Description
A quick and delicious weeknight meal featuring juicy chicken, smoky corn, and a creamy elote-style sauce over fluffy rice, perfect for the whole family.
Ingredients
- 1 lb chicken breasts or thighs, thinly sliced
- 2 cups cooked fluffy white rice (jasmine or long-grain)
- 2 cups sweet corn kernels (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- 1/3 cup crumbled cotija cheese
- 1 lime, juiced (plus wedges to serve)
- 1 tsp chili powder (or smoked paprika)
- 1 clove garlic, minced
- 2 tbsp chopped cilantro, plus extra for garnish
- 1 tbsp olive oil or vegetable oil for cooking chicken
- Salt and freshly ground black pepper, to taste
- Optional: a pinch of cayenne, sliced jalapeños, or hot sauce
Instructions
- Pat the chicken dry, season with salt, pepper, and a pinch of chili powder. Heat oil in a skillet over medium-high heat.
- Add the chicken and cook until golden brown and cooked through, about 4–6 minutes per side. Remove and rest.
- In a small bowl, whisk mayonnaise, cotija, lime juice, garlic, and chili powder to make the elote sauce.
- In the same skillet, add corn and cook until slightly charred, about 4–5 minutes.
- Divide rice among bowls, top with chicken, spoon corn over, drizzle with elote sauce, and finish with cilantro and extra cotija.
- Serve warm with lime wedges.
Notes
Swap Greek yogurt for part of the mayo for a lighter sauce. Use brown rice or cauliflower rice for a healthier base.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican