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To truly appreciate the Street Corn Chicken Rice Bowl, it’s essential to understand its roots. The dish is inspired by elote, a traditional Mexican street food that features grilled corn on the cob slathered in mayonnaise, chili powder, lime juice, and sprinkled with cotija cheese. This beloved treat has become a staple at fairs, street vendors, and outdoor gatherings, celebrated for its delightful combination of flavors and textures.

Street Corn Chicken Rice Bowl

Make dinner a fiesta with this delicious Street Corn Chicken Rice Bowl! Featuring tender diced chicken marinated with a blend of spices, served over a fluffy bed of jasmine rice, and topped with a smoky street corn mixture. This bowl is finished with creamy avocado, crumbled cotija cheese, and fresh cilantro for an added burst of flavor. Ideal for quick weeknight meals or gatherings, this recipe is both tasty and easy to make. Don't forget the lime wedges for a zesty touch!
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Ingredients
  

2 cups cooked jasmine rice

1 lb boneless, skinless chicken thighs, diced

2 tbsp olive oil

1 tsp chili powder

1 tsp smoked paprika

1/2 tsp cumin

Salt and black pepper, to taste

1 cup corn (fresh, frozen, or canned, drained)

1/4 cup mayonnaise

1/4 cup crumbled cotija cheese

1/4 cup fresh cilantro, chopped

1 lime, juiced

1 jalapeño, thinly sliced (optional)

1 avocado, diced

Lime wedges, for serving

Instructions
 

Marinate the Chicken: In a bowl, combine the diced chicken, olive oil, chili powder, smoked paprika, cumin, salt, and black pepper. Let it marinate for at least 15 minutes (or up to 1 hour in the fridge for better flavor).

    Cook the Chicken: Heat a large skillet over medium-high heat. Once hot, add the marinated chicken and cook for about 7-10 minutes, stirring frequently, until the chicken is cooked through and golden brown. Remove from the skillet and set aside.

      Prepare the Street Corn Topping: In the same skillet, add the corn and sauté for about 3-5 minutes, until heated through and slightly charred. Remove from heat and mix in the mayonnaise, lime juice, and half of the cotija cheese. Stir well to combine.

        Assemble the Rice Bowls: In serving bowls, layer the cooked jasmine rice as the base. Top it with a generous portion of the sautéed chicken, followed by the street corn mixture.

          Garnish: Add diced avocado on top, sprinkle with the remaining cotija cheese, fresh cilantro, and sliced jalapeños if using.

            Serve: Serve immediately with lime wedges on the side for extra zest.

              Prep Time: 15 mins | Total Time: 30 mins | Servings: 4