Description
Enjoy the flavors of Mexican street corn in a hearty and delicious rice bowl with seasoned chicken, creamy street corn, and fresh toppings.
Ingredients
Scale
For the Chicken:
- 2 pounds boneless skinless chicken breasts, cut into strips
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Bowl:
- 4 cups cooked rice (white, brown, or cilantro-lime rice)
- 2 cups corn kernels (grilled or roasted preferred)
- ½ cup mayonnaise
- ½ cup sour cream
- 1 cup cotija cheese, crumbled
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- ½ teaspoon cayenne pepper
- 3 tablespoons fresh cilantro, chopped
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- Lime wedges for serving
Instructions
- Prepare the Chicken: Toss chicken with olive oil, chili powder, paprika, cumin, garlic powder, salt, and pepper. Cook in a skillet until golden and cooked through.
- Make the Street Corn Mixture: Combine corn, mayonnaise, sour cream, cotija cheese, lime juice, lime zest, cayenne, and cilantro until well coated and creamy.
- Assemble the Bowls: Divide rice among serving bowls. Top with chicken, street corn mixture, avocado, cherry tomatoes, extra cotija cheese, and cilantro. Serve with lime wedges.
Notes
- Grilling the chicken adds extra flavor.
- You can use Greek yogurt instead of sour cream.
- This recipe is great for meal prep.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 6 g
- Sodium: 790 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 6 g
- Protein: 36 g
- Cholesterol: 120 mg
