Description
Indulge in the vibrant flavors of our Street Corn Chicken Rice Bowl, a delightful dish inspired by classic Mexican street corn. This recipe combines juicy marinated chicken, charred sweet corn, and a creamy sauce over a bed of fluffy rice. Perfect for busy weeknights or meal prep, this bowl is not only quick to prepare but also customizable to suit your taste preferences. With each bite, experience a harmonious blend of spices and fresh ingredients that will transport you straight to the streets of Mexico. Enjoy this nutritious and satisfying meal any time!
Ingredients
- 2 boneless, skinless chicken breasts
- 2 cups cooked rice
- 1 ½ cups corn (fresh or frozen)
- ¼ cup cotija cheese, crumbled
- ¼ cup sour cream
- 2 tbsp olive oil
- chili powder
- smoked paprika
- garlic powder
- onion powder
- lime juice
Instructions
- Marinate the chicken with olive oil, spices, and lime juice for 15–30 minutes.
- Cook the marinated chicken in a grill pan over medium-high heat for 5–7 minutes per side until fully cooked.
- In the same pan, char the corn with butter for 3–5 minutes.
- Mix sour cream with lime juice and garlic powder for the creamy sauce.
- Assemble bowls with rice as the base, topped with sliced chicken, charred corn, creamy sauce, and garnish with cotija cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 540
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg
Keywords: For extra flavor, let the chicken marinate longer (up to 2 hours). Use fresh corn when possible for a sweeter taste. Feel free to add avocado or additional veggies for more nutrients.