Description
A fresh and zesty rice bowl featuring grilled chicken, charred street corn in a creamy chili-lime sauce, and fluffy rice. Inspired by Mexican elote, it’s perfect for meal prep or quick weeknight dinners.
Ingredients
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1 lb chicken breasts or thighs
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1½ cups dry rice (white, brown, or cauliflower rice)
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2 cups corn kernels (fresh, canned, or frozen)
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¼ cup sour cream or crema
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2 tbsp mayonnaise
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2 tbsp lime juice
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¼ tsp chili powder
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¼ tsp garlic powder
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½ tsp salt + black pepper to taste
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¼ cup cotija cheese, crumbled
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2 tbsp fresh cilantro, chopped
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1 tbsp olive oil
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Optional: jalapeños, hot sauce, avocado
Instructions
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Cook rice and set aside. Optional: stir in cilantro and lime juice.
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Season chicken with salt, pepper, garlic powder, and paprika. Grill or pan-cook until done. Slice.
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Char corn in a dry skillet over medium-high heat until golden.
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In a bowl, mix sour cream, mayo, lime juice, chili powder, garlic powder, and salt.
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Toss corn with sauce, cotija, and cilantro. Add jalapeños if using.
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Assemble bowls with rice, chicken, corn mixture, and extra toppings. Serve warm.
Notes
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Use Greek yogurt instead of sour cream for a lighter version.
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Swap cotija with feta or queso fresco.
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Add beans, avocado, or greens for variety.
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Great for meal prep—store in containers for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes