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Street corn, also known as elote, is a beloved dish that hails from the bustling streets of Mexico. This vibrant snack features grilled corn on the cob slathered in a creamy sauce, sprinkled with cheese, and topped with fresh herbs and spices. Over the years, it has gained immense popularity beyond its native borders, inspiring chefs and home cooks alike to incorporate its delicious flavors into various dishes. The Street Corn Chicken Rice Bowl brings together the essence of street corn with the heartiness of a rice bowl, creating a satisfying meal that is perfect for any occasion.

Street Corn Chicken Rice Bowl

Discover the delicious fusion of flavors in this Street Corn Chicken Rice Bowl recipe! Inspired by traditional Mexican street corn, this dish features juicy chicken, sweet corn, and fluffy rice, all topped with a creamy dressing that ties it together. Perfect for weeknight dinners or gathering with friends, this bowl is both satisfying and nutritious. Explore this recipe and add a burst of flavor to your meal rotation! #StreetCorn #RiceBowl #MexicanCuisine #Cooking #Foodie #RecipeInspiration #HealthyEating #HomeCooking
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Ingredients
  

1 cup long-grain rice

2 cups chicken broth

1 lb boneless, skinless chicken thighs

1 cup corn kernels (fresh or frozen)

1/2 cup mayonnaise

1/4 cup sour cream

1 lime, juiced

1 tsp chili powder

1/2 tsp smoked paprika

1/2 tsp garlic powder

Salt and pepper to taste

1/2 cup crumbled queso fresco or feta cheese

1/4 cup chopped fresh cilantro

1/4 cup diced red onion

1 avocado, sliced (for topping)

Lime wedges (for garnish)

Instructions
 

Cook the Rice: In a medium saucepan, combine the rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and let simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.

    Prepare the Chicken: Season the chicken thighs with salt, pepper, chili powder, smoked paprika, and garlic powder. Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once hot, add the chicken and cook for about 6-7 minutes on each side, or until fully cooked and browned. Remove from skillet and let rest before slicing into strips.

      Sauté the Corn: In the same skillet, add the corn kernels and sauté for 3-4 minutes until they're slightly charred and heated through. Remove from the heat and set aside.

        Make the Dressing: In a small bowl, mix together mayonnaise, sour cream, lime juice, and a pinch of salt and pepper.

          Assemble the Bowls: In each serving bowl, layer the cooked rice, sliced chicken, and sautéed corn. Drizzle with the lime mayo dressing and sprinkle with crumbled queso fresco. Top each bowl with fresh cilantro, diced red onion, and avocado slices. Serve with lime wedges on the side.

            Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4