Street Corn Chicken Rice Bowl

A Fusion of Mexican Street Flavors and Hearty Comfort

The Street Corn Chicken Rice Bowl brings together the vibrant tastes of Mexican street corn, known as “elote,” with tender, seasoned chicken and fluffy rice. This dish offers a delightful combination of smoky, tangy, and creamy flavors, making it a satisfying meal that’s both hearty and refreshing.

Why You’ll Love This Recipe

• Flavorful Combination: The smoky grilled corn, zesty lime, and creamy cotija cheese create a harmonious blend of flavors.
• Balanced Meal: With protein-rich chicken, wholesome rice, and nutrient-packed corn, this bowl offers a well-rounded meal.
• Customizable: Easily adapt the recipe to suit your taste preferences or dietary needs.

Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste

For the Mexican Street Corn:

• 4 ears of fresh corn, husked
• 1 tablespoon olive oil
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup crumbled cotija cheese (or feta as a substitute)
• 1 jalapeño, seeded and finely diced
• 2 cloves garlic, minced
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon chili powder
• Salt and freshly ground black pepper, to taste

For the Rice:

• 2 cups uncooked white rice
• 4 cups water or chicken broth
• Zest and juice of 1 lime
• 2 tablespoons fresh cilantro, chopped
• Salt, to taste

Optional Toppings:

• Sliced avocado
• Additional crumbled cotija cheese
• Fresh cilantro leaves
• Lime wedges
• Sliced jalapeños
• Hot sauce

Step-by-Step Directions

1. Marinate and Cook the Chicken:

1. In a small bowl, mix olive oil, chili powder, garlic powder, smoked paprika, ground cumin, salt, and pepper.
2. Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated. Marinate for at least 30 minutes, preferably up to 2 hours, in the refrigerator.
3. Preheat the grill to medium-high heat.
4. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
5. Remove from the grill and let the chicken rest for 5 minutes before slicing.

2. Prepare the Mexican Street Corn:

1. Brush the corn with olive oil and season with a pinch of salt.
2. Grill the corn for about 10-12 minutes, turning occasionally, until charred and tender.
3. Once cooled slightly, cut the kernels off the cob and place them in a large bowl.
4. Add mayonnaise, sour cream, cotija cheese, diced jalapeño, minced garlic, lime juice, chopped cilantro, chili powder, salt, and pepper to the bowl with the corn. Mix thoroughly to combine.

3. Cook the Rice:

1. Rinse the rice under cold water until the water runs clear.
2. In a medium saucepan, bring water or chicken broth to a boil. Add the rice and a pinch of salt.
3. Reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
4. Remove from heat and let it sit, covered, for 5 minutes.
5. Fluff the rice with a fork and stir in lime zest, lime juice, and chopped cilantro.

4. Assemble the Bowls:

1. Divide the cilantro-lime rice among four bowls.
2. Top each bowl with sliced grilled chicken and a generous scoop of the Mexican street corn mixture.
3. Add optional toppings as desired.
4. Serve immediately with lime wedges on the side.

Possible Variations

• Protein Alternatives: Substitute chicken with grilled shrimp, steak, or tofu for a different protein source.
• Spice Level: Adjust the amount of jalapeño and chili powder to control the heat. For extra spice, add a dash of hot sauce or sprinkle crushed red pepper flakes.
• Grain Base: Replace white rice with brown rice, quinoa, or cauliflower rice for a healthier twist.
• Dairy-Free Option: Use dairy-free mayonnaise and omit the cheese, or substitute with a dairy-free cheese alternative.

Servings and Timing

• Servings: This recipe yields 4 servings.

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