Description
This Easy Street Corn Chicken Rice Bowl offers a modern twist on the beloved Mexican street food, Elote. It features tender, savory chicken, fluffy rice, and a creamy, zesty street corn topping, making it a perfect, flavorful solution for busy weeknights.
Ingredients
Scale
For the Chicken Marinade
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 2 tbsp olive oil
- 2 tbsp fresh lime juice
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp dried oregano
- 1 tsp sea salt
- 0.5 tsp freshly ground black pepper
For the Rice
- 1.5 cups long-grain white rice
- 2.5 cups water or low-sodium chicken broth
- 0.5 tsp salt
- 1 tsp olive oil or unsalted butter (optional)
For the Creamy Street Corn Topping
- 4 cups corn kernels (fresh or frozen, thawed)
- 1 tbsp olive oil (for corn)
- 0.25 cup mayonnaise
- 0.25 cup sour cream or plain Greek yogurt
- 2 tbsp fresh lime juice
- 0.25 cup finely chopped fresh cilantro
- 0.5 cup crumbled Cotija cheese (or Feta)
- 1 tsp chili powder
- 0.5 tsp garlic powder
- 0.25 tsp sea salt
- 0.125 tsp black pepper
For Serving and Garnish
- 1 large ripe avocado, sliced or diced
- Extra fresh cilantro, chopped
- Lime wedges
- Hot sauce (optional)
Instructions
- Marinate Chicken: Pat chicken dry; slice breasts horizontally or pound to 3/4 inch thickness if using. In a bowl, whisk together 2 tbsp olive oil, 2 tbsp lime juice, 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp oregano, 1 tsp sea salt, and 0.5 tsp black pepper. Add chicken, coat thoroughly, and refrigerate for 30 minutes to overnight.
- Cook Chicken (Choose Method): Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear chicken 4-6 mins per side until golden brown and cooked to 165°F (74°C). Cook in batches if needed. OR Preheat oven to 400°F (200°C). Arrange chicken on a greased baking sheet. Bake 20-30 mins until 165°F (74°C). Broil for 2-3 mins for char, if desired. OR Preheat grill to medium-high (400-450°F / 200-230°C). Lightly oil grates. Grill chicken 5-7 mins per side until 165°F (74°C).
- Slice and Rest Chicken: Transfer cooked chicken to a cutting board, tent with foil, and rest for 5-10 minutes. Slice against the grain into bite-sized pieces or strips.
- Cook Rice: Rinse 1.5 cups long-grain white rice under cold water until clear. In a saucepan with a tight lid, combine rinsed rice, 2.5 cups water/broth, 0.5 tsp salt, and 1 tsp olive oil/butter (optional). Bring to a boil, reduce heat to lowest, cover, and simmer for 15 minutes. Remove from heat, keep covered, and rest for 10-15 minutes. Fluff with a fork.
- Char Corn: If using fresh corn, cut kernels off cobs; if frozen, thaw and pat dry. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add corn, cook 5-8 minutes, stirring occasionally, until tender and charred in spots. Transfer to a mixing bowl.
- Make Corn Topping: In a separate small bowl, whisk together 0.25 cup mayonnaise, 0.25 cup sour cream/Greek yogurt, 2 tbsp lime juice, 1 tsp chili powder, 0.5 tsp garlic powder, 0.25 tsp sea salt, and 0.125 tsp black pepper until smooth. Pour over charred corn. Add 0.25 cup cilantro and 0.5 cup crumbled Cotija cheese. Stir until evenly coated.
- Assemble Bowls: Spoon fluffy rice into serving bowls. Top with sliced chicken, then a generous portion of the creamy street corn mixture. Garnish with avocado slices/dices, extra fresh cilantro, and lime wedges. Add a drizzle of hot sauce or an extra sprinkle of Cotija/chili powder if desired. Serve immediately.
- Prep Time: 30 Minutes
- Cook Time: 40 Minutes
Nutrition
- Serving Size: 4 servings
Keywords: Chicken Rice Bowl, Street Corn, Elote, Mexican Dinner