Description
Spicy Mexican street corn chicken bowl combines zesty flavors from classic elote with tender grilled chicken and fresh summer ingredients. Creamy, tangy, and packed with bold southwestern seasonings, this bowl delivers a delightful culinary journey you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound (454 grams) boneless, skinless chicken breasts or thighs, diced
Spices and Seasonings:
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Street Corn Topping and Rice Components:
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/2 cup crumbled cotija or feta cheese
- 1 lime, juiced
- 2 tablespoons fresh cilantro, chopped
- 2 cups cooked white or brown rice
- 1 tablespoon butter or olive oil
- 1/4 cup fresh cilantro, chopped
Optional Toppings:
- Diced avocado
- Sliced jalapeños
- Extra lime wedges
- Hot sauce
Instructions
- Infuse the chicken with a zesty blend of spices by whisking olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper in a mixing bowl. Thoroughly coat the diced chicken and allow it to marinate in the refrigerator for 15-30 minutes to absorb the vibrant flavors.
- Transform fresh corn kernels into a smoky street-style topping by searing them in a skillet over medium-high heat for 3-5 minutes until they develop a golden char. Create a creamy elote-inspired mixture by combining the charred corn with mayonnaise, sour cream, cotija cheese, chili powder, fresh lime juice, and chopped cilantro.
- Sizzle the marinated chicken in a hot skillet over medium-high heat, cooking each side for 4-5 minutes until golden brown and fully cooked through. Allow the chicken to rest for 5 minutes to retain its juicy texture.
- Elevate the rice by gently tossing it with melted butter, freshly squeezed lime juice, and finely chopped cilantro. Season with additional salt to enhance the herbaceous flavors.
- Construct the bowls by distributing the cilantro-lime rice as a base. Layer the perfectly cooked chicken on top, generously spoon the street corn mixture, and garnish with optional additions like creamy avocado slices, spicy jalapeño rings, and bright lime wedges for a burst of freshness.
Notes
- Marinate Longer for Deeper Flavor: Let chicken soak in spices for up to 2 hours in the refrigerator to intensify the Mexican-inspired seasoning profile.
- Corn Char Technique: Ensure a smoky flavor by using a cast-iron skillet or grill pan to get those perfect dark spots on corn kernels without burning.
- Customize for Dietary Needs: Swap regular rice with cauliflower rice for a low-carb version, or use Greek yogurt instead of sour cream for a lighter protein boost.
- Make-Ahead Magic: Prepare marinaded chicken and street corn topping a day in advance to streamline meal prep and enhance flavor development.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 75 mg