Description
Experience a burst of flavor with our Mexican Street Corn Chicken Rice Bowl! This vibrant dish combines juicy grilled chicken, charred corn, and creamy sauce over a bed of fluffy rice, creating a delightful meal that brightens any occasion. Perfect for summer barbecues or easy weeknight dinners, this bowl is not just delicious but visually stunning, making it an instant crowd-pleaser.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup fresh or frozen corn
- 1 cup long-grain white rice
- 1/4 cup mayonnaise or Greek yogurt
- 1/2 cup crumbled cotija cheese
- 2 tsp chili powder
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Preheat your grill or skillet over medium-high heat. Season chicken with salt and pepper. Cook for 6-7 minutes per side until golden brown and cooked through.
- Rinse the rice under cold water until clear. In a pot, combine rice with 2 cups water, bring to a boil, then reduce heat and simmer for 15-20 minutes until fluffy.
- In a skillet over medium heat, char the corn for about 5-7 minutes until slightly caramelized.
- In a small bowl, mix mayonnaise (or yogurt) with lime juice and chili powder; adjust seasoning as desired.
- Fluff the rice with a fork, slice the chicken, and layer on the rice with charred corn. Drizzle with sauce and top with cotija cheese and cilantro.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 550
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 90mg
Keywords: - Marinate chicken overnight for enhanced flavor. - Substitute grilled shrimp or tofu for a different protein option. - Add jalapeños for extra spice or avocado for creaminess.