Chipotle Chicken Elote Rice Bowls

Name: Chipotle Chicken Elote Rice Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican-inspired
Ingredients: 1 lb boneless, skinless chicken thighs; 2 tbsp olive oil; 1 tbsp chipotles in adobo, minced; 1 tsp dried oregano; 1 tsp paprika; 1 tsp garlic powder; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp butter; 1 cup corn kernels; 2 tbsp mayonnaise; 1/4 cup sour cream; 1/2 tsp chili powder; 1/4 tsp cayenne pepper; 1/2 lime, juiced; 1/4 cup cotija cheese, crumbled; 2 cups cooked white rice, for serving; 1 head lettuce, shredded; 1 avocado, sliced; 1 jalapeño, sliced; Fresh cilantro, for garnish

Chipotle Chicken Elote Rice Bowls combine smoky, marinated chicken thighs with a creamy, spicy corn salad inspired by Mexican street corn, served over rice for a complete, protein-rich meal.

🌍Mexican-inspired 🏷️Rice bowl 🏷️Chipotle chicken 🏷️Elote 🏷️Weeknight dinner High-protein

🏷️

-0:00

moribyanonTikTok

Total

30 min

Servings

2

Difficulty

Easy

Est. Cost

$37–$61

Recipe Source

View original recipe

From TikTok · by moribyan

-0:00

moribyanonTikTok

Ingredients

1 lb boneless, skinless chicken thighs
2 tbsp olive oil
1 tbsp chipotles in adobo, minced
1 tsp dried oregano
1 tsp paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 tbsp butter
1 cup corn kernels
2 tbsp mayonnaise
1/4 cup sour cream
1/2 tsp chili powder
1/4 tsp cayenne pepper
1/2 lime, juiced
1/4 cup cotija cheese, crumbled
2 cups cooked white rice, for serving
1 head lettuce, shreddedoptional
1 avocado, slicedoptional
1 jalapeño, slicedoptional
Fresh cilantro, for garnishoptional

21 Ingredients

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Instructions

1
In a mixing bowl, combine olive oil, minced chipotles in adobo, dried oregano, paprika, garlic powder, salt, and black pepper. Whisk to create the marinade.
2
Add the chicken thighs to the marinade and use your hands to ensure each piece is fully coated.
3
In a hot pan, melt the butter and add the corn kernels. Toast the corn, stirring occasionally, until it gets a bit of color.
4
In a bowl, combine the toasted corn with mayonnaise, sour cream, chili powder, cayenne pepper, lime juice, and crumbled cotija cheese. Mix until well combined and set aside.
5
Heat a bit of oil in a pan over medium-high heat. Add the marinated chicken and cook for 4-6 minutes per side, until cooked through with a nice sear.
6
Remove the chicken from the pan, let it rest for a moment, then chop it into bite-sized pieces.
7
Assemble the bowls by starting with a base of cooked white rice.
8
Top the rice with the elote corn salad, the chopped chipotle chicken, shredded lettuce, and sliced avocado.
9
Garnish with sliced jalapeños, more cotija cheese, fresh cilantro, and a drizzle of sour cream. Enjoy!

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Tips & Notes

Pro tips

Marinate chicken thighs for at least 2 hours, ideally overnight, for deeper smoky flavor penetration.
Cook chicken to an internal temperature of 165°F (74°C); thighs remain forgiving but checking ensures food safety.
For the elote salad, butter the corn kernels while warm to help the creamy coating adhere and enhance flavor.

Substitutions

Chipotles in adobo → fresh jalapeños (milder heat; skip adobo sauce or use hot sauce)
Chicken thighs → pork shoulder or extra-firm tofu (adjust cooking times accordingly)
Corn kernels → corn off the cob (roasted or grilled yields deeper flavor)
Butter → mayonnaise or Mexican crema (creamier elote finish)

Storage & make-ahead

Store assembled bowls refrigerated up to 3 days; reheat chicken gently in a skillet or microwave, and refresh elote corn at room temperature or chilled.