Description
A delicious and flavorful Mexican Street Corn Chicken Rice Bowl that combines grilled chicken, sautéed corn, and a creamy sauce over a bed of rice.
Ingredients
Scale
- 2 cups cooked white rice
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- In a medium bowl, mix the mayonnaise, sour cream, lime juice, cotija cheese, cilantro, and cayenne pepper (if using). Set aside to let the flavors meld.
- Season the chicken breasts with olive oil, chili powder, garlic powder, cumin, salt, and pepper.
- Heat a grill pan or skillet over medium-high heat. Cook the chicken for 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from heat and let rest for 5 minutes before slicing.
- In the same pan, add the corn and sauté for 3-4 minutes until heated through and slightly charred.
- To assemble the bowls, start with a base of cooked rice, top with sliced chicken, sautéed corn, and a generous dollop of the creamy sauce.
- Garnish with additional cilantro and lime wedges if desired.
Notes
- For a spicier kick, add diced jalapeños to the corn while sautéing.
- Substitute quinoa or brown rice for a healthier grain option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling/Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg