Street Corn Chicken Rice Bowl
Hearty Ground Chicken Mexican Bowl with elote-inspired corn, creamy lime sauce, and fluffy rice. Perfect for quick family dinners.
Equipment
- Large skillet
- Mixing Bowl
- Wooden spoon
Ingredients
- 1 lb ground chicken
- 2 cups cooked long-grain white rice
- 4 ears fresh corn kernels or 3 cups frozen
- 0.5 cup mayonnaise
- 0.25 cup sour cream
- 0.5 cup crumbled cotija cheese
- 2 tbsp lime juice
- 1 tsp chili powder
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.25 tsp cayenne pepper optional
- 2 tbsp olive oil
- 0.25 cup chopped fresh cilantro
- Salt and black pepper to taste
- 1 avocado, sliced for garnish
- 0.25 red onion, finely diced for garnish
Instructions
- Heat olive oil in a large skillet over medium-high. Add ground chicken, season with chili powder, smoked paprika, garlic powder, salt, and pepper. Cook until browned, 7-8 minutes.
- Push chicken aside, add corn kernels. Char for 4-5 minutes until blistered. Stir in half the cotija cheese.
- Whisk mayo, sour cream, lime juice, and chili powder for crema.
- Assemble bowls: rice base, chicken-corn mix, crema drizzle, toppings like cilantro, cotija, avocado, onion. Squeeze lime.
Notes
- Char corn for authentic elote flavor.
- Store leftovers up to 3 days; reheat with steam.
- Swap rice for cauliflower for low-carb.