or even roast it. I prefer grilling for the best flavor, but I’ll give you instructions for all three methods.
2. Grilling Method: 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.
3. Boiling Method: Bring a large pot of water to a boil. Add the corn and cook for 5-7 minutes, or until the kernels are tender-crisp.
4. Roasting Method: Preheat your oven to 400°F (200°C). Brush the corn with olive oil and wrap each ear in foil. Roast for 20-25 minutes, or until the kernels are tender.
5. Once the corn is cooked, let it cool slightly. Then, carefully cut the kernels off the cob using a sharp knife. Hold the corn upright and slice downwards.
6. In a large bowl, combine the corn kernels, mayonnaise, sour cream (or Greek yogurt), cotija cheese (or feta cheese), cilantro, lime juice, chili powder, salt, and black pepper. Mix well to combine. Taste and adjust seasonings as needed. I sometimes add a pinch more chili powder for extra kick!

Cooking the Rice:

1. 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, chicken broth, butter, and salt.
3. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender. Don’t peek! Keeping the lid on is crucial for even cooking.
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 Chicken Street Corn Bowls:

1. Now for the fun part! Grab your favorite bowls.
2. Divide the cooked rice evenly among the bowls.
3. Top the rice with the black beans, cooked chicken, and street corn.
4. Garnish with diced avocado, hot sauce (if desired), and lime wedges.
5. Serve immediately and enjoy! These bowls are best enjoyed fresh.

Tips and Variations:

• Spice Level: Adjust the amount of chili powder and cayenne pepper to your liking. If you’re sensitive to heat, omit the cayenne pepper altogether.
• Protein: Feel free to substitute the chicken with grilled shrimp, steak, or tofu.
• Vegetables: Add other vegetables to the bowls, such as bell peppers, onions, or zucchini. Roasting them alongside the corn would be delicious!
• Cheese: If you can’t find cotija cheese, feta cheese or even shredded Monterey Jack cheese works well as a substitute.
• Make Ahead: You can prepare the chicken, street corn, and rice ahead of time and store them separately in the refrigerator. When ready to serve, simply assemble the bowls.
• Meal Prep: These bowls are perfect for meal prepping! Divide the ingredients into individual containers for easy and healthy lunches or dinners throughout the week.
• Grilling the Chicken: For an even smokier flavor, grill the chicken instead of cooking it in a skillet.
• Lime Crema: For an extra creamy and tangy topping, make a lime crema by whisking together sour cream, lime juice, and a pinch of salt.
• Corn Tortilla Strips: Add some crunch by topping the bowls with crispy corn tortilla strips.

Serving Suggestions:

• Serve these bowls as a complete and satisfying meal.
• Pair them with a side of tortilla chips and salsa.
• Offer a variety of toppings, such as shredded lettuce, pico de gallo, or guacamole, so everyone can customize their own bowl.

Nutritional Information (approximate, per serving):

• Calories: 600-700
• Protein: 40-50g
• Fat: 25-35g
• Carbohydrates: 60-70g

This recipe is a crowd-pleaser and is easily customizable to suit your preferences. I hope you enjoy making and eating these delicious Chicken Street Corn Bowls!

Conclusion:

This Chicken Street Corn Bowl recipe is more than just a meal; it’s a vibrant fiesta in a bowl, bursting with flavors and textures that will leave you craving more. From the juicy, perfectly seasoned chicken to the sweet and smoky charred corn, every element works in harmony to create a truly unforgettable culinary experience. I know you might be thinking, “Another bowl recipe?”, but trust me, this one is different. It’s the perfect balance of healthy and indulgent, quick and satisfying, making it a weeknight winner and a crowd-pleasing party dish all in one.

Why is this a must-try? Because it’s incredibly versatile! You can easily adapt it to your own preferences and dietary needs. Feeling adventurous? Add a pinch of cayenne pepper to the chicken marinade for an extra kick. Want to keep it lighter? Swap out the sour cream for Greek yogurt. The possibilities are endless! Plus, it’s a fantastic way to use up leftover grilled chicken or corn on the cob. It’s a delicious way to enjoy a complete meal.

Beyond the recipe itself, the presentation is key. Imagine serving these bowls at your next barbecue, piled high with colorful ingredients and drizzled with a creamy cilantro-lime dressing. Your guests will be blown away! Or, pack it for a satisfying and healthy lunch that will make your coworkers jealous.

Serving Suggestions and Variations:

* Spice it up: Add a dash of your favorite hot sauce or a pinch of chili flakes for an extra layer of heat.
* Make it vegetarian: Substitute the chicken with black beans or grilled halloumi cheese for a delicious vegetarian option.
* Add some crunch: Top with crushed tortilla chips or crispy fried onions for added texture.
* Get creative with the toppings: Consider adding diced avocado, pickled onions, or crumbled cotija cheese.
* Serve it as a salad: Toss all the ingredients together with some chopped romaine lettuce for a refreshing salad version.
* Make it ahead: Prepare the individual components ahead of time and assemble the bowls just before serving. This is a great option for meal prepping or entertaining.
* Turn it into tacos: Use the chicken and corn mixture as a filling for tacos or quesadillas.

I truly believe that this Chicken Street Corn Bowl recipe will become a staple in your kitchen. It’s easy to make, incredibly flavorful, and endlessly adaptable. It’s the kind of dish that you’ll find yourself craving again and again.

So, what are you waiting for? Grab your ingredients, fire up the grill (or your stovetop!), and get ready to experience a taste of summer in every bite. I’m confident that you’ll love this recipe as much as I do.

And now, for the most important part: I want to hear from you! Once you’ve tried this recipe, please come back and share your experience in the comments below. Did you make any modifications? What were your favorite toppings? What did your family and friends think? Your feedback is invaluable and helps me to create even better recipes in the future. Don’t be shy – let me know what you think! Happy cooking! I can’t wait to hear about your Chicken Street Corn Bowl success!

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