Street Corn Chicken Bowl: A Delicious & Easy Recipe

Street Corn Chicken Bowl: Prepare to be transported to a vibrant summer street fair 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 that you can recreate in your very own kitchen.

Inspired by the beloved Mexican street food, Elote, this dish takes those iconic flavors and transforms them into a complete and satisfying bowl. Elote, traditionally grilled corn slathered in mayonnaise, chili powder, and cheese, has been a staple of Mexican street vending for generations, a testament to its simple yet irresistible appeal. We’ve taken that same spirit of deliciousness and convenience and elevated it with protein and other wholesome ingredients.

People adore this Street Corn Chicken Bowl because it’s the perfect balance of flavors and textures. The sweetness of the corn, the spice of the chili powder, the creaminess of the sauce, and the savory chicken all come together in perfect harmony. It’s also incredibly versatile and easy to customize to your liking. 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 flavors of summer all year round!

this Recipe

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 (or feta cheese)
• 1/4 cup 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 chicken broth
• 1 tbsp butter
• Salt to taste
• For the Bowl Assembly:
• 1 can (15 ounces) black beans, rinsed and drained
• 1 avocado, diced
• Optional toppings: hot sauce, pickled onions, extra cilantro, lime wedges

Preparing the Chicken:

1. 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 – it helps to tenderize the chicken too!
2. Heat a large skillet or cast-iron pan over medium-high heat. Once the pan is hot, add the seasoned chicken in a single layer. Avoid overcrowding the pan, as this will steam the chicken instead of searing it. If necessary, cook the chicken in batches.
3. Cook the chicken for about 5-7 minutes per side, or until it’s cooked through and has a nice golden-brown sear. The internal temperature should reach 165°F (74°C). Use a meat thermometer to be sure! Set the cooked chicken aside.

Making the Street Corn:

1. Now, let’s tackle the street corn. There are a couple of ways to cook the corn: grilling, boiling, or roasting. I prefer grilling for that smoky flavor, but boiling is quicker.
2. Grilling Method: Preheat your grill to medium heat. Brush the corn with olive oil and grill 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 tender.
4. Roasting Method: Preheat your oven to 400°F (200°C). Brush the corn with olive oil and roast for 20-25 minutes, turning halfway through, until the kernels are slightly browned and tender.
5. Once the corn is cooked, let it cool slightly. Then, carefully cut the kernels off the cob using a sharp knife.
6. In a large bowl, combine the corn kernels with mayonnaise, sour cream, cotija cheese (or feta), cilantro, lime juice, chili powder, salt, and pepper. Mix well to ensure everything is evenly distributed. Taste and adjust seasonings as needed. I sometimes add a pinch of cayenne pepper for extra heat!

Cooking the Rice:

1. Time for the rice! In a medium saucepan, combine the rice, chicken broth, butter, and salt. Bring the mixture to a boil over high heat.
2. 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 liquid is absorbed. Do not lift the lid during this time!
3. After 20 minutes, 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.
4. Fluff the rice with a fork before serving.

Assembling the Street Corn Chicken Bowls:

1. Now for the fun part – putting everything together! Grab your favorite bowls.
2. Start with a base of cooked rice. I usually use about 1 cup of rice per bowl.
3. Top the rice with the seasoned chicken, street corn, and black beans. Be generous with the toppings!
4. Add diced avocado on top.
5. Finally, garnish with your favorite toppings. I love a drizzle of hot sauce, some pickled onions for tang, extra cilantro for freshness, and a squeeze of lime juice to brighten everything up.
6. Serve immediately and enjoy your delicious Street Corn Chicken Bowls!

Tips and Variations:

• Spice Level: Adjust the amount of chili powder and cayenne pepper to your liking. If you prefer a milder flavor, omit the cayenne pepper altogether. For extra heat, add a pinch of chipotle powder to the chicken marinade.
• Vegetarian Option: Substitute the chicken with grilled halloumi cheese or seasoned tofu for a vegetarian version.
• Grain Alternatives: If you’re not a fan of white rice, you can use brown rice, quinoa, or even cauliflower rice for a lower-carb option.
• Cheese: If you can’t find cotija cheese, feta cheese is a great substitute. You can also use queso fresco or even shredded cheddar cheese.
• Make Ahead: You can prepare the chicken, street corn, and rice ahead of time and store them separately in the refrigerator. When you’re ready to assemble the bowls, simply reheat the components and assemble.
• Meal Prep: These bowls are perfect for meal prepping! Divide the ingredients into individual containers and store them in the refrigerator for up to 4 days.
• Grilling the Corn in Foil: If you prefer, you can grill the corn in foil packets with a little butter and your favorite seasonings. This helps to keep the corn moist and prevents it from burning.
• Adding a Creamy Sauce: For an extra layer of flavor, consider adding a creamy cilantro-lime sauce. Simply blend together cilantro, lime juice, sour cream, mayonnaise, garlic, and a pinch of salt until smooth.
• Using Canned Corn: In a pinch, you can use canned corn instead of fresh corn. Just make sure to drain it well before adding it to the street corn mixture.
• Adding Bell Peppers: Dice some bell peppers and sauté them with the chicken for added flavor and nutrients.

Serving Suggestions:

These Street Corn Chicken Bowls are a complete meal on their own, but you can also serve them with a side of tortilla chips and salsa, a simple green salad, or a side of guacamole.

Storage Instructions:

Store leftover Street Corn Chicken Bowls in airtight containers in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutritional Information (approximate, per serving):

Calories: 600-700
Protein: 40-50g
Fat: 30-40g
Carbohydrates: 50-60g

Conclusion:

This Street Corn Chicken Bowl isn’t just another recipe; it’s a flavor explosion waiting to happen! From the juicy, perfectly seasoned chicken to the creamy, tangy street corn, every bite is a fiesta in your mouth. I truly believe this is a must-try dish for anyone looking to add a little excitement to their weeknight dinners or impress guests at a casual gathering. It’s quick, it’s easy, and most importantly, it’s incredibly delicious.

But what makes this recipe truly special 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 few dashes of your favorite hot sauce to the street corn mixture. If you’re looking for a lighter option, swap out the rice for quinoa or cauliflower rice. You could even ditch the bowl altogether and use the chicken and street corn as a filling for tacos or quesadillas! The possibilities are endless.

Serving Suggestions and Variations:

* For a Crowd: Double or triple the recipe and serve it buffet-style, allowing everyone to customize their own bowls. Offer a variety of toppings like shredded cheese, sour cream, guacamole, and extra cilantro.
* Make it Vegetarian: Substitute the chicken with grilled halloumi cheese or black beans for a delicious vegetarian option.
* Spice it Up: Add a finely chopped jalapeño to the street corn mixture for an extra layer of heat.
* Cool it Down: Top your bowl with a dollop of cool sour cream or Greek yogurt to balance the spice.
* Meal Prep Magic: This recipe is perfect for meal prepping! Prepare the chicken, street corn, and rice ahead of time and store them separately in the refrigerator. Assemble your bowls when you’re ready to eat.
* Elevate the Presentation: Garnish your bowls with a sprinkle of smoked paprika and a lime wedge for a restaurant-worthy presentation.

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 balance of sweet, savory, and spicy, all in one satisfying bowl. The vibrant colors and fresh flavors make it a feast for the eyes as well as the palate.

So, what are you waiting for? Head to the kitchen, gather your ingredients, and get ready to create your own amazing Street Corn Chicken Bowl. I promise you won’t be disappointed. And don’t forget to share your creations with me! I’d love to see your photos and hear about your own variations. Tag me on social media and let me know what you think. I’m always looking for new ways to improve my recipes and inspire others to get cooking.

I can’t wait to see what you come up with! Happy cooking! Remember, this Street Corn Chicken Bowl is more than just a meal; it’s an experience. Enjoy!