Street Corn Chicken Rice Bowl, inspired by the popular Mexican street food Elote (street corn). This bowl features grilled chicken, creamy corn, and a flavorful, tangy dressing—all served over rice for a hearty, satisfying meal.

Ingredients:

For the Chicken:

2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
Salt and pepper, to taste
1 tablespoon lime juice
For the Street Corn:

2 cups corn kernels (fresh, frozen, or grilled)
1 tablespoon butter
1 tablespoon mayonnaise
1/4 cup crumbled cotija cheese (or feta cheese)
1 tablespoon lime juice
1 teaspoon chili powder
Salt, to taste
For the Rice:

1 cup white or brown rice
2 cups water or chicken broth
1 tablespoon lime juice
Salt, to taste
For the Dressing:

1/4 cup sour cream or Greek yogurt
2 tablespoons mayonnaise
1 tablespoon lime juice
1 teaspoon chili powder
Salt and pepper, to taste
Garnish:

Fresh cilantro, chopped
Lime wedges

Instructions:

1. Prepare the Chicken:
In a small bowl, combine the olive oil, chili powder, garlic powder, smoked paprika, cumin, lime juice, salt, and pepper.
Rub this mixture all over the chicken breasts and let them marinate for at least 15 minutes (or up to 1 hour).
Grill the chicken over medium-high heat for 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F (75°C). Once done, remove from heat and let rest for a few minutes before slicing into strips.
2. Prepare the Rice:
Rinse the rice under cold water to remove excess starch.
In a medium saucepan, bring 2 cups of water or chicken broth to a boil.
Add the rice, a pinch of salt, and reduce the heat to low. Cover and simmer for about 15-20 minutes (for white rice) or 40-45 minutes (for brown rice) until the rice is tender and all the liquid is absorbed.
Stir in lime juice once the rice is cooked. Fluff with a fork.
3. Prepare the Street Corn:
In a medium skillet, melt the butter over medium heat and add the corn. Cook, stirring occasionally, until the corn is heated through and slightly charred (about 5-7 minutes).
Remove the corn from heat and stir in the mayonnaise, cotija cheese, lime juice, chili powder, and salt. Set aside.
4. Prepare the Dressing:
In a small bowl, whisk together the sour cream (or Greek yogurt), mayonnaise, lime juice, chili powder, salt, and pepper until smooth and creamy. Adjust the seasoning to taste.
5. Assemble the Bowl:
In each bowl, start with a base of rice.
Top with sliced grilled chicken, a generous scoop of the street corn mixture, and a drizzle of the dressing.
Garnish with fresh cilantro and lime wedges.
Serve:
Enjoy your Street Corn Chicken Rice Bowl as a satisfying, flavorful meal that’s perfect for lunch or dinner. The combination of smoky chicken, creamy corn, and tangy dressing makes this dish incredibly delicious!
This recipe brings the deliciousness of Elote into a hearty, meal-ready bowl with a variety of textures and bold flavors.