Description of this recipe:
This vibrant and flavorful recipe brings together the smoky, savory goodness of seasoned chicken with the sweet, tangy, and slightly spicy flavors of Mexican street corn (Elote) in a comforting rice bowl. It’s a delightful fusion of textures and tastes that’s easy to prepare and perfect for a weeknight dinner or a fun weekend meal. Each bite is an explosion of freshness, warmth, and spice, creating a culinary experience that’s both satisfying and exciting. The creamy street corn complements the tender chicken and fluffy rice beautifully, while optional toppings like avocado and jalapeños add even more layers of flavor and visual appeal.
Why you will love this recipe:
- Flavor Fiesta: The combination of smoky chicken, creamy street corn, and zesty rice is a flavor explosion that will tantalize your taste buds.
- Quick and Easy: This recipe comes together in under an hour, making it perfect for busy weeknights.
- Customizable: Easily adapt the toppings and spice levels to suit your preferences. Add more jalapeños for extra heat, or swap the chicken for tofu for a vegetarian option.
- Healthy and Balanced: A complete meal packed with protein, carbohydrates, and healthy fats, ensuring a satisfying and nutritious dish.
- Visually Appealing: The bright colors and textures make this dish a feast for the eyes as well as the palate, making it an instant crowd-pleaser.
Ingredients:
For the Chicken:
- 2 large chicken breasts (about 1.5 pounds), cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and freshly ground black pepper, to taste
For the Rice:
- 1 cup long-grain white rice (or brown rice for a healthier option)
- 2 cups water or chicken broth
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro
For the Street Corn (Elote):
- 2 cups fresh or frozen corn kernels (if frozen, thawed)
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- 1/4 cup crumbled cotija cheese (or queso fresco)
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Pinch of cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
- Chopped cilantro, for garnish
Optional Toppings:
- Diced avocado
- Chopped tomatoes
- Sliced jalapeños
- Red onion, finely diced
- Extra cotija cheese or queso fresco
- Lime wedges
Preparation:
Step 1: Prepare the Rice
Rinse the rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice and water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender.
Fluff the rice with a fork. Stir in the lime juice and chopped cilantro. Set aside.
Step 2: Season and Cook the Chicken
In a medium bowl, toss the chicken cubes with olive oil, chili powder, smoked paprika, garlic powder, onion powder, cumin, cayenne pepper (if using), salt, and pepper. Make sure the chicken is evenly coated with the spices.
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Ensure the internal temperature reaches 165°F (74°C). Remove from the skillet and set aside.
Step 3: Prepare the Street Corn (Elote)
If using fresh corn, you can either grill the corn on the cob until lightly charred and then cut the kernels off, or simply use the kernels as they are.
In a medium bowl, combine the corn kernels, mayonnaise, sour cream or Greek yogurt, cotija cheese, lime juice, chili powder, garlic powder, cayenne pepper (if using), salt, and pepper. Mix well to combine. Taste and adjust seasoning as needed.
Step 4: Assemble the Rice Bowls
Divide the cilantro-lime rice among four bowls.
Top each bowl with the cooked chicken and a generous scoop of the street corn mixture.
Step 5: Add Toppings and Serve
Garnish with your desired toppings, such as diced avocado, chopped tomatoes, sliced jalapeños, red onion, extra cotija cheese, and a lime wedge.
Serve immediately and enjoy!
Serving Suggestions:
- Serve as a complete and satisfying meal for lunch or dinner.
- Pair with a side of black beans or a simple green salad for added nutrients.
- Offer a variety of toppings to allow everyone to customize their bowl to their liking.
- Serve with tortilla chips and salsa for a complete fiesta experience.
- This dish is also great for meal prepping. Store the components separately and assemble just before serving.
Tips:
- For a healthier version, use brown rice instead of white rice and Greek yogurt instead of sour cream.
- If you don’t have cotija cheese, queso fresco or feta cheese can be used as a substitute.
- Adjust the amount of chili powder and cayenne pepper to control the spice level.
- Grilling the corn before making the street corn adds a smoky flavor that enhances the dish.
- To save time, you can use pre-cooked rice or rotisserie chicken.
- Make a large batch of the street corn to use as a side dish or appetizer.
- If you want to avoid using mayonnaise you can use Mexican crema or avocado cream.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Nutritional Information:
(Approximate values per serving, without toppings)
Calories: 550-650
Protein: 35-45 grams
Sodium: 400-600 mg
Conclusion
This Fiesta Chicken and Street Corn Rice Bowl recipe offers a delightful culinary journey, combining the best of Mexican-inspired flavors in one easy-to-make dish. The combination of tender, seasoned chicken, creamy and tangy street corn, and zesty cilantro-lime rice creates a symphony of tastes and textures that will leave you craving more. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing meal for a gathering, this recipe is sure to impress. With its customizable toppings and easy preparation, it’s a recipe you’ll want to make again and again. Enjoy the fiesta in every bite!
Write 5 questions and answers about this recipe:
Question 1: Can I make this recipe vegetarian?
Answer: Absolutely! To make this recipe vegetarian, you can substitute the chicken with seasoned and pan-fried or grilled tofu, black beans, or even sautéed mushrooms. These options will provide a similar texture and flavor profile while keeping the dish plant-based. Just make sure to season the tofu or mushrooms generously to complement the other flavors in the bowl.
Question 2: What if I don’t have cotija cheese? Can I use something else?
Answer: Cotija cheese adds a unique salty and crumbly texture to the street corn, but if you don’t have it on hand, there are several good substitutes. Queso fresco is a great alternative as it has a similar mild and slightly salty flavor. Feta cheese can also work, although it has a stronger flavor, so use it sparingly. Even a sprinkle of shredded Monterey Jack or cheddar cheese can provide a creamy and cheesy element to the dish.
Question 3: How can I make this recipe ahead of time for meal prepping?
Answer: This recipe is perfect for meal prepping! Cook the rice, chicken, and street corn separately and store them in airtight containers in the refrigerator. The rice can be stored for up to 4 days, the chicken for up to 3 days, and the street corn for up to 2 days. When you’re ready to eat, simply reheat the components and assemble the bowls with your favorite toppings. This is a great way to enjoy a delicious and healthy meal even on busy days.
Question 4: Is there a way to make the street corn without mayonnaise?
Answer: Yes, you can definitely make the street corn without mayonnaise. A great alternative is Mexican crema, which has a tangy and slightly thinner consistency than sour cream. Another option is to use plain Greek yogurt, which will add a creamy texture with a hint of tang. For a dairy-free option, you can try using an avocado cream made by blending avocado with lime juice and a touch of water until smooth. All these alternatives will provide a delicious creamy element to the street corn without the use of mayonnaise.
Question 5: Can I grill the corn on the cob for the street corn component?
Answer: Absolutely! Grilling the corn on the cob before cutting off the kernels adds a wonderful smoky flavor that elevates the street corn to a whole new level. Simply grill the corn over medium heat, turning occasionally, until the kernels are lightly charred and tender. Let it cool slightly before cutting the kernels off the cob and adding them to the other ingredients. This grilled corn will bring a delightful depth of flavor to your Fiesta Chicken and Street Corn Rice Bowls.
