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Mexican Street Corn Chicken Rice Bowl

  • Author: Shirley
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

The Mexican Street Corn Chicken Rice Bowl is a vibrant, flavor-packed dish that combines the creamy, zesty goodness of Mexican street corn (Elote) with seasoned chicken and fluffy rice. This bowl offers a delicious balance of savory, spicy, and tangy flavors, all topped with a rich, creamy dressing that’s reminiscent of the popular street food. Perfect for lunch, dinner, or meal prep, this recipe will bring the bold flavors of Mexico right to your table.

Ingredients

Scale

Here’s what you’ll need to make the Mexican Street Corn Chicken Rice Bowl:

  • 2 cups cooked white or brown rice
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • Salt and pepper, to taste
  • 2 cups frozen corn kernels (or fresh if available)
  • 1 tablespoon butter
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1 tablespoon chopped fresh cilantro
  • 1/4 cup crumbled cotija cheese (or feta as an alternative)
  • 1 tablespoon chopped red onion (optional)
  • 1 tablespoon chopped fresh cilantro for garnish
  • Lime wedges for serving

Instructions

Cook the Chicken:

  1. Season the Chicken: Season the chicken breasts with smoked paprika, chili powder, garlic powder, cumin, salt, and pepper. Rub the spices into the meat for even coverage.
  2. Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from the skillet and set aside to rest.
  3. Slice the Chicken: Once the chicken has rested for a few minutes, slice it into thin strips or bite-sized pieces.

Prepare the Mexican Street Corn:

  1. Cook the Corn: In the same skillet, add the butter over medium heat. Once melted, add the corn kernels and sauté for 5-7 minutes until the corn is tender and lightly charred.
  2. Season the Corn: Sprinkle chili powder, smoked paprika, and a pinch of salt over the corn, stirring to combine. Remove from heat and set aside.

Prepare the Dressing:

  1. Make the Dressing: In a small bowl, whisk together the mayonnaise, lime juice, and chopped cilantro until smooth and creamy. Add salt and pepper to taste.

Assemble the Bowl:

  1. Layer the Rice: Divide the cooked rice evenly into four bowls, forming the base for each serving.
  2. Add the Chicken and Corn: Top the rice with a portion of the sliced chicken and a generous scoop of the seasoned corn.
  3. Add the Dressing and Toppings: Drizzle the creamy dressing over the chicken and corn, then sprinkle with cotija cheese, red onion (optional), and a few cilantro leaves for garnish.
  4. Serve: Serve with lime wedges on the side for an extra burst of freshness.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: dinner

Nutrition

  • Calories: 500-550 kcal
  • Fat: 22g
  • Carbohydrates: 45g
  • Protein: 35g

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Find it online: https://hercooks.com/mexican-street-corn-chicken-rice-bowl/