Street Corn Chicken Bowl is a delightful dish that combines juicy chicken, fluffy rice, and a savory corn medley, all ready in just 30 minutes. This Mexican-inspired meal not only satisfies your hunger but also tantalizes your taste buds with vibrant flavors. Perfect for weeknight dinners, this bowl brings the essence of street food right to your table.
Why You’ll Love This Street Corn Chicken Bowl
This dish is a game-changer for busy evenings. With its quick prep time, you can enjoy a hearty meal without spending hours in the kitchen. The combination of marinated chicken and creamy corn mixture delivers an explosion of flavors. Additionally, it’s versatile; you can easily customize it based on dietary preferences, making it suitable for everyone, including those looking for Healthy Street Corn Chicken Bowl Ideas or a Vegetarian Street Corn Chicken Bowl. Plus, it’s gluten-free, fitting various dietary needs.
Ingredients for Street Corn Chicken Bowl
Gather these items:
- 1 lb boneless, skinless chicken thighs (can substitute with chicken breasts or bone-in thighs)
- 2 tbsp lime juice (fresh is best)
- 2 tbsp avocado oil (can swap with olive oil or vegetable oil)
- 1 tbsp chili powder (opt for a milder version if sensitive to spice)
- 1 tsp ground cumin (optional but recommended)
- 1 tsp garlic powder (fresh minced garlic can work as a substitute)
- to taste salt
- to taste black pepper
- 1 cup sweet corn (frozen is acceptable)
- 1/2 cup red onion (can substitute with green onions)
- 1/2 cup sour cream (Greek yogurt makes a lighter option)
- 1/4 cup mayonnaise (can substitute with plant-based mayo)
- 1/4 cup Cotija cheese (feta can substitute but flavor will differ)
- 2 cups cooked rice (any variety works, seasoned rice preferred)
- 1/4 cup cilantro (optional but highly recommended)
- 1 lime lime wedges (for serving)
How to Make Street Corn Chicken Bowl Step-by-Step
- Step 1: Marinate the Chicken: In a medium bowl, whisk together lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and black pepper. Coat the chicken thighs with the marinade and refrigerate for at least 15 minutes.
- Step 2: Sear the Chicken: Heat a skillet over medium-high heat with a splash of avocado oil. Add the marinated chicken thighs and sear for 8-10 minutes until cooked through.
- Step 3: Prepare the Corn Mixture: Combine sweet corn, diced red onion, sour cream, mayonnaise, Cotija cheese, chili powder, lime juice, salt, and pepper in a mixing bowl and stir until blended.
- Step 4: Fluff the Rice: Heat your choice of cooked rice and fluff it with a fork. Mix in chopped cilantro for added flavor.
- Step 5: Assemble the Bowls: Layer rice at the base of serving bowls, top with sliced chicken, and generously spoon the corn mixture over.
- Step 6: Garnish and Serve: Sprinkle additional Cotija cheese and fresh cilantro on top. Serve with lime wedges.
Pro Tips for the Perfect Street Corn Chicken Bowl
Keep these in mind:
- Allow the chicken to marinate for at least 30 minutes for deeper flavor.
- Use fresh corn when in season for a sweeter taste.
- For an extra kick, add some diced jalapeños to the corn mixture.
- Cook the chicken in batches to avoid crowding the skillet for a better sear.
Best Ways to Serve Street Corn Chicken Bowl
Here are a few serving suggestions:
- Top your bowl with sliced avocado for extra creaminess and healthy fats.
- Serve alongside tortilla chips for a crunchy contrast.
- Pair with a refreshing salad for a complete meal.
How to Store and Reheat Street Corn Chicken Bowl
To store leftovers, place the components in airtight containers. Refrigerate for up to 3 days. When ready to eat, reheat the chicken in a skillet and warm the rice in the microwave. This dish is perfect for Street Corn Chicken Bowl Meal Prep, allowing you to enjoy it throughout the week.
Frequently Asked Questions About Street Corn Chicken Bowl
What is a street corn chicken bowl?
A street corn chicken bowl is a delicious dish that features marinated chicken, seasoned rice, and a creamy corn medley. It’s inspired by the popular Mexican street food, elote.
Can I make street corn chicken bowl ahead of time?
Yes, you can prepare the chicken and corn mixture in advance. Just assemble the bowls right before serving to keep the rice fluffy.
Why is street corn popular in chicken bowls?
Street corn adds a sweet and creamy element that complements the savory chicken, making it a beloved addition to any chicken bowl.
Variations of Street Corn Chicken Bowl You Can Try
Explore these exciting variations:
- Make a Spicy Street Corn Chicken Bowl by adding chipotle sauce.
- Try a Creamy Corn Chicken Bowl using cream cheese for an even richer flavor.
- For a lighter option, create a Street Corn Chicken Salad Recipe using mixed greens instead of rice.
- Experiment with a Vegetarian Street Corn Chicken Bowl by substituting chicken with grilled tofu.
Delicious Street Corn Chicken Bowl Ready in 30 Minutes
This Street Corn Chicken Bowl combines juicy chicken, fluffy rice, and a delightful corn medley, ready in just 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 1 lb boneless, skinless chicken thighs (can substitute with chicken breasts or bone-in thighs)
- 2 tbsp lime juice (fresh is best)
- 2 tbsp avocado oil (can swap with olive oil or vegetable oil)
- 1 tbsp chili powder (opt for a milder version if sensitive to spice)
- 1 tsp ground cumin (optional but recommended)
- 1 tsp garlic powder (fresh minced garlic can work as a substitute)
- to taste salt
- to taste black pepper
- 1 cup sweet corn (frozen is acceptable)
- 1/2 cup red onion (can substitute with green onions)
- 1/2 cup sour cream (Greek yogurt makes a lighter option)
- 1/4 cup mayonnaise (can substitute with plant-based mayo)
- 1/4 cup Cotija cheese (feta can substitute but flavor will differ)
- 2 cups cooked rice (any variety works, seasoned rice preferred)
- 1/4 cup cilantro (optional but highly recommended)
- 1 lime lime wedges (for serving)
Instructions
- Marinate the Chicken: In a medium bowl, whisk together lime juice, avocado oil, chili powder, ground cumin, garlic powder, salt, and black pepper. Coat the chicken thighs with the marinade and refrigerate for at least 15 minutes.
- Sear the Chicken: Heat a skillet over medium-high heat with a splash of avocado oil. Add the marinated chicken thighs and sear for 8-10 minutes until cooked through.
- Prepare the Corn Mixture: Combine sweet corn, diced red onion, sour cream, mayonnaise, Cotija cheese, chili powder, lime juice, salt, and pepper in a mixing bowl and stir until blended.
- Fluff the Rice: Heat your choice of cooked rice and fluff it with a fork. Mix in chopped cilantro for added flavor.
- Assemble the Bowls: Layer rice at the base of serving bowls, top with sliced chicken, and generously spoon the corn mixture over.
- Garnish and Serve: Sprinkle additional Cotija cheese and fresh cilantro on top. Serve with lime wedges.
Notes
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg
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