If you’ve ever walked through the vibrant streets of Mexico, you’ve probably encountered the mouthwatering aroma of elote, or Mexican street corn. With its smoky, creamy, and tangy flavor, street corn is an iconic dish that never fails to impress. Now, imagine combining that delicious street food with a hearty chicken rice bowl, creating the perfect fusion of flavors. This Street Corn Chicken Rice Bowl brings together grilled chicken, tender rice, and the rich, zesty flavors of Mexican street corn, making it an unforgettable meal.
Ingredients
For the Street Corn:
- 4 medium ears of corn, husked
- 2 tbsp unsalted butter
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp fresh lime juice
- 1 tsp chili powder
- 1/2 cup crumbled cotija cheese (or Parmesan if cotija isn’t available)
- Fresh cilantro, chopped (for garnish)
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp cumin
- Salt and pepper, to taste
For the Rice Bowl:
- 2 cups cooked white or brown rice
- 1 avocado, sliced
- 1/2 red onion, thinly sliced
- Lime wedges, for serving
Instructions
Step 1: Prepare the Street Corn
Start by grilling the corn. Preheat your grill to medium-high heat. Place the husked corn directly on the grill and cook for about 10 minutes, turning occasionally until all sides are charred and tender. Once grilled, brush each ear of corn with softened butter. In a bowl, combine the mayonnaise, sour cream, lime juice, and chili powder. Spread the creamy mixture over each cob of corn. Sprinkle with crumbled cotija cheese and finish with a garnish of freshly chopped cilantro. Set aside.
Step 2: Cook the Chicken
While the corn is grilling, season the chicken breasts with olive oil, garlic powder, paprika, cumin, salt, and pepper. Heat a grill or a skillet over medium heat and cook the chicken for 6-7 minutes on each side, or until it reaches an internal temperature of 165°F (74°C). Once the chicken is cooked, let it rest for a few minutes before slicing it into thin strips.
Step 3: Assemble the Rice Bowl
To assemble the bowl, start by placing a generous serving of cooked rice at the bottom of each bowl. Arrange the grilled chicken slices on top of the rice. Then, add the grilled street corn, either on the side or sliced off the cob and sprinkled on top. Garnish with fresh avocado slices, red onion, and a squeeze of lime for a burst of freshness.
Tips for the Perfect Street Corn Chicken Rice Bowl
- Grill the corn until it’s perfectly charred for that authentic smoky flavor.
- Feel free to customize the rice: You can add black beans, corn kernels, or roasted vegetables to make the bowl more filling.
- Make it spicy by adding a dash of hot sauce or extra chili powder on the chicken or street corn.
- For an extra creamy twist, you can drizzle more sour cream or a chipotle sauce over the top of the bowl.
This Street Corn Chicken Rice Bowl is a delightful blend of creamy, spicy, and smoky flavors. It’s a versatile dish that can be enjoyed year-round and is sure to become a staple in your cooking repertoire. Whether for lunch, dinner, or meal prep, this recipe is as delicious as it is satisfying!