Description
A flavorful street corn chicken rice bowl loaded with smoky grilled chicken, creamy elote-style corn, cilantro-lime rice, and fresh toppings for a satisfying meal.
Ingredients
- 2 large boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked white rice (or brown rice)
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped
- 2 cups corn kernels (grilled or roasted)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese, crumbled
- 1/2 teaspoon chili powder (for corn mix)
- 1/4 teaspoon cayenne pepper (optional)
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- Lime wedges, for serving
Instructions
- Preheat grill or skillet to medium-high heat. Season chicken with olive oil, chili powder, paprika, garlic powder, cumin, salt, and pepper.
- Cook chicken for 6–7 minutes per side until golden and cooked through (165°F internal temperature). Let rest, then slice.
- In a bowl, combine corn, mayonnaise, sour cream, cotija cheese, chili powder, and cayenne (if using). Mix well to create street corn topping.
- In another bowl, toss rice with lime juice and cilantro.
- Assemble bowls: layer cilantro-lime rice, sliced chicken, and street corn mixture.
- Top with avocado, cherry tomatoes, and red onion. Garnish with extra cotija cheese and lime wedges.
Notes
- You can substitute cotija with feta cheese if unavailable.
- For extra flavor, marinate chicken in lime juice and spices for 30 minutes before cooking.
- Jasmine rice works well for extra aroma and fluffiness.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Grilled
- Cuisine: Mexican-Inspired