Description
A flavorful and satisfying Mexican Street Corn Chicken Rice Bowl combining tender chicken, sweet corn, and creamy toppings, inspired by the popular street food, elote.
Ingredients
- 1 pound Boneless chicken thighs
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Paprika
- 2 cloves Garlic (Minced)
- 1 Lime (Juice only)
- Salt & pepper (To taste)
- 1.5 cups Jasmine rice
- 3 cups Chicken broth
- 0.25 cup Fresh cilantro (Chopped)
- 1 Lime (Zest and juice)
- 3 ears Fresh corn (Or 2 cups frozen corn)
- 2 tablespoons Mayonnaise
- 0.5 cup Cotija cheese (Crumbled)
- 0.5 teaspoon Chili powder (for corn)
- Fresh cilantro (For garnish)
- 0.5 cup Mexican crema or sour cream
- 1 Lime (Juice only)
- Salt (Pinch)
Instructions
- In a bowl, combine chicken, olive oil, spices, garlic, and lime juice. Let the chicken marinate for at least 30 minutes for full flavor.
- Cook jasmine rice in chicken broth according to package instructions.
- Once the rice is cooked, fluff it and stir in chopped cilantro and lime zest and juice.
- Grill fresh corn until it is charred. If using frozen corn, sauté it until heated through and cut kernels from the cob afterward.
- Toss the corn with mayonnaise and half the chili powder.
- Grill or sear the marinated chicken until golden and cooked through. Let it rest for 5 minutes, then slice the chicken into strips.
- Make the crema by mixing lime juice, a pinch of salt, and sour cream in a bowl.
- Assemble the bowls by placing rice at the bottom, adding sliced chicken, charred corn, crumbled cotija cheese, a drizzle of crema, and fresh cilantro on top. Serve with a wedge of lime for extra flavor.
Notes
Marinate the chicken longer for better flavor. Use fresh corn when in season, and adjust spice levels to taste. For vegetarian variation, substitute grilled veggies for chicken.