Street Corn Burrito Bowl Recipe

Today I’m sharing a recipe my son has become obsessed with. This is his new favorite and he’s always asking for it, probably at least once a week. I share tried and true recipes that anyone can make.

Why You’ll Love This

This is his new favorite and he’s always asking for it, probably at least once a week. I kid you not, this kid asks for it on the regular. And the great thing about it is it’s great warm or room temperature, so you can eat it whichever way you prefer it. Trust me, it’s worth it and they’re all easy and most of them you can do ahead of time. This is what kicks these bowls up. Takes them so much further than ever could. I swear that is like the basis for everything delicious. It’s the mayonnaise and sour cream together. Because the longer it sits, the more flavorful it gets. It smells amazing. Every single bite is a flavor explosion. This street corn burrito bowl, chicken and rice bowl, whatever you want to call it, is definitely, definitely. Oh, yeah. It’s a keeper. It’s a keeper. One bite and you will see why this is a regular in our dinner routine.

Ingredients

• half a cup of olive oil
• juice of a lime
• all purpose seasoning
• chili powder
• garlic powder
• cumin
• a little bit of cayenne
• boneless, skinless chicken thighs (or breast)
• mayonnaise
• sour cream
• a lime
• a teaspoon of my all purpose seasoning
• some regular chili powder
• Can of corn drained
• a can of black beans that I’ve drained and rinsed
• About a third of a cup red onion
• garlic (a couple cloves)
• cilantro
• prepared cilantro lime rice
• sour cream (optional for topping)
• pico (optional for topping)
• guac (optional for topping)
• shredded cheese (optional for topping)
• Lettuce (optional for topping)
• tortilla (optional)

Instructions

1. Okay, so to get started, we need to make our chicken marinade.
2. So we’re going to start with our marinade and it calls for olive oil.
3. So half a cup of olive oil.
4. And then to that, we’re going to add the juice of a lime.
5. Now to this, we need to add a couple of different seasonings.
6. So here I have all purpose seasoning, chili powder, garlic powder, cumin, and just a little bit of cayenne for some kick.
7. So in they all go.
8. And that’s it for the marinade.
9. We’re going to give that a whisk.
10. I’m going to set this aside and we’re going to work on our chicken.
11. So you want to trim up your chicken thighs if there’s any excess fat on there or like parts like that that you don’t really, that aren’t really enjoyable.
12. I am going to slice them though into like chicken finger size.
13. So our chicken is in our bowl.
14. Just going to give everything a good toss.
15. So once you have everything coated well, I’m going to cover this bowl.
16. I’m going to pop it in the fridge for at least 30 minutes.
17. So this chicken has marinated.
18. I have it all laid out on a baking sheet.
19. I’m going to pop it into a 350 degree oven for about, these are probably take like 15 minutes, no longer than 20 minutes, probably just 15 minutes.
20. So into the oven these go, and we’ll get working on the rest of the recipe.
21. Okay. So while our chicken is baking, we’re going to move on to make our elote corn salad that goes on these bowls.
22. So first up I have some mayonnaise.
23. So mayonnaise in.
24. Then we have some sour cream.
25. Next up we have a lime.
26. Get all that delicious juice out of there.
27. And now we’re going to season it.
28. So I’m going to add a teaspoon of my all purpose seasoning.
29. And then I’m going to add some regular chili powder.
30. And that’s it.
31. We’re going to give that a quick whisk to bring everything together.
32. Next up, we are going to add some corn.
33. Can of corn drained.
34. Right in.
35. Then we’re going to add black beans.
36. So a can of black beans that I’ve drained and rinsed.
37. In they go.
38. Next up, red onion.
39. About a third of a cup.
40. So red onion in there.
41. Next up, my favorite ingredient, garlic.
42. But I love this garlic press.
43. A couple cloves there.
44. Last up, I’m going to slide this to the side.
45. We’re going to bring in some cilantro.
46. And we’re going to give this a quick chop.
47. And then we’re just going to get everything tossed together.
48. So we’re going to cover this, set it in the fridge, let everything come together.
49. Okay. So our chicken is done.
50. I’m just going to test it.
51. So now I’m just going to cut it up into bite-sized pieces.
52. So just chopping it up.
53. I like to go through and do the long cuts first.
54. And then cut across.
55. So I’m going to get it all in this bowl.
56. And I’m going to keep chopping.
57. All right. So in our bowl, I have some prepared cilantro lime rice.
58. I’m going to load on the chicken.
59. And then on top of the chicken, we have our black bean and corn salsa salad mixture stuff.
60. And then you can finish. You put the toppings. Whatever toppings you want.

Cooking Tips

You don’t want to let it go too long because that lime juice is potent stuff and it will start breaking the chicken down. So you don’t want it to go too, too long. So I wouldn’t do this like overnight or while you’re gone to work. Just maybe come home from work, get it marinating, get changed, you know, do all that stuff. And then when you’re ready to eat, this will be ready to go. Now I have also done this on the and it is perfect on the . So if you have a flat top cast iron cooktop, definitely, definitely try this on there. You’ll be impressed. If you want the flavor of red onion, but you don’t want that bite from onion, just chop it up. Let it soak in some cold water for a little bit. It’ll take off all that sulfur, the chemicals that make the bite of onion, that really strong smell and the flavor. It’ll take that away and just make it a little more mild for you. You could easily use garlic from a jar. No judgment here. Just get the garlic in there. If you’re not a cilantro fan, and I know not everybody is, you can leave it out. It’s perfectly fine. But do not use dried cilantro in place of fresh cilantro. Spring and get the good stuff. Now, I will say, this is one part you can make the day before. Because the longer it sits, the more flavorful it gets. So if you know you’re going to have this, you know, Tuesday night for dinner, maybe Monday, make this up and just let it hang out in the fridge. And that’s one less thing you have to do at dinnertime. Trust me, go with the cilantro lime. So good. Makes a difference.

Serving Suggestions

And the great thing about it is it’s great warm or room temperature, so you can eat it whichever way you prefer it. You can eat this with chips. You could just eat it off a spoon. You can put it over these burrito bowls. So here’s where you can really get crazy with it. Sour cream, pico, guac, shredded cheese, whatever you want. Lettuce. Throw some chopped lettuce on this and make it a true salad. The other thing you can do is throw this all in a tortilla and make it a burrito. I made this in a bowl, but there is nothing stopping you from wrapping it all in a tortilla and making it a burrito. Perfectly fine. Up to you.

You guys, has nothing on this bowl of deliciousness. Every single bite is a flavor explosion. One bite and you will see why this is a regular in our dinner routine.