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Street Corn Chicken Rice Bowl

A delightful fusion of juicy chicken, vibrant Mexican street corn, and fluffy rice, creating a hearty meal option inspired by Elote.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup cooked rice (white or brown) For added flavor, consider using chicken broth instead of water.
  • 2 pieces boneless, skinless chicken breasts (about 1 pound) Season with salt, pepper, and chili powder.
  • 2 cups sweet corn kernels (fresh, frozen, or canned) For the street corn mixture.
  • 1/4 cup mayonnaise Can substitute with plain Greek yogurt for a healthier option.
  • 1/4 cup sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • to taste Salt and pepper
  • Cilantro (for topping) To elevate flavors.
  • Queso fresco or feta cheese (for topping)

Method
 

Preparation
  1. Begin by cooking your rice according to package instructions.
  2. While the rice is cooking, season the chicken breasts with salt, pepper, and chili powder. Grill or pan-sear the chicken over medium heat until cooked through and golden brown, about 5-7 minutes per side. Once done, let it rest for a few minutes before slicing.
  3. In a mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, and corn. Mix until the corn is well coated.
Assembly
  1. In each serving bowl, layer the rice, sliced chicken, and top with the street corn mixture.
Garnish
  1. Sprinkle with fresh cilantro and crumbled cheese before serving.

Notes

If you have leftovers, store the components separately in airtight containers in the refrigerator. The dish can stay fresh for up to 3-4 days.