Description
Indulge in the vibrant flavors of the Street Corn Chicken Rice Bowl, an enticing fusion of grilled chicken, sweet charred corn, and fluffy rice. This dish pays homage to Mexican street food with juicy chicken seasoned with chili powder, creamy mayo-lime sauce, and topped with crumbled cotija cheese and fresh cilantro. Whether you’re hosting a casual gathering or seeking a quick weeknight dinner, this colorful bowl offers a satisfying meal that’s both easy to prepare and customizable. Feel free to add your twist—each bite transports your taste buds straight to the lively streets of Mexico.
Ingredients
Scale
- 3–4 boneless skinless chicken breasts
- Sweet corn (fresh or frozen)
- 1 cup cooked white rice (or brown/cauliflower rice)
- Mayonnaise
- Freshly squeezed lime juice
- Chili powder
- Cotija cheese (for topping)
- Fresh cilantro (for garnish)
Instructions
- 1. Prepare your ingredients: Cook rice according to package instructions. Season chicken with salt, pepper, and chili powder.
- 2. Cook the chicken: Heat olive oil in a skillet over medium-high heat. Cook chicken for about 6 minutes per side until fully cooked (internal temperature reaches 165°F).
- 3. Char the corn: Grill fresh corn until charred or sauté frozen corn in a skillet until heated through.
- 4. Make the sauce: Mix mayonnaise with lime juice and chili powder in a small bowl; adjust seasoning as desired.
- 5. Assemble bowls: Layer cooked rice at the bottom of serving bowls, followed by sliced chicken and charred corn. Drizzle with sauce and top with cotija cheese and cilantro.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 580
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 37g
- Cholesterol: 105mg