Street Corn Chicken Rice Bowl
A tangy and slightly spicy chicken and rice bowl inspired by street-style elote, featuring a creamy cotija-lime sauce and charred corn.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
- Diet: Dairy-free option available
Ingredients
- 1 lb chicken breasts or thighs, thinly sliced
- 2 cups cooked fluffy white rice (jasmine or long-grain)
- 2 cups sweet corn kernels (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- 1/3 cup crumbled cotija cheese (or feta)
- 1 lime, juiced (plus wedges to serve)
- 1 tsp chili powder (or smoked paprika)
- 1 clove garlic, minced
- 2 tbsp chopped cilantro, plus extra for garnish
- 1 tbsp olive oil or vegetable oil
- Salt and freshly ground black pepper, to taste
- Optional: a pinch of cayenne for heat, sliced jalapeños, or hot sauce
Instructions
- Pat the chicken dry and season both sides with salt, black pepper, and a pinch of chili powder.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 4–6 minutes per side. Remove and let rest.
- Make the sauce by whisking together mayonnaise, cotija, lime juice, minced garlic, and chili powder. Adjust seasoning to taste.
- In the same skillet, add corn and sauté for 4–5 minutes until charred. For extra char, let corn sit undisturbed for 60 seconds before stirring.
- Divide warm rice among bowls, top with chicken, spoon warm corn, and drizzle with elote sauce. Garnish with cilantro and lime.
Notes
For a dairy-free option, swap mayonnaise for vegan mayo and omit cotija or use dairy-free cheese. Rotisserie chicken is a great shortcut.
Find it online: https://www.wholesomeeasy.com/street-corn-chicken-rice-bowl-3/