Description

The Street Corn Chicken Rice Bowl is a vibrant, flavorful meal inspired by the beloved Mexican street food, Elote. Combining tender grilled chicken, savory street corn, and a base of fluffy rice, this dish brings the perfect balance of creamy, spicy, and smoky flavors. Topped with a tangy lime crema and fresh cilantro, it’s an incredibly satisfying and fresh meal that’s perfect for lunch, dinner, or meal prep. Whether you’re craving something bold and delicious or looking to spice up your weekly meals, this bowl is sure to become a favorite.

Ingredients

Scale

- 2 boneless, skinless chicken breasts

- 1 tablespoon olive oil

- 1 teaspoon smoked paprika

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- Salt and pepper, to taste

- 1 cup uncooked rice (white or brown)

- 2 ears of corn, husked

- 1/2 cup mayonnaise

- 2 tablespoons sour cream

- 1 tablespoon lime juice

- 1 teaspoon chili powder (optional)

- 1/4 cup fresh cilantro, chopped

- 1 lime, cut into wedges

Ingredient Highlights

- Chicken Breast: Provides lean protein and pairs perfectly with the smoky, spicy flavors of the corn and seasonings.

- Street Corn: The charred corn adds a smoky sweetness and is the heart of this dish, giving it an authentic street food vibe.

- Lime Crema: A zesty lime crema brings tanginess and creaminess, perfectly complementing the bold flavors of the bowl.

- Rice: The rice provides a comforting base, soaking up all the delicious flavors and making the dish hearty and filling.

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Instructions

Prepare the Chicken and Corn:

1. Prepare the Chicken:
  - - Rub the chicken breasts with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
  - - Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken for 6-7 minutes per side or until fully cooked (165°F internal temperature).
  - - Once cooked, remove the chicken from the grill and let it rest before slicing into thin strips.

1. Grill the Corn:
  - - Place the corn on the grill and cook for 10-12 minutes, turning occasionally, until it’s charred and tender.
  - - Once cooked, remove the corn from the grill and slice the kernels off the cob.

Make the Lime Crema:

1. Prepare the Crema:
  - - In a small bowl, mix together the mayonnaise, sour cream, lime juice, and chili powder (if using).
  - - Stir until smooth and set aside.

Assemble the Bowl:

1. Cook the Rice:
  - - Cook the rice according to the package instructions. Set aside.

1. Assemble the Bowls:
  - - Start with a layer of rice in each bowl.
  - - Top with the grilled chicken, charred corn, and a drizzle of the lime crema.
  - - Garnish with fresh cilantro and lime wedges.

Prep Time: 15 minutes
Cook Time: 25 minutes

Nutrition

Calories: 450-500 kcal
Fat: 15g
Carbohydrates: 50g
Protein: 30g