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Street corn, also known as elote, is a beloved dish originating from the bustling streets of Mexico. Its irresistible combination of grilled corn, tangy lime, creamy cheese, and zesty spices has captured the hearts and taste buds of food lovers worldwide. This popular street food has transcended borders, inspiring a variety of culinary creations that celebrate its bold flavors and vibrant textures. One such creation is the Street Corn Chicken Rice Bowl, a delectable fusion that brings together the essence of street corn with succulent chicken and fluffy rice.

Street Corn Chicken Rice Bowl

Savor the deliciousness of this Street Corn Chicken Rice Bowl, a vibrant and hearty dish that brings the flavors of Mexican street corn to your home! Loaded with marinated chicken, grilled corn, fluffy rice, and a creamy sauce, this recipe is perfect for any occasion. Customize it to your taste with various toppings like avocado or jalapeños. Ready to impress your family and friends? Try it today! #StreetCorn #ChickenRiceBowl #Elote #MexicanFood #HomeCooking #QuickMeals #DeliciousRecipes #ComfortFood
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Ingredients
  

1 pound boneless, skinless chicken thighs

1 cup white or brown rice

2 cups corn (fresh, frozen, or canned)

1 teaspoon smoked paprika

1 teaspoon chili powder

1 tablespoon olive oil

1 cup queso fresco, crumbled

1/2 cup mayonnaise

1 lime, juiced

2 tablespoons fresh cilantro, chopped

Salt and pepper to taste

Optional toppings: sliced jalapeños, diced red onion, chopped avocado

Instructions
 

Prepare the Chicken: In a bowl, combine the chicken thighs with smoked paprika, chili powder, olive oil, salt, and pepper. Mix well to coat the chicken evenly.

    Cook the Rice: In a medium saucepan, cook the rice according to package instructions. Once done, fluff with a fork and set aside.

      Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Add the marinated chicken and grill for about 6-7 minutes on each side or until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes before slicing.

        Prepare the Corn: If using fresh corn, grill the ears until charred, then cut the kernels off. If using frozen or canned corn, heat in a skillet over medium heat until warmed through, about 5 minutes.

          Make the Creamy Sauce: In a bowl, whisk together mayonnaise, lime juice, cilantro, and a pinch of salt until smooth. Adjust the seasoning to taste.

            Assemble the Bowls: In each serving bowl, layer a scoop of rice, followed by sliced grilled chicken, corn, and crumbled queso fresco. Drizzle the creamy cilantro lime sauce on top.

              Garnish: Add any optional toppings such as sliced jalapeños, diced red onion, or chopped avocado for extra flavor and texture.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4