Description
The Street Corn Chicken Rice Bowl is a delicious fusion of Mexican street corn (Elote) and juicy, seasoned chicken served over a bed of rice. Topped with a creamy, tangy sauce and fresh garnishes, this bowl is a perfect balance of flavors and textures, making it a satisfying meal for any time of day.
Ingredients
- 2 boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- Salt and pepper, to taste
For the Street Corn Mixture:
- 1 ½ cups corn kernels (fresh, canned, or frozen, drained)
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- ¼ cup Cotija cheese (or feta cheese, crumbled)
- ½ teaspoon chili powder (for extra flavor)
For the Rice Bowl Base:
- 2 cups cooked rice (white, brown, or cauliflower rice)
Toppings (Optional):
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, diced (optional for heat)
- 2 green onions, sliced
- Hot sauce (optional for extra spice)
Instructions
-
Cook the Chicken:
- Season the chicken with chili powder, garlic powder, cumin, paprika, salt, and pepper.
- Heat olive oil in a skillet over medium heat and cook the chicken for about 5-7 minutes per side, until fully cooked.
- Let the chicken rest for 5 minutes, then slice it into strips.
-
Prepare the Street Corn Mixture:
- In a bowl, mix together corn kernels, mayonnaise, sour cream, lime juice, Cotija cheese, and chili powder.
- Stir until well combined.
-
Assemble the Bowl:
- Start with a base of cooked rice in each bowl.
- Add sliced chicken and spoon the street corn mixture over the top.
-
Garnish & Serve:
- Sprinkle with chopped cilantro, green onions, and diced jalapeño (if using).
- Drizzle with hot sauce for extra spice.
- Serve immediately and enjoy!
Notes
- Even Cooking Tip: Pound the chicken to an even thickness before cooking to ensure even cooking and juiciness.
- Marinate for Extra Flavor: Let the chicken sit with the seasoning for at least 15-30 minutes before cooking for deeper flavor.
- Grill for Smokiness: For a more authentic Mexican street corn flavor, grill the chicken and corn instead of pan-searing them.
- Prevent Dry Chicken: Use a meat thermometer and remove the chicken from the heat when it reaches 165°F (75°C) to avoid overcooking.
- Make It a Meal-Prep Dish: Store components separately and assemble fresh before serving to keep textures intact.
- Spice Level Control: Adjust the chili powder, jalapeños, and hot sauce to control heat—reduce for a milder flavor or increase for extra spice.
- Low-Carb Alternative: Use cauliflower rice instead of white or brown rice for a keto-friendly version.
- Cheese Variations: If Cotija cheese isn’t available, substitute with queso fresco, feta, or grated Parmesan for a similar tangy, salty taste.
- Extra Creamy Street Corn: Add a small spoonful of cream cheese or Greek yogurt to the street corn mixture for a richer texture.
- Add More Crunch: Garnish with crushed tortilla chips or roasted pepitas for extra texture.
