Description
Mexican street corn chicken rice bowls blend smoky grilled chicken with creamy elote-inspired flavors, creating a zesty fusion of comfort and culture. Spicy, tangy, and rich, this bowl delivers a fiesta of textures you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 boneless, skinless chicken breasts
- 3 ears of corn
- 1.5 cups white rice
Seasonings and Spices:
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp garlic powder
- 0.5 tsp cumin
- 1 tsp salt
- 0.5 tsp black pepper
Toppings and Garnish:
- 0.25 cup cotija cheese
- 0.25 cup chopped cilantro
- 2 tbsp mayonnaise
- 1 lime, juiced
- 2 green onions, chopped
Instructions
- Prepare rice according to package instructions, ensuring fluffy and separate grains.
- Slice chicken breasts into uniform strips, then season thoroughly with chili powder, garlic powder, cumin, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat, cooking chicken until golden brown and internal temperature reaches 165°F, approximately 6-8 minutes.
- While chicken cooks, grill or char corn ears until kernels develop a deep golden color and slight smokiness, rotating to ensure even caramelization.
- Remove corn kernels from cobs using a sharp knife, creating a textured and rustic topping.
- Assemble bowls by layering warm rice as the base, then arranging seasoned chicken strips over the rice.
- Generously sprinkle grilled corn kernels across the chicken.
- Drizzle mayonnaise over the bowl, then squeeze fresh lime juice for brightness.
- Garnish with crumbled cotija cheese, chopped cilantro, and sliced green onions for added flavor and visual appeal.
- Serve immediately while ingredients are warm and toppings are fresh.
Notes
- Customize rice texture by rinsing grains before cooking to remove excess starch, ensuring separated and fluffy result.
- Achieve perfect chicken sear by patting meat dry before seasoning, allowing spices to adhere and create golden-brown crust.
- Elevate corn flavor by using cast-iron skillet or grill pan for deeper caramelization and smoky undertones when charring kernels.
- Adapt recipe for dietary needs by substituting mayonnaise with Greek yogurt for lower-fat option or using plant-based cheese alternative for vegan version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 80 mg