Street Corn Chicken Bowl: A Flavorful & Easy Recipe

If you’re craving a meal that’s vibrant, satisfying, and packed with bold flavors, the Street Corn Chicken Bowl is a perfect choice. Inspired by the flavors of Mexican street corn (elote), this bowl combines tender, seasoned chicken with sweet and smoky corn, creamy avocado, black beans, and perfectly cooked rice. The addition of cotija cheese, fresh cilantro, and a squeeze of lime elevates every bite, creating a harmonious mix of textures and flavors.

What makes this recipe particularly appealing is its simplicity and versatility. Despite its rich, restaurant-quality taste, it’s easy to prepare at home with simple ingredients. It’s perfect for a quick weeknight dinner, meal prep for the week, or even a casual gathering with friends. Every component of the bowl works together, creating a meal that is nutritious, filling, and utterly delicious.

Whether you’re new to cooking or an experienced foodie, this Street Corn Chicken Bowl is a recipe that’s approachable, flavorful, and fun to make.

Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• Salt and pepper, to taste

For the Street Corn:

• 4 ears of corn, husks and silk removed
• 2 tablespoons butter, melted
• ¼ cup mayonnaise
• ¼ cup sour cream
• ¼ cup crumbled cotija cheese
• ¼ cup chopped cilantro
• 1 lime, juiced
• ¼ teaspoon chili powder (optional, for extra heat)

For the Rice:

• 1 cup long-grain white rice
• 2 cups water
• 1 tablespoon olive oil
• ½ teaspoon salt

For the Bowl Assembly:

• 1 can (15 ounces) black beans, rinsed and drained
• 1 avocado, diced
• Hot sauce, to taste (optional)
• Lime wedges, for serving

Method

Step 1: Prepare the Rice

1. In a medium saucepan, heat 1 tablespoon olive oil over medium heat.
2. Add the rice and toast lightly for 1–2 minutes to enhance its flavor.
3. Add 2 cups of water and ½ teaspoon salt. Bring to a boil.
4. Reduce the heat to low, cover, and simmer for 15–18 minutes, or until the rice is tender and water is absorbed.
5. Fluff the rice with a fork and set aside.

Tip: For extra flavor, you can cook the rice in chicken broth instead of water.

Step 2: Cook the Chicken

1. In a large bowl, combine the chicken cubes with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss to coat evenly.
2. Heat a large skillet or grill pan over medium-high heat.
3. Add the seasoned chicken and cook for 6–8 minutes, turning occasionally, until the chicken is cooked through and golden brown on all sides.
4. Remove the chicken from the heat and set aside.

Pro Tip: Don’t overcrowd the pan; cook in batches if needed for even browning.

Step 3: Prepare the Street Corn

1. Preheat a grill or grill pan over medium-high heat.
2. Brush the corn with melted butter and grill, turning occasionally, until charred and tender, about 8–10 minutes.
3. In a small bowl, mix together mayonnaise, sour cream, lime juice, cilantro, cotija cheese, and optional chili powder.
4. Once the corn is grilled, brush each ear with the mayonnaise mixture and sprinkle with extra cotija cheese and cilantro as desired.
5. Cut the corn off the cob into bite-sized pieces for bowl assembly.

Tip: If you don’t have a grill, you can roast the corn in the oven at 425°F (220°C) for 15–20 minutes, turning halfway through.

Step 4: Assemble the Bowls

1. Start with a base of rice in each bowl.
2. Add a portion of cooked chicken on top of the rice.
3. Layer the grilled street corn and black beans next.
4. Top with diced avocado, a drizzle of hot sauce if desired, and a wedge of lime on the side.
5. Garnish with additional cilantro or cotija cheese if desired.

Serving Suggestion: Serve immediately while warm, allowing each component to shine in flavor and texture.

Cooking Tips and Variations

• Chicken Choices: For more flavor, try using boneless, skinless chicken thighs instead of breasts. They remain juicier and more forgiving if slightly overcooked.
• Vegetarian Option: Omit the chicken and double up on beans and grilled vegetables for a satisfying vegetarian version.
• Extra Heat: Sprinkle red pepper flakes or use a spicy hot sauce to give the bowls an extra kick.
• Grain Variations: Substitute the white rice with brown rice, quinoa, or cauliflower rice for a healthier twist.
• Meal Prep Friendly: These bowls store well in the refrigerator for up to 3 days. Keep the avocado separate until serving to prevent browning.

Nutrition Information (Approximate per serving)

• Calories: 520 kcal
• Protein: 35g
• Fat: 20g
• Carbohydrates: 50g
• Fiber: 9g
• Sodium: 650mg

Note: Nutritional values may vary depending on the brands and ingredients used.

Frequently Asked Questions (FAQs)

1. Can I use frozen corn for this recipe?

Yes, you can use frozen corn kernels. Roast or sauté them in a skillet with butter before adding the mayonnaise mixture for similar flavor.

2. Can I make this recipe ahead of time?

Yes, you can prepare the rice, chicken, and beans in advance. Assemble the bowls when ready to eat. Add avocado last to maintain freshness.

3. Can I grill the chicken and corn at the same time?

Absolutely! Use a large grill or separate grill pans, keeping the cooking times in mind. Chicken takes slightly longer than corn, so adjust accordingly.

4. How can I make this dish spicier?

Add extra chili powder to the chicken seasoning, include hot sauce in the bowl, or sprinkle red pepper flakes on top.

5. Can I use a different cheese instead of cotija?

Yes! Feta cheese is a good substitute if cotija is unavailable. It provides a similar crumbly, tangy flavor.

6. Can I make this gluten-free?

Yes. All the main ingredients in this recipe are naturally gluten-free. Just ensure any seasoning blends or hot sauces used are labeled gluten-free.

7. How long does the dish stay fresh?

Store the components separately in airtight containers in the refrigerator for up to 3 days. Assemble the bowls just before serving for the best flavor and texture.

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Conclusion

The Street Corn Chicken Bowl is a vibrant, flavorful, and easy-to-make dish that brings the taste of Mexican street food into your home. With tender chicken, sweet and smoky grilled corn, creamy avocado, and savory black beans, every bite is a delightful mix of textures and flavors.

Perfect for weeknight dinners, meal prep, or casual gatherings, this bowl is versatile, customizable, and satisfying. Add extra heat, swap in different grains, or experiment with vegetarian variations—the possibilities are endless.

This recipe is a celebration of fresh ingredients, bold spices, and simple preparation, making it a crowd-pleasing favorite for anyone looking for a delicious, wholesome meal in a bowl.