Street Corn Chicken Bowl: A Delicious Recipe for Summer Nights

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 is celebrated for its creamy, spicy, and tangy profile. As I prepared this recipe, I couldn’t help but think about the bustling streets of Mexico, where vendors serve up this beloved treat to eager crowds. The combination of grilled chicken, fresh corn, and zesty toppings creates a mouthwatering experience that is both satisfying and convenient.

People love the Street Corn Chicken Bowl not only for its incredible taste and texture but also for its versatility. It’s a perfect meal for busy weeknights or a casual gathering with friends. The creamy dressing, combined with the crunch of corn and the savory chicken, makes every bite a delightful adventure. Plus, it’s easy to customize with your favorite toppings, making it a dish that everyone can enjoy. Join me as we dive into this delicious recipe that is sure to become a staple in your kitchen!

this Recipe

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

1. Start by preheating your grill or stovetop grill pan over medium-high heat. This will ensure that the chicken gets a nice sear and grill marks.
2. While the grill is heating, take your chicken breasts and pat them dry with paper towels. This helps to achieve a better sear.
3. In a small bowl, mix together the olive oil, chili powder, cumin, garlic powder, salt, and pepper. This will be your marinade for the chicken.
4. Rub the spice mixture all over the chicken breasts, making sure they are evenly coated. Let them sit for about 10-15 minutes to absorb the flavors.
5. Once the grill is hot, place the chicken on it. Grill for about 6-7 minutes on one side without moving it, allowing it to develop a nice char.
6. Flip the chicken and grill for another 6-7 minutes, or until the internal temperature reaches 165°F (75°C). This ensures that the chicken is fully cooked and safe to eat.
7. Once cooked, remove the chicken from the grill and let it rest for about 5 minutes. This helps the juices redistribute, keeping the chicken moist.
8. After resting, slice the chicken into strips or bite-sized pieces, depending on your preference.

Preparing the Corn

1. If you’re using fresh corn, you’ll want to grill it as well. Husk the corn and remove all the silk. Brush it lightly with olive oil and season with salt.
2. Place the corn on the grill and cook for about 10-15 minutes, turning occasionally until it’s charred and cooked through. If you’re using frozen corn, you can skip this step and simply sauté it.
3. For frozen corn, heat a skillet over medium heat and add a tablespoon of olive oil. Once hot, add the corn and sauté for about 5-7 minutes until heated through and slightly caramelized.
4. Once the corn is cooked, remove it from the grill or skillet and let it cool slightly. If you grilled fresh corn, use a sharp knife to cut the kernels off the cob into a bowl.

Making the Sauce

1. In a medium bowl, combine the mayonnaise, lime juice, and half of the crumbled cotija cheese. This will create a creamy, tangy sauce that adds flavor to the bowl.
2. Mix well until all the ingredients are combined. Taste and adjust seasoning with salt and pepper if needed.

Assembling the Bowl

1. Start with a base of cooked rice in each bowl. You can use white rice, brown rice, or even quinoa for a healthier option.
2. Next, add a generous portion of the grilled chicken on top of the rice. Make sure to distribute it evenly among the bowls.
3. Now, add the grilled or sautéed corn over the chicken. This adds a sweet and smoky flavor that complements the dish perfectly.
4. Drizzle the creamy sauce over the chicken and corn. Don’t be shy; this sauce is what brings everything together!
5. Sprinkle the remaining cotija cheese on top for an extra burst of flavor.
6. Add the diced red onion and sliced jalapeño (if using) for a bit of crunch and heat.


Conclusion:

In summary, this Street Corn Chicken Bowl is an absolute must-try for anyone looking to elevate their weeknight dinners or impress guests at a gathering. The combination of juicy chicken, sweet corn, and zesty toppings creates a flavor explosion that is both satisfying and refreshing. Plus, it’s incredibly versatile! You can easily swap out the chicken for grilled shrimp or even make it vegetarian by using black beans or roasted veggies. For a fun twist, consider adding avocado slices or a sprinkle of feta cheese for an extra layer of creaminess. You can also serve it with a side of tortilla chips for that perfect crunch or pair it with a light salad to balance the meal. I encourage you to give this Street Corn Chicken Bowl a try and make it your own! Don’t forget to share your experience and any variations you come up with. I’d love to hear how it turns out for you! Happy cooking! Print

Street Corn Chicken Bowl: A Delicious Recipe for Summer Nights
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• Author: Layla
• Total Time: 45 minutes
• Yield: 4 servings 1x
Print Recipe
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Description
This Grilled Chicken and Corn Rice Bowl features tender grilled chicken, sweet corn, and a creamy sauce served over fluffy rice. It’s a colorful, protein-packed dish perfect for quick weeknight dinners or meal prep, allowing for customization with your favorite toppings.
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Ingredients
Scale 1x2x3x
• 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)
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Instructions
1. Preheat your grill or stovetop grill pan over medium-high heat.
2. Pat the chicken breasts dry with paper towels.
3. In a small bowl, mix together olive oil, chili powder, cumin, garlic powder, salt, and pepper.
4. Rub the spice mixture all over the chicken breasts and let them sit for 10-15 minutes.
5. Grill the chicken for about 6-7 minutes on one side without moving it.
6. Flip the chicken and grill for another 6-7 minutes, or until the internal temperature reaches 165°F (75°C).
7. Remove the chicken from the grill and let it rest for about 5 minutes before slicing.
8. If using fresh corn, husk it and remove the silk. Brush lightly with olive oil and season with salt.
9. Grill the corn for about 10-15 minutes, turning occasionally until charred. If using frozen corn, skip this step.
10. For frozen corn, heat a skillet over medium heat, add olive oil, and sauté the corn for 5-7 minutes until heated through.
11. If using grilled corn, cut the kernels off the cob into a bowl.
12. In a medium bowl, combine mayonnaise, lime juice, and half of the crumbled cotija cheese.
13. Mix well and adjust seasoning with salt and pepper if needed.
14. Start with a base of cooked rice in each bowl.
15. Add a generous portion of grilled chicken on top of the rice.
16. Add the grilled or sautéed corn over the chicken.
17. Drizzle the creamy sauce over the chicken and corn.
18. Sprinkle the remaining cotija cheese on top.
19. Add diced red onion and sliced jalapeño (if using) for crunch and heat.
Notes
• Feel free to customize the toppings based on your preferences. Other great additions include diced tomatoes, black beans, or a dollop of sour cream.
• This recipe is great for meal prep; simply store the components separately and assemble when ready to eat.
• Prep Time: 15 minutes
• Cook Time: 30 minutes