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Love biting into tender chicken with smoky, charred corn, melty cheese, and a splash of lime in every spoonful? This bowl is the answer. Super quick and a breeze to make for a busy weeknight. Beats any leftovers you’d bring from a restaurant and goes even better in a lunch box. Want to level up? Toss on extra cilantro or creamy avocado slices.
When I tried this the first time, even the kitchen smelled irresistible from the grilled corn. My crew hung around waiting for tastes, and even the pickiest of us went back for seconds.
Colorful Ingredients
- Jasmine rice: The top pick for a fluffy base Go with brown or cauliflower if you’re feeling it—just skip sticky grains
- Sour cream: Adds mellow tang and a creamy feel Greek yogurt is lighter and works great too
- Red onion: Gives a nice crisp bite Go red for that hint of sweetness or sub with scallions
- Cotija cheese: Brings that salty, crumbly texture Try feta or queso fresco if you need a swap
- Mayonnaise: Makes the topping extra rich Use real mayo, not any salad “dressing” type stuff
- Avocado oil: Good for high-heat cooking and keeps things from feeling greasy Olive oil’s fine in a pinch
- Boneless skinless chicken thighs: Extra juicy and packed with taste If you like less fat, use breast meat Just make sure it looks fresh
- Lime juice: Gives a sharp, zippy boost Fresh-squeezed is the way to go
- Chili powder: Brings out some heat and a cozy flavor Grab the pure stuff for deeper taste if you can
- Sweet corn kernels: Awesome grilled for deep flavor, but frozen or canned works too Look for plump, yellow pieces
- Salt and black pepper: Rounds out all the flavors Stick to kosher or sea salt here
- Fresh cilantro: Not required, but toss it in for a pop of green Tear by hand to keep it lively
- Chili powder: Dust a little on top for an extra hit of color and spice
- Lime juice: A last dash over the corn topping brings more zing Always go with fresh if possible
- Garlic powder: Not a must, but a sprinkle adds earthy depth Or mash a garlic clove for bolder taste
Easy Instructions
- Serve Up:
- Squeeze a wedge of lime on each bowl at the end for a punch of freshness
- Bowl Assembly:
- Scoop your hot rice in, lay on the chicken slices, pile on corn mix Next, scatter cheese and cilantro if you want, and toss in that extra lime wedge
- Rice Warm-Up:
- Reheat already cooked rice by adding a splash of water and microwaving or tossing in a pan till fluffy
- Street Corn Mix:
- Toss together corn (grilled if you like), chopped onion, mayo, sour cream, cotija, chili powder, salt, pepper, and lime juice till smooth If you want, add corn hot or cold
- Chicken Cooking Time:
- Crank your skillet hot and cook chicken flat-side for about 8-10 minutes per side Get it browned nicely, then check for doneness at 165 F Rest a few minutes before slicing
- Chicken Marinade:
- Stir up lime juice, avocado oil, chili powder, garlic powder, salt, and pepper Dunk chicken until coated, then cover and let sit for fifteen to thirty minutes to soak up flavors
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Cotija does the heavy lifting—super crumbly and salty, made for sweet corn and lime. Lime really makes everything sing here. My youngest said this was chicken worth fighting over, and finished one bowl before sneaking seconds.
Storage Tips
Once cool, put your chicken, corn topping, and rice each into their own airtight containers and stash in the fridge. Eat up within three days for best flavor. Keep limes and cilantro separate so they don’t turn mushy—add just before eating. If you’re freezing, let things cool totally, pack toppings and rice apart, and chill in the fridge overnight to thaw. When ready, gently reheat.
Swap Ideas
Want to switch to chicken breast? Works great. Sub in feta or queso fresco for cotija if needed—the creamy, salty vibe is the same. Either Greek yogurt or sour cream gets you there. Don’t have fresh corn? Frozen kernels, quickly grilled, are almost as good. Not into cilantro? Just skip it or use flat-leaf parsley.
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Tasty Serving Ideas
Add avocado slices, black beans, or go wild with a fresh salsa for extra color and punch. Want to get festive? Set up a toppings bar—shredded lettuce, jalapeños, roasted peppers, whatever you like. On the side, grab some blue corn chips or pour a glass of agua fresca. Green salad’s a winner here, too.
Quick Backstory
Walk through any market or sidewalk spot in Mexico and you’ll see street corn—or Elote—being roasted up. That crispy, creamy, spicy corn twist inspired this bowl. Rolling those big flavors into something simple at home proves comfort food should be fun and easy.
FAQs About the Recipe
- → Can I use chicken breast instead of thighs?
Yep, boneless skinless chicken breasts are fine. They cook quick, so keep your eye on them so they stay juicy and don’t get dry or chewy.
- → What type of cheese works best?
Cotija’s classic and bold, but you can reach for feta or queso fresco if that’s what you’ve got nearby.
- → Can I prepare the components in advance?
For sure! Marinate your chicken ahead of time, and both the rice and the corn topping are fine to make a couple days early. Just toss everything together when you’re ready to eat.
- → How can I make this dish spicier?
If you want more kick, throw in diced jalapeños, some cayenne, or toss extra chili powder into the mix. Make it as hot as you like.
- → Is there a low-carb option for the base?
Totally! Swap jasmine rice for cauliflower rice to keep things light and low on carbs—it still tastes great.
- → What toppings go well with this bowl?
Try tossing on avocado, fresh cilantro, black beans, radishes or pico de gallo for more crunch and fresh flavor.