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–+ servings
Marco

Mexican Street Corn Chicken Rice Bowl: A Flavorful Delight!

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.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Season the chicken breasts with olive oil, chili powder, garlic powder, cumin, salt, and pepper.
  3. 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.
  4. In the same pan, add the corn and sauté for 3-4 minutes until heated through and slightly charred.
  5. 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.
  6. Garnish with additional cilantro and lime wedges if desired.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 20gCholesterol: 90mgSodium: 600mgFiber: 3gSugar: 3g

Notes

  • For a spicier kick, add diced jalapeños to the corn while sautéing.
  • Substitute quinoa or brown rice for a healthier grain option.

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