Description
A flavorful and hearty rice bowl inspired by Mexican street corn, featuring seasoned grilled chicken, charred corn, creamy cotija dressing, and fresh toppings over rice.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 2 cups cooked white or brown rice
- 1 1/2 cups corn kernels (grilled, fresh, or thawed frozen)
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 1/4 cup cotija cheese (or feta as an alternative)
- 2 tbsp fresh cilantro, chopped
- 2 tbsp lime juice
- 1 jalapeño, sliced (optional)
- 2 green onions, chopped (optional)
Instructions
- Season the chicken with olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper.
- Grill or pan-cook the chicken until fully cooked and juicy, then chop into bite-sized pieces.
- Grill the corn or heat it in a skillet until slightly charred for a roasted flavor.
- In a small bowl, mix mayonnaise, sour cream, lime juice, and cotija cheese to make the dressing.
- Assemble the bowls with rice as the base, then add chicken, corn, and drizzle the creamy dressing over the top.
- Garnish with fresh cilantro, additional cotija, and optional jalapeños or green onions.
- Finish with a squeeze of lime juice before serving.
Notes
- Use rotisserie chicken for a quicker version.
- Cauliflower rice or quinoa can substitute for regular rice.
- Keep the creamy dressing separate until serving for best storage results.
- Add black beans, avocado, or a fried egg for extra richness.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
