Description:This Street Corn Chicken Rice Bowl is a vibrant and satisfying meal that combines the savory flavors of seasoned chicken with the creamy, tangy, and slightly spicy delight of Mexican street corn (elote). It’s a balanced bowl of textures and tastes, from the tender chicken and fluffy rice to the crunchy red onion and creamy corn, all topped off with fresh cilantro and a squeeze of lime. This recipe is quick, easy to customize, and perfect for a weeknight dinner or a flavorful lunch.
Ingredients:
For the Chicken:
- 4 chicken thighs, boneless and skinless (about 1.5 pounds)
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon avocado oil (or olive oil)
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1/2 teaspoon garlic powder or 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Street Corn Topping:
- 1 cup sweet corn kernels, grilled if possible (fresh or frozen) – if using frozen, thaw completely
- 1/4 cup red onion, thinly sliced or finely diced
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1/2 cup Cotija cheese, crumbled (plus extra for garnish)
- 1 teaspoon chili powder
- Salt to taste
- Black pepper to taste
- 1 lime, cut into wedges
For the Rice and Assembly:
- 3 cups cooked rice (white, brown, or cauliflower rice)
- Fresh cilantro, chopped, for garnish
- Lime wedges for serving
- Optional: Tajín seasoning
Preparation:
Step 1: Prepare the Chicken Marinade
In a medium bowl, whisk together the lime juice, avocado oil, chili powder, cumin powder, garlic powder (or minced garlic), salt, and black pepper. This marinade is your base for infusing the chicken with a smoky, savory flavor. The lime juice not only adds a zesty tang but also helps to tenderize the chicken. Make sure everything is mixed evenly, ensuring each piece of chicken gets the full flavor impact.
Step 2: Marinate the Chicken
Place the boneless, skinless chicken thighs into the bowl with the marinade. Toss the chicken thoroughly to ensure that each piece is well coated. Cover the bowl with plastic wrap or place the chicken in a resealable bag. Refrigerate for at least 15 minutes, but ideally, marinate for 30 minutes to an hour. The longer the chicken marinates, the more flavorful it will become. However, do not marinate for more than 2 hours, as the lime juice can start to break down the chicken’s texture too much.
Step 3: Cook the Chicken
Heat a skillet or cast-iron pan over medium-high heat. Add a small amount of oil (about a teaspoon) to the pan. Once the pan is hot, carefully place the marinated chicken thighs in the skillet, making sure not to overcrowd the pan. Cook for approximately 6-8 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Use a meat thermometer to ensure accurate doneness. If the chicken starts to brown too quickly, reduce the heat slightly.
Step 4: Rest and Slice the Chicken
Once the chicken is cooked, remove it from the skillet and place it on a cutting board. Let the chicken rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in more tender and flavorful chicken. After resting, slice the chicken into thin strips or bite-sized pieces, depending on your preference.
Step 5: Prepare the Street Corn Topping
While the chicken is cooking and resting, prepare the street corn topping. In a large bowl, combine the cooked sweet corn kernels (grilled is best for a smoky flavor, but thawed frozen corn works well), thinly sliced red onion, sour cream, mayonnaise, crumbled Cotija cheese, and chili powder. Mix everything together until well combined. Taste and season with salt and black pepper to your liking. Add a squeeze of lime juice for extra brightness and tang.
Step 6: Assemble the Rice Bowls
Cook rice according to package instructions, and keep warm.
To assemble the rice bowls, start by spooning a generous portion of cooked rice into each bowl. Top the rice with the sliced chicken, followed by a generous scoop of the street corn topping. Garnish with fresh cilantro, crumbled Cotija cheese, and a lime wedge.
Step 7: Serve and Enjoy!
Serve the Street Corn Chicken Rice Bowls immediately. You can also drizzle extra sour cream or sprinkle Tajín seasoning on top for added flavor. Don’t forget to squeeze a lime wedge over the bowl just before eating to bring all the flavors together.
Why You Will Love This Recipe:
- Flavor Explosion: This recipe is a symphony of flavors, combining the savory chicken with the sweet and tangy street corn topping.
- Customizable: Easily adjust the spice level, swap out ingredients based on your preference, or use different types of rice.
- Quick and Easy: From start to finish, this recipe can be on the table in about 30-40 minutes.
- Healthy and Balanced: Packed with protein, vegetables, and healthy fats, this bowl is a nourishing and satisfying meal.
- Great for Meal Prep: You can prepare the chicken and street corn topping ahead of time and assemble the bowls when ready to eat.
- Visually Appealing: The vibrant colors and textures of this bowl make it a feast for the eyes as well as the palate.
- Crowd-Pleaser: This recipe is sure to be a hit with family and friends, perfect for a casual dinner or gathering.
Serving Suggestions:
- Serve with a side of black beans or refried beans.
- Add some avocado slices for extra creaminess and healthy fats.
- Top with pickled red onions or jalapenos for added tang and spice.
- Serve with tortilla chips or plantain chips for dipping.
- Offer a variety of hot sauces for those who like extra heat.
- Pair with a refreshing drink like horchata or a Mexican soda.
- Make it a complete meal by adding a side salad or some grilled vegetables.
Tips:
- Grilling the Corn: For the best flavor, grill the corn on the cob until slightly charred, then cut the kernels off.
- Spice Level: Adjust the amount of chili powder to control the spice level. Add a pinch of cayenne pepper for extra heat.
- Cheese Options: If you can’t find Cotija cheese, you can substitute with feta cheese or queso fresco.
- Make-Ahead: Prepare the chicken and street corn topping a day in advance and store them separately in the refrigerator.
- Rice Variety: Experiment with different types of rice, such as brown rice, jasmine rice, or even quinoa.
- Vegan Option: Substitute the chicken with black beans or tofu and use vegan sour cream and mayonnaise.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes
Nutritional Information (per serving, approximate):
Calories: 550-650 Protein: 35-45g Sodium: 500-700mg
Conclusion:
The Street Corn Chicken Rice Bowl is a vibrant, flavorful, and satisfying meal that is perfect for any occasion. It’s easy to make, customizable to your preferences, and packed with nutrients. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish for a gathering, this recipe is sure to impress. Enjoy the explosion of flavors and textures in every bite!
Questions and Answers:
- Can I use pre-cooked chicken to make this recipe even faster?
- Absolutely! If you’re short on time, using pre-cooked chicken, such as rotisserie chicken or leftover grilled chicken, is a great way to speed up the process. Simply shred or slice the chicken and add it to the bowls. You might want to toss it briefly in the marinade or a similar spice blend to add a bit more flavor if it’s plain.
- What if I don’t have Cotija cheese? Is there a good substitute?
- Cotija cheese adds a salty, crumbly texture that is characteristic of Mexican street corn. However, if you can’t find it, a good substitute would be feta cheese or queso fresco. Feta has a similar salty and tangy flavor, while queso fresco is milder and more creamy. Adjust the salt in the recipe accordingly, as feta can be quite salty.
- Can I make this recipe vegetarian or vegan?
- Yes, you can easily adapt this recipe to be vegetarian or vegan. For a vegetarian version, simply omit the chicken and add more black beans or grilled halloumi cheese. For a vegan version, replace the chicken with black beans or tofu, use vegan sour cream and mayonnaise, and omit the Cotija cheese or substitute it with a vegan alternative. You can also add some roasted vegetables like bell peppers or zucchini for extra flavor and nutrients.
- How can I make the street corn topping spicier?
- If you like a spicier street corn topping, there are several ways to add heat. You can increase the amount of chili powder, add a pinch of cayenne pepper, or include finely chopped jalapenos or serrano peppers. Another option is to drizzle some hot sauce over the topping or use Tajín seasoning, which has a spicy-lime flavor. Taste and adjust the spice level according to your preference.
- Can I grill the chicken instead of cooking it in a skillet?
- Yes, grilling the chicken is a great way to add a smoky flavor to the dish. Marinate the chicken as directed, then grill it over medium heat for about 6-8 minutes per side, or until it is cooked through and reaches an internal temperature of 165°F (74°C). Let the chicken rest for a few minutes before slicing and adding it to the bowls. Grilling will give the chicken a slightly charred exterior and a more intense flavor.
