Street Corn Chicken Rice Bowl
A flavorful and vibrant bowl combining grilled chicken, Mexican street corn (elote), and fluffy rice, topped with creamy sauce, cotija cheese, and fresh herbs for a delicious and satisfying meal.
Ingredients
- 1½ cups cooked rice (white or brown)
- 2 boneless, skinless chicken breasts, grilled and sliced
- 2 cups corn kernels (fresh, frozen, or grilled)
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 lime, juiced
- ¼ cup cotija cheese, crumbled
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, sliced (optional)
- Salt and pepper to taste
Instructions
- Cook the rice according to package instructions and set aside.Season the chicken breasts with salt, pepper, and a pinch of chili powder. Grill or pan-sear until fully cooked, then slice into strips.In a bowl, mix the mayonnaise, sour cream, chili powder, smoked paprika, and lime juice to create the creamy sauce.In a skillet, sauté the corn kernels until slightly charred or heated through.Assemble the bowls: Start with a base of cooked rice, then add the grilled chicken slices and charred corn.Drizzle the creamy sauce over the top and sprinkle with cotija cheese, cilantro, and jalapeño slices (if using).Serve immediately and enjoy!
Notes
- For a spicier version, add extra chili powder or hot sauce to the creamy sauce.
- Substitute cotija cheese with feta if unavailable.
- Add avocado slices or black beans for extra flavor and nutrition.