Street Corn Salad is Delicious!

Mexican street corn, also known as elote, is a popular street food in Mexico that has gained international acclaim for its delightful combination of flavors and textures. The traditional dish consists of grilled corn on the cob slathered with a creamy, spicy, and tangy sauce, often topped with crumbled cheese and chili powder. In this article, we will explore how to transform this beloved street food into a hearty and satisfying Mexican Street Corn Chicken Bowl. This dish is perfect for those who crave a fusion of bold flavors and wholesome ingredients, making it an ideal choice for a nutritious and delicious meal.

Mexican Street Corn Dinner Bowl Tips:

Creating a Mexican Street Corn Chicken Bowl is a delightful culinary adventure that allows you to experiment with a variety of flavors and textures. Here are some tips to help you perfect this dish:

• Balance the Flavors: The key to a great street corn salad is achieving a balance between the creaminess of the dressing, the sweetness of the corn, the heat from the chili, and the tanginess of the lime. Adjust the ingredients to suit your taste preferences.
• Use Fresh Ingredients: Whenever possible, opt for fresh, high-quality ingredients. Fresh corn, ripe avocados, and juicy tomatoes will elevate the flavors of your bowl.
• Customize the Spice: If you prefer a milder dish, reduce the amount of chili powder or omit it altogether. For those who enjoy a spicier kick, consider adding a dash of hot sauce or a sprinkle of cayenne pepper.
• Make it a Meal: To turn this dish into a complete meal, add a source of protein such as grilled chicken, shrimp, or black beans. Quinoa or brown rice can also be included for added fiber and nutrients.

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Mexican Street Corn Chicken Bowl

Ingredients

Mexican Street Corn Salad Dressing:

• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste

The Corn Salad:

• 2 cups grilled corn kernels (fresh or frozen)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1/4 cup crumbled cotija cheese (or feta cheese as a substitute)
• 1 jalapeño, seeded and finely chopped (optional)

Quinoa:

• 1 cup quinoa
• 2 cups water or vegetable broth
• Salt to taste

Mexican Chicken:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Bowl Ingredients:

• 1 cup black beans, rinsed and drained
• 1 avocado, sliced
• 1 lime, cut into wedges
• Fresh cilantro for garnish

Instructions

Make the Mexican Street Corn Salad:

1. In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, cumin, salt, and pepper until smooth. This is your dressing.
2. Add the grilled corn kernels, cherry tomatoes, red onion, cilantro, cotija cheese, and jalapeño (if using) to the bowl with the dressing.
3. Toss the ingredients together until the corn salad is well coated with the dressing. Set aside.

Make the Quinoa:

1. Rinse the quinoa under cold water to remove any bitterness.
2. In a medium saucepan, combine the quinoa and water or vegetable broth. Add a pinch of salt.
3. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the saucepan.
4. Simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed.
5. Fluff the quinoa with a fork and set aside.

Mexican Chicken:

1. Preheat a grill pan or skillet over medium-high heat.
2. In a small bowl, mix together the olive oil, chili powder, cumin, garlic powder, salt, and pepper.
3. Rub the spice mixture all over the chicken breasts.
4. Place the chicken on the grill pan or skillet and cook for about 6-7 minutes on each side, or until the chicken is cooked through and has a nice char.
5. Remove the chicken from the heat and let it rest for a few minutes before slicing it into thin strips.

Bowl Ingredients:

1. Prepare the black beans by rinsing and draining them.
2. Slice the avocado and prepare the lime wedges for serving.

Putting everything together:

1. In a large bowl, layer the cooked quinoa as the base.
2. Top the quinoa with the Mexican Street Corn Salad.
3. Add the sliced chicken, black beans, and avocado slices.
4. Garnish with fresh cilantro and serve with lime wedges on the side.
5. Serve immediately and enjoy the vibrant flavors and textures of this Mexican Street Corn Chicken Bowl.

This dish is not only a feast for the taste buds but also a celebration of fresh, wholesome ingredients. Whether you’re looking for a quick weeknight dinner or a dish to impress your guests, the Mexican Street Corn Chicken Bowl is sure to become a favorite. Enjoy the delightful fusion of Mexican street corn with the heartiness of a chicken bowl, and savor every bite!