Description: This vibrant and flavorful Street Corn Chicken Rice Bowl is a delightful fusion of textures and tastes, inspired by the beloved Mexican street corn, also known as Elote. Tender, seasoned chicken is paired with a creamy, smoky, and slightly tangy corn mixture, all nestled atop a bed of fluffy rice. It’s a complete meal that’s easy to customize and perfect for a weeknight dinner or a satisfying lunch. This recipe offers a balanced combination of protein, carbohydrates, and healthy fats, making it a nutritious and delicious choice. The combination of savory chicken, sweet corn, creamy sauce, and fresh toppings makes for a truly unforgettable culinary experience. Get ready to transport your taste buds to the streets of Mexico with every bite!
Ingredients:
For the Chicken:
- 2 large chicken breasts, sliced thin (about 1/4 inch thick)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Corn Mixture:
- 2 cups corn kernels (fresh, frozen, or canned, drained)
- 1 tablespoon butter
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- ¼ cup crumbled cotija cheese (or feta cheese as a substitute)
- 2 tablespoons mayonnaise (use avocado oil mayo for a healthier option)
- 2 tablespoons sour cream (Greek yogurt can also be used)
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons chopped cilantro, fresh
For the Bowl:
- 2 cups cooked rice (white, brown, jasmine, or cilantro-lime rice are all excellent choices)
- ½ cup diced tomatoes
- 1 avocado, sliced
- Extra cilantro and lime wedges for garnish
Preparation:
Step 1: Prepare the Chicken Marinade
In a small bowl, whisk together the olive oil, chili powder, garlic powder, smoked paprika, salt, and black pepper. Ensure all the spices are well combined to create a flavorful marinade that will infuse the chicken with a rich, smoky taste. This simple marinade will enhance the natural flavors of the chicken and give it a delicious, slightly spicy kick.
Step 2: Marinate the Chicken
Place the thinly sliced chicken breasts in a shallow dish or a resealable bag. Pour the marinade over the chicken, ensuring that each slice is thoroughly coated. Gently massage the marinade into the chicken to ensure even distribution of the flavors. Cover the dish or seal the bag and refrigerate for at least 30 minutes, or up to 4 hours. The longer the chicken marinates, the more flavorful it will become. This step allows the chicken to absorb the spices and become incredibly tender.
Step 3: Cook the Chicken
Heat a grill pan or skillet over medium-high heat. Ensure the pan is hot before adding the chicken to achieve a nice sear and prevent sticking. Remove the chicken from the marinade and discard any excess. Place the chicken slices in the hot pan, being careful not to overcrowd it. Cook for 4-5 minutes per side, or until the chicken is fully cooked and has a slightly charred appearance. The chicken should be cooked through with no pink remaining, and the internal temperature should reach 165°F (74°C). Once cooked, remove the chicken from the pan and set aside to rest for a few minutes before slicing.
Step 4: Prepare the Corn Mixture
In the same skillet (or a clean one), melt the butter over medium heat. Add the corn kernels, smoked paprika, and chili powder. Cook for 3-4 minutes, stirring occasionally, until the corn is lightly browned and slightly softened. This process enhances the natural sweetness of the corn and adds a smoky, slightly spicy flavor that is characteristic of Mexican street corn. Remove the skillet from the heat and set aside.
Step 5: Assemble the Street Corn Mixture
In a mixing bowl, combine the cooked corn, crumbled cotija cheese (or feta cheese), mayonnaise, sour cream (or Greek yogurt), lime juice, and chopped cilantro. Mix well until all ingredients are thoroughly combined and the mixture is creamy and flavorful. Taste and adjust seasoning as needed, adding more lime juice for extra tanginess or chili powder for more heat. This creamy corn mixture is the heart of the dish, providing a balance of sweet, savory, and tangy flavors.
Step 6: Assemble the Rice Bowls
Divide the cooked rice among serving bowls. Arrange the rice evenly in each bowl to create a base for the other ingredients. Top each bowl with slices of grilled chicken, the street corn mixture, diced tomatoes, and avocado slices. Be generous with the toppings, ensuring each bowl is packed with flavor and texture.
Step 7: Garnish and Serve
Garnish the rice bowls with additional chopped cilantro and serve with lime wedges for extra zing. The fresh cilantro adds a burst of freshness, while the lime wedges allow each person to customize the level of tanginess to their preference. Encourage your guests to squeeze the lime juice over their bowls before digging in for the best flavor experience.
Why You Will Love This Recipe
- Flavor Explosion: The combination of grilled chicken, smoky corn, creamy sauce, and fresh toppings creates an irresistible flavor explosion in every bite.
- Easy to Customize: You can easily adapt this recipe to your liking. Use different types of rice, add or substitute vegetables, or adjust the spice level to suit your taste.
- Healthy and Balanced: This recipe provides a balanced combination of protein, carbohydrates, and healthy fats, making it a nutritious and satisfying meal.
- Quick and Easy: With minimal prep time and a relatively short cooking time, this recipe is perfect for busy weeknights.
- Versatile: This dish can be served as a hearty lunch or a satisfying dinner. It’s also great for meal prepping and can be easily packed for on-the-go meals.
- Crowd-Pleaser: Everyone loves the flavors of Mexican street corn, and this dish is sure to be a hit with family and friends.
- Visually Appealing: The vibrant colors and textures of the ingredients make this dish a feast for the eyes as well as the palate.
COOKING Rating
Easy
Serving Suggestions:
- Serve with tortilla chips and salsa for a complete Mexican-inspired meal.
- Add a dollop of guacamole or sour cream for extra creaminess.
- Serve with a side of black beans or refried beans for added protein and fiber.
- Pair with a refreshing Mexican beer or a margarita for a festive touch.
- Offer a variety of hot sauces for those who like extra heat.
Tips:
- For the best flavor, use fresh corn kernels. If using frozen corn, thaw it completely before cooking. Canned corn should be well-drained.
- To save time, use pre-cooked rice or meal-prepped chicken.
- If you don’t have cotija cheese, feta cheese is a good substitute.
- For a healthier option, use Greek yogurt instead of sour cream and avocado oil mayonnaise instead of regular mayonnaise.
- Adjust the amount of chili powder and smoked paprika to your liking.
- If you prefer a spicier dish, add a pinch of cayenne pepper or a dash of hot sauce to the corn mixture.
- To prevent the avocado from browning, toss the slices with a little lime juice before adding them to the bowls.
- Make sure not to overcook the chicken, or it will be dry.
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Nutritional Information:
(Approximate values per serving, may vary based on specific ingredients and serving size)
- Calories: 450 kcal
- Protein: 30g
- Sodium: 500mg
Conclusion
The Street Corn Chicken Rice Bowl is a delicious and satisfying meal that brings the vibrant flavors of Mexican street corn to your kitchen. With its easy preparation, customizable ingredients, and balanced nutrition, this recipe is a winner for any occasion. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing lunch, this rice bowl is sure to impress. So, gather your ingredients, fire up the grill, and get ready to enjoy a burst of flavor with every bite!
Questions and Answers About This Recipe
Q1: Can I make this recipe vegetarian?
A: Absolutely! To make this recipe vegetarian, simply omit the chicken. You can replace it with grilled halloumi cheese, black beans, or seasoned tofu for a protein-rich alternative. Tofu can be marinated in similar spices as the chicken to retain the original concept.
Q2: What if I don’t have cotija cheese?
A: No problem at all! Cotija cheese can sometimes be hard to find. Feta cheese is an excellent substitute. Its salty and crumbly texture is very similar to cotija, making it a perfect alternative. You can also use queso fresco for a milder flavor.
Q3: Can I prepare this dish ahead of time?
A: Yes, you can! You can prepare the chicken, rice, and corn mixture ahead of time and store them separately in the refrigerator. When you’re ready to serve, simply assemble the bowls with the desired toppings. However, it’s best to add the avocado just before serving to prevent it from browning. Everything except the avocado can be prepared up to 2 days in advance, making it a great meal-prep option.
Q4: How can I make this recipe spicier?
A: There are several ways to add more heat to this dish! You can add a pinch of cayenne pepper or a dash of your favorite hot sauce to the corn mixture. You can also sprinkle some red pepper flakes on top of the assembled bowls. For an extra kick, consider using a spicy mayonnaise or adding diced jalapeños to the corn mixture. The heat level is totally customizable to your preference.
Q5: What other toppings would be good in this rice bowl?
A: The possibilities are endless! Some other delicious toppings you could add include: pickled onions, crumbled bacon, shredded lettuce, a drizzle of cilantro-lime dressing, pico de gallo, black olives, or even some grilled pineapple for a sweet and savory twist. Feel free to get creative and add your favorite toppings to personalize this rice bowl to your taste.
