Street Corn Chicken Bowl Recipe
The Street Corn Chicken Bowl is a vibrant and flavorful dish that brings together perfectly grilled chicken, charred sweet corn, and creamy, tangy accents for a mouthwatering meal. This bowl captures the essence of street-style Mexican elote but with a hearty twist by adding protein and rice, making it a satisfying, colorful dinner that’s as nutritious as it is delicious. Whether you’re craving something fresh and zesty or a dish that’s easy to prepare yet impressive in taste, this Street Corn Chicken Bowl hits every mark with its blend of smoky, creamy, and bright notes.
Ingredients You’ll Need
Simple, fresh ingredients are the heart of the Street Corn Chicken Bowl, each playing a crucial role in bringing balance and depth to the dish. From succulent chicken seasoned with warm spices to the creamy lime crema topping, every component contributes essential flavor, texture, and color that make this bowl utterly irresistible.
- Chicken breasts: Boneless and skinless for quick grilling and easy slicing into perfect bowl-ready pieces.
- Corn kernels: Fresh or frozen, they add sweet crunch that’s enhanced by a slight char for authentic street corn flavor.
- Olive oil: Used to help the seasonings stick to the chicken and aid in grilling.
- Chili powder: Adds a gentle smoky heat.
- Smoked paprika: Brings a deep, smoky undertone to complement the charred corn.
- Garlic powder: Adds a mild savory punch without overpowering other flavors.
- Salt and black pepper: Essential for seasoning and enhancing all the ingredients.
- Cotija cheese: Crumbled over the top for a salty, crumbly richness characteristic of Mexican street corn.
- Mayonnaise and sour cream: Combined to make a creamy lime crema that brightens the dish and adds moisture.
- Lime juice: Provides fresh acidity that ties all the flavors together.
- Fresh cilantro: Offers a herbaceous, bright finish for garnish.
- Cooked rice: The bowl’s comforting, filling base, whether you choose white or brown.
How to Make Street Corn Chicken Bowl
Step 1: Marinate and Prepare the Chicken
Start by preheating your grill or grill pan to medium-high heat to ensure a perfect sear. Coat the chicken breasts with olive oil, then generously rub in the chili powder, smoked paprika, garlic powder, salt, and black pepper. This blend of spices builds the foundation of flavor, creating a savory crust when grilled.
Step 2: Grill the Chicken
Place the chicken on the grill and cook for about 6 to 7 minutes on each side or until the internal temperature reaches 165°F and the chicken is fully cooked. Once done, remove it from the grill and let it rest for about 5 minutes to retain the juices. Then slice it into strips perfect for layering in your bowl.
Step 3: Char the Corn
While the chicken is resting, it’s time to cook the corn. Grill or sauté the corn kernels until they develop those lovely light char marks, about 5 minutes. This step is crucial, as the slight smokiness from the char elevates the sweetness of the corn and adds authentic street corn character.
Step 4: Whip Up the Lime Crema
In a small bowl, mix together mayonnaise, sour cream, and lime juice. This creamy sauce brings cool tang and richness to balance the smoky chicken and charred corn, linking every bowl ingredient harmoniously.
Step 5: Assemble Your Street Corn Chicken Bowl
Divide the cooked rice evenly into serving bowls. Arrange the sliced grilled chicken and charred corn on top. Sprinkle generously with crumbled cotija cheese, then drizzle your lime crema all over. Finish with a sprinkle of freshly chopped cilantro to add that final burst of color and flavor.
How to Serve Street Corn Chicken Bowl
Garnishes
Fresh cilantro is the classic garnish here, bringing brightness and herbal notes that brighten the rich, creamy, and smoky flavors in the bowl. For an extra kick, consider adding sliced jalapeños or a sprinkle of smoked paprika on top to echo the spices in the chicken.
Side Dishes
This bowl shines on its own but pairs beautifully with a simple green salad or a light avocado salsa to add creaminess and freshness. A chilled Mexican beer or a citrusy sparkling water also complements the bold flavors perfectly.
Creative Ways to Present
For a fun twist, serve the Street Corn Chicken Bowl in hollowed-out bell peppers or mini cast-iron skillets to amp up presentation. Layer ingredients in mason jars for an on-the-go meal, or arrange the components deconstructed on a platter for a vibrant build-your-own dinner party experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken, corn, and rice separately in airtight containers in the refrigerator for up to 3 days. Keeping components apart helps preserve the distinct textures and flavors so your leftovers stay fresh and delicious.
Freezing
The chicken and cooked rice freeze well when packed tightly in freezer-safe containers or bags, lasting up to 2 months. However, the creamy lime crema and fresh garnishes are best made fresh to keep their bright flavor and texture intact.
Reheating
Reheat the chicken and rice gently in the microwave or on the stovetop until warm, then add the charred corn at the end to maintain its slightly crisp texture. Drizzle the lime crema on just before serving to keep that refreshing creaminess alive.
FAQs
Can I use frozen corn for the Street Corn Chicken Bowl?
Absolutely! Frozen corn works perfectly and is a convenient option. Just thaw it beforehand and then grill or sauté to get that charred, smoky flavor that’s key to the dish.
What can I substitute for cotija cheese?
If you can’t find cotija, a crumbly feta or even grated parmesan can provide a similar salty, tangy element that complements the other ingredients nicely.
Is this recipe spicy?
The Street Corn Chicken Bowl has gentle warmth from chili powder and paprika, but it’s not overly spicy. You can always adjust the chili powder amount or add fresh jalapeños if you want to crank up the heat.
Can I make this recipe vegetarian?
Yes! Swap the grilled chicken for seasoned and grilled portobello mushrooms, tofu, or your favorite plant-based protein to keep that smoky, grilled depth while making it vegetarian-friendly.
How long does it take to prepare this dish?
From start to finish, it should take about 30 to 40 minutes, making it a perfect weeknight dinner that’s quick yet packed with flavor.
Final Thoughts
If you’re craving a dish that’s bursting with flavor, texture, and pure joy in every bite, the Street Corn Chicken Bowl is an absolute must-try. With its colorful layers and that unbeatable blend of smoky, creamy, and zesty, it’s always a winner in my kitchen. Trust me, once you make this, it’ll quickly become one of your favorite go-to meals too!
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Street Corn Chicken Bowl Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
A flavorful and easy-to-make Street Corn Chicken Bowl combining juicy grilled chicken, charred corn, tangy cotija cheese, and a zesty lime crema, served over a bed of rice for a satisfying meal inspired by Mexican street food.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Corn and Toppings
- 2 cups corn kernels (fresh or frozen)
- 1/2 cup cotija cheese, crumbled
- 2 tablespoons fresh cilantro, chopped
Lime Crema
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 lime, juiced
Base
- 2 cups cooked rice (white or brown)
Instructions
- Prepare the Chicken: Preheat your grill or grill pan to medium-high heat. Rub the chicken breasts with olive oil, then evenly coat them with chili powder, smoked paprika, garlic powder, salt, and black pepper to infuse the meat with robust flavors.
- Grill the Chicken: Place the seasoned chicken breasts on the grill and cook for 6-7 minutes per side, or until they reach an internal temperature of 165°F (75°C) and are fully cooked. Remove the chicken from the heat and let it rest for 5 minutes to retain juices before slicing.
- Cook the Corn: While the chicken is grilling, either grill or sauté the corn kernels in a pan over medium-high heat until they are lightly charred and fragrant, about 5 minutes. Set aside once done.
- Make the Lime Crema: In a small bowl, whisk together the mayonnaise, sour cream, and freshly squeezed lime juice until smooth. This creamy sauce will add a tangy and refreshing contrast to the dish.
- Assemble the Bowls: Divide the cooked rice evenly among serving bowls. Top with sliced grilled chicken, charred corn, and a generous sprinkle of crumbled cotija cheese. Drizzle the lime crema over the top and garnish with chopped fresh cilantro for a burst of color and flavor.
Notes
- You can substitute cotija cheese with feta if cotija is not available.
- For a spicier kick, add a dash of cayenne pepper or hot sauce to the seasoning blend or lime crema.
- Use brown rice for a healthier, higher-fiber option.
- If you don’t have a grill, a grill pan or skillet works well for cooking the chicken and corn.
- This recipe can be easily doubled to serve more people.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 640 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: street corn chicken bowl, grilled chicken, Mexican street corn, cotija cheese, lime crema, healthy chicken bowl, grilled corn, easy dinner recipe
