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To truly appreciate the Street Corn Chicken Rice Bowl, it's essential to delve into the origins and nuances of its star ingredient: elote. Street corn, or elote, hails from Mexico, where vendors grill corn on the cob over open flames, infusing it with a smoky flavor that is hard to resist. Once cooked, the corn is slathered with a mixture of mayonnaise, lime juice, cheese, and chili powder, creating a delectable combination of creamy, tangy, and spicy notes.

Street Corn Chicken Rice Bowl

Discover the vibrant flavors of the Street Corn Chicken Rice Bowl, a delicious fusion dish that perfectly blends the essence of Mexican street corn with hearty chicken rice. This easy-to-make meal features juicy chicken thighs, smoky grilled corn, and a zesty lime mayo sauce, all served over fragrant jasmine rice. Packed with nutrition and bursting with flavor, it’s ideal for busy weeknights or casual gatherings, bringing a taste of summer celebrations to your table.
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Ingredients
  

1 cup jasmine rice

2 cups chicken broth

2 tablespoons olive oil

1 pound boneless chicken thighs, diced

1 teaspoon smoked paprika

1 teaspoon chili powder

Salt and pepper to taste

2 cups corn (fresh, frozen, or canned)

1 red bell pepper, diced

1/2 red onion, diced

2 cloves garlic, minced

1 lime, juiced

1/4 cup mayonnaise

1/4 cup cotija cheese, crumbled

1/4 cup fresh cilantro, chopped

1 teaspoon chili powder (for garnish)

Lime wedges (for serving)

Instructions
 

Cook the Rice: In a medium saucepan, bring 2 cups of chicken broth to a boil. Add the jasmine rice, cover, reduce heat to low, and simmer for about 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

    Cook the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the diced chicken thighs, season with smoked paprika, chili powder, salt, and pepper. Cook for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and browned on the outside. Remove the chicken from the skillet and set aside.

      Prepare the Street Corn: In the same skillet, add a little more olive oil if necessary and then add the corn, red bell pepper, red onion, and garlic. Sauté for about 5-7 minutes until the vegetables are tender and the corn is slightly charred.

        Mix the Sauce: In a small bowl, combine the lime juice, mayonnaise, and 1/2 of the crumbled cotija cheese. Stir until well mixed and set aside.

          Assemble the Bowl: In serving bowls, start with a base of jasmine rice. Top the rice with the sautéed corn mixture, followed by the cooked chicken. Drizzle the lime mayo sauce over the top and sprinkle with the remaining cotija cheese, chopped cilantro, and a pinch of chili powder for garnish.

            Serve: Serve the bowls with lime wedges on the side for an extra burst of freshness. Enjoy your Street Corn Chicken Rice Bowl!

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4