Description
A flavorful and hearty Street Corn Chicken Rice Bowl featuring grilled chicken, Mexican-style street corn, and seasoned rice, topped with tangy lime crema and fresh garnishes. Perfect for a quick and satisfying meal inspired by Mexican street food.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 cups cooked jasmine or basmati rice
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/2 cup cotija cheese, crumbled
- 1 lime (zested and juiced)
- 2 tablespoons chopped cilantro
- 1 jalapeño, diced (optional)
- 1/4 cup chopped green onions
Instructions
- Season the chicken breasts with chili powder, paprika, garlic powder, cumin, salt, and pepper.
- Heat olive oil in a skillet or grill pan over medium heat. Cook chicken for 5-6 minutes per side or until fully cooked. Let rest, then slice thinly.
- In another skillet, add the corn and cook for 5-7 minutes until slightly charred. Stir occasionally for even browning.
- In a small bowl, mix mayonnaise, sour cream, lime juice, and lime zest to make the lime crema sauce.
- Combine the charred corn with cotija cheese, cilantro, and half the crema mixture to create the street corn topping.
- Assemble the bowls: Start with a base of rice, add sliced chicken, then top with the street corn mixture.
- Drizzle remaining lime crema over the top and garnish with extra cilantro, jalapeño, and green onions if desired.
Notes
- For extra flavor, marinate chicken for 30 minutes before cooking.
- Use brown rice or cauliflower rice for a healthier alternative.
- Substitute cotija cheese with feta if unavailable.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Grilled or Pan-Seared
- Cuisine: Mexican-Inspired