Street Corn Chicken Rice Bowl Recipe

Bring the taste of the streets to your kitchen with this delicious Street Corn Chicken Rice Bowl! Tender chicken seasoned with smoky spices is served over fluffy rice and topped with a creamy, tangy, and slightly spicy "elote" style corn. This easy homemade recipe is a fun and flavorful meal.

• Keyword Focus: Street Corn Chicken Bowl, Elote Chicken Bowl, Mexican Chicken Rice Bowl, Easy Rice Bowl Recipe, Homemade Elote.

Yields: 4 servings Prep time: 25 minutes (including marinating time) Cook time: 25 minutes

Ingredients:

For the Chicken:

• 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon cumin
• ¼ teaspoon garlic powder
• Salt and black pepper to taste
• 1 tablespoon lime juice

For the Rice:

• 1 cup long-grain white rice, rinsed
• 2 cups chicken broth (or water)
• ½ teaspoon salt
• 1 tablespoon lime juice

For the Street Corn (Elote Style):

• 2 cups corn kernels (fresh or frozen, thawed)
• 2 tablespoons mayonnaise
• 1 tablespoon sour cream or Greek yogurt
• 1 tablespoon crumbled Cotija cheese (or feta cheese)
• 1 teaspoon lime juice
• ½ teaspoon chili powder (or Tajín seasoning)
• ¼ cup chopped fresh cilantro
• Optional: Pinch of cayenne pepper or hot sauce, to taste

Optional Toppings:

• Sliced avocado
• Diced red onion
• Fresh cilantro sprigs
• Lime wedges
• Pickled jalapeños

Equipment:

• Medium bowl
• Large skillet
• Medium saucepan
• Mixing bowl

Instructions:

1. Marinate the Chicken: In a medium bowl, toss the chicken pieces with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Stir in the lime juice. Let it marinate for at least 15 minutes, or up to 30 minutes while you prepare the other components.
2. Cook the Rice: In a medium saucepan, combine the rinsed rice, chicken broth (or water), and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender. Stir in the lime juice and fluff with a fork.
3. Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes per side, or until cooked through and lightly browned with an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside.
4. Prepare the Street Corn: While the chicken is cooking, prepare the street corn. In the same skillet (no need to wipe it clean), add the corn kernels and cook over medium heat, stirring occasionally, until slightly charred and heated through, about 5-7 minutes.
5. Make the Elote Sauce: In a mixing bowl, combine the mayonnaise, sour cream (or Greek yogurt), Cotija cheese (or feta), lime juice, and chili powder (or Tajín). Stir until well combined.
6. Combine Corn and Sauce: Add the charred corn to the sauce and stir in the chopped cilantro. Add a pinch of cayenne pepper or hot sauce if you like a little extra heat.
7. Assemble the Bowls: Divide the cooked rice among four bowls. Top with the cooked chicken and then spoon the street corn mixture generously over the chicken.
8. Add Toppings: Garnish with your favorite optional toppings like sliced avocado, diced red onion, fresh cilantro sprigs, and lime wedges.

Tips and Variations:

• Spice Level: Adjust the amount of chili powder and cayenne pepper in both the chicken and the corn to your preference.
• Chicken Cooking Method: You can also grill the chicken or bake it if you prefer.
• Corn Freshness: Fresh corn cut off the cob is best for flavor, but frozen corn works well in a pinch.
• Cheese Substitute: If you can't find Cotija cheese, crumbled feta cheese is a good substitute.
• Make it Creamier: For a richer street corn topping, you can add a little more mayonnaise or sour cream.
• Add Vegetables: Feel free to add other vegetables to the bowl, such as black beans, bell peppers (cooked with the chicken), or shredded lettuce.

Enjoy this vibrant and flavorful Street Corn Chicken Rice Bowl! It's a fun twist on a classic Mexican favorite. Given that it's lunchtime in Sri Lanka, this bowl could be a satisfying and exciting option!