Description
Mexican street corn meets zesty chicken in this flavor-packed rice bowl, blending creamy, tangy, and spicy notes into one irresistible meal. Corn kernels, grilled chicken, and cilantro-lime rice combine for a delicious adventure you’ll crave again and again.
Ingredients
Scale
Proteins:
- 2 chicken breasts
- 1/2 cup cotija cheese
Produce and Corn:
- 3 ears fresh corn
- 1 red bell pepper
- 1/2 cup cilantro
- 2 limes
- 1 jalapeño pepper
Rice and Seasonings:
- 2 cups white rice
- 3 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp mayonnaise
- 1 tbsp sour cream
Instructions
- Prepare rice according to package instructions, using recommended water ratio and cooking method until fluffy and tender.
- While rice cooks, season chicken breasts with chili powder, cumin, garlic powder, salt, and black pepper, ensuring even coating on all sides.
- Heat olive oil in a large skillet over medium-high heat, then carefully place seasoned chicken breasts and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
- Remove chicken from skillet and let rest on a cutting board for 5 minutes, then slice into thin strips.
- Using the same skillet, char corn kernels by cutting them off the cob and sautéing over high heat until lightly caramelized and golden.
- Dice red bell pepper and jalapeño into small, uniform pieces, removing seeds from jalapeño for milder heat.
- Create creamy sauce by whisking mayonnaise, sour cream, and fresh lime juice until smooth and well combined.
- Assemble bowls by layering rice as the base, then topping with sliced chicken, charred corn, diced peppers, and chopped cilantro.
- Sprinkle crumbled cotija cheese over the bowl and drizzle with prepared creamy sauce.
- Garnish with additional lime wedges and serve immediately while ingredients are warm and fresh.
Notes
- Control spice levels by adjusting jalapeño quantity or removing seeds completely for a milder flavor profile.
- Swap chicken with tofu or black beans to create a vegetarian-friendly version that maintains the dish’s vibrant texture and taste.
- Pat chicken dry before seasoning to ensure better browning and crispy exterior when searing in the skillet.
- Use Greek yogurt as a healthier alternative to sour cream in the creamy sauce without compromising rich, tangy flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 590
- Sugar: 4 g
- Sodium: 270 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 70 mg