Description
The Street Corn Chicken Bowl is a vibrant dish overflowing with flavor and cultural significance. Originating from the streets of Mexico, where elote (Mexican street corn) is a cherished snack, this bowl brings together the warmth of seasoned chicken, the sweetness of charred corn, and the zestiness of lime. With a blend of spices and fresh ingredients, each bite sings with flavor, making it a popular choice for both weeknight dinners and gatherings. Whether you’re treating yourself or impressing guests, this dish is sure to delight everyone at the table. Dive into this recipe and experience a burst of textures and tastes that will leave your taste buds dancing!
Ingredients
- 1 1/2 pound boneless skinless chicken breasts
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon honey
- Juice of 1 lime
- 2 1/2 cup corn kernels
- 1 tablespoon butter
- 3 tablespoon mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- Juice of 1 lime
- 1/2 cup Cotija cheese
- 3 tablespoon fresh cilantro
- 2 cup cooked white rice
- 1 large avocado
- 1/4 cup red onion
- Extra Cotija cheese and cilantro for garnish
- Lime wedges for serving
- Tajin or chili powder for sprinkling
Instructions
1. Begin by placing your diced chicken in a large bowl. Drizzle in the avocado oil and then add the chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Gently toss everything together until every piece of chicken is evenly coated with the spicy goodness.
2. Next, heat a large skillet over medium-high heat. Add the seasoned chicken to the skillet and let it cook for about 6 to 8 minutes. Stir occasionally to ensure even cooking. You’ll know it’s done when it’s golden brown and cooked through at an internal temperature of 165°F. At this point, drizzle the chicken with honey and lime juice, tossing it to coat. Let it cook for another minute to achieve that wonderful caramelization before transferring it to a plate.
3. Using the same skillet, melt a tablespoon of butter over high heat. Add the corn in a single layer, allowing it to cook undisturbed for 2 to 3 minutes. Once it’s lightly charred and golden, remove it from heat.
4. In a large bowl, whisk together the mayonnaise, sour cream, chili powder, salt, and lime juice. Gently fold in the charred corn, Cotija cheese, freshly chopped cilantro, and diced jalapeno if you’re feeling adventurous. Mix everything until it’s well combined.
5. Take two cup of cooked rice and divide it among your serving bowls. On top of the rice, pile on the succulent honey lime chicken, followed by a generous spoonful of your street corn mixture. To finish it off, add slices of avocado.
6. Garnish each bowl with extra Cotija cheese, freshly chopped cilantro, and a sprinkle of Tajin or chili powder. Serve with lime wedges on the side for squeezing over the top. Enjoy your creation immediately while it’s still warm!
Notes
If necessary, you can use chicken thighs instead of breasts for a juicier bite. Feel free to swap Cotija with feta cheese or even a dairy-free alternative.
To achieve that perfect golden brown color on your chicken, ensure you’re using high heat and not overcrowding the pan.
Add diced bell peppers, cherry tomatoes, or even black beans to the street corn mixture for extra flavor and nutrition.
For a zesty rice base, consider using cilantro-lime rice or even a flavorful Spanish rice instead of plain white rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 9g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 100mg