Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) chili powder
  • 1/2 tsp (2.5g) cumin
  • 1/4 tsp (1.25g) garlic powder
  • Salt and freshly ground black pepper to taste
  • 4 ears of fresh corn, husked
  • 2 tbsp (30ml) olive oil or melted butter
  • 1/2 cup (120ml) mayonnaise
  • 1/4 cup (60ml) sour cream or Mexican crema
  • 1/4 cup (25g) crumbled Cotija cheese (or feta as a sub)
  • 1/4 cup (25g) chopped fresh cilantro
  • 1 jalapeño, seeded and finely minced (optional)
  • 1 lime, juiced
  • Pinch of chili powder (or cayenne pepper for a kick)
  • 3 cups cooked rice (white, brown, or jasmine)
  • Lime wedges, for serving
  • Hot sauce, for serving (optional)

Instructions:

  1. In a bowl, toss the chicken cubes with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
  2. Heat a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes. Ensure the internal temperature reaches 165°F (74°C). Set aside.
  3. Preheat the grill to medium-high heat. Brush the corn with olive oil or melted butter. Grill, turning occasionally, until kernels are slightly charred and tender, about 8-10 minutes. Alternative: Roast in a 400°F (200°C) oven for 20 minutes, or pan-fry in a skillet.
  4. Once the corn is cool enough to handle, carefully cut the kernels off the cob. In a bowl, combine the corn kernels with mayonnaise, sour cream (or crema), Cotija cheese (or feta), cilantro, jalapeño (if using), lime juice, and a pinch of chili powder.
  5. Divide the cooked rice among four bowls. Top with the cooked chicken and then spoon the elote mixture generously over the chicken and rice.
  6. Serve immediately with lime wedges and hot sauce, if desired.