Mexican Street Corn Chicken Rice Bowl Recipe
Oh my goodness, these Street Corn Chicken Rice Bowls are seriously my new favorite! They're a high-protein take on the popular Mexican street food known as elotes, which I became obsessed with when I was there. Everything cooks in one pan and is served over fluffy rice for a meal that's ready in 30 minutes or less. I love that they have 46 grams of protein and taste restaurant-worthy, but are so easy to make at home! If you love Mexican street corn as much as I do, you'll be obsessed with these healthy bowls.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 ½ pounds chicken breast
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
- Pinch chipotle powder optional but so good!
- 1 Tablespoon avocado oil
- ½ teaspoon honey
- ½ Tablespoon freshly squeezed lime juice
- 1 ½ cups frozen corn preferably grilled or roasted
- Pinch salt for corn
- ¼ teaspoon ancho chili powder
- ½ cup plain Greek yogurt or mayo
- 3 Tablespoons freshly squeezed lime juice for dressing
- Zest ¾ lime
- ¼ cup red onion finely diced
- ¼ cup green bell pepper or jalapeño optional, finely chopped
- ⅓ cup cotija cheese
- ⅓ cup cilantro chopped
- 2 cups cooked rice
- 1 medium avocado sliced
Instructions
Instructions
- Preheat your pressure cooker on sauté and add avocado oil. Toss in your spice mix to coat the chicken well before browning it just a bit to lock flavors.
- Add the frozen (or grilled) corn, salt, and ancho chili powder right into the cooker with the chicken. Pour in a splash of water or broth just to help the rice cook properly later.
- Spread your cooked rice evenly over the chicken and corn. Sprinkle diced red onion and optional jalapeños on top to add a little crunch and heat.
- Seal the lid and make sure the float valve is down. Set the pressure to high and cook for about 8 minutes. You’ll hear the valve hiss soon enough.
- When it’s all done cooking, do a slow release. This means letting that steam hiss out gradually so everything stays juicy and perfect.
- Carefully open the lid and fluff all those flavors together gently. Mix the honey and fresh lime juice to drizzle over the top.
- Sprinkle cotija cheese and chopped cilantro all around. Finish with avocado slices right before serving. You’re ready to enjoy your Mexican Street Corn Chicken Rice Bowl!
Notes
Add more chipotle to taste after the chicken is cooked for more kick. Make sure the ingredients for the street corn are chopped really small for the best texture.