Description
Grilled chili-spiced chicken, creamy elote-style corn, and rice come together in this bold, flavor-packed bowl. A quick and satisfying 30-minute dinner.
Ingredients
For the Chicken:
1 lb boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon paprika
½ teaspoon garlic powder
Salt and black pepper, to taste
For the Corn Topping:
2 cups corn kernels (fresh, canned, or thawed from frozen)
⅓ cup mayonnaise
¼ cup crumbled cotija cheese
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
¼ teaspoon chili powder
For the Bowls:
2 cups cooked rice (white, brown, or cauliflower rice)
Optional toppings: avocado slices, extra cilantro, lime wedges, hot sauce
Instructions
Mix olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper. Rub over chicken.
Grill or sear chicken in a skillet over medium heat for 6–7 minutes per side, or until fully cooked. Let rest, then slice.
In a bowl, stir together corn, mayonnaise, cotija, cilantro, lime juice, and chili powder until coated. Set aside.
Assemble bowls: Start with a base of rice, then add sliced chicken and a generous scoop of the corn topping.
Garnish with avocado, cilantro, lime wedges, and hot sauce, if desired.
Notes
Use chicken thighs for richer flavor.
Substitute Greek yogurt for mayo to lighten the corn topping.
Feta can replace cotija; Parmesan works in a pinch.
Turn into tacos or wraps for a fun variation.
Add black beans or pickled onions for extra texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Bowl
- Method: Grilled, Skillet
- Cuisine: Mexican-Inspired
