Description
A vibrant and flavorful dish inspired by elote, combining juicy chicken, creamy street corn, and fluffy rice for a hearty meal.
Ingredients
- 2 large chicken breasts, diced
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 cup long grain rice, cooked as per package instructions
- Juice of 1 lime
- 2 tbsp chopped fresh cilantro
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/4 cup mayonnaise
- 1/4 cup crumbled cotija cheese
- 1/2 tsp chili powder
- Juice of 1 lime
- Salt to taste
- Optional toppings: Diced avocado, chopped tomatoes, sliced jalapeños, extra cotija cheese
Instructions
- Toss the diced chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Heat olive oil in a skillet over medium heat. Cook the chicken until browned and fully cooked, about 5-7 minutes. Set aside.
- Prepare the rice according to package instructions. Once cooked, fluff with a fork and stir in lime juice and chopped cilantro.
- In a bowl, combine the corn kernels, mayonnaise, cotija cheese, chili powder, lime juice, and a pinch of salt. Mix until well combined.
- Divide the rice among serving bowls. Top with the cooked chicken and a generous scoop of the street corn mixture. Add any optional toppings as desired.
- Serve warm garnished with fresh cilantro and a lime wedge.
Notes
Marinate the chicken for extra flavor and use fresh corn for a sweet crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican