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You get juicy chicken, smoky corn, cheesy goodness, and tangy lime all in one fun bowl. This one's easy to throw together for dinner—great when you want something fast—and it packs up way better than any takeout for lunch. Don’t forget some avocado slices or more cilantro if you wanna boost the flavors even more.
I’ll never forget making this for the first time. The smoky corn smelled so good my crew wouldn’t even leave the kitchen. Even folks who claim to be picky keep scooping up more of this.
Tasty Ingredients
- Jasmine rice: The fluffy rice you start everything with White, brown, or even cauliflower rice all do the trick—just pick one that doesn’t stick together so much
- Sour cream: Makes things cool and creamy If you want it lighter just use Greek yogurt instead
- Red onion: Stick it in for crunch and a little bite Choose red for sweetness or swap with scallion
- Cotija cheese: Salty and crumbly for a creamy bite Feta or queso fresco swap in easily too
- Mayonnaise: Gives the creamy topping its rich taste Go for real mayo, not anything called “dressing”
- Avocado oil: Stands up to high heat and keeps things light Olive oil works when you’re out
- Boneless skinless chicken thighs: Super juicy and flavorful but if you like it leaner, chicken breasts are fine Just make sure your chicken’s fresh with no gray bits
- Lime juice: Adds a fresh burst You really want to squeeze it yourself if you can
- Chili powder: Throws in warmth and a gentle kick If you can, use a pure chili powder blend for richer taste
- Sweet corn kernels: Grill them for smoky flavor or just use frozen or canned if that’s what you’ve got Go for ones that look bright and yellow
- Salt and black pepper: Brings all the tastes together Sea salt or kosher salts do the job nicely
- Fresh cilantro: Optional but it adds a bright green pop Tear up the leaves for maximum freshness
- Chili powder: Sprinkle more on top for that heat and color at the end
- Lime juice: Squeeze some more over the corn topping for extra tang Fresh is best
- Garlic powder: Totally optional but offers a nice earthy layer Or smash up a garlic clove for bigger flavor
Simple How-To
- Serve Up:
- Grab a lime wedge and give each bowl a fresh squeeze right before digging in to brighten it all up
- Bowl Assembly:
- First spoon your warm rice into the bowl, then pile on the sliced chicken Top that with lots of street corn mix and, if you want, more cotija and plenty of cilantro Add your lime wedge too
- Rice Warm-Up:
- If you’ve made your rice early, just add a little water and reheat it in the pan or in the microwave until hot and fluffy
- Street Corn Mix:
- Mix grilled corn, a handful of red onion, mayo, sour cream, cotija, chili powder, salt, pepper, and some lime juice until it’s creamy and well blended Grill your corn if you want it charred, or just stir in cold
- Chicken Cooking Time:
- Heat up your skillet till hot, put the chicken down in a single layer, and brown both sides for 8-10 minutes each until nice and golden and fully cooked If you’ve got a thermometer, check for 165 degrees Let the chicken rest for a few so the juices stay in, then slice it up
- Chicken Marinade:
- Whisk lime juice, avocado oil, chili powder, garlic powder, salt, and pepper in a bowl and dunk your chicken in Make sure they’re all covered Pop on a lid and let them sit for 15-30 minutes so the flavors soak in
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I think cotija is where all the magic happens—salty and crumbly, so good with sweet corn and zesty lime. The lime just ties everything together. First time I made this, my youngest said it was the best chicken ever and even went for a second helping before his first bowl was finished.
How To Store It
Once everything is cool, stash your chicken, rice, and corn topping in separate airtight containers in the fridge. Try to eat within three days for best taste. Store your lime slices and cilantro separately and add just before eating so they stay fresh. If you want to freeze, cool everything down first and put rice and toppings in different containers. Thaw overnight in the fridge, then heat gently when you’re ready.
Switch It Up
If you’d rather use chicken breast, go for it. Grab feta or queso fresco if cotija isn’t handy—they’ll still give that creamy saltiness. Greek yogurt and sour cream both work fine. No fresh corn? Frozen, grilled briefly, is just as good. Leave out cilantro if you don’t love it or swap flat-leaf parsley instead.
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Fun Ways to Serve
Top with sliced avocado, toss in some black beans or fresh salsa for even more color and taste. Want a party vibe? Lay out a toppings bar with shredded lettuce, jalapeños, or roasted peppers. A side of blue corn chips is always a win. Wash it all down with cold agua fresca or serve with a fresh green salad.
A Little Background
You’ll find street corn or Elote everywhere from markets to curbs in Mexico. That blend of creamy, cheesy, spicy corn inspired this homey one-bowl version. Using those bold, familiar flavors in an easy bowl just shows how fun and comforting home cooking can be.
Frequently Asked Questions
- → Can I use chicken breast instead of thighs?
Go ahead and swap chicken thighs for boneless, skinless breasts if you want. Just keep an eye on the cook time so they don't turn out dry or tough.
- → What type of cheese works best?
Cotija gives you that salty tang that's classic, but feta or queso fresco work too if you can't find cotija nearby.
- → Can I prepare the components in advance?
Definitely. Marinate the chicken whenever’s convenient, and you can prep the corn topping and rice up to two days early. That way, you just throw everything together when you're ready.
- → How can I make this dish spicier?
For more heat, mix in chopped jalapeños, cayenne, or up the chili powder in your corn or chicken. Adjust to your liking!
- → Is there a low-carb option for the base?
Sure thing! Use cauliflower rice instead of jasmine rice to lighten it up without losing the flavor you want.
- → What toppings go well with this bowl?
Avocado, pico de gallo, black beans, fresh cilantro, or radishes all work great on top for extra crunch and taste.