Street Corn, Chicken, & Cilantro Rice Bowl

the Story

This bowl is a vibrant, flavor-packed meal inspired by the bold, crave-worthy taste of tacos. Juicy, spiced chicken is slow cooked to perfection, bringing a smoky, savory kick that pairs beautifully with the zesty freshness of cilantro-lime rice. Sweet, charred street corn adds a burst of flavor with hints of lime, chili, and creamy cotija cheese, tying everything together with that irresistible Mexican street food flair. Each bite is a celebration of textures and tastes—mildly spicy, tangy, creamy, and herby—making this bowl a satisfying, taco-inspired feast that’s as fun to eat as it is delicious. It can be prepped in advance and then warmed up and served as an assembly line.

the Ingredients

Cilantro Lime Rice:

• 2 Cups Jasmine Rice

• (1) 32-oz. Low Sodium Chicken Broth

• 1/2 Stick of Butter

• 1/2 Cup to 1 Cup Chopped Cilantro (Per Your Preference)

• Optional: 1/4 Cup of Diced Onions

• Juice from 1 Lime

Shredded Chicken:

• 1.5 Pounds of Boneless Skinless Chicken Breasts

• 1/2 Cup of Cream

• (1) 32-oz. Low Sodium Chicken Broth

• (2) Cans of Rotel Diced Tomatoes & Green Chilies

• Juice from 1/2 of Lime

• 2 Teaspoons Chili Powder

• 1 Teaspoons Ground Cumin

• 1 Teaspoon Smoked Paprika

• 1 Teaspoon Onion Salt

• 1 Teaspoon Garlic Powder

• Black Pepper, to taste

• 1 Tablespoon Worcestershire Sauce

Street Corn

• 2 Cans of Corn

• Olive Oil for Sauteing

• Juice from 1/2 of Lime

• 1 Tablespoon Mayonnaise (Duke's Preferred)

• 1 Tablespoon Sour Cream (Light is ok)

• 1 Teaspoon Elote Seasoning

  • Or, 1/2 Teaspoon Chili Powder and 1/2 Teaspoon Smoked Paprika

• 1/4 Cup Cotija Cheese, finely crumbled

• 1/4 Cup Chopped Cilantro

• 1/4 Cup Diced Onions

Avocado Crema

• 1 Avocado, sliced

• 1/2 Cup Sour Cream

• 2 Tablespoons Mayonnaise (Duke's Preferred)

• Juice from 1/2 of Lime

• 1/3 Cup Chopped Cilantro

• 1/4 Teaspoon Ground Cumin

• 1/4 Teaspoon Garlic Powder

• 1/2 Teaspoon Onion Salt

the Instructions

For the Shredded Chicken:

• Remove any excess fat from the chicken breasts, and cut each breast through its thickest section, essentially slicing it open like a book.

• Season the Chicken with all the dry ingredients and let it rest.

• In a large mixing bowl, combine the wet ingredients and mix well.

• In a Crockpot, pour the wet ingredients first, and then gently add the chicken breasts.

• Cook on low for 8 hours. This can be done the day before.

• Once cooked, drain the chicken and shred with a fork. Set aside.

For the Cilantro Lime Rice:

• In a large pot, add the onions and chicken broth and bring to a boil.

• Add the uncooked rice and simmer until the liquid has been absorbed by the rice, stirring occasionally.

• Once the rice has absorbed the broth, add the butter and stir the rice until the butter is thoroughly melted.

• Then, turn off the burner and add the lime juice and cilantro and stir thoroughly until mixed well. Set aside.

For the Street Corn:

• In a large skillet, drizzle enough oil for sauteing and add the drained corn and onions.

• While the corn is cooking, add the dry seasoning and stir it in.

• In a medium mixing bowl, add the mayonnaise, sour cream, lime juice, and cheese. Mix well.

• Once the corn has browned to your liking, (about 5-10 minutes), pour it into the mixing bowl and stir until thoroughly mixed. Set aside.

For the Avocado Lime Crema:

• In a medium mixing bowl, add all the ingredients and stir until thoroughly mixed.

Now, it's time for Plating!

• Start with the Cilantro Lime Rice as the base, adding two large spoonful's of rice, and forming a circle on the plate, keeping a hole in the middle of the circle.

• Then, add a dallop or two of Chicken to one half of the circle.

• Then, add a dallop or two of corn to the remaining half of the circle.

• Top with a dallop of Avocado Crema.

• Sprinkle with any remaining cotija cheese.

• Enjoy!