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You get tender marinated chicken, charred corn, rich cheese, and bright lime all piled into one bowl. I throw this together for a speedy weeknight meal or pack it for lunches that beat soggy takeout any day. Want extra flavor? Add some more cilantro or creamy avocado on top!
The smell of charred corn always gets my family gathering around the stove. Even the picky ones ask for another helping when I serve this.
Delicious Ingredients
- Fresh cilantro: Brings fresh herbal vibes Optional but wakes up the bowl Use just the leaves
- Jasmine rice: Soft and lightly fragrant rice forms the base White brown or even cauliflower rice all work Look for rice that doesn't stick too much for easy scooping
- Lime juice: Brightens up the toppings and the chicken Squeeze it fresh for bold citrus punch
- Chili powder: Tossed both in the marinade and on top for a kick Aim for a blend with only chili peppers for the real deal
- Cotija cheese: Crumbly and nice and salty rounds out the bowl Feta or queso fresco also do a good job
- Mayonnaise: Makes the topping smooth and classic Pick a real mayo, skip whipped ones
- Sour cream: Cools everything down and adds a nice tang Greek yogurt is a lighter pick
- Red onion: A snappy optional topping Gives crunch and sweet onion flavor Red or scallions do the trick
- Sweet corn kernels: Grilled is best for smoky taste but you can thaw or drain frozen or canned corn as needed Go for bright yellow for best look
- Salt and black pepper: Season well to bring out all the flavors Go with kosher or sea salt for steady distribution
- Garlic powder: Pulls in earthy flavor, totally optional Use a fresh clove if you want a punchier bite
- Chili powder: Used again on the corn topping for warmth and some color
- Avocado oil: A light oil great for searing chicken Olive oil works in a pinch
- Lime juice: Another dash for the topping Fresh is a must
- Boneless skinless chicken thighs: Stay juicy and full of flavor, though chicken breast is fine Fresh cuts with no gray spots are best
Easy Instructions
- Serve:
- Before eating squeeze your lime wedge over the bowl to make it pop
- Build Your Bowl:
- Spoon cooked rice into the base Layer on sliced chicken Grab a big spoon of street corn topping Sprinkle with extra cotija and some cilantro Add your lime wedge on the side
- Warm the Rice:
- If rice is leftover pour a splash of water on top and microwave or warm in a pan just till hot and fluffy
- Mix Up the Street Corn:
- Stir together your grilled corn red onion sour cream mayo cotija, chili powder, salt, pepper, and a squeeze of lime until smooth Corn can be grilled or just cold and ready to go
- Cook the Chicken:
- Heat up a pan on medium-high Lay out the marinated chicken and sear both sides about 8–10 minutes till deep golden brown and cooked through It needs to hit 165°F Rest the pieces a few minutes and cut up for the bowls
- Marinate Chicken:
- Combine lime juice avocado oil chili powder garlic powder salt and pepper in a bowl Toss your chicken in, cover, and let it soak in all that flavor for 15–30 minutes
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If I had to pick one thing not to skip, it’s Cotija cheese. That salty, crumbly bite goes so well with the sweet corn and zip of lime. The lime really ties the whole thing together. When I made this my youngest immediately said it’s the best chicken ever and even asked for another bowl before he’d finished the first!
How to Store Leftovers
After everything cools, keep your chicken, rice, and corn topping each in their own container in the fridge. They’re best within three days. Save your fresh cilantro and lime on the side and add them right before eating. Freezing works, too—just make sure they’re cool and freeze the chicken and corn topping apart from the rice. Thaw in the fridge overnight and reheat gently when you’re ready.
Swaps and Substitutes
If you’d rather use chicken breast, that’s fine for a leaner plate. Feta or queso fresco also work for the salty cheese vibe. Swap Greek yogurt in for sour cream if you’re feeling lighter. No fresh corn? Grilled frozen is a lifesaver. Not a cilantro fan? Use parsley or just skip it.
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Ways to Serve
Top these bowls with avocado slices, some salsa, or toss on black beans for more color and nutrition. If you want to go all out, make a toppings bar with jalapeños, shredded lettuce, or roasted peppers. Scoop up some blue corn chips for crunch. It’s awesome with a light agua fresca or a crisp salad on the side.
Background and Inspiration
Elote is a favorite Mexican street food with cheese, chili, and creamy flavors. That’s what inspired this easy comfort bowl. Pulling together all the classic tastes in one dish shows off how simple and fun home cooking can be.
Common Questions
- → Is chicken breast okay instead of thighs?
You sure can swap in boneless, skinless chicken breast. Just keep an eye on cooking so it stays juicy and doesn't dry out.
- → Which cheese should I grab?
Cotija brings classic street corn flavor with its salty bite, but feta or queso fresco work great if that's what you've got.
- → Can I get things ready ahead?
Definitely. Marinate the chicken in advance, and the rice and corn mix will keep for a couple days in the fridge—just put it all together when you're hungry.
- → How do I make it spicier?
Just toss some chopped jalapeños, a dash of cayenne, or extra chili powder into the corn or marinade for more kick.
- → What's a good lower-carb swap for the rice?
Cauliflower rice keeps things lighter and fits a low-carb or gluten-free meal, all while staying tasty.
- → Which toppings are tasty for this bowl?
Top your bowl with fresh cilantro, creamy avocado, black beans, sliced radishes, or a spoonful of pico de gallo. They're all delicious!