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street corn chicken rice bowl
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This vibrant Street Corn Chicken Rice Bowl combines the flavors of Mexican street corn (elote) with tender chicken, fluffy rice, and a creamy charred corn drizzle. It’s a delightful explosion of textures and tastes perfect for a weeknight meal.
Ingredients
Scale
- 300g (10.5oz) Chicken Breast, Halved: Lean protein, halved for quicker cooking.
- 1 cup (185g) Jasmine Rice, Uncooked: Fragrant rice for a slightly sticky texture.
- 2 cups (480ml) Water: For cooking the rice.
- 1 cup (150g) Frozen Corn Kernels: Convenient sweetness for sautéing.
- 1 cup (150g) Fresh Corn Kernels: Star of the charred corn cream.
- 60ml (1/4 cup) Heavy Cream: Adds richness to the corn cream.
- 1 tsp (5g) Chipotle Powder: Smoky heat, adjust to taste.
- 1 Tbsp (15ml) Lime Juice: Brightens the flavors.
- 2 Tbsp (8g) Cilantro: Fresh, herbaceous note.
- 1 Red Bell Pepper, diced (≈75g): Adds sweetness and crunch.
- 1 Avocado, sliced: Creamy, healthy fat.
- 2 Tbsp (30ml) Olive Oil: For sautéing.
- 2 Tbsp (15g) Pepitas: Adds crunch and nutty flavor.
- Salt and Pepper: To taste.
Instructions
- Cook the Rice: Rinse 1 cup jasmine rice, combine with 2 cups water and salt, boil then simmer covered for 15 minutes, rest for 5, and fluff.
- Sear the Chicken: Halve 300g chicken breast, season, sear in 1 tbsp oil for 5-6 minutes per side until cooked through (74°C/165°F), rest, and slice.
- Char the Corn: Toast 1 cup fresh corn kernels in a dry skillet over medium heat for 6-8 minutes, stirring frequently, until charred.
- Make Corn Cream: Blend charred corn with 1 cup heavy cream, 1 tsp chipotle powder, 1 tbsp lime juice, and salt until smooth.
- Sauté Corn & Pepper: Sauté 1 cup frozen corn and 1 diced red bell pepper in 1 tbsp oil for 3-4 minutes.
- Assemble Bowls: Layer rice, chicken, corn mixture, and avocado in bowls, drizzle with corn cream, and garnish with pepitas and cilantro.
Notes
For a spicier bowl, use minced chipotle in adobo or add cayenne pepper. You can prep the rice and corn cream ahead of time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 15 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 100 mg