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The Street Corn Chicken Rice Bowl is a delightful fusion dish that brings together the vibrant flavors of street corn with succulent chicken and fluffy rice. This culinary creation not only showcases the beloved taste of elote, a popular Mexican street food, but also offers a satisfying and hearty meal that can be enjoyed in various settings—from casual weeknight dinners to lively gatherings with friends. With its colorful presentation and robust flavor profile, this dish is sure to become a favorite at your dinner table.

Street Corn Chicken Rice Bowl

Discover the vibrant flavors of this Street Corn Chicken Rice Bowl! Perfect for a weeknight meal, this dish features marinated chicken, sautéed corn, creamy avocado, and a zesty lime mayo drizzle, all served over fluffy jasmine rice. With its colorful ingredients and delicious spices, it's sure to impress family and friends. Easy to make and packed with flavor, this bowl is a delicious combination of Tex-Mex and comfort food that everyone will love. Enjoy!
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Ingredients
  

2 cups cooked jasmine rice

1 lb boneless, skinless chicken thighs (or breasts)

1 cup corn kernels (fresh, frozen, or canned)

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon cumin

Salt and pepper to taste

1/2 cup crumbled cotija cheese

1/4 cup fresh cilantro, chopped

1 lime, juiced

1 avocado, diced

1/4 cup mayonnaise

1 tablespoon lime zest

1 tablespoon chili powder

1/4 teaspoon cayenne pepper (optional)

Hot sauce (optional, for serving)

Instructions
 

Marinate the Chicken: In a bowl, combine the olive oil, smoked paprika, garlic powder, cumin, lime juice, lime zest, salt, and pepper. Add the chicken and coat well. Let it marinate for at least 30 minutes (or up to 2 hours in the fridge for more flavor).

    Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken. Cook for about 6-7 minutes on each side or until the chicken is fully cooked and has nice grill marks (internal temperature should reach 165°F). Once cooked, remove from heat and let it rest for a few minutes before slicing.

      Prepare the Corn: In the same pan, add the corn kernels and sauté them over medium heat for about 3-4 minutes until they are slightly charred. Season with salt, pepper, and chili powder.

        Make the Sauce: In a small bowl, mix the mayonnaise with lime juice, chili powder, and cayenne pepper (if using). Stir until combined.

          Assemble the Bowls: In each serving bowl, layer a scoop of cooked jasmine rice at the bottom. Top with sliced grilled chicken, sautéed corn, diced avocado, and crumbled cotija cheese. Drizzle with the lime mayo sauce and garnish with fresh cilantro.

            Serve: Finish with a squeeze of fresh lime juice over the top and, if desired, a dash of hot sauce for spice. Enjoy your flavorful and vibrant Street Corn Chicken Rice Bowl!

              Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4