Go Back
Street corn, or "elote," has taken the culinary world by storm, thanks to its vibrant flavors and unique combination of ingredients. This beloved dish hails from the bustling streets of Mexico, where vendors grill corn on the cob and slather it with a zesty mixture of mayonnaise, cheese, and spices. Its irresistible taste and texture have made street corn a favorite not only in Mexican cuisine but also in food scenes across the globe.

Flavor-packed Street Corn Chicken Rice Bowl

Discover the irresistible flavors of a Flavor-Packed Street Corn Chicken Rice Bowl! This delightful dish takes the beloved Mexican street corn and combines it with tender chicken and fluffy jasmine rice for a satisfying meal that’s easy to prepare. Experience the perfect balance of sweet, savory, and tangy notes with the creamy corn mixture, and customize it with fresh ingredients like avocado and cilantro. Perfect for weeknight dinners or impressing guests, this bowl bursts with flavor and creativity!
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup jasmine rice

2 cups chicken broth

1 can (15 oz) corn kernels, drained (or 2 cups fresh corn)

1/2 cup mayonnaise

1/2 cup cotija cheese, crumbled (plus extra for garnish)

2 tablespoons lime juice

2 teaspoons chili powder

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1/4 cup fresh cilantro, chopped (for garnish)

1 avocado, sliced (for topping)

Lime wedges (for serving)

Instructions
 

Marinate the Chicken: In a bowl, mix the chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub this spice mixture evenly over the chicken thighs and let it marinate for at least 30 minutes (up to overnight in the refrigerator for deeper flavor).

    Cook the Rice: In a medium saucepan, bring 2 cups of chicken broth to a boil. Add the jasmine rice, cover, and reduce heat to low. Cook for about 15 minutes or until the rice is fluffy and the liquid is absorbed. Once done, fluff with a fork and set aside.

      Prepare the Corn Mix: In a large skillet, add the drained corn and cook over medium heat for about 5 minutes until it starts to char slightly. Stir in the mayonnaise, lime juice, and crumbled cotija cheese until well combined. Remove from heat and set aside.

        Cook the Chicken: In the same skillet (or a separate one), heat a tablespoon of oil over medium-high heat. Add the marinated chicken thighs and cook for about 5-7 minutes on each side until fully cooked and internal temperature reaches 165°F (75°C). Transfer the chicken to a cutting board and let it rest for a few minutes before slicing.

          Assemble the Bowls: Start with a base of jasmine rice in each bowl. Top with sliced chicken, then spoon generous servings of the street corn mixture on top. Garnish with additional cotija cheese, fresh cilantro, and slices of avocado.

            Serve: Add lime wedges on the side to squeeze over the bowl before eating for an extra burst of flavor. Enjoy your flavorful masterpiece!

              Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4