For the Street Corn (Elote) Topping:
- 4 cups corn kernels (fresh from about 4 cobs, or frozen/thawed, or canned/drained)
- ⅓ cup mayonnaise (or Mexican crema/sour cream for a tangier version)
- ⅓ cup crumbled Cotija cheese (feta is a good substitute)
- ¼ cup finely chopped fresh cilantro
- 1 jalapeño, seeded and finely diced (optional for heat)
- 2 tablespoons lime juice
- 1 teaspoon chili powder, plus more for garnish
- 1 clove garlic, minced
- Salt to taste
For Assembling & Garnishes:
- 1 ripe avocado, sliced or diced
- Extra crumbled Cotija cheese
- Fresh cilantro leaves
- Lime wedges
- Sliced red onion or pickled red onions
- Hot sauce or a drizzle of chipotle sauce (optional)
Step-by-Step Cooking Instructions
Follow these simple, numbered steps to build your flavor-packed bowl from the bottom up.
1. Prepare the Cilantro-Lime Rice
Start your rice first, as it will take the longest. Rinse the rice under cold water until it runs clear. In a medium saucepan, combine the rice, water or broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork, then stir in the butter, lime juice, zest, and chopped cilantro. Cover to keep warm.
2. Marinate and Cook the Chicken
While the rice cooks, prepare the chicken. In a medium bowl, whisk together the olive oil, minced garlic, chili powder, smoked paprika, cumin, lime juice, salt, and pepper. Place the chicken in the marinade, ensuring it’s fully coated. Let it marinate for at least 15 minutes at room temperature (or up to 4 hours in the fridge).
Heat a grill pan, skillet, or outdoor grill over medium-high heat. Cook the chicken for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Transfer to a cutting board, tent with foil, and let it rest for 5 minutes before slicing into strips or cubes.
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