This dish marries the vibrant flavors of street corn—a popular Mexican street food known as elote—with tender chicken and fluffy rice, creating a comforting bowl that is both satisfying and wholesome.
Ingredients
Scale:
1 pound boneless, skinless chicken breasts
1 cup uncooked brown rice
2 cups chicken broth, preferably low-sodium
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
2 cups fresh corn kernels (or 1 can of sweet corn, drained)
1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon chili powder
1/4 cup crumbled cotija cheese (or feta cheese)
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Instructions
In a large skillet over medium heat, add olive oil. Season chicken breasts generously with garlic powder, smoked paprika, salt, and pepper. Cook for about 5-7 minutes on each side, or until cooked through and golden brown. Let the chicken rest for 5 minutes before slicing.
In a saucepan, bring chicken broth to a boil. Add brown rice, reduce heat to low, cover, and simmer for about 40-45 minutes or until rice is tender. Fluff with a fork and set aside.
In a large bowl, combine corn, mayonnaise, sour cream, chili powder, lime juice, and cotija cheese. Mix until well combined and adjust seasoning to taste.
In individual bowls, layer fluffy rice, sliced chicken, and the street corn mixture. Garnish with freshly chopped cilantro and consider adding lime wedges on the side.
