Description
A delightful dish that combines juicy grilled chicken with creamy corn sauce and fluffy rice, reminiscent of Mexican street corn.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- Salt & pepper, to taste
- 2 cups cooked white rice
- 1 1/2 cups corn (fresh, canned, or thawed from frozen)
- 2 tbsp mayo
- 2 tbsp sour cream
- 1/2 tsp lime juice
- 1/4 tsp chili powder
- 1/4 tsp cumin
- 2 tbsp chopped fresh cilantro
- Crumbled cotija or feta (optional)
Instructions
- Rub chicken with olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper. Grill or sear the chicken until cooked through, approximately 5–6 minutes per side.
- In a bowl, mix mayo, sour cream, lime juice, chili powder, and cumin. Stir in corn and chopped cilantro. Warm the mixture slightly in a skillet or microwave.
- Layer the cooked rice into bowls. Top with sliced grilled chicken and the creamy street corn mixture.
- Sprinkle with extra cilantro and crumbled cheese if desired. Serve warm!
Notes
For extra flavor, marinate the chicken in the seasonings for 30 minutes before grilling. Can customize with avocado or jalapeños.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken, rice bowl, street corn, Mexican, dinner, easy recipe