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This Street Corn Chicken Bowl brings together the beloved flavors of Mexican elote with juicy, perfectly seasoned chicken and a base of fluffy rice for a meal that feels like a celebration. With each bite, you get the sweet crunch of fresh corn, tangy lime, creamy dressing, smoky spices, and satisfying bites of avocado and black beans. It is as festive as it is filling, and completely irresistible. I love sharing this for family dinners because everyone can customize their bowl, and leftovers taste just as bright the next day.
The first time I made this bowl I was surprised how quickly my kitchen filled with the mouthwatering scent of street corn roasted on summer nights. Now it is a go to for dinner anytime we want something fun and colorful without a lot of fuss.
Ingredients
- Boneless skinless chicken breasts: Choose fresh plump chicken for the best juiciness. Cutting the pieces evenly helps them cook faster and stay tender.
- Olive oil: Look for a fruity olive oil to help the spices cling to the chicken and keep it moist while cooking.
- Chili powder cumin and smoked paprika: These trio of spices create the signature smoky flavor. Make sure yours are fragrant not stale for maximum impact.
- Garlic and onion powders: These round out the chicken’s seasoning with savory depth.
- Salt and pepper: Freshly ground pepper and good salt really make the flavors pop.
- Fresh corn on the cob: Choose ears that are heavy for their size with tight green husks for the sweetest kernels.
- Butter: Melted butter brings richness and helps char the corn especially when grilling.
- Mayonnaise and sour cream: Classic elote flavors for the creamy corn salad. Full fat versions give the best texture.
- Cotija cheese: This crumbly cheese adds salty punch. If you cannot find cotija feta is a good substitute.
- Fresh cilantro: Bright herbaceous cilantro ties everything together. Wash and dry well before chopping.
- Lime juice: Freshly squeezed lime juice wakes up the flavors.
- Long grain white rice: Rinse thoroughly to remove starch and get fluffy grains. I prefer basmati for its subtle nuttiness.
- Black beans: Canned beans are quick and add texture protein and extra fiber. Rinse them well to remove excess sodium.
- Avocado: A ripe avocado should yield slightly to gentle pressure. Adds a cool creamy element.
- Hot sauce: Lends a custom kick if you like things spicy. Go with your favorite brand.
- Lime wedges: Cut from juicy fresh limes to finish each bowl with a burst of citrus.
Step-by-Step Instructions
- Prepare the Chicken:
- Cut your chicken breasts into roughly one inch cubes for fast and even cooking. Place them in a medium bowl and drizzle with olive oil then sprinkle with chili powder cumin smoked paprika garlic powder onion powder salt and pepper. Massage the spices all over every piece so they are well coated.
- Sear the Chicken:
- Preheat a large skillet or cast iron pan over medium high heat. Once the pan is hot add the chicken in a single layer giving each piece space to brown. Cook for about five to seven minutes per side turning once until the outside is golden and the inside is no longer pink. Double check doneness with a thermometer if you have one.
- Cook the Corn:
- Choose your preferred cooking method. If grilling brush each cob with melted butter and grill over medium heat for ten to fifteen minutes turning occasionally until kernels are charred and tender. For boiling bring a pot of water to a boil add cobs and cook for five to seven minutes until tender. To roast preheat your oven to four hundred degrees brush the corn with butter and bake for twenty to twenty five minutes turning halfway.
- Make the Street Corn Salad:
- Allow corn to cool slightly then carefully slice the kernels from the cob. In a large bowl combine the corn kernels with mayonnaise sour cream cotija cheese chopped cilantro lime juice and chili powder mixing thoroughly. Taste and add extra salt or lime if needed.
- Cook the Rice:
- Place the rice in a fine mesh strainer and rinse under cold water until the water stays clear. Add the rinsed rice to a saucepan with measured water olive oil and salt. Bring to a boil over medium high heat then immediately lower heat cover tightly and simmer for eighteen to twenty minutes until water is fully absorbed. Let it sit off heat with the lid on for another five to ten minutes before fluffing.
- Assemble the Bowls:
- Spoon a generous amount of rice as the base for each bowl. Layer on seared chicken pieces. Add a generous scoop of creamy street corn salad. Top with black beans and fresh diced avocado. Finish with lime wedges and a dash of hot sauce if you like a little extra spice.
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My favorite addition is always the grilled corn. The smoky flavor reminds me of summer gatherings with family when we would race to see who could eat their corn on the cob the fastest. The lingering scent of lime and cilantro takes me to those happy moments every time I make these bowls at home.
Storage Tips
Once assembled store your Street Corn Chicken Bowls in airtight containers in the refrigerator for up to four days. If you want to preserve the best texture store the rice chicken and corn salad separately and layer bowls as needed before eating. The creamy corn topping keeps its flavor and texture when chilled. For meal prep lunches pack avocado and hot sauce on the side to keep them fresh.
Ingredient Substitutions
If you cannot find cotija cheese try crumbled feta. Chicken can be swapped for cooked turkey grilled halloumi or cubes of firm tofu for a vegetarian twist. Any cooked grain like brown rice barley farro or even quinoa works in place of white rice. For more heat use chopped jalapeno or cayenne in the corn salad. If you don’t have fresh corn frozen corn sautéd in a skillet with butter gives similar results.
Serving Suggestions
This dish is delicious as is but you can stretch it further with extra toppings like shredded lettuce pickled onions radishes or even sliced jalapenos for color and crunch. Serve with tortilla chips to scoop up any leftovers or plate everything family style so everyone can build their own perfect bowl. When the weather is warm picnic style sharing makes this even more fun.
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Cultural Spotlight on Street Corn
Street corn or elote is a street vendor delicacy with a deep history in Mexican food culture. It is often found at outdoor markets grilled fresh then coated with creamy tangy toppings and a dash of chili. Bringing these flavors into a bowl for a hearty meal is a fun way to honor that food tradition and share it with family and friends who may not have tried classic elote on the cob.
Recipe FAQs
- → What’s the best way to cook the chicken?
For juicy, flavorful chicken, cube breasts and toss with olive oil and spices, then sear in a hot skillet until browned and cooked through. Don't overcrowd for best texture.
- → Can I make the corn without a grill?
Absolutely! You can boil the corn or roast it in the oven. Grilling adds a smoky note, but all methods work well for sweet, tender kernels.
- → Is this bowl good for meal prep?
Yes, assemble the components in advance and store them separately or together in containers. Reheat as needed for quick, tasty meals.
- → What grains can I use aside from white rice?
Brown rice, quinoa, or even cauliflower rice are delicious options if you want a different base or a lower-carb twist.
- → How do I adjust the spiciness?
Add more chili powder, use spicy hot sauce, or toss in chopped jalapeño for extra heat. Customizing the spice is easy to match your taste.
- → Is there a vegetarian option?
Swap the chicken for grilled halloumi or seasoned tofu to make the bowl meatless while still enjoying bold flavors and protein.