Description
A delicious Mexican-inspired rice bowl featuring tender grilled chicken topped with a creamy street corn (elote) mixture, Cotija cheese, and fresh lime for a burst of flavor.
Ingredients
- FOR THE CHICKEN:
- 1 lb boneless, skinless chicken thighs or breasts, cooked and sliced
- FOR THE STREET CORN TOPPING:
- 1 cup sweet corn kernels (grilled or sautéed from frozen)
- 1/4 cup thinly sliced red onion
- 1/2 cup sour cream (reserve half for drizzle)
- 2 tbsp mayonnaise
- 1/2 cup crumbled Cotija cheese (plus extra for garnish)
- 1 tsp chili powder
- Salt and black pepper, to taste
- 1 lime, cut into wedges
- FOR ASSEMBLING THE BOWLS:
- Cooked rice (white, brown, or cilantro-lime)
- Fresh cilantro, chopped, for garnish
- Optional: Tajín or extra chili powder, black beans, avocado slices
Instructions
- Prepare the street corn topping: In a medium bowl, combine the grilled or sautéed sweet corn kernels, thinly sliced red onion, 1/4 cup sour cream, mayonnaise, 1/2 cup crumbled Cotija cheese, and 1 teaspoon of chili powder. Season with salt, pepper, and a squeeze of lime juice to taste. Mix well and set aside.
- Assemble the bowls: Begin by placing a generous base of cooked rice into each serving bowl.
- Layer with slices of cooked chicken.
- Add a generous spoonful of the prepared street corn mixture over the chicken and rice.
- Garnish each bowl with extra crumbled Cotija cheese and a sprinkle of fresh cilantro.
- Place a lime wedge on the side of each bowl for a fresh squeeze before eating.
- For added flavor and texture, you can optionally drizzle with the reserved sour cream and a sprinkle of Tajín or extra chili powder. Additional toppings like black beans or avocado slices also work wonderfully.
Notes
- Chicken can be grilled, baked, or pan-seared for cooking.
- Use frozen corn if fresh is unavailable; sauté until golden.
- This recipe is customizable with optional toppings like black beans or avocado for extra nutrition.
- Store leftovers in the fridge for up to 2 days; reheat gently.