Description
This Flavor-Packed Street Corn Chicken Rice Bowl is a vibrant and hearty meal combining tender, spiced chicken with zesty lime-infused rice and a creamy, smoky street corn salad. With fresh avocado, jalapeños, and crumbly cotija cheese garnishes, this dish brings the beloved flavors of Mexican street corn (elote) into a wholesome bowl perfect for lunch or dinner.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts, diced
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp paprika
- Salt & black pepper, to taste
Rice
- 1 cup white or brown rice
- 2 cups chicken broth or water
- ½ tsp salt
- ½ tsp lime zest
Street Corn Mixture
- 1 cup corn kernels (fresh, canned, or frozen)
- ½ cup mayonnaise or Greek yogurt
- ½ tsp chili powder
- ½ tsp smoked paprika
- ¼ cup cotija cheese or feta, crumbled
- 1 tbsp fresh lime juice
- ¼ cup chopped fresh cilantro
Garnishes
- Diced avocado
- Sliced jalapeños
- Extra cotija cheese
- Lime wedges
Instructions
- Rinse Rice: Rinse the rice under cold water to remove excess starch, which helps achieve fluffy cooked rice.
- Cook Rice: In a pot, combine the rinsed rice, chicken broth (or water), and salt. Bring to a boil.
- Simmer Rice: Reduce heat to low, cover the pot, and let the rice simmer for 15-20 minutes until it is fluffy and all liquid is absorbed.
- Flavor Rice: Stir in the lime zest to infuse the rice with fresh citrus flavor, then set aside.
- Season Chicken: In a bowl, toss the diced chicken with olive oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper until evenly coated.
- Heat Pan: Warm a skillet or grill pan over medium-high heat to prepare for cooking the chicken.
- Cook Chicken: Place the seasoned chicken in the hot skillet and cook for 6-8 minutes, flipping occasionally, until cooked through and slightly charred for added flavor.
- Rest Chicken: Remove the cooked chicken from heat and set it aside.
- Cook Corn: If using fresh corn, grill or sauté in a dry skillet until slightly charred. If using canned or frozen, heat as preferred.
- Prepare Street Corn Mix: In a bowl, mix together the cooked corn, mayonnaise (or Greek yogurt), chili powder, smoked paprika, cotija cheese, lime juice, and chopped cilantro until well combined.
- Assemble Bowls: Divide the lime zest rice evenly into serving bowls.
- Add Chicken: Top each bowl of rice with the cooked, seasoned chicken.
- Add Street Corn Salad: Spoon the creamy street corn mixture on top of the chicken and rice.
- Garnish: Add diced avocado, sliced jalapeños, extra cotija cheese, and lime wedges to each bowl for added texture and flavor.
- Serve: Drizzle with extra lime juice and mix all ingredients together for a delicious, flavor-packed bite.
Notes
- You can substitute Greek yogurt for mayonnaise in the street corn mixture for a lighter option.
- If using frozen corn, thaw before cooking and sauté for best texture.
- Adjust the jalapeño amount to control spice level.
- Brown rice can be used instead of white rice, but may require additional cooking time.
- For a dairy-free option, omit cotija cheese or replace with a dairy-free cheese alternative.
