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Street Corn Chicken Rice Bowl Recipe

Street corn chicken rice bowl with avocado and lime
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Craving a quick and satisfying dinner? This Street Corn Chicken Rice Bowl Recipe combines juicy chicken with creamy elote style corn for a flavorful meal ready in minutes.

Ingredients

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  • For the Juicy Chicken
  • 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • Juice of 1 lime
  • Salt and black pepper to taste
  • For the Creamy Street Corn (Elote Mix)
  • 3 cups corn kernels (fresh, frozen and thawed, or canned and drained)
  • 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
  • 1/2 cup crumbled cotija cheese (feta is a good substitute)
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño, seeded and finely minced (optional)
  • 2 cloves garlic, minced
  • Juice of 1 lime
  • 1/2 teaspoon chili powder, plus more for garnish
  • For Assembling Your Bowls
  • 3 cups cooked white or brown rice
  • Lime wedges, for serving
  • Extra cilantro and cotija cheese for garnish

Instructions

  1. Prepare the Chicken: In a medium bowl, toss the chicken pieces with olive oil, chili powder, smoked paprika, garlic powder, cumin, lime juice, salt, and pepper. Ensure each piece is evenly coated. Heat a large skillet or grill pan over medium-high heat. Cook the chicken for 6-8 minutes, turning occasionally, until cooked through and nicely browned on the outside. Transfer to a plate and set aside.
  2. Cook the Rice: While the chicken cooks, prepare your rice according to package directions. For the best fluffy rice, let it rest for 5 minutes after cooking, then fluff it with a fork.
  3. Make the Creamy Street Corn: In the same skillet you used for the chicken, add the corn kernels. Cook for 5-7 minutes over medium heat, stirring occasionally, until the corn is tender and has some lightly charred spots. Transfer the warm corn to a large bowl. Add the mayonnaise, cotija cheese, red onion, cilantro, jalapeño, garlic, lime juice, and chili powder. Stir until everything is beautifully combined.
  4. Assemble Your Bowls: Divide the fluffy rice among four bowls. Top with a generous portion of the seasoned chicken. Spoon the creamy street corn mixture over the chicken and rice. Garnish with extra cotija cheese, a sprinkle of chili powder, fresh cilantro, and a hearty squeeze of fresh lime juice right before serving.

Notes

For the juiciest chicken, don't overcrowd the pan. Cook in batches if necessary. Fresh lime juice and cilantro are essential components that cut through the richness. This recipe is perfect for meal prep - store components separately for up to 4 days.

Nutrition

Find it online: https://www.stacksipsnack.com/street-corn-chicken-rice-bowl-recipe/