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 tender, seasoned chicken. This isn’t just a meal; it’s an experience, a fiesta for your taste buds, and it’s incredibly easy to make right in your own kitchen.
Inspired by the beloved Mexican street food, Elote, this dish takes the essence of that grilled corn on the cob and transforms it into a complete and satisfying meal. Elote itself has deep roots in Mexican culture, a staple sold by street vendors and enjoyed at gatherings for generations. The combination of sweet corn, spicy chili powder, and creamy toppings is a testament to the vibrant and diverse flavors of Mexican cuisine.
What makes this Street Corn Chicken Bowl so irresistible? It’s the perfect balance of flavors and textures. The sweetness of the corn is balanced by the savory chicken and the tangy crema. The soft rice provides a comforting base, while the cotija cheese adds a salty, crumbly finish. Plus, it’s incredibly versatile! You can customize it with your favorite toppings, like avocado, black beans, or a squeeze of lime. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish for a summer barbecue, this bowl is guaranteed to be a hit. I know you’ll love how simple and delicious this recipe is!
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 black 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 Greek yogurt)
- 1/4 cup crumbled Cotija cheese (or feta)
- 2 tbsp 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 butter (optional)
- Salt to taste
- For the Bowl Assembly:
- 1 can (15 oz) black beans, rinsed and drained
- 1 avocado, diced
- Optional toppings: chopped red onion, pickled jalapeños, hot sauce
Preparing the Chicken:
- In a medium bowl, combine the chicken cubes 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.
- Cook the chicken for about 6-8 minutes, or until it 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).
- Remove the cooked chicken from the skillet and set aside. Keep it warm while you prepare the other components of the bowl.
Preparing the Street Corn:
- There are a few ways to cook the corn. You can grill it, boil it, or roast it. I prefer grilling for the best flavor, but I’ll give you instructions for all three methods.
- Grilling (My Preferred Method): Preheat your grill to medium-high heat. Lightly brush the corn with olive oil. 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.
- Roasting: Preheat your oven to 400°F (200°C). Lightly brush the corn with olive oil and wrap each ear in aluminum foil. Roast for 20-25 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 large bowl, combine the corn kernels with mayonnaise, sour cream (or Greek yogurt), Cotija cheese (or feta), chopped 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 pepper here too!
Cooking 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 2 cups of water and salt to taste. If you’re using butter, add it now.
- 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 water is absorbed and the rice is tender.
- 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.
- Fluff the rice with a fork before serving.
Assembling the Street Corn Chicken Bowls:
- Now for the fun part! Grab your favorite bowls.
- Start by adding a generous scoop of rice to the bottom of each bowl.
- Top the rice with a portion of the cooked chicken.
- Add a heaping spoonful of the street corn mixture.
- Sprinkle with black beans and diced avocado.
- If desired, add your favorite toppings such as chopped red onion, pickled jalapeños, or a drizzle of hot sauce. I personally love a little extra Cotija cheese on top!
- Serve immediately and enjoy your delicious and vibrant Street Corn Chicken Bowls!
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 bustling Mexican street food market! The combination of juicy, perfectly seasoned chicken, the sweet and smoky char of the corn, the creamy coolness 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 dish for anyone who loves bold, exciting flavors and appreciates a meal that’s both satisfying and relatively quick to prepare.
Why is this bowl a game-changer? Because it’s incredibly versatile! You can easily adjust the spice level to your liking by adding more or less chili powder or using a hotter variety of pepper. The beauty of this recipe lies in its adaptability. It’s perfect for a weeknight dinner, a casual weekend lunch, or even a fun and interactive party where everyone can customize their own bowl.
Think of the possibilities! For a vegetarian option, you could easily substitute the chicken with grilled halloumi cheese or black beans. Tofu, pressed and marinated, would also be a fantastic alternative. If you’re looking to add even more vegetables, consider incorporating some grilled bell peppers, zucchini, or even some finely chopped red onion for an extra bite.
Serving Suggestions and Variations:
* Make it a salad: Skip the rice and serve the chicken and corn mixture over a bed of crisp romaine lettuce for a lighter, healthier option. Add some avocado slices for extra creaminess and healthy fats.
* Taco Tuesday, elevated: Use the street corn chicken as a filling for tacos or quesadillas. The flavors work perfectly in a tortilla!
* Nachos Supreme: Spread tortilla chips on a baking sheet, top with the chicken and corn, sprinkle with cheese, and bake until bubbly. Add your favorite nacho toppings like sour cream, guacamole, and jalapenos.
* Spice it up: For those who like a real kick, add a drizzle of hot sauce or a sprinkle of cayenne pepper to the finished bowl. A few drops of habanero sauce will definitely wake up your taste buds!
* Cool it down: If you prefer a milder flavor, add a dollop of sour cream or Greek yogurt to the bowl. The coolness will balance the spice and add a creamy texture.
* Make it ahead: The chicken and corn mixture can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it a great option for meal prepping.
I’m confident that once you try this Street Corn Chicken Bowl, it will become a regular in your meal rotation. It’s a crowd-pleaser, it’s easy to make, and it’s packed with flavor. I’ve poured my heart into creating this recipe, and I truly believe it’s something special.
So, what are you waiting for? Gather your ingredients, fire up the grill (or your stovetop!), and get ready to experience a taste sensation. I can’t wait to hear what you think! Please, don’t hesitate to leave a comment below and share your experience. Did you make any modifications? What were your favorite toppings? Did your family love it as much as mine does? Your feedback is invaluable, and I’m always eager to learn from your culinary adventures. Happy cooking!
Street Corn Chicken Bowl: A Flavorful & Easy Recipe
Flavorful bowls featuring seasoned chicken, vibrant street corn, fluffy rice, black beans, and avocado. Customize with your favorite toppings for a delicious and satisfying meal.
Ingredients
This enhanced version focuses on clarity, organization, and providing helpful tips for a better cooking experience.
**Yields:** 4 servings
**Prep time:** 30 minutes
**Cook time:** 30-45 minutes
**Recipe Overview:** This recipe combines flavorful, seasoned chicken with a vibrant street corn salad, fluffy rice, and fresh toppings for a delicious and satisfying bowl.
## Ingredients:
**Key:**
* **(GF)** – Gluten-Free (naturally or easily adaptable)
* **(DF)** – Dairy-Free (easily adaptable)
* **(V)** – Vegetarian (not applicable to the entire recipe, but notes ingredients that are)
**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 black pepper to taste
**For the Street Corn:**
* 4 ears of corn, husks and silk removed
* 2 tbsp olive oil
* 1/4 cup mayonnaise (**(DF)** Use vegan mayo for dairy-free)
* 1/4 cup sour cream (or Greek yogurt) (**(DF)** Use dairy-free sour cream or yogurt)
* 1/4 cup crumbled Cotija cheese (or feta) (**(DF)** Omit or use a dairy-free cheese alternative)
* 2 tbsp chopped cilantro
* 1 lime, juiced
* 1/4 tsp chili powder (or Tajin seasoning)
**For the Rice:**
* 1 cup long-grain white rice (**(GF)**)
* 2 cups water
* 1 tbsp butter (optional) (**(DF)** Use olive oil or a dairy-free butter alternative)
* Salt to taste
**For the Bowl Assembly:**
* 1 can (15 oz) black beans, rinsed and drained (**(GF, DF, V)**)
* 1 avocado, diced (**(GF, DF, V)**)
* Optional toppings: chopped red onion (**(GF, DF, V)**), pickled jalapeños (**(GF, DF, V)**), hot sauce (check label for gluten)
## Equipment:
* Medium bowl
* Large skillet
* Grill, large pot, or oven (for corn)
* Sharp knife
* Large bowl (for street corn)
* Medium saucepan
* Fork
* Bowls for serving
## Instructions:
**Preparing the Chicken:**
1. **Season the Chicken:** In a medium bowl, combine the chicken cubes with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Ensure the chicken is evenly coated. *Tip: Marinate the chicken for 30 minutes (or longer in the refrigerator) for enhanced flavor.*
2. **Cook the Chicken:** Heat a large skillet over medium-high heat. Once hot, add the seasoned chicken.
3. **Cook Time:** Cook for about 6-8 minutes, or until cooked through and no longer pink inside. Stir occasionally for even cooking. *Tip: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).*
4. **Rest:** Remove the cooked chicken from the skillet and set aside. Keep warm while preparing other components. *Tip: Cover with foil to retain heat.*
**Preparing the Street Corn:**
1. **Cook the Corn:** Choose your preferred method:
* **Grilling:** Preheat grill to medium-high. Brush corn with olive oil. Grill for 10-15 minutes, turning occasionally, until kernels are slightly charred and tender.
* **Boiling:** Bring a large pot of water to a boil. Add corn and cook for 5-7 minutes, or until kernels are tender.
* **Roasting:** Preheat oven to 400°F (200°C). Brush corn with olive oil and wrap each ear in aluminum foil. Roast for 20-25 minutes, or until kernels are tender.
2. **Cool and Cut:** Once cooked, let the corn cool slightly. Carefully cut the kernels off the cob using a sharp knife. *Tip: Stand the corn upright on a cutting board for easier kernel removal.*
3. **Combine Ingredients:** In a large bowl, combine the corn kernels with mayonnaise, sour cream (or Greek yogurt), Cotija cheese (or feta), chopped cilantro, lime juice, and chili powder (or Tajin seasoning). Mix well.
4. **Taste and Adjust:** Taste and adjust seasonings as needed. *Tip: Add a pinch of salt or a squeeze of lime juice to brighten the flavors.*
**Cooking the Rice:**
1. **Rinse the Rice:** Rinse the rice under cold water until the water runs clear. *Tip: This step is crucial for fluffy rice!*
2. **Combine and Boil:** In a medium saucepan, combine the rinsed rice with 2 cups of water and salt to taste. Add butter (if using).
3. **Simmer:** Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 18-20 minutes, or until all water is absorbed and rice is tender. *Tip: Avoid lifting the lid during simmering to ensure even cooking.*
4. **Rest and Fluff:** Remove from heat and let sit, covered, for 5-10 minutes. Fluff with a fork before serving. *Tip: Resting allows the rice to steam and become perfectly fluffy.*
**Assembling the Street Corn Chicken Bowls:**
1. **Base Layer:** Add a generous scoop of rice to the bottom of each bowl.
2. **Protein:** Top with a portion of the cooked chicken.
3. **Street Corn:** Add a heaping spoonful of the street corn mixture.
4. **Toppings:** Sprinkle with black beans and diced avocado.
5. **Optional Toppings:** Add your favorite toppings such as chopped red onion, pickled jalapeños, or a drizzle of hot sauce.
6. **Serve:** Serve immediately and enjoy!
**Tips and Variations:**
* **Spice Level:** Adjust the amount of chili powder or Tajin seasoning to control the spice level.
* **Vegetarian Option:** Replace the chicken with grilled halloumi cheese or seasoned tofu.
* **Make Ahead:** The chicken, street corn, and rice can be prepared ahead of time and stored separately in the refrigerator. Assemble the bowls just before serving.
* **Storage:** Leftovers can be stored in the refrigerator for up to 3 days.
* **Grain Alternatives:** Substitute rice with quinoa, brown rice, or cauliflower rice for a lower-carb option.
* **Corn Alternatives:** If fresh corn is not available, use frozen corn kernels. Thaw and lightly sauté before adding to the street corn mixture.
Enjoy your delicious and customizable Street Corn Chicken Bowls!
Instructions
- In a medium bowl, combine the chicken cubes 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.
- Heat a large skillet over medium-high heat. Once the skillet is hot, add the seasoned chicken.
- Cook the chicken for about 6-8 minutes, or until it 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).
- Remove the cooked chicken from the skillet and set aside. Keep it warm while you prepare the other components of the bowl.
- Cook the corn using your preferred method:
- Preheat your grill to medium-high heat. Lightly brush the corn with olive oil. Grill the corn for about 10-15 minutes, turning occasionally, until the kernels are slightly charred and tender.
- 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.
- Preheat your oven to 400°F (200°C). Lightly brush the corn with olive oil and wrap each ear in aluminum foil. Roast for 20-25 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 large bowl, combine the corn kernels with mayonnaise, sour cream (or Greek yogurt), Cotija cheese (or feta), chopped cilantro, lime juice, and chili powder (or Tajin seasoning). Mix well to combine. Taste and adjust seasonings as needed.
- 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 2 cups of water and salt to taste. If you’re using butter, add it now.
- 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 water is absorbed and the rice is tender.
- 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.
- Fluff the rice with a fork before serving.
- Grab your favorite bowls.
- Start by adding a generous scoop of rice to the bottom of each bowl.
- Top the rice with a portion of the cooked chicken.
- Add a heaping spoonful of the street corn mixture.
- Sprinkle with black beans and diced avocado.
- If desired, add your favorite toppings such as chopped red onion, pickled jalapeños, or a drizzle of hot sauce.
- Serve immediately and enjoy!
Notes
This recipe is fantastic! Here’s a slightly enhanced version, focusing on clarity, user experience, and potential variations:
**Yields:** 4 servings
**Prep time:** 30 minutes
**Cook time:** 30-45 minutes
**Recipe Overview:** This recipe combines flavorful, seasoned chicken with vibrant street corn, fluffy rice, and fresh toppings for a delicious and satisfying bowl. It’s customizable to your taste preferences!
## 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 black pepper to taste
**For the Street Corn:**
* 4 ears of corn, husks and silk removed
* 2 tbsp olive oil
* 1/4 cup mayonnaise (Japanese mayo like Kewpie adds extra richness)
* 1/4 cup sour cream (or Greek yogurt for a tangier, healthier option)
* 1/4 cup crumbled Cotija cheese (or feta, or even queso fresco)
* 2 tbsp chopped cilantro
* 1 lime, juiced
* 1/4 tsp chili powder (or Tajin seasoning for a citrusy kick)
**For the Rice:**
* 1 cup long-grain white rice (Basmati or Jasmine rice also work well)
* 2 cups water (or chicken broth for added flavor)
* 1 tbsp butter (optional, adds richness)
* Salt to taste
**For the Bowl Assembly:**
* 1 can (15 oz) black beans, rinsed and drained
* 1 avocado, diced
* Optional toppings:
* Chopped red onion
* Pickled jalapeños
* Hot sauce (consider a Mexican hot sauce like Cholula or Valentina)
* Shredded lettuce
* Pico de Gallo
* Guacamole
## Instructions:
**Preparing the Chicken:**
1. **Marinate the Chicken:** In a medium bowl, combine the chicken cubes with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Ensure the chicken is evenly coated. *Tip: For deeper flavor, marinate the chicken for at least 30 minutes, or up to overnight, in the refrigerator.*
2. **Cook the Chicken:** Heat a large skillet (cast iron works great!) over medium-high heat. Once the skillet is hot, add the seasoned chicken in a single layer, if possible. Avoid overcrowding the pan, as this will steam the chicken instead of searing it. Cook in batches if necessary.
3. **Cook Time:** Cook the chicken for about 6-8 minutes, or until it is cooked through and no longer pink inside. Be sure to stir occasionally to ensure even cooking and prevent burning. The internal temperature should reach 165°F (74°C). *Tip: Use a meat thermometer to ensure doneness.*
4. **Rest the Chicken:** Remove the cooked chicken from the skillet and set aside. Keep it warm while you prepare the other components of the bowl. *Tip: Tent the chicken with foil to keep it warm and prevent it from drying out.*
**Preparing the Street Corn:**
1. **Cook the Corn:** Choose your preferred method:
* **Grilling (Recommended):** Preheat your grill to medium-high heat. Lightly brush the corn with olive oil. Grill the corn for about 10-15 minutes, turning occasionally, until the kernels are slightly charred and tender. *Tip: Soaking the corn (in the husk) in water for 30 minutes before grilling can help prevent the husks from burning.*
* **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.
* **Roasting:** Preheat your oven to 400°F (200°C). Lightly brush the corn with olive oil and wrap each ear in aluminum foil. Roast for 20-25 minutes, or until the kernels are tender.
2. **Cut the Kernels:** Once the corn is cooked, let it cool slightly. Then, carefully cut the kernels off the cob using a sharp knife. *Tip: Stand the corn upright in a large bowl to catch the kernels as you cut.*
3. **Make the Street Corn Mixture:** In a large bowl, combine the corn kernels with mayonnaise, sour cream (or Greek yogurt), Cotija cheese (or feta), chopped cilantro, lime juice, and chili powder (or Tajin seasoning). Mix well to combine. Taste and adjust seasonings as needed. *Tip: Add a pinch of sugar to balance the acidity of the lime juice.*
**Cooking the Rice:**
1. **Rinse 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. **Combine Ingredients:** In a medium saucepan, combine the rinsed rice with 2 cups of water (or chicken broth) and salt to taste. If you’re using butter, add it now.
3. **Cook the Rice:** 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 water is absorbed and the rice is tender. *Tip: Avoid lifting the lid during simmering to ensure even cooking.*
4. **Steam the Rice:** 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 and Serve:** Fluff the rice with a fork before serving.
**Assembling the Street Corn Chicken Bowls:**
1. **Prepare Your Bowls:** Grab your favorite bowls.
2. **Base Layer:** Start by adding a generous scoop of rice to the bottom of each bowl.
3. **Add the Chicken:** Top the rice with a portion of the cooked chicken.
4. **Street Corn Time:** Add a heaping spoonful of the street corn mixture.
5. **Beans and Avocado:** Sprinkle with black beans and diced avocado.
6. **Customize with Toppings:** If desired, add your favorite toppings such as chopped red onion, pickled jalapeños, a drizzle of hot sauce, shredded lettuce, pico de gallo, or guacamole.
7. **Serve and Enjoy!** Serve immediately and enjoy the explosion of flavors!
**Tips and Variations:**
* **Spicy Chicken:** Add a pinch of cayenne pepper to the chicken seasoning for extra heat.
* **Vegetarian Option:** Substitute the chicken with grilled halloumi cheese or seasoned tofu.
* **Make it a Salad:** Skip the rice and serve the chicken and street corn over a bed of lettuce.
* **Meal Prep:** Prepare the components ahead of time and assemble the bowls when ready to eat.
* **Storage:** Leftovers can be stored in the refrigerator for up to 3 days.
Enjoy your delicious and customizable Street Corn Chicken Bowls!
