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In the world of culinary delights, few dishes embody the perfect fusion of flavors quite like the Street Corn Chicken Rice Bowl. This vibrant meal brings together the comforting essence of jasmine rice, succulent chicken, and the sweet crunch of corn, all harmonized with zesty lime and savory feta cheese. Originating from the popular street food known as "elote" in Mexico, this dish serves as a tribute to the beloved flavors found in street vendors’ offerings. Whether you're looking for a quick weeknight dinner or a dish to impress your guests, this recipe ticks all the boxes.

Street Corn Chicken Rice Bowl

Discover the vibrant flavors of the Street Corn Chicken Rice Bowl—an enticing fusion of jasmine rice, succulent chicken, and sweet corn, topped with zesty lime and creamy feta. This dish not only brings a colorful presentation but also packs a nutritious punch, making it perfect for any occasion. Customize it to suit your dietary preferences and enjoy a delicious homage to street food culture. Create this delightful bowl for a satisfying meal! #StreetCorn #ChickenRiceBowl #HealthyEating #Foodie #ComfortFood #FusionCuisine #EasyRecipes
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Ingredients
  

1 cup jasmine rice, rinsed

2 cups chicken broth

2 boneless, skinless chicken breasts

1 cup corn kernels (fresh, frozen or canned)

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon cumin

Salt and pepper to taste

1/2 cup crumbled feta cheese

1/4 cup mayonnaise

1 tablespoon lime juice

1 tablespoon chopped fresh cilantro (optional)

Sliced jalapeños for garnish (optional)

Lime wedges for serving

Instructions
 

In a medium saucepan, combine the rinsed jasmine rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for another 10 minutes. Fluff with a fork before serving.

    While the rice is cooking, heat the olive oil in a large skillet over medium heat. Season the chicken breasts with smoked paprika, garlic powder, cumin, salt, and pepper. Add the chicken to the skillet and cook for 6-7 minutes on each side, or until fully cooked through and golden brown. Remove from the skillet and let it rest before slicing.

      In the same skillet, add the corn kernels. Sauté for 3-5 minutes until they are slightly charred and heated through. Season with a pinch of salt and pepper.

        In a small bowl, whisk together the mayonnaise and lime juice.

          To assemble the bowls, divide the rice among serving bowls. Top with sliced chicken, sautéed corn, and crumbled feta cheese. Drizzle with the lime mayo sauce, and garnish with fresh cilantro and sliced jalapeños if desired. Serve with lime wedges on the side.

            Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4