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Street Corn Chicken Bowl
Mexican

Street Corn Chicken Bowl

Everything good about elote — charred corn, lime, chili and salty cheese — turned into a bowl with spiced chicken.

Total
30 min
Prep
10 min
Cook
20 min
Serves
4
  • quick
  • healthy
  • meal-prep

Ingredients

For 4 servings

  • chicken breast20 oz
  • white rice2 cup
  • corn2 cup
  • romaine lettuce4 cup
  • red onion1 piece
  • avocado1¼ piece
  • cotija cheese3 oz
  • mayonnaise4 tbsp
  • sour cream4 tbsp
  • chili powder6 tsp
  • smoked paprika2 tsp
  • lime2 piece
  • garlic4 clove
  • fresh cilantro12 sprig
  • olive oil4 tbsp
  • salt2 tsp

You'll need

pot · skillet · bowl

Method

  1. Cook the rice according to package directions.

    15 min · boil

  2. Rub the chicken with chili powder, smoked paprika and salt.

    4 min · prep

  3. Char the corn in a dry hot pan until well spotted with black.

    6 min · saute

  4. Stir the hot corn with mayonnaise, sour cream, lime and garlic.

    3 min · prep

  5. Crumble in most of the cotija and taste for salt.

    2 min · prep

  6. Fry the chicken in oil, 5 minutes per side, until cooked through.

    11 min · fry

  7. Rest the chicken, then slice it thick against the grain.

    5 min · rest

  8. Shred the lettuce and slice the onion and avocado.

    4 min · prep

  9. Build bowls and finish with cilantro, cotija and lime.

    3 min · rest

Serving suggestion

Dress the corn while it is still hot — it takes the lime and cream far better.

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