Description
Indulge in the vibrant flavors of the Street Corn Chicken Bowl, featuring succulent grilled chicken on a bed of fluffy rice, topped with zesty street corn and a creamy sauce. This dish is a celebration of taste, perfect for casual gatherings or a cozy night in. With its customizable ingredients, it’s not just a meal; it’s an experience that will delight your taste buds and impress your guests.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 ears fresh sweet corn
- 1 cup long-grain white or brown rice
- ½ cup mayonnaise
- ¼ cup freshly squeezed lime juice
- ¼ cup chopped fresh cilantro
- 2 tsp chili powder
- ½ cup crumbled queso fresco
- ½ cup sour cream
- 1 tsp garlic powder
- 1 tsp smoked paprika
Instructions
- Season chicken breasts with salt, pepper, and chili powder. Grill over medium heat for about 6-7 minutes per side until golden brown.
- Cook rice according to package instructions; use chicken broth for more flavor if desired.
- Grill corn until charred and tender; cool slightly before cutting off kernels.
- In a bowl, mix mayonnaise, sour cream, lime juice, garlic powder, and paprika until smooth.
- In serving bowls, layer cooked rice first, followed by sliced grilled chicken and grilled corn. Drizzle with sauce and top with cilantro and queso fresco.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 570
- Sugar: 4g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 100mg
Keywords: Swap cilantro for parsley if preferred. Add diced jalapeños for extra heat. Store leftovers in an airtight container in the fridge for up to three days; reheat gently.