Description
Mexican street corn meets savory chicken in this irresistible rice bowl, blending smoky grilled flavors with creamy cotija and zesty lime. Packed with bold spices and fresh ingredients, this bowl delivers a mouthwatering fiesta that brings you straight to the heart of Mexican street cuisine.
Ingredients
Scale
Main Protein:
- 2 chicken breasts, grilled and sliced
Grains:
- 2 cups cooked rice (white, brown, or cilantro-lime rice)
Vegetables and Beans:
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup black beans, drained and rinsed
- 1/4 cup diced red onion
- 1/4 cup diced tomatoes
Cheese and Herbs:
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
Spices and Seasonings:
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Lime Crema:
- 1/2 cup sour cream or Greek yogurt
- Juice of 1 lime
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
- Ignite a skillet over medium flame, introducing olive oil to caramelize corn kernels until they develop a golden-brown exterior, approximately 3-4 minutes. Infuse with chili powder, smoked paprika, cumin, salt, and pepper for a vibrant flavor profile.
- Craft a zesty lime crema by whisking sour cream with tangy lime juice, garlic powder, and a pinch of salt, adjusting the citrus intensity to personal preference.
- Construct the culinary canvas by laying a foundation of fluffy rice, then artfully arrange grilled chicken slices as the centerpiece.
- Cascade the charred corn, black beans, ruby-red tomatoes, and crisp red onion around the chicken, creating a colorful landscape.
- Sprinkle crumbled cotija cheese across the bowl, adding a creamy, salty dimension to the ensemble.
- Generously drizzle the lime crema, allowing it to weave through the ingredients, binding the flavors together.
- Shower fresh cilantro over the top, introducing a burst of herbal brightness that elevates the entire composition.
- Present immediately, inviting diners to explore the layers of texture and taste in this vibrant street corn chicken rice bowl.
Notes
- Maximize corn’s flavor by using fresh, in-season kernels for a sweeter, more intense taste profile.
- Customize heat levels by adjusting chili powder and smoked paprika amounts to suit personal spice preferences.
- Transform into vegetarian version by replacing chicken with grilled tofu or roasted portobello mushrooms for protein alternative.
- Quick meal prep hack: Grill extra chicken and corn during weekend to streamline weeknight dinner assembly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 540
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 71 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 75 mg