Oh my goodness, let me tell you about my love for this Street Corn Chicken Bowl recipe! Picture this: a sunny day, a corn stand on a bustling street, the aroma of grilled corn wafting in the air, and me—just a little too enthusiastic—rushing over in excitement. That’s the spirit I wanted to capture with this dish! This Street Corn Chicken Bowl combines the vibrant flavors of elote-style corn with juicy, seasoned chicken, all elegantly nestled on a bed of rice. It’s the kind of dish that instantly transports you right to a fiesta!
One of my most cherished memories is having a backyard BBQ with friends, where we transformed every bite into a celebration. This bowl has become a go-to for dinner parties, meal prep, or simply those days when I crave something hearty yet fresh. The best part? Everyone loves it! So, roll up your sleeves, because I’m about to guide you through making this delightful meal that’s as colorful as it is delicious.
What’s in the Street Corn Chicken Bowl?
Let’s break down the ingredients that make this bowl sing!
Chicken Breast: Tender and juicy, chicken breast forms the star protein of our dish. I prefer grilling it for that smoky flavor, but you can also bake or pan-sear it—whatever tickles your fancy!
Sweet Corn: We’re talking about corn that’s either grilled or roasted for that irresistible charred flavor. Whether you use fresh corn on the cob (in season, of course) or canned/frozen works just fine!
Cilantro: Fresh cilantro is like a burst of freshness in this bowl. It adds a vibrant pop and a slightly earthy flavor—totally elevating the dish!
Lime Juice: A squeeze of lime brightens everything up and brings a zesty kick. I can’t get enough of that tartness!
Mayonnaise and Cotija Cheese: This duo creates the creamy and salty elements of the street corn. I adore using Mexican crema if you can find it; it’s just divine!
Rice: For the base, I go for brown rice for a nutty flavor and extra fiber, but you can swap it for white rice, quinoa, or even cauliflower rice if you’re feeling adventurous!
Spices: I use a blend of smoked paprika, chili powder, and garlic powder to season the chicken—trust me, it’s a winning combination!
Is the Street Corn Chicken Bowl Good for You?
Absolutely, yes! This dish is a fantastic balance of macronutrients.
Chicken Breast: Packed with lean protein, it supports muscle repair and keeps you feeling full.
Corn: A good source of fiber and antioxidants, it’s great for digestive health!
Cilantro: Not only does it add flavor, but it’s also rich in vitamins A, C, and K, adding nutrition to your bowl.
Overall, I’d say my Street Corn Chicken Bowl is healthier than a fast-food option. Just keep an eye on the mayonnaise and cheese portions if you’re watching your calorie intake–the creamy goodness is hard to resist!
Ingredients List
– 2 chicken breasts (about 1 pound)
– 2 cups sweet corn (fresh, canned, or frozen)
– 1/4 cup cilantro, chopped
– Juice of 1 lime
– 1/4 cup mayonnaise (or Mexican crema)
– 1/4 cup Cotija cheese (or feta)
– 2 cups brown rice (cooked)
– 1 tsp smoked paprika
– 1 tsp chili powder
– 1 tsp garlic powder
– Salt and pepper to taste
*Serves 4*
How to Make the Street Corn Chicken Bowl?
1. Start by marinating your chicken: In a medium bowl, mix smoked paprika, chili powder, garlic powder, salt, and pepper. Rub this spice mix over the chicken breasts, ensuring they’re evenly coated. Let them marinate for at least 30 minutes (or up to overnight in the fridge for the bold flavor!).
2. While the chicken marinates, prepare your corn. If using fresh corn, grill or roast the cobs until they’re nice and charred – about 8-10 minutes, turning occasionally. Use a sharp knife to cut the kernels off the cob afterward.
3. In another bowl, mix the corn with chopped cilantro, lime juice, mayonnaise (or crema), and a sprinkle of Cotija cheese. Toss everything to combine, and set aside.
4. Cook the chicken: Grill or pan-sauté the marinated chicken for about 7-8 minutes on each side, or until fully cooked (internal temperature should reach 165°F). Let it rest for a few minutes before slicing it.
5. Assemble the bowl: Start with a scoop of cooked rice, then add a generous helping of your street corn mixture and lay the sliced chicken on top. Finish it off with an extra sprinkle of Cotija and maybe a wedge of lime on the side.
Your Personalized Street Corn Twist
Want a fun twist? Try adding black beans for extra protein and fiber or toss in some cherry tomatoes for a splash of sweetness. Don’t hesitate to experiment with different seasonings or sauces—perhaps a drizzle of chipotle sauce for some smokiness! If you’re feeling fancy, serve it in a crispy tortilla bowl instead of regular bowls for that ultimate street vibe.
I really hope you give this Street Corn Chicken Bowl a try; it’s bound to become a favorite! I’d love to hear how yours turned out or any variations you come up with! So, grab those ingredients and cook away! Remember, cooking is all about joy, flavor, and a little love. Happy cooking!
