Description
Mexican street corn chicken rice bowls blend classic flavors with hearty ingredients. Zesty corn, tender chicken, and spicy seasonings create a satisfying meal that brings culinary excitement to your dinner table.
Ingredients
Scale
Protein:
- 2 boneless, skinless chicken breasts
Corn and Grains:
- 1 cup grilled corn kernels (or canned, drained)
- 1 cup cooked white rice
Sauce and Seasoning:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese (or feta)
- 1 lime (juiced)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/4 cup chopped fresh cilantro
- Salt to taste
- Pepper to taste
Instructions
- Marinate chicken breasts with a blend of chili powder, smoked paprika, salt, and pepper, ensuring even coating for maximum flavor infusion.
- Heat grill or skillet to medium-high temperature around 400°F and cook chicken for 6-8 minutes per side until internal temperature reaches 165°F, creating a nicely charred exterior.
- Allow cooked chicken to rest for 3-5 minutes, then slice against the grain into uniform strips for optimal tenderness and presentation.
- Char fresh corn kernels until lightly golden and caramelized, releasing a smoky sweetness that enhances the overall dish’s complexity.
- Create a creamy street corn sauce by whisking together mayonnaise, sour cream, tangy lime juice, chopped cilantro, and half the cotija cheese, seasoning with salt and pepper.
- Spread warm rice evenly across serving bowls as a hearty foundation for the dish.
- Layer sliced chicken over the rice, arranging pieces strategically for visual appeal.
- Generously spoon the vibrant corn mixture over the chicken, ensuring comprehensive coverage.
- Garnish with remaining cotija cheese, fresh cilantro sprigs, and a zesty lime wedge for diners to squeeze according to preference.
- Serve immediately while ingredients are still warm and flavors are at their peak.
Notes
- Customize spice levels by adjusting chili powder for those who prefer milder or bolder flavors.
- Swap chicken with tofu or black beans for a vegetarian version that maintains protein-packed nutrition.
- Opt for cauliflower rice as a low-carb alternative that keeps the dish light and keto-friendly.
- Use Greek yogurt instead of mayonnaise and sour cream to reduce calories and boost protein content while maintaining creamy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2
- Calories: 460 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 110 mg