High Protein Street Corn Chicken Rice Bowl with Elote Flavors (Print Version)
High Protein Street Corn Chicken Rice Bowl delivers vibrant elote flavors. This satisfying meal features tender chicken, creamy corn, and fluffy rice for a delicious, protein-packed dinner.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Mexican
Dietary: Gluten-Free
# Ingredients:
→ Spiced Chicken & Grains
01 -
1 1/2 lbs boneless, skinless chicken thighs
02 -
1 tbsp chili powder
03 -
1 tsp ground cumin
04 -
1/2 tsp garlic powder
05 -
1/2 tsp onion powder
06 -
1/2 tsp salt
07 -
1/4 tsp black pepper
08 -
1 tbsp olive oil
09 -
1 1/2 cups long-grain white rice, uncooked
→ Creamy Elote Topping
10 -
3 cups frozen corn kernels, thawed
11 -
1/2 cup light mayonnaise
12 -
1/2 cup crumbled Cotija cheese
13 -
2 tbsp fresh lime juice
14 -
1 tsp chili powder (or smoked paprika)
→ Fresh Zest & Garnish
15 -
1/2 cup chopped fresh cilantro
16 -
1/4 cup finely diced red onion
17 -
1 lime, cut into wedges, for serving
18 -
1 tbsp hot sauce, for serving (optional)
# Instructions:
01 -
In a bowl, toss 1.5 lbs boneless, skinless chicken thighs with 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 1.5 cups long-grain white rice according to package directions. This forms the base for your High Protein Street Corn Chicken Rice Bowl with Elote Flavors.
02 -
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned chicken thighs and cook for 5-7 minutes per side, until golden brown and cooked through to an internal temperature of 165°F. Ensure chicken is fully cooked before proceeding.
03 -
Remove the cooked chicken from the skillet and let it rest on a cutting board for 5 minutes. This helps keep the chicken juicy for your High Protein Street Corn Chicken Rice Bowl with Elote Flavors. Once rested, slice the chicken thighs into bite-sized pieces, ready for assembly.
04 -
While chicken rests, heat a dry skillet over medium-high heat. Add 3 cups thawed frozen corn kernels and cook for 5-7 minutes, stirring occasionally, until lightly charred. Transfer to a bowl and mix with 1/2 cup light mayonnaise, 1/2 cup crumbled Cotija cheese, 2 tbsp fresh lime juice, and 1 tsp chili powder.
05 -
Divide the cooked long-grain white rice among 4 serving bowls. Top each with the sliced spiced chicken and a generous portion of the creamy elote corn mixture. This creates the vibrant layers of your High Protein Street Corn Chicken Rice Bowl with Elote Flavors.
06 -
Garnish each bowl with 1/2 cup chopped fresh cilantro and 1/4 cup finely diced red onion. Serve immediately with lime wedges and an optional 1 tbsp hot sauce for an extra kick. Enjoy your delicious and satisfying meal!
# Notes:
01 -
For a smoky flavor, use smoked paprika instead of chili powder in the elote topping. You can also grill fresh corn on the cob for an even more authentic street corn taste.
02 -
Meal Prep Tip: Cook the chicken and rice ahead of time. Store separately in the fridge. Prepare the elote topping just before serving for the best texture and flavor.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water if needed.
04 -
Serving Suggestion: Add a side of sliced avocado or a sprinkle of extra Cotija cheese for an even richer bowl experience. A dollop of Greek yogurt can also replace some of the mayonnaise for a lighter option.
# Tools You'll Need:
01 -
Large skillet
02 -
Saucepan
03 -
Cutting board
04 -
Knife
05 -
Measuring cups and spoons
06 -
Mixing bowl
# Nutrition Facts (Per Serving):
Calories: 805 kcal
Total Fat: 30 g
Total Carbohydrate: 85 g
Protein: 47 g