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Welcome to your new favorite dish: the Loaded Street Corn Chicken Rice Bowl! This vibrant and flavorful meal combines the classic elements of a beloved Mexican street food, elote (Mexican street corn), with tender chicken and fluffy rice, creating a satisfying and nutritious experience in a single bowl. Originating from the bustling streets of Mexico, where vendors serve grilled corn topped with creamy sauces and spices, this dish brings the essence of street food right to your kitchen. Its combination of textures and flavors is sure to make it a hit with your family or guests.

Loaded Street Corn Chicken Rice Bowl

Discover the vibrant flavors of the Loaded Street Corn Chicken Rice Bowl! This dish combines tender chicken, jasmine rice, and sweet corn, topped with a creamy sauce reminiscent of Mexican street food. It's nutritious, customizable, and perfect for busy weeknights or meal prep. Whether you're cooking for family or friends, this bowl guarantees satisfaction. Dive into this delicious experience today! #ChickenRiceBowl #StreetCorn #Foodie #DeliciousRecipes #MealPrep #HealthyEating #CookingAtHome #ComfortFood
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Ingredients
  

2 cups cooked jasmine rice

1 lb boneless, skinless chicken thighs (diced)

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

Salt and pepper to taste

1 cup corn kernels (fresh, frozen, or canned)

1/2 cup mayonnaise

1/4 cup sour cream

1 tablespoon lime juice

1 teaspoon smoked paprika

1/2 cup crumbled Cotija cheese

1/4 cup fresh cilantro (chopped)

1 avocado (sliced)

2 green onions (sliced)

Lime wedges for serving

Instructions
 

Prepare the Chicken: In a mixing bowl, combine diced chicken thighs with olive oil, chili powder, cumin, salt, and pepper. Toss until the chicken is evenly coated.

    Cook the Chicken: In a large skillet over medium heat, add the seasoned chicken. Cook for about 6-8 minutes or until the chicken is cooked through and golden brown. Remove from the skillet and set aside.

      Sauté the Corn: In the same skillet, add the corn and cook for 3-4 minutes until slightly charred and heated through. Remove from heat.

        Make the Sauce: In a small bowl, mix together the mayonnaise, sour cream, lime juice, and smoked paprika until well combined.

          Assemble the Bowl: Divide the cooked jasmine rice among bowls. Top each bowl with the cooked chicken, charred corn, avocado slices, and a generous drizzle of the sauce.

            Garnish: Sprinkle crumbled Cotija cheese and chopped cilantro over the top. Add sliced green onions for extra flavor.

              Serve: Serve the bowls with lime wedges on the side for squeezing over the top before eating.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4