What is in the street corn chicken rice bowl?

A typical street corn chicken bowl combines seasoned chicken, corn, and a creamy, chili-lime sauce often served over rice. My baked gluten-free Street Corn Chicken Bowl casserole captures these flavors by combining chicken, corn, and peppers in a creamy sauce made from cottage cheese and mayo, which is then baked with cheese until bubbly. It's delicious served over rice to make it a complete bowl meal.

Is elote dip gluten-free?

Generally, yes. Traditional elote dip ingredients like corn, mayonnaise, crema, cotija cheese, lime juice, and spices are naturally gluten-free. However, it is always essential to check the labels on all packaged ingredients, such as mayonnaise or spice blends, to ensure they are certified gluten-free and have no risk of cross-contamination.

Is Bowl and Basket creamed corn gluten-free?

To know for sure if a specific product like Bowl and Basket creamed corn is gluten-free, you must check the packaging. Look for a "gluten-free" certification on the label. Also, read the ingredients list carefully, as some brands use modified food starch or other thickeners that could be derived from wheat.

How many calories in a Mexican street corn chicken bowl from Qdoba?

The calorie count for a bowl from a restaurant like Qdoba varies widely depending on your choices. The type and amount of rice, beans, sauces, and toppings like cheese and guacamole all significantly impact the final total. For the most accurate information, you should use the official nutritional calculator on Qdoba's website.

Gluten-Free Street Corn Chicken Bowl: Killer Tangy Magic

Description

This gluten-free Street Corn Chicken Bowl is a cheesy, creamy, and flavorful casserole inspired by Mexican elote. Juicy chicken and sweet corn are baked in a savory sauce for an easy and satisfying weeknight dinner.

Ingredients

Scale

For the Base:

2 tbs olive oil (divided)

2 scallions, diced

1 medium red bell pepper, diced

1 small jalapeño, diced

3 cups frozen sweet corn

salt, to taste

1.75 lbs boneless + skinless chicken breasts, cubed small

salt, garlic powder, onion powder + chili powder to taste

1½ cups shredded mexi blend cheese

For the Sauce:

2 eggs

1 cup cottage cheese

1/4 cup kewpie mayo

1/2 lime, juiced

2 cloves garlic

3 tbs fresh cilantro

1/2 tsp chili powder

salt to taste

Optional Garnish:

Fresh cilantro, diced avocado, cotija cheese

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Instructions

1. Preheat oven to 350℉.

2. Heat 1 tbs of olive oil in a large skillet over medium-high heat. Add in the scallions, pepper, and jalapeño and sauté for 2 minutes. Next, add in the corn and sauté for 4 minutes. Transfer to a plate and set aside.

3. Season your chicken generously with salt, garlic powder, onion powder, and chili powder. Add the remaining 1 tbs olive oil and chicken pieces to your pan. Cook until golden brown on all sides, for about 5-6 minutes. Set aside.

4. To make the sauce, add the eggs, cottage cheese, mayo, lime juice, garlic, cilantro, chili powder, and salt to a mini food processor. Pulse together until completely smooth.

5. To assemble, get a 9×13 inch baking dish. Add the cooked chicken pieces, 2/3 of the vegetable mixture, the sauce, and 1 cup of shredded cheese. Stir everything to combine and spread it out evenly.

6. Top the casserole with the remaining corn mixture and add the remaining shredded cheese around its border.

7. Bake uncovered for 35 minutes, or until the top is golden brown and bubbly. Let it rest for a few minutes before garnishing with fresh cilantro, avocado, and cotija cheese.

Notes

Substitution: If you don’t have cottage cheese, you can substitute it with an equal amount of sour cream or plain Greek yogurt.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days.

Time-Saver Tip: You can use pre-cooked shredded rotisserie chicken to save on cooking time.

Prep Time: 15
Cook Time: 50
Category: Dinner, Main Course
Method: Bake
Cuisine: Mexican-Inspired, American

Nutrition

Serving Size: 1 serving (1/8th of casserole)
Calories: 480
Sugar: 7
Sodium: 650
Fat: 28
Saturated Fat: 12
Unsaturated Fat: 16
Trans Fat: 0
Carbohydrates: 22
Fiber: 4
Protein: 32
Cholesterol: 150