Name: Street Corn Chicken Bowl: A Flavorful & Easy Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4-6 servings
Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes; 1 tbsp olive oil; 1 tbsp chili powder; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp cayenne pepper (optional, for heat); Salt and black 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 (or feta); 1/4 cup chopped cilantro; 1 lime, juiced; 1/2 tsp chili powder; Salt and black pepper to taste; 1 cup long-grain white rice; 2 cups chicken broth; 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)

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

Inspired by the beloved Mexican street food, Elote, this Street Corn Chicken Bowl takes those classic flavors and transforms them into a satisfying and convenient dish. Elote, traditionally grilled corn slathered in mayonnaise, cotija cheese, chili powder, and lime, has been a staple of Mexican street vendors for generations, offering a delicious and affordable treat to locals and tourists alike. We’ve taken that vibrant essence and reimagined it for a complete and easy-to-make meal.

What makes this bowl so irresistible? It’s the symphony of textures and tastes! The sweetness of the corn, the savory chicken, the creamy sauce, and the slight kick of chili powder create a flavor explosion that will leave you craving more. Plus, it’s incredibly versatile. You can customize it with your favorite toppings, making it a perfect weeknight dinner or a crowd-pleasing dish for gatherings. Get ready to experience the magic of street food, elevated!

Ingredients:

For the Chicken:

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 tbsp olive oil
1 tbsp chili powder
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper (optional, for heat)
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 Mexican crema)
1/4 cup crumbled cotija cheese (or feta)
1/4 cup chopped cilantro
1 lime, juiced
1/2 tsp chili powder
Salt and black pepper to taste

For the Rice:

1 cup long-grain white rice
2 cups chicken broth
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:

First, let’s get the chicken ready. In a medium bowl, combine the chicken cubes, olive oil, chili powder, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). Season generously with 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!
Heat a large skillet or cast-iron skillet over medium-high heat. Add the seasoned chicken in a single layer, being careful not to overcrowd the pan. If necessary, cook the chicken in batches. Overcrowding the pan will steam the chicken instead of searing it, and we want that nice, browned crust.
Cook the chicken for about 5-7 minutes per side, or until it’s cooked through and no longer pink inside. The internal temperature should reach 165°F (74°C). Once cooked, remove the chicken from the skillet and set aside.

Making the Street Corn:

Now, let’s tackle 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 that smoky flavor, but roasting is also a great option if you don’t have a grill.
Grilling Method: 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.
Roasting Method: Preheat your oven to 400°F (200°C). Brush the corn with olive oil and roast for about 20-25 minutes, turning halfway through, until the kernels are tender and slightly browned.
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.
Once the corn is cooked, let it cool slightly. Then, carefully cut the kernels off the cob using a sharp knife. I find it easiest to stand the corn upright on a cutting board and slice downwards.
In a large bowl, combine the corn kernels, mayonnaise, sour cream (or Mexican crema), cotija cheese (or feta), cilantro, lime juice, and chili powder. Season with salt and black pepper to taste. Mix everything together until well combined. Taste and adjust seasonings as needed. You might want a little more lime juice or chili powder depending on your preference.

Cooking the Rice:

Time for the rice! In a medium saucepan, heat the olive oil over medium heat. Add the rice and cook for about 1-2 minutes, stirring constantly, until the rice is lightly toasted. This step helps to enhance the flavor of the rice.
Pour in the chicken broth and add the salt. Bring the mixture to a boil, then reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until the rice is cooked through and all the liquid has been absorbed.
Once the rice is cooked, remove it from the heat and let it sit, covered, for 5-10 minutes. This allows the rice to steam and become even more fluffy. After 5-10 minutes, fluff the rice with a fork.

Assembling the Street Corn Chicken Bowls:

Now for the fun part assembling the bowls! Grab your favorite bowls and get ready to layer all those delicious ingredients.
Start with a base of cooked rice. Add a generous scoop of rice to each bowl.
Next, add a portion of the cooked chicken on top of the rice.
Spoon a generous amount of the street corn mixture over the chicken. Don’t be shy!
Add a scoop of black beans to each bowl.
Top with diced avocado.
If you like a little extra heat, drizzle with your favorite hot sauce.
Serve immediately with lime wedges for squeezing over the top.

Tips and Variations:

Spice Level: Adjust the amount of cayenne pepper in the chicken marinade to control the spice level. You can also add a pinch of red pepper flakes to the street corn for extra heat.
Protein: Feel free to substitute the chicken with shrimp, steak, or tofu. Adjust the cooking time accordingly.
Vegetables: Add other vegetables to the bowl, such as bell peppers, onions, or zucchini. Sauté them before adding the chicken.
Cheese: If you can’t find cotija cheese, feta cheese is a good substitute. You can also use shredded Monterey Jack or cheddar cheese.
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 reheat the ingredients and assemble the bowls.
Vegan Option: Substitute the chicken with grilled or pan-fried tofu. Use vegan mayonnaise and sour cream for the street corn. Omit the cheese or use a vegan cheese alternative.
Grain-Free Option: Substitute the rice with cauliflower rice or quinoa.

Serving Suggestions:

Serve these bowls as a complete and satisfying meal.
They’re also great for meal prepping. Store the components separately and assemble the bowls when ready to eat.
These bowls are perfect for a casual dinner party or a potluck.

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 market with every single bite. The combination of juicy, perfectly seasoned chicken, the sweet and smoky char of the corn, the creamy coolness of the cotija cheese, and that zesty lime crema it’s a symphony of textures and tastes that simply works. Trust me, once you try it, you’ll understand why I’m so enthusiastic!

Why is this a must-try? Because it’s quick, it’s easy, it’s incredibly satisfying, and it’s a guaranteed crowd-pleaser. Whether you’re looking for a weeknight dinner solution, a fun lunch option, or something impressive to serve at your next gathering, this bowl has you covered. It’s also incredibly versatile, allowing you to customize it to your own preferences and dietary needs.

Looking for serving suggestions? I love serving these bowls with a side of crispy tortilla chips for scooping up every last bit of deliciousness. You could also add a dollop of guacamole for extra creaminess and healthy fats. For a spicier kick, consider adding a few slices of jalapeño or a dash of your favorite hot sauce.

And speaking of variations, the possibilities are endless! If you’re vegetarian, simply swap out the chicken for grilled halloumi cheese or black beans. You could also experiment with different types of corn, such as grilled baby corn or even canned corn if you’re short on time. For a low-carb option, serve the chicken and corn mixture over a bed of cauliflower rice or shredded lettuce instead of regular rice. You can even turn this into a salad by adding more greens and a light vinaigrette.

Don’t be afraid to get creative and make this recipe your own! Add your favorite toppings, adjust the seasonings to your liking, and experiment with different flavor combinations. The most important thing is to have fun and enjoy the process.

I truly believe that this Street Corn Chicken Bowl will become a staple in your recipe rotation. It’s the kind of dish that you’ll crave again and again, and it’s sure to impress your family and friends. It’s a celebration of fresh, vibrant ingredients and bold, exciting flavors.

So, what are you waiting for? Gather your ingredients, fire up the grill (or the stovetop!), and get ready to experience the magic of this incredible bowl. I’m confident that you’ll love it 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. Let me know what you thought, what variations you tried, and any tips or tricks you discovered along the way. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love.

Happy cooking, and I can’t wait to hear all about your Street Corn Chicken Bowl adventures! Don’t forget to snap a picture and tag me on social media I’d love to see your creations! Enjoy!