Description
Mexican street corn meets chicken and rice in this flavor-packed bowl that blends grilled corn, zesty spices, and creamy sauce. Cilantro-lime rice provides the perfect base for tender chicken, bringing fresh, bold southwestern comfort to your dinner table.
Ingredients
Scale
Protein:
- 2 chicken breasts, grilled and sliced
Corn and Base:
- 2 cups cooked rice
- 1 cup corn (grilled or canned)
Seasonings and Toppings:
- 1/2 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh cilantro, chopped
- 1 clove garlic, minced
- Salt to taste
- Pepper to taste
Instructions
- Craft a vibrant street corn salsa by combining sweet corn kernels with tangy mayonnaise, rich sour cream, zesty chili powder, smoky paprika, fresh lime juice, minced garlic, and crumbled cotija cheese, mixing until ingredients are fully incorporated.
- Season chicken breasts with salt and pepper, then grill at medium-high heat (375-400°F) for 6-8 minutes per side until internal temperature reaches 165°F, ensuring a golden-brown exterior.
- Once chicken is cooked, let it rest for 3-5 minutes before slicing into thin, diagonal strips to preserve moisture and tenderness.
- Prepare fluffy white or brown rice according to package instructions, fluffing with a fork after cooking to create light, separated grains.
- Assemble bowls by creating a base layer of warm rice, then strategically arranging grilled chicken strips across the surface.
- Generously spoon the prepared street corn mixture over the chicken, allowing the creamy, spiced salsa to cascade down the protein.
- Finish the bowl with a sprinkle of freshly chopped cilantro and an additional dusting of cotija cheese for enhanced flavor and visual appeal.
- Serve immediately while ingredients are warm, allowing the corn mixture’s vibrant flavors to meld with the tender chicken and rice.
Notes
- Swap mayo for Greek yogurt to create a lighter, protein-packed topping that reduces calories while maintaining creamy texture.
- For gluten-free option, ensure all ingredients like cotija cheese are certified gluten-free and use tamari instead of regular soy sauce if needed.
- Customize protein by replacing chicken with grilled shrimp, tofu, or black beans to accommodate vegetarian or pescatarian diets.
- Boost nutrition by adding extra vegetables like diced bell peppers, roasted zucchini, or grilled poblano peppers for more color and nutrients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2
- Calories: 515 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 27 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 95 mg