Street Corn Chicken Bowl (Print-Friendly Version)

Juicy chicken, smoky corn and creamy lime sauce over rice, inspired by Mexican elote with perfect texture and spice balance.

# What You Need:

→ Main Ingredients

01 - 1 pound boneless, skinless chicken breast

02 - 1 cup jasmine or basmati rice

03 - 1 cup fresh or frozen corn

04 - 1 large avocado

05 - ¼ cup fresh cilantro, chopped

06 - 1 lime, juiced

07 - ½ cup cotija or feta cheese

08 - 1 teaspoon chili powder

09 - Salt and pepper to taste

→ Dressing

10 - 2 tablespoons sour cream

11 - 1 tablespoon mayonnaise

12 - Fresh lime juice

13 - Pinch of chili powder

14 - Salt and pepper to taste

# How to Make It:

01 - Cook the rice according to package instructions. Continue with other preparation steps while the rice cooks.

02 - Season chicken breasts with salt, pepper, and chili powder, ensuring even coverage. Heat a skillet over medium heat with olive oil. Cook chicken for 5-7 minutes per side until fully cooked and no longer pink in the center.

03 - Using the same skillet, add corn when the chicken is nearly done. Sauté for 3-5 minutes until slightly charred for a smoky flavor and added texture.

04 - Allow the cooked chicken to rest briefly before chopping into bite-sized pieces. In a large bowl, combine rice, sautéed corn, chopped chicken, cilantro, and lime juice.

05 - Divide the mixture into serving bowls and top with avocado slices and a generous sprinkle of cheese.

# Additional Tips:

01 - For a healthier version, substitute rice with quinoa or cauliflower rice.

02 - This dish is inspired by Mexican street corn (elote) flavors.

03 - The chicken can be substituted with turkey or tofu for different protein options.

Return