Description
Experience the vibrant flavors of Mexican street corn combined with tender, seasoned chicken and fluffy rice in this delightful bowl. Perfect for busy weeknights or casual gatherings, this dish offers a harmonious blend of spicy, sweet, and tangy elements that will tantalize your taste buds.
Ingredients
Scale
For the Chicken Marinade:
- 1 lb chicken thighs or breasts
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
For the Street Corn:
- 2 cups corn kernels (fresh, canned, or frozen)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon chili powder
- 2 tablespoons lime juice
- 1/3 cup crumbled Cotija or feta cheese
For the Rice:
- 2 cups cooked white or brown rice
- 2 tablespoons lime juice
- 1/4 cup chopped cilantro
- Salt to taste
Optional Toppings:
- Diced tomatoes
- Sliced avocado
- Chopped lettuce
- Sautéed peppers and onions
- Hot sauce
- Extra lime wedges
Instructions
-
Marinate the Chicken:
- In a bowl, combine lime juice, olive oil, chili powder, garlic powder, onion powder, cumin, salt, and pepper.
- Add chicken, ensuring it’s evenly coated.
- Let marinate for 15-30 minutes.
-
Prepare the Street Corn:
- If using fresh corn, grill or roast until charred. For canned or frozen, sauté until warmed.
- In a bowl, mix mayonnaise, sour cream, chili powder, lime juice, and Cotija or feta cheese.
- Stir in the corn kernels until well combined.
-
Cook the Chicken:
- Heat a skillet over medium heat.
- Cook marinated chicken for 6-7 minutes per side, or until fully cooked.
- Once done, let rest for a few minutes before slicing.
-
Prepare the Rice:
- In a bowl, toss cooked rice with lime juice, chopped cilantro, and salt.
-
Assemble the Bowls:
- Start with a base of cilantro-lime rice.
- Add sliced chicken on top.
- Spoon the street corn mixture over the chicken.
- Add desired toppings such as diced tomatoes, avocado, lettuce, or sautéed veggies.
- Drizzle with hot sauce or extra lime juice if preferred.
Notes
- For a spicier kick, add diced jalapeños to the street corn mixture.
- To make it dairy-free, substitute mayonnaise and sour cream with plant-based alternatives and omit the cheese.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling, Sautéing
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: Approximately 550 kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg
Keywords: street corn chicken rice bowl, Mexican street corn, cilantro lime rice, grilled chicken bowl