Description
Street Corn Chicken Rice Bowl is a flavorful, vibrant dish inspired by Mexican elote. Featuring juicy grilled chicken, creamy chili-lime street corn, and fluffy jasmine rice, this bowl brings together smoky, tangy, and savory elements for a satisfying meal that’s perfect for weeknights, meal prep, or casual entertaining.
Ingredients
- For the Chicken:
- Boneless, skinless chicken thighs or breasts
- Lime juice
- Avocado oil
- Chili powder
- Garlic powder
- Salt and black pepper
- For the Street Corn Topping:
- Sweet corn kernels (grilled, if possible)
- Red onion, thinly sliced
- Sour cream
- Mayonnaise
- Cotija cheese, crumbled
- Chili powder
- Salt and black pepper
- Lime wedges
- For the Rice and Assembly:
- Cooked jasmine rice
- Fresh cilantro for garnish
Instructions
- Marinate Chicken: Combine lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Coat chicken and marinate for 15–30 minutes.
- Cook Chicken: In a hot skillet, cook chicken 8–10 minutes per side until cooked through. Let rest, then slice into strips.
- Make Street Corn: In a bowl, mix grilled corn, red onion, sour cream, mayo, Cotija, chili powder, salt, pepper, and lime juice.
- Assemble Bowls: Divide rice among bowls. Top with sliced chicken and street corn mixture. Garnish with cilantro, Cotija, and lime wedges.
- Serve: Serve warm with a final squeeze of lime.
Notes
- Substitute grilled shrimp or tofu for different protein options.
- Use feta or queso fresco if Cotija isn’t available.
- Add toppings like avocado, black beans, or cherry tomatoes for extra variety.
- For a dairy-free version, use vegan mayo, sour cream, and cheese alternatives.
- Frozen corn works—thaw and dry it before grilling or sautéing for char.
