Street Corn Chicken Bowl is a delightful fusion of flavors that brings the vibrant essence of street food right to your dining table. This dish is inspired by the popular Mexican street corn, known as elote, which features grilled corn slathered in creamy sauces and topped with zesty spices. The combination of tender chicken, fresh vegetables, and the irresistible taste of street corn creates a meal that is not only satisfying but also bursting with flavor.
People love the Street Corn Chicken Bowl for its incredible taste and texture. The juicy chicken pairs perfectly with the crunchy corn and creamy dressing, making each bite a delightful experience. Additionally, this dish is incredibly convenient to prepare, making it a favorite for busy weeknights or casual gatherings. Whether you’re looking to impress guests or simply enjoy a comforting meal at home, the Street Corn Chicken Bowl is sure to become a staple in your recipe repertoire.
Ingredients:
- 2 cups cooked rice (white or brown)
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups corn (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- 1/2 cup crumbled cotija cheese
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 avocado, sliced
- 1/2 cup diced red onion
- 1 jalapeño, sliced (optional for heat)
Preparing the Chicken
- Start by seasoning the chicken breasts. In a small bowl, mix together the chili powder, cumin, garlic powder, salt, and pepper. Rub this spice mixture all over the chicken breasts, ensuring they are evenly coated.
- In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the seasoned chicken breasts to the skillet.
- Cook the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). This will ensure that the chicken is cooked through and juicy.
- Once cooked, remove the chicken from the skillet and let it rest for about 5 minutes. This resting period allows the juices to redistribute, making the chicken even more tender.
- After resting, slice the chicken into bite-sized pieces. Set aside while you prepare the other components of the bowl.
Preparing the Corn
- If you’re using fresh corn, you’ll want to grill or sauté it. For grilling, preheat your grill to medium-high heat. Place the corn directly on the grill and cook for about 10-15 minutes, turning occasionally until charred and tender. If you’re using frozen corn, simply thaw it and sauté it in a skillet over medium heat for about 5-7 minutes until heated through.
- Once the corn is cooked, transfer it to a mixing bowl. Add the mayonnaise, lime juice, and half of the crumbled cotija cheese. Stir until the corn is well coated with the mixture. This creamy corn will add a delicious flavor to your bowl.
Assembling the Bowl
- Start with a base of cooked rice. Divide the rice evenly among your serving bowls. I usually use about 1 cup of rice per bowl, but you can adjust this based on your preference.
- Next, add a generous portion of the sliced chicken on top of the rice. The warm chicken will complement the rice perfectly.
- Now, it’s time to add the star of the show: the creamy corn mixture. Spoon a generous amount of the corn over the chicken. The combination of flavors is simply irresistible!
- Top the bowl with diced red onion for a bit of crunch and flavor. If you like a little heat, add some sliced jalapeños on top as well.
- Finish off the bowl with slices of avocado and a sprinkle of the remaining cotija cheese. The creaminess of the avocado pairs beautifully with the other ingredients.
- Finally, garnish with fresh cilantro for a burst of freshness and a squeeze of lime juice over the top for an extra zing. This will elevate the flavors and make your bowl even more delicious!
Serving Suggestions
- Serve the Street Corn Chicken Bowl immediately while everything is warm. You can also offer additional lime wedges on the side for those who love an extra citrus kick.
- If you have leftovers, store the components separately in airtight containers in the refrigerator. The chicken and corn can be reheated, while the rice can be served cold or warm, depending on your preference.
- This bowl is versatile! Feel free to customize it with your favorite toppings, such as black beans, diced tomatoes, or even a drizzle of hot sauce for those who enjoy a spicy kick.
Tips for Success
Conclusion:
In summary, the Street Corn Chicken Bowl is an absolute must-try for anyone looking to elevate their weeknight dinners or impress guests at a gathering. This vibrant dish combines the smoky, sweet flavors of street corn with tender chicken, creating a delightful harmony that will have your taste buds dancing. The creamy dressing and fresh toppings add layers of texture and flavor, making each bite a delicious experience. For serving suggestions, consider pairing your Street Corn Chicken Bowl with a side of tortilla chips and salsa for a complete meal. You can also customize it by adding black beans for extra protein, avocado for creaminess, or even jalapeños for a spicy kick. The beauty of this recipe lies in its versatility, allowing you to make it your own! I encourage you to give this recipe a try and share your experience with friends and family. Whether you stick to the classic version or put your own spin on it, I’m sure you’ll love the results. Don’t forget to snap a photo and tag me when you make your Street Corn Chicken Bowl—I can’t wait to see how it turns out! Happy cooking! Print
Street Corn Chicken Bowl: A Delicious Recipe for Summer Nights
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Street Corn Chicken Bowl features seasoned chicken, creamy corn, and fresh toppings served over rice, making it a colorful and delicious option for a quick dinner or meal prep. It’s customizable and packed with flavor, perfect for any occasion.
Ingredients
Scale
- 2 cups cooked rice (white or brown)
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups corn (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- 1/2 cup crumbled cotija cheese
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 avocado, sliced
- 1/2 cup diced red onion
- 1 jalapeño, sliced (optional for heat)
Instructions
- Season the chicken breasts with a mixture of chili powder, cumin, garlic powder, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat and add the seasoned chicken breasts.
- Cook for 6-7 minutes on each side until the internal temperature reaches 165°F (75°C).
- Remove the chicken from the skillet and let it rest for 5 minutes before slicing into bite-sized pieces.
- If using fresh corn, grill or sauté it until charred and tender. For frozen corn, thaw and sauté until heated through.
- In a mixing bowl, combine the cooked corn with mayonnaise, lime juice, and half of the crumbled cotija cheese. Stir until well coated.
- Start with a base of cooked rice in each serving bowl.
- Add sliced chicken on top of the rice.
- Spoon the creamy corn mixture over the chicken.
- Top with diced red onion and optional jalapeños.
- Add slices of avocado and sprinkle with remaining cotija cheese.
- Garnish with fresh cilantro and a squeeze of lime juice.
Notes
- Serve immediately while warm, with extra lime wedges on the side.
- Store leftovers separately in airtight containers; chicken and corn can be reheated.
- Customize with additional toppings like black beans or diced tomatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
