Description
Mexican street corn chicken rice bowls blend zesty flavors in a hearty meal that satisfies hunger and delights taste buds. Corn, grilled chicken, and creamy sauce combine for an irresistible dinner that brings Mexico’s street food magic to home kitchens.
Ingredients
Scale
- 1.5 lbs (1.5 pounds) boneless, skinless chicken breasts or thighs
- 2 cups cooked white or brown rice
- 2 cups corn kernels (fresh, frozen, or canned)
- 2 tbsps olive oil
- 2 tbsps lime juice
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper, to taste
- ⅓ cup mayonnaise
- 1 tbsp sour cream
- 1 tbsp lime juice
- ½ tsp chili powder
- ¼ tsp smoked paprika (optional)
- ¼ cup cotija cheese or feta, crumbled
- 2 tbsps fresh cilantro, chopped
- 1 tbsp lime juice
- ¼ cup fresh cilantro, chopped
- ½ avocados, sliced
- ¼ cup cherry tomatoes, halved
- Sliced jalapenos
- Extra cotija cheese
- Lime wedges
Instructions
- Marinate: Whisk olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Submerge chicken breasts in mixture, refrigerate 30 minutes to 4 hours for flavor infusion.
- Grill Chicken: Preheat grill or grill pan to medium-high. Cook marinated chicken until golden and internal temperature reaches 165F (75C), approximately 6-8 minutes per side. Rest briefly, then slice into strips.
- Prepare Street Corn: Char corn kernels in skillet or grill until caramelized. Blend charred kernels with mayonnaise, sour cream, lime juice, chili powder, paprika, cotija cheese, and cilantro, creating a vibrant street-style topping.
- Assemble Rice Base: Combine cooked rice with lime juice and chopped cilantro, creating a fragrant foundation.
- Compose Bowl: Layer cilantro-lime rice, top with sliced chicken and street corn mixture. Garnish with avocado, cherry tomatoes, jalapeños, and extra cotija cheese. Serve with lime wedges for a zesty finish.
Notes
- Marinate Strategically: Allow chicken to absorb marinade flavors for at least 30 minutes, but avoid exceeding 4 hours to prevent protein breakdown and maintain tender texture.
- Grill with Precision: Achieve perfect chicken by maintaining medium-high heat and checking internal temperature reaches 165F, preventing dryness while ensuring food safety.
- Corn Charring Technique: Develop deep flavor by thoroughly caramelizing corn kernels, creating smoky undertones that elevate the entire dish’s taste profile.
- Customize for Dietary Needs: Easily adapt recipe by substituting chicken with tofu, using dairy-free mayo for vegan version, or replacing rice with cauliflower rice for low-carb alternative.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 3
- Calories: 600
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 90 mg