Description: This vibrant and flavorful Street Corn Chicken Rice Bowl takes the iconic flavors of Mexican street corn (Elote) and transforms them into a satisfying and wholesome meal. Tender, seasoned chicken sits atop a bed of fluffy rice, generously topped with a creamy, tangy, and slightly spicy street corn mixture that will tantalize your taste buds.
Why You Will Love This Recipe:
- Explosion of Flavors: This bowl is a symphony of tastes and textures, from the savory chicken and fluffy rice to the creamy, cheesy, and slightly spicy street corn topping.
- Customizable: Easily adapt this recipe to your liking. Adjust the spice level, swap out the rice for quinoa, or add your favorite toppings like avocado or black beans.
- Quick and Easy: Perfect for busy weeknights, this recipe comes together quickly and requires minimal cooking skills.
- Healthy and Filling: Packed with protein, fiber, and wholesome ingredients, this bowl is a nutritious and satisfying meal.
- Crowd-Pleasing: A guaranteed hit with family and friends, this bowl is a fun and flavorful way to enjoy a classic Mexican-inspired dish.
Introduction
The allure of Mexican street corn, or Elote, is undeniable. That perfect balance of sweet corn kernels slathered in a creamy, tangy sauce, sprinkled with salty cheese, and dusted with chili powder is a culinary masterpiece. This recipe captures all those irresistible flavors in a convenient and satisfying rice bowl, featuring juicy, perfectly seasoned chicken as the star protein.
The Street Corn Chicken Rice Bowl is a celebration of vibrant flavors and textures. Each component is carefully crafted to complement the others, creating a harmonious and unforgettable meal. From the zesty marinade of the chicken to the creamy richness of the street corn topping, every bite is an adventure.
Ingredients:
For the Chicken:
- 4 boneless, skinless chicken thighs (about 1.5 pounds)
- 1 tablespoon lime juice
- 1 tablespoon avocado oil (or other neutral oil)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder (or 2 minced garlic cloves for a fresher flavor)
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Street Corn Topping:
- 1 cup sweet corn kernels, grilled if possible (frozen, canned, or fresh corn kernels work too)
- ¼ cup thinly sliced red onion
- ½ cup sour cream (full-fat or light, your choice)
- 2 tablespoons mayonnaise (full-fat or light, your choice)
- ½ cup Cotija cheese, crumbled (plus extra for garnish)
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 lime, cut into wedges
For the Rice and Assembly:
- 3 cups cooked rice (white, brown, or your favorite variety)
- Fresh cilantro, chopped, for garnish
- Tajín seasoning (optional, for extra flavor)
- Avocado slices (optional, for added creaminess and healthy fats)
- Black beans (optional, for added protein and fiber)
Preparation:
Step 1: Season and Marinate the Chicken
In a medium bowl, whisk together the lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. This marinade is the key to infusing the chicken with a delicious smoky and savory flavor.
Add the chicken thighs to the bowl and toss to coat them evenly in the marinade. Cover the bowl with plastic wrap or transfer the chicken to a resealable bag and refrigerate for at least 30 minutes, or up to overnight. The longer the chicken marinates, the more flavorful it will become.
Step 2: Cook the Chicken
Heat a skillet (cast iron is ideal for searing) over medium-high heat. Once the skillet is hot, carefully place the marinated chicken thighs in the skillet, making sure not to overcrowd it.
Sear the chicken for 8-10 minutes per side, or until it is cooked through and has a beautiful golden-brown crust. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Remove the chicken from the skillet and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
Step 3: Prepare the Street Corn Topping
If using frozen corn, thaw it completely before using. Grilling the corn adds a wonderful smoky flavor, but you can also sauté it in a skillet with a little butter or oil until it’s slightly charred. Canned corn, well-drained, also works in a pinch.
In a medium bowl, combine the grilled (or sauteed) corn kernels, thinly sliced red onion, sour cream, mayonnaise, crumbled Cotija cheese, and chili powder. Mix well to combine.
Taste and season with salt, pepper, and a squeeze of lime juice to your liking. The goal is to achieve a balance of creamy, tangy, and slightly spicy flavors.
Step 4: Prepare the Rice
If you have leftover cooked rice, simply reheat it in the microwave or on the stovetop with a splash of water to prevent it from drying out. Freshly cooked rice is always a great option, too.
Fluff the rice with a fork to separate the grains and ensure it’s light and airy.
Step 5: Assemble the Bowls
Now comes the fun part: assembling the bowls!
Divide the cooked rice evenly among serving bowls. Top with the sliced chicken and a generous helping of the street corn topping.
Garnish with fresh cilantro, extra Cotija cheese, and a lime wedge. For an extra touch of flavor, sprinkle with Tajín seasoning.
Optional toppings include avocado slices and black beans, which add creaminess, healthy fats, and extra protein and fiber.
Serve:
Serve the Street Corn Chicken Rice Bowls warm and enjoy immediately. A squeeze of lime juice just before eating adds a burst of freshness.
COOKING Rating:
Easy
Serving Suggestions:
- Serve as a complete and satisfying meal for lunch or dinner.
- Pair with a side of tortilla chips and salsa for a more festive meal.
- Serve with a cold Mexican beer or a refreshing agua fresca.
- Great for meal prepping – store the components separately and assemble just before eating.
Tips:
- For a spicier kick, add a pinch of cayenne pepper to the chicken marinade or the street corn topping.
- If you don’t have Cotija cheese, you can substitute it with feta cheese or queso fresco.
- For a vegetarian option, replace the chicken with grilled tofu or black beans.
- To save time, use pre-cooked rotisserie chicken.
- Don’t be afraid to experiment with different toppings and flavor combinations.
- Grilling the chicken adds a smoky char-grilled flavor, but feel free to bake, air fry, or pan-fry for convenience.
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Nutritional Information:
(Approximate, per serving)
- Calories: 650
- Protein: 45g
- Sodium: 800mg
Conclusion
The Street Corn Chicken Rice Bowl is a delightful and versatile dish that is sure to become a new favorite. It’s a perfect balance of flavors and textures, easy to make, and customizable to your liking. Whether you’re looking for a quick weeknight meal or a crowd-pleasing dish for a gathering, this recipe has you covered. Enjoy!
Questions and Answers:
Q1: Can I use canned corn instead of grilling it?
A: Absolutely! While grilling the corn adds a wonderful smoky flavor, canned corn is a perfectly acceptable substitute. Just make sure to drain it well before adding it to the street corn topping. You can also sauté the canned corn in a skillet with a little butter or oil to give it a slightly caramelized flavor.
Q2: I don’t have Cotija cheese. What can I use instead?
A: Cotija cheese is a salty and crumbly Mexican cheese, but if you can’t find it, you can substitute it with feta cheese or queso fresco. Feta cheese will provide a similar salty and tangy flavor, while queso fresco is a milder and creamier option.
Q3: Can I make this recipe vegetarian?
A: Yes, definitely! Simply replace the chicken with grilled or baked tofu, tempeh, or extra black beans. You can also add other vegetables like bell peppers, zucchini, or mushrooms to the bowl for added flavor and nutrition.
Q4: How can I make this recipe ahead of time?
A: This recipe is great for meal prepping. You can cook the chicken, rice, and street corn topping separately and store them in airtight containers in the refrigerator for up to 3 days. When you’re ready to eat, simply reheat the components and assemble the bowls.
Q5: Can I adjust the spice level of this recipe?
A: Of course! If you prefer a milder flavor, reduce the amount of chili powder in the chicken marinade and the street corn topping. For a spicier kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce. You can also use a spicier chili powder blend for the chicken and street corn topping. Additionally, offering hot sauce on the side allows individuals to customize the spice level to their preference when eating.
