Elote Chicken Bowls
These elote chicken bowls are loaded with juicy seasoned chicken, creamy Mexican street corn, cilantro lime rice, and finished with a drizzle of smoky, rich chipotle sauce. Layers and layers of bold, irresistible flavor!
Ingredients
For The Chicken
- 1.5 pounds boneless, skinless chicken thighs (or chicken breast)
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- Juice of 1 lime
Cilantro Lime Rice
- 1 cup long-grain white rice
- 2 cups water
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- Juice of 1 lime
- ½ cup fresh cilantro, finely chopped
Elote Corn
- 2 tablespoons unsalted butter
- 1 bag (16 oz) frozen fire roasted or regular corn, defrosted
- 1 poblano pepper, diced
- ⅓ cup mayo
- ¼ cup sour cream
- ½ teaspoon chili powder (or Tajin)
- Juice of 1 lime
- ½ cup crumbled cotija cheese
- ¼ cup chopped cilantro
- Kosher salt, to taste
Smoky Chipotle Sauce
- ½ cup mayonnaise
- 2 chipotle peppers in adobo
- 1 tablespoon adobo sauce
- 1 tablespoon lime juice
- 1 small garlic clove
- 1 teaspoon honey or sugar
- ¼ teaspoon kosher salt
- 2–3 tablespoons water, to thin
Additional Toppings:
- avocado, pickled onions, sliced jalapeño, extra cilantro/cotija
Instructions
- Marinate the chicken: Place the chicken in a large bowl along with olive oil, lime juice, and the spices. Toss together and marinate for 30 minutes or overnight. While chicken is marinating, make the cilantro lime rice, elote corn, and smoky chipotle sauce.
- Make the cilantro lime rice: Rinse the rice under cold water until the water runs mostly clear. In a medium pot add the rice, water, oil, and salt. Bring to a boil. Cover, reduce heat to low, and simmer for about 15 minutes. Remove from heat and let sit covered for 10 minutes. Fluff the rice with a fork, then stir in lime juice and cilantro. Set aside.
- Make the elote corn: Heat a skillet over medium heat. Add butter, corn kernels, and poblano pepper. Cook for 8–10 minutes, stirring occasionally, until the corn is hot. Season with salt, to taste. Remove the skillet from heat and set aside. Stir in mayo, sour cream, chili powder (or Tajin), lime juice, cotija, and cilantro. Season with salt, to taste. Set aside.
- Blend the smoky chipotle sauce ingredients in a blender or food processor. This step can be done by hand simply by finely chopping the chipotle pepper and garlic, then whisk the remaining ingredients together in a bowl. Thin out with water until preferred consistency is achieved.
- Cook the chicken: Heat a skillet over medium heat. Cook the chicken 5-7 minutes per side, until slightly charred and internal temp is 165F. Rest 5 minutes, then slice.
- Build the bowl: Start with rice, layer with chicken, elote corn, and any additional toppings (avocado, pickled onions, jalapeños, extra cilantro/cotija). Finish with a big drizzle of chipotle sauce and serve immediately.