Description
A bold and flavorful Street Corn Chicken Rice Bowl, combining juicy, spiced grilled chicken with creamy, elote-style corn over a bed of fluffy jasmine rice. Topped with crumbled Cotija cheese, fresh cilantro, and a squeeze of lime for a delicious, satisfying meal perfect for any occasion.
Ingredients
Scale
The Chicken:
- 4 boneless, skinless chicken thighs (or substitute with chicken breast)
- 1 tbsp lime juice
- 1 tbsp avocado oil (or olive oil)
- 1 tsp chili powder
- 1 tsp cumin powder
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the Street Corn Topping:
- 1 cup grilled corn kernels (fresh or frozen)
- ¼ cup thinly sliced red onion
- 1 cup sour cream (or Greek yogurt)
- 2 tbsp mayonnaise
- ½ cup Cotija cheese, crumbled (plus extra for garnish)
- 1 tsp chili powder
- Salt and black pepper, to taste
- 1 lime, cut into wedges
For the Rice and Assembly:
- 3 cups cooked Jasmine rice
- Fresh cilantro for garnish
- Optional toppings: sliced avocado, black beans, jalapeños, pico de gallo
Instructions
- Marinate the Chicken:
- In a bowl, mix lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Coat the chicken and let it marinate for at least 15-30 minutes.
- Cook the Chicken:
- Heat a skillet over medium-high heat. Cook each side of the chicken for 8-10 minutes until golden brown and fully cooked.
- Rest and Slice:
- Let the chicken rest for 5 minutes, then slice it into strips.
- Prepare the Street Corn Topping:
- If using fresh corn, grill it for a smoky flavor. If using frozen corn, sauté it in a pan until lightly browned.
- In a bowl, combine corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and pepper.
- Squeeze fresh lime juice over the mixture and stir well.
- Assemble the Rice Bowl:
- Start with a bed of cooked rice in each bowl.
- Place the sliced chicken on top of the rice.
- Spoon the creamy corn topping over the chicken.
- Garnish with extra Cotija cheese, fresh cilantro, and a lime wedge.
- Add optional toppings like avocado, black beans, or jalapeños for additional flavor.
Notes
- Char the Corn for Extra Flavor: Grilling the corn enhances its natural sweetness and adds a smoky depth.
- Use Fresh Lime Juice: Freshly squeezed lime juice brightens the dish and balances the creamy topping.
- Reheat Rice Properly: When reheating, add a splash of water to maintain fluffiness.
- Customize the Heat Level: Add jalapeños, cayenne, or hot sauce for extra spice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Calories: ~512 kcal
- Sugar: ~4g
- Sodium: ~670mg
- Fat: ~28g
- Saturated Fat: ~8g
- Unsaturated Fat: ~18g
- Trans Fat: 0g
- Carbohydrates: ~43g
- Fiber: ~5g
- Protein: ~22g
- Cholesterol: ~80mg
Keywords: treet Corn Chicken Rice Bowl, Mexican Rice Bowl, Grilled Chicken, Elote Chicken Bowl, Spicy Chicken Bowl, Creamy Corn Rice Bowl