Street corn, or Elote, is a vibrant and flavorful Mexican street food staple. Its creamy, spicy, and cheesy goodness is irresistible. This recipe brings that same deliciousness into a convenient and satisfying chicken rice bowl, perfect for a weeknight dinner or a fun weekend meal. The recipe is easily adaptable to your spice preference and dietary needs, making it a versatile and crowd-pleasing dish. Get ready to experience the explosion of flavors this bowl offers!
Recipe: A Brief Description
This Street Corn Chicken Rice Bowl combines tender, flavorful chicken marinated in a zesty lime and chili spice blend with creamy street corn salsa and fluffy rice. Topped with fresh cilantro, cotija cheese (or feta), and your choice of additions like avocado, tomatoes, and jalapeños, this bowl is a complete meal in one.
Ingredients: A Detailed List
For the Chicken:
1.5 lbs boneless, skinless chicken breasts or thighs: Chicken breasts offer a leaner option, while thighs provide a richer, more succulent texture. Choose your preference based on your dietary needs and taste.
2 tablespoons olive oil: Provides richness and helps the spices adhere to the chicken.
2 tablespoons lime juice: Adds a bright, citrusy zing that cuts through the richness of the chicken and complements the spices. Freshly squeezed lime juice is always best, but bottled will work in a pinch.
2 teaspoons chili powder: Provides a warm, earthy heat. Adjust the amount according to your spice tolerance.
1 teaspoon ground cumin: Adds a warm, slightly bitter note that enhances the overall flavor profile.
1 teaspoon smoked paprika: Contributes a smoky depth and a beautiful reddish hue.
1/2 teaspoon garlic powder: A subtle yet essential flavor enhancer.
1/2 teaspoon onion powder: Another subtle yet crucial ingredient for building complexity.
Salt and black pepper, to taste: Essential for seasoning and balancing the flavors.
For the Street Corn:
2 cups corn kernels: Fresh corn cut from the cob is ideal, but frozen or canned corn works perfectly well. If using frozen, ensure it’s fully thawed before mixing.
1 tablespoon mayonnaise: Creates a creamy base for the street corn salsa.
1 tablespoon sour cream: Adds tanginess and further creaminess.
1 teaspoon lime juice: Balances the richness of the mayonnaise and sour cream.
1/2 teaspoon chili powder: Adds a touch of heat to the street corn.
1/4 teaspoon smoked paprika (optional): Enhances the smoky flavor, mirroring the chicken marinade.
1/4 cup cotija cheese or feta, crumbled: Cotija is a traditional Mexican hard cheese that adds a salty, crumbly texture. Feta is a great substitute if cotija isn’t readily available.
Fresh cilantro, chopped: Adds a fresh, herbaceous note that brightens the flavors.
For the Rice:
2 cups cooked white or brown rice: Use your preferred type of rice. Brown rice offers more nutritional value, but white rice provides a lighter, fluffier texture.
1 tablespoon lime juice: Adds a touch of brightness and acidity to the rice.
1/4 cup fresh cilantro, chopped: Adds a fresh, herbaceous flavor to the rice.
Toppings (optional):
Sliced avocado or guacamole: Adds creaminess and healthy fats.
Diced tomatoes: Provides freshness and acidity.
Sliced jalapeños: Adds extra heat for spice lovers.
Extra crumbled cotija cheese: For an extra cheesy punch.
Lime wedges: For an extra squeeze of lime juice to taste.
Directions/Instructions:
1. Marinate the Chicken: In a small bowl, whisk together the olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Place the chicken in a resealable bag or shallow dish, pour the marinade over it, ensuring all sides are coated. Marinate for at least 30 minutes, or preferably up to 4 hours in the refrigerator.
2. Cook the Chicken: Preheat your oven to 400°F (200°C) or prepare your grill. Remove the chicken from the marinade and place it on a baking sheet or grill. Bake for 20-25 minutes, or grill for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Let the chicken rest for 5-10 minutes before shredding or slicing.
3. Prepare the Street Corn: In a medium bowl, combine the corn kernels, mayonnaise, sour cream, lime juice, chili powder, smoked paprika (if using), cotija cheese (or feta), and cilantro. Gently mix until everything is well combined.
4. Prepare the Rice: Fluff the cooked rice with a fork. Stir in the lime juice and cilantro.
5. Assemble the Bowls: Divide the rice among bowls. Top with the shredded or sliced chicken and the street corn salsa. Add your desired toppings: avocado, tomatoes, jalapeños, extra cotija cheese, and lime wedges.
FAQ: Frequently Asked Questions
Q: Can I use different types of chicken?
A: Yes, you can use bone-in chicken pieces, but adjust the cooking time accordingly. They’ll take longer to cook.
Q: Can I make this recipe ahead of time?
A: Yes, you can marinate the chicken the night before. The street corn salsa can also be made ahead of time and stored in the refrigerator. Assemble the bowls just before serving for the best results.
Q: What can I substitute for cotija cheese?
A: Feta cheese is an excellent substitute, or you can use another firm, salty cheese like Parmesan.
Q: Can I adjust the spice level?
A: Absolutely! Adjust the amount of chili powder to your liking. You can also add more jalapeños for extra heat.
Q: Is this recipe suitable for meal prepping?
A: Yes, you can cook the chicken and rice in advance and store them separately in the refrigerator. Prepare the street corn salsa ahead of time as well. Assemble the bowls when ready to eat.
Conclusion
This Street Corn Chicken Rice Bowl is a delicious and satisfying meal that’s surprisingly easy to make. The combination of flavors and textures is truly delightful, offering a culinary journey in every bite. The recipe is adaptable to your preferences and dietary needs, making it a perfect choice for a weeknight dinner or a casual get-together. So, gather your ingredients, follow the simple instructions, and prepare to be amazed by this flavorful and vibrant dish. Enjoy!