Mexican Street Corn Chicken Rice Bowl
Mexican Street Corn Chicken Rice Bowl is a vibrant and flavorful dish that brings the fiesta to your dinner table. With tender grilled chicken, sweet corn, zesty lime, and creamy Cotija cheese over fluffy jasmine rice, this bowl is not only easy to prepare but also customizable with your favorite toppings. Perfect for family meals or meal prep, this recipe promises a delightful culinary experience that will satisfy your taste buds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup fresh corn kernels (or frozen)
- 1 cup jasmine rice
- 1/2 cup crumbled Cotija cheese
- 2 tbsp freshly squeezed lime juice
- For the Sauce: 1/3 cup mayonnaise (or Greek yogurt)
- 1 tsp chili powder
Instructions
- Prepare Your Ingredients: Gather and chop any vegetables you want to include.
- Cook the Rice: In a saucepan, combine jasmine rice and 2 cups of water. Bring to a boil, cover, and simmer for about 15 minutes.
- Grill the Chicken: Preheat grill or skillet over medium-high heat. Season chicken with salt and pepper; grill for about 6 minutes per side until fully cooked (165°F internal temperature).
- Sauté the Corn: In a separate pan with oil over medium heat, sauté corn for about 5 minutes until caramelized.
- Mix Your Sauce: Combine mayonnaise (or Greek yogurt), lime juice, chili powder, and salt in a small bowl; adjust spice level as desired.
- Assemble Your Bowls: Layer rice at the bottom of each bowl, top with sliced chicken, sautéed corn, crumbled cheese, and drizzle with sauce.
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 580
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 120mg
Keywords: For added protein, consider swapping chicken for shrimp or adding black beans. To enhance flavor, marinate chicken in lime juice and spices before cooking. Store leftovers in an airtight container; they can be refrigerated for up to three days.