Description
A flavorful and easy-to-make Street Corn Chicken Rice Bowl, inspired by Mexican street corn, featuring seasoned chicken, grilled corn, and a creamy dressing.
Ingredients
- 2 cups cooked white or brown rice
- 2 cups grilled corn (canned or fresh)
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon taco seasoning
- 2 tablespoons olive oil
- ½ cup mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon lime juice
- ½ cup crumbled cotija cheese
- ½ cup diced red onion
- ¼ cup chopped fresh cilantro
- Salt and pepper, to taste
- Lime wedges, for serving
Instructions
- Season the chicken breasts with taco seasoning, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 6-7 minutes per side, or until cooked through. Remove from heat and let rest.
- If using fresh corn, grill until charred. If using canned corn, sauté briefly in a pan to warm and color.
- In a separate bowl, mix mayonnaise, sour cream, and lime juice. Season with salt to taste.
- In a large bowl, combine cooked rice, grilled corn, chopped cilantro, and diced red onion. Stir well.
- Slice the rested chicken into strips.
- Assemble bowls with a base of the rice and corn mixture, topped with sliced chicken.
- Drizzle with creamy dressing and sprinkle with cotija cheese.
- Serve with lime wedges.
Notes
- Use fresh ingredients for best flavor.
- Adjust seasoning to your preference.
- Add crushed tortilla chips or toasted pepitas for extra crunch.
- Experiment with different dressings like yogurt-based sauce or pico de gallo.
- Serve warm for the best experience.
- For spicy flavor, add diced jalapeños or spicy salsa.
- For a vegetarian option, substitute chicken with black beans or grilled tofu.
- Use cilantro lime rice for an added burst of flavor.
- Substitute cotija cheese with feta or goat cheese.
- Store components separately in airtight containers for up to 4 days.
- Freeze grilled chicken and corn mixture for up to 2 months. Thaw overnight in the refrigerator before serving.
- Reheat chicken and corn in a skillet over medium heat until thoroughly warmed.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Skillet, Grilling
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 20g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 35g
- Cholesterol: N/A
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