Introduction to Street Corn-Chicken Burrito Bowl
What’s the story behind this delicious dish?
Ever tasted the mouthwatering elote at a summer fair or a food truck? If you love that magical blend of charred corn, creamy toppings, and zesty seasonings, wait until you try our Street Corn-Chicken Burrito Bowl. This dish reimagines the classic street food experience right at your dining table, minus the need for a grill or tortillas.
Picture this: tender chicken thighs seasoned with a smoky chipotle rub, paired with sweet, charred corn and topped off with a bright lime-cotija drizzle. Not only is it a flavorful explosion, but it also offers a quick and satisfying weeknight meal that you can whip up in just 35 minutes!
You'll find that making this burrito bowl allows you to personalize each layer to your taste. Want more heat? Add extra jalapeños. Need a veggie option? Substitute the chicken with grilled portobello mushrooms. Each bite hits that sweet spot of comfort food while maintaining a fresh, cheerful vibe.
Incorporating easy cooking techniques and vibrant ingredients makes this bowl a winner among food lovers. Ready to dive in? Let’s get cooking!
Ingredients for Street Corn-Chicken Burrito Bowl
Key ingredients you’ll need
To whip up a delicious Street Corn-Chicken Burrito Bowl, gather these essential ingredients:
- Crema Mexicana: Adds richness and creaminess.
- Boneless, skinless chicken thighs: Juicy and tender; perfect for grilling.
- Fresh corn: Shucked and charred for that elote flavor.
- White long-grain rice: A hearty base for your bowl.
- Cherry tomatoes and cilantro: For freshness and color.
- Poblano chile and red onion: Adds depth and a slight kick.
This combination creates a wholesome and satisfying meal that’s just bursting with flavor!
Optional ingredients for added flavor
Want to jazz things up? Consider these optional ingredients:
- Lime wedges: A squeeze of fresh lime juice elevates the entire dish.
- Additional chipotle powder: For those who crave a little extra heat.
- More vegetables: Like bell peppers or zucchini, can add a nice crunch.
- Avocado or guacamole: For a creamy twist.
Feel free to mix and match to create your perfect Street Corn-Chicken Burrito Bowl! Looking for more inspiration? Check out this site for creative ingredient ideas!
Preparing the Street Corn-Chicken Burrito Bowl
Creating a Street Corn-Chicken Burrito Bowl may seem daunting at first, but with a little organization and guidance, you’ll find that it's an enjoyable and rewarding experience. Gather your ingredients and tools, and let's get started on this delicious dinner that’s packed with vibrant flavors you'll love!
Gather your ingredients and tools
Before you dive into cooking, making sure you have everything you need will save you time and hassle. Here’s what you’ll need:
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Ingredients:
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½ cup crema Mexicana
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3 tablespoons mayonnaise
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½ teaspoon grated lime zest
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2 teaspoons fresh lime juice, plus wedges for serving
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1 ¾ pounds boneless, skinless chicken thighs
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Spices: ground cumin, ground chipotle chile powder, kosher salt, and black pepper
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1 red onion and 1 large poblano chile
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2 ears of fresh yellow corn
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4 cups cooked white long-grain rice
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¼ cup fresh cilantro and cherry tomatoes
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Cotija cheese for that signature creamy finish
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Tools:
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A large bowl for mixing
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A small bowl for the crema
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A large flattop or cast-iron griddle
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A knife and cutting board for prepping
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Tongs for flipping and serving
Prepare the crema mixture
Start by combining the crema Mexicana, mayonnaise, lime juice, grated lime zest, ½ teaspoon salt, and a dash of black pepper in a small bowl. Mix well and then refrigerate it until you’re ready to serve your burrito bowls. This step allows the flavors to meld beautifully.
Season the chicken and vegetables
In a large bowl, toss the chicken thighs with ground cumin, chipotle powder, 1 tablespoon of vegetable oil, 2 teaspoons of salt, and the remaining black pepper. Make sure the chicken is thoroughly coated. Set it aside while you prepare your veggies. In a separate medium bowl, mix the red onion, poblano chile, ¾ teaspoon salt, and the remaining tablespoon of oil. This seasoned mixture will add a delightful crunch to your bowl.
Preheat the griddle for cooking
Next, heat a large griddle over medium-high heat until it's hot. If you're using a cast-iron skillet, lightly coat it with some oil to prevent sticking. Preheating the griddle properly ensures that your ingredients get that golden char that adds flavor.
Cook the corn and chicken mixture
When the griddle is ready, add the fresh corn, turning it occasionally until tender and charred in spots—this should take about 5 to 8 minutes. After that, push the corn to one side and add the seasoned chicken thighs on the other side of the griddle, along with the onion and poblano mixture. Make sure to stir the veggies occasionally, and keep an eye on the chicken. You’re aiming for that perfect char and a cooked-through temperature of 165°F.
Assemble your burrito bowl
Once everything is cooked, it's time for the fun part—assembly! Cut the kernels from the corn cobs and chop the chicken into bite-sized pieces. In a large bowl, mix the cooked rice with the cilantro and a pinch of salt. Divide the rice between four shallow bowls and top each with your chicken, onion mixture, and charred corn. Drizzle generously with the crema mixture and sprinkle with cherry tomatoes and crumbled Cotija cheese for that extra richness. Don't forget to garnish with a sprinkling of chipotle powder and fresh cilantro!
And there you have it—a vibrant, flavor-packed Street Corn-Chicken Burrito Bowl ready to be enjoyed. This dish is great for meal prep or a cozy weeknight dinner, so gather your loved ones and dig in! If you’d like to explore more recipes, check out the Poultry Dishes collection for more delicious ideas!
Variations on Street Corn-Chicken Burrito Bowl
Vegetarian Option with Black Beans and Chickpeas
For a deliciously satisfying vegetarian twist, consider swapping the chicken for a blend of black beans and chickpeas. Simply sauté them with the same spices, and add your favorite roasted veggies. This not only adds a hearty texture but also brings in a protein-packed punch. Top your bowl with the zesty lime-cotija drizzle, and you’ve got a delightful alternative that even meat-lovers will enjoy!
Spicy Twist with Jalapeños and Hot Sauce
If you crave heat, spice things up by adding sliced jalapeños and a splash of your favorite hot sauce to your Street Corn-Chicken Burrito Bowl. Toss them in with your grilled vegetables or mix them directly into your crema for an extra kick! This twist elevates the flavor profile, making each bite a thrilling experience. Who says you can't have a little fun with your food?
Feel free to get creative with these variations—your taste buds will thank you! For more inspiration and tips on meal prepping and customizing bowls, check out The Kitchn and Epicurious for fresh ideas.
Cooking Tips and Notes for Street Corn-Chicken Burrito Bowl
Helpful Cooking Techniques for the Best Flavor
To truly elevate your Street Corn-Chicken Burrito Bowl, focus on charring the corn and chicken. Use high heat for that delightful smoky flavor, ensuring both the corn kernels and chicken thighs get crispy edges. A cast iron griddle works wonders here! If you prefer extra kick, don’t shy away from adding more chipotle powder as a garnish—it complements the dish beautifully.
Storing Leftovers and Make-Ahead Tips
Leftovers? No problem! You can store your burrito bowls in the refrigerator for up to three days. For longer storage, freezing is an option, just make sure to hold off on adding the creamy drizzle until you serve the dish. This approach will maintain that fresh flavor you crave. You can also prep components like the chicken and corn a day ahead for an even quicker meal prep!
For more recipe inspiration, check out this guide on meal prepping.
Serving Suggestions for Street Corn-Chicken Burrito Bowl
Creative ways to present your dish
When it comes to serving your Street Corn-Chicken Burrito Bowl, a little creativity goes a long way. Try layering the ingredients in clear bowls to showcase the vibrant colors of the cherry tomatoes, charred corn, and fresh cilantro. You can also garnish with lime wedges for an extra zing. For an exciting twist, consider using large lettuce leaves as a wrap for those who prefer a low-carb option—perfect for a fun DIY experience at the table!
Pairing recommendations for a complete meal
To elevate your meal, pair your Street Corn-Chicken Burrito Bowl with a refreshing side salad, perhaps featuring avocado, black beans, and a light vinaigrette. If you're in the mood for a snack, tortilla chips paired with salsa or guacamole complement the flavors beautifully. For drink pairings, consider serving sparkling water infused with citrus or a mango-lime mocktail to tie everything together. These simple additions will make your meal feel like a festive feast!
Time Breakdown for Street Corn-Chicken Burrito Bowl
Preparation Time
Get ready to cook with just 10 minutes of preparation! Gather your ingredients, mix the crema, and toss the chicken with spices. This part is quick and efficient, allowing you to focus on the cooking fun ahead.
Cooking Time
Once you're prepped, it’s time to turn up the heat! Cooking takes about 25 minutes. This includes grilling the corn and chicken while sautéing the veggies, blending all those delicious flavors together.
Total Time
In just 35 minutes, you'll have a flavorful Street Corn-Chicken Burrito Bowl ready to serve. Perfect for a weeknight dinner, this meal gives you all the satisfying taste of street corn without any of the fuss. Grab a fork and dig in!
For tips on meal prep, check out this helpful guide that can streamline your cooking process!
Nutritional Facts for Street Corn-Chicken Burrito Bowl
Calories per serving
Each serving of the Street Corn-Chicken Burrito Bowl is a satisfying option at approximately 550 calories. This makes it a great choice for a balanced weeknight dinner that won’t leave you feeling overstuffed.
Macronutrient breakdown
This delectable bowl features a well-rounded macronutrient profile:
- Protein: 35g (high-quality from chicken and cheese)
- Carbohydrates: 60g (primarily from rice and corn)
- Fats: 18g (from crema and cooking oils)
This combination delivers energy and essential nutrients, perfect for fueling your busy lifestyle. For more insights on balanced eating, check out ChooseMyPlate.gov. Wouldn't you agree that knowing your meal's nutrition can make each bite feel even more rewarding? Enjoy digging into this flavorful bowl!
FAQs about Street Corn-Chicken Burrito Bowl
Can I make this dish gluten-free?
Absolutely! To whip up a gluten-free version of the Street Corn-Chicken Burrito Bowl, simply ensure that the mayonnaise and crema you use are labeled gluten-free. Additionally, choose gluten-free rice to complement the other delicious ingredients. Your taste buds won’t even notice the difference!
What sides go well with this burrito bowl?
This flavorful burrito bowl can easily stand alone, but here are a few great sides to enhance your meal:
- Mexican street corn salad for a fresh twist
- Black bean soup for a hearty addition
- Chips and guacamole for that satisfying crunch
These sides will complement the elote flavors while adding diversity to your table.
How can I customize it for food allergies?
Customizing your Street Corn-Chicken Burrito Bowl to accommodate food allergies is straightforward!
- Dairy allergies: Substitute the Cotija cheese with a dairy-free cheese or omit it entirely.
- Nut allergies: Ensure that your oil and dressings are nut-free.
- Spicy sensitivity: Adjust or omit the chipotle and poblano for a milder taste.
Feel free to experiment! This bowl is versatile and ready for your personal touch. For more allergy-friendly recipes, check out this guide.
Conclusion on Street Corn-Chicken Burrito Bowl
In just 35 minutes, you can whip up a delightful Street Corn-Chicken Burrito Bowl that is bursting with flavor. Combining crunchy corn with succulent chipotle chicken, it's a tasty, wholesome meal perfect for busy weeknights. Enjoy it fresh or stored for later—your taste buds will thank you!
For more fresh meal ideas, check out these delicious recipes.
Street Corn-Chicken Burrito Bowl
Equipment
- large flattop griddle
- medium bowl
- large bowl
- cast-iron griddle
Ingredients
Sauce
- ½ cup crema Mexicana
- 3 tablespoons mayonnaise
- ½ teaspoon grated lime zest
- 2 teaspoons fresh lime juice plus wedges for serving
Seasonings
- 3 ½ teaspoons kosher salt divided
- 1 teaspoon black pepper divided
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons ground chipotle chile powder plus more for garnish
Chicken and Vegetables
- 1 ¾ pounds boneless, skinless chicken thighs
- 2 tablespoons vegetable oil plus more for griddle
- 1 large red onion cut into ½-inch-thick slices
- 1 large poblano chile stemmed, seeded, and cut into ½-inch-thick strips
- 2 ears fresh yellow corn (1 ½ pounds total), shucked
Assembly
- 4 cups cooked white long-grain rice
- ¼ cup chopped fresh cilantro plus leaves for garnish
- 1 cup cherry tomatoes halved
- 2 ounces crumbled Cotija cheese (about ½ cup)
Instructions
Preparation
- Stir together crema Mexicana, mayonnaise, lime juice, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl; cover and refrigerate until ready to use.
- Toss together chicken thighs, cumin, chile powder, 1 tablespoon oil, 2 teaspoons salt, and remaining ¾ teaspoon pepper in a large bowl until well combined. Let stand at room temperature while griddle preheats. Toss together red onion, poblano chile, ¾ teaspoon salt, and remaining 1 tablespoon oil in a medium bowl; set aside.
Cooking
- Preheat a large flattop griddle to medium, or heat a large cast-iron griddle on the grill or cooktop over medium-high. Lightly coat griddle with oil. Cook corn, turning occasionally, until tender and charred in spots, 5 to 8 minutes; set aside.
- Arrange chicken thighs in a single layer on 1 side of griddle, and spread onion mixture in a single layer on opposite side of griddle. Cook, turning chicken and stirring vegetables occasionally, until chicken is lightly charred, an instant-read thermometer inserted into thickest portion of chicken registers 165°F, 8 to 10 minutes, and vegetables are tender, 6 to 10 minutes. Remove from griddle.
- Cut kernels from corn; discard cobs. Roughly chop chicken into bite-size pieces. Toss together rice, cilantro, lime zest, and remaining ¼ teaspoon salt in a large bowl.
Serving
- Divide rice mixture evenly among 4 shallow bowls; top evenly with chicken, onion mixture, and corn. Drizzle each bowl with 2 tablespoons crema mixture, reserving remaining crema mixture for serving on the side. Top with tomatoes and crumbled Cotija cheese. Garnish with additional chile powder and cilantro; serve with lime wedges.
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