Description
Indulge in the flavors of Mexican street corn with this delicious twist on a rice bowl. Tender chicken, savory street corn mixture, creamy avocado, and zesty lime come together for a satisfying meal.
Ingredients
Scale
For the Chicken:
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
For the Bowl:
- 2 cups cooked rice (white, brown, or cilantro lime)
- 1 ½ cups corn kernels (fresh, canned, or grilled)
- ¼ cup mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- ½ cup cotija cheese (crumbled)
- Juice of 1 lime
- ¼ teaspoon chili powder (for corn)
- ¼ cup chopped cilantro
- ½ avocado (sliced)
- Lime wedges for serving
Instructions
- Prepare the Chicken: Mix olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper. Rub over chicken and grill or cook in a skillet until done. Let rest, then slice.
- Make the Street Corn Mixture: Combine corn, mayo, sour cream, cotija, lime juice, chili powder, and half the cilantro. Stir well.
- Assemble the Bowls: Divide rice among 4 bowls. Top with sliced chicken, street corn mixture, avocado, and remaining cilantro. Serve with lime wedges.
Notes
- Add black beans or chopped jalapeños for extra protein and heat.
- This bowl is versatile; try it with grilled shrimp or tofu as well.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 4g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 90mg
