Why You’ll Love This Recipe
Bring the vibrant flavors of Mexican street corn to your dinner table with this innovative rice bowl. This recipe combines juicy grilled chicken, cilantro-lime rice, and the irresistible flavors of elote (Mexican street corn) in one satisfying bowl. It’s a perfect blend of fresh, creamy, and zesty flavors that’s both healthy and indulgent.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Corn Chicken Rice Bowl Ingredients
For the Chicken
- 4 chicken breasts, boneless and skinless
- 2 tablespoons olive oil
- 2 limes, juiced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
The Cilantro-Lime Rice
- 2 cups long-grain white rice
- 4 cups water
- 1 lime, juiced and zested
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons butter
- Salt to taste
The Street Corn Topping
- 4 cups corn kernels (fresh, frozen, or grilled)
- 1/3 cup Mexican crema or sour cream
- 1/4 cup mayonnaise
- 1/2 cup cotija cheese, crumbled
- 1 teaspoon chili powder
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, finely diced (optional)
For Assembly
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- Lime wedges
- Extra cotija cheese
- Fresh cilantro
- Hot sauce (optional)
Kitchen Equipment Needed for Corn Chicken Rice Bowl
- Rice cooker or large pot
- Grill pan or skillet
- Mixing bowls
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Grater for cheese
- Citrus juicer
Corn Chicken Rice Bowl Instructions
Marinate the Chicken
- Combine olive oil, lime juice, garlic, chili powder, and cumin
- Season chicken with salt and pepper
- Pour marinade over chicken and let rest for 15-30 minutes
Prepare the Rice for the recipe
- Rinse rice until water runs clear
- Cook rice with water according to package instructions
- Once done, fluff with fork and stir in lime juice, zest, cilantro, and butter
Cook the Chicken
- Heat grill pan or skillet over medium-high heat
- Cook chicken 6-7 minutes per side until internal temperature reaches 165°F
- Let rest 5 minutes before slicing
Prepare Street Corn Topping
- If using fresh corn, grill until lightly charred
- Mix corn with crema, mayonnaise, cotija cheese, chili powder, and lime juice
- Stir in cilantro and jalapeño if using
Assemble the Bowls
- Divide rice among four bowls
- Top with sliced chicken
- Add generous portion of street corn mixture
- Garnish with tomatoes, avocado, extra cotija, cilantro, and lime wedges
Recipe Tips and Variations
- Use rotisserie chicken for a quick shortcut
- Make it vegetarian by substituting chicken with black beans
- Prep corn mixture ahead for easier assembly
- Add pickled red onions for extra zing
- Try brown rice or quinoa for a healthier option
Storage Instructions
Refrigerator Storage for Corn Chicken Rice Bowl
- Store components separately in airtight containers
- Keeps for 3-4 days
Corn Chicken Rice Bowl Reheating Instructions
- Microwave rice with a splash of water
- Warm chicken separately to prevent drying
- Serve corn mixture at room temperature
If you love this recipe, you can try similar ones here: Mexican Rice Recipe.
Frequently Asked Questions (FAQs)
Can I make Corn Chicken Rice Bowl ahead of time?
Yes! Prepare components separately and store in the refrigerator. Assemble just before serving for best results.
What can I substitute for cotija cheese?
Feta cheese makes an excellent substitute. While different, it provides a similar salty, crumbly texture.
Is there a way to make Corn Chicken Rice Bowl spicier?
Add extra jalapeños, use hot sauce, or incorporate chipotle peppers in adobo sauce to the corn mixture.
Can I use frozen corn instead of fresh?
Absolutely! Thaw and pat dry before using. You can still char it in a hot skillet for added flavor.
How can I make the Corn Chicken Rice Bowl dairy-free?
Use dairy-free substitutes for the crema and cotija cheese. Cashew cream and nutritional yeast make good alternatives.
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