Cook the Chicken:
Heat a drizzle of cooking oil in a skillet over medium heat. Add the diced chicken and season with chili powder, cumin, salt, and pepper. Sauté for about 6–8 minutes or until the chicken is golden brown and fully cooked through. Stir occasionally for even cooking. Once done, remove from heat and set aside.
Make the Corn Salsa:
In a medium mixing bowl, combine the drained corn kernels, diced red bell pepper, jalapeño, chopped cilantro, and the juice of 1 lime. Mix well and season with salt and pepper to taste. Chill while preparing the rest of the ingredients for the flavors to meld.
Prepare the Street Corn Sauce:
In another small bowl, whisk together the mayonnaise, sour cream, half of the crumbled cotija cheese, and a pinch of chili powder. This creamy, tangy sauce adds richness and elote-inspired flavor to the bowl.
Assemble the Bowls:
Divide the warm cooked rice among four serving bowls. Top each with an equal portion of the cooked chicken, a scoop of corn salsa, and a generous drizzle of street corn sauce. Sprinkle the remaining cotija cheese over the top.
Garnish and Serve:
Finish with extra chopped cilantro and a fresh lime wedge on the side. Serve immediately and enjoy a bright, bold bowl full of texture and flavor!
Tips & Variations
Make it spicy: Add a dash of hot sauce or extra jalapeño to the sauce for a kick.
Grilled Corn Option: Use grilled or charred corn for extra flavor and texture.
Vegetarian Twist: Substitute chicken with black beans or grilled tofu for a plant-based version.
Meal Prep Friendly: Store components separately in airtight containers for up to 3 days and assemble before eating.
