Oh my goodness, I am absolutely buzzing with excitement to share this recipe with you! If you’ve ever strolled through the vibrant streets of Mexico or even just caught a whiff of that mouthwatering street corn on the grill, then you know exactly that intoxicating aroma! This Mexican Street Corn Chicken Bowl brings together all of those amazing flavors in one delectable dish. Honestly, it’s like a sunny fiesta party in your mouth!
I remember the first time I had elote, the famous Mexican street corn, at a food festival. It was just corn on the cob slathered with tangy goodness and sprinkled with cheese, and I basically forgot my own name—it was that good! Now, combine that with juicy grilled chicken, creamy avocado, and perfectly cooked rice, and you have yourself a bowl of happiness that’s quick to whip up and perfect for any occasion. Whether you’re having a casual family dinner or entertaining friends, this dish will certainly steal the show (and maybe even win some hearts)!
### What’s in Mexican Street Corn Chicken Bowl?
Let’s break down what makes this bowl so scrumptious:
Boneless, skinless chicken breasts: The star protein of this bowl! Super lean and easy to flavor, I love using organic chicken—I feel like it just tastes better.
Olive oil: This liquid gold helps in marinating the chicken and adds flavor to everything! Extra virgin olive oil is my go-to for its robust taste.
Chili powder: This spice adds a wonderful smoky heat to the chicken and corn. I typically use a medium chili powder to keep it friendly but feel free to ramp it up!
Cumin: Oh, cumin adds such a warm depth of flavor to the dish. It’s like a cozy hug for your taste buds!
Garlic powder and onion powder: Simple yet effective—these pantry staples bring that savory punch without the fuss of chopping.
Corn: Whether you go fresh, canned, or frozen, corn adds that refreshing sweetness to this dish. Fresh corn is my absolute favorite if it’s in season.
Mayonnaise: This creamy base for our corn sauce is what gives it that luscious texture. I often opt for a lighter mayo or even Greek yogurt for a healthier twist!
Cotija cheese: A crumbly Mexican cheese that brings a salty zing—don’t skip this part!
Lime juice: Zesty! Fresh lime juice brightens up the entire bowl, making all those flavors pop!
Avocado: Creamy, dreamy avocado is a must-have. Who can resist it?
Fresh cilantro: Oh, the added freshness! Cilantro just brings everything together, like a great friend at a party.
### Is Mexican Street Corn Chicken Bowl Good for You?
You bet! This bowl brings together a variety of fresh, wholesome ingredients.
Chicken: A lean source of protein, perfect for building and repairing muscles.
Corn: Full of fiber and minerals, corn can support digestion and provide sustained energy.
Avocado: Packed with healthy fats, avocados help improve heart health and keep you feeling satisfied.
Rice: It’s a great source of carbs, providing energy, especially if you choose brown rice for added fiber.
But let’s not forget about those calories from mayonnaise and cheese; moderation is key! If you’re watching your intake, tweaking the recipe slightly (like making it with Greek yogurt instead of mayo) can lighten it up without sacrificing flavor.
### Ingredients
This recipe serves 4, perfect for a family meal or for meal prep!
– **For the Chicken**:
– 2 boneless, skinless chicken breasts
– 1 tablespoon olive oil
– 1 teaspoon chili powder
– 1 teaspoon cumin
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– Salt and pepper to taste
– **For the Street Corn**:
– 2 cups corn (fresh, canned, or frozen)
– 1 tablespoon olive oil
– 1 teaspoon chili powder
– 1/4 cup mayonnaise
– 1/4 cup cotija cheese, crumbled
– 1 tablespoon lime juice
– Fresh cilantro, for garnish
– **For the Bowl**:
– 2 cups cooked rice (white or brown)
– 1 avocado, diced
– 1 lime, cut into wedges
– 1 jalapeño, diced (optional)
– Fresh cilantro, for garnish
### How to Make Mexican Street Corn Chicken Bowl?
Now, let’s get cooking! Follow these simple steps and watch your kitchen transform into a fiesta zone!
1. **Prepare the Chicken**: In a small bowl, whisk together olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Rub this flavorful mixture all over the chicken breasts.
2. **Cook the Chicken**: Heat up a grill pan or outdoor grill over medium-high heat. Cook the chicken for about 6-7 minutes on each side until they are cooked through and the internal temperature reaches 165°F (75°C). Once done, let it rest for a few minutes before slicing.
3. **Prepare the Street Corn**: While the chicken is resting, heat olive oil in a medium skillet over medium heat. Toss in the corn and cook, stirring occasionally, until that beautiful char starts to show, about 5-7 minutes. Stir in the chili powder just before removing it from the heat.
4. **Mix the Corn Sauce**: In a separate bowl, combine mayonnaise, cotija cheese, and lime juice. Stir until nice and creamy!
5. **Assemble the Bowl**: Get your serving bowls ready! Layer in the cooked rice, then add the sliced chicken, charred corn, diced avocado, and jalapeño (if you fancy a kick).
6. **Top and Serve**: Drizzle that dreamy corn sauce over the top, sprinkle fresh cilantro, and serve with lime wedges on the side. Get ready to dig in!
### Fiesta Tips and Variations!
Want to spice things up or mix it up?
– **Swap Proteins**: Feel free to substitute the chicken with shrimp or grilled steak for a different flavor!
– **Add Beans**: Toss in some black beans or pinto beans for added fiber and protein.
– **Dairy-Free Version**: Use a vegan mayo and omit the cotija for a plant-based option.
– **Grain Swap**: Switch the rice for quinoa or even cauliflower rice for a lighter meal!
I hope you give this Mexican Street Corn Chicken Bowl a try! It’s a dish that holds a bit of my heart, and I can’t wait for you to enjoy it as much as I do. Don’t forget to share your creations and thoughts—I love hearing how you make a recipe your own! Happy cooking, amigos!
