Description
A flavorful and hearty Mexican-inspired street corn chicken rice bowl featuring grilled chicken breasts seasoned with chili and cumin, served over fluffy rice with a creamy street corn sauce, fresh vegetables, and tangy cotija cheese for a delicious and satisfying meal.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Rice Base
- 2 cups cooked white or brown rice
Street Corn Mixture and Sauce
- 1 1/2 cups corn kernels (grilled or frozen and thawed)
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1/2 teaspoon lime zest
- 1 tablespoon lime juice
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- 1/4 cup diced red onion
- 1 jalapeño (seeded and diced, optional)
Instructions
- Prepare the Chicken: Preheat a grill or skillet over medium-high heat. Rub the chicken breasts with olive oil and season evenly with chili powder, cumin, paprika, garlic powder, salt, and pepper. Cook the chicken for 6 to 7 minutes on each side, or until it reaches an internal temperature of 165°F (75°C) and is fully cooked through. Remove from heat and let it rest for 5 minutes before slicing into strips.
- Make the Street Corn Sauce: In a small bowl, whisk together the mayonnaise, sour cream, lime zest, and lime juice until smooth and creamy. This sauce will add a tangy, rich flavor reminiscent of Mexican street corn.
- Mix the Corn Salad: In a separate bowl, combine the corn kernels, diced red onion, jalapeño (if using), chopped cilantro, and crumbled cotija cheese. Toss the mixture with half of the prepared street corn sauce to coat evenly.
- Assemble the Bowls: Divide the cooked rice evenly between two bowls. Top each with slices of the cooked chicken breasts, then spoon the corn mixture over the top. Drizzle the remaining street corn sauce over everything. Garnish with extra cotija cheese and cilantro if desired.
Notes
- For enhanced flavor, grill both the corn and chicken for a smoky taste.
- Substitute Greek yogurt for the sour cream or mayonnaise in the sauce to lighten it up.
- Serve with avocado slices or a drizzle of hot sauce for added richness and heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 5g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 120mg
