Description
Mexican street corn chicken rice bowls blend zesty grilled corn, tender chicken, and fluffy rice into a symphony of southwestern flavors. Savory spices and creamy cotija cheese elevate this dish, promising you a delicious journey through authentic culinary landscapes.
Ingredients
Scale
Protein:
- 1.5 pounds (680 grams) boneless, skinless chicken breasts or thighs
Seasoning Blend:
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- 2 tablespoons lime juice
Corn and Topping Ingredients:
- 2 cups corn kernels (fresh, frozen, or canned)
- ⅓ cup mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika (optional)
- ¼ cup cotija cheese or feta, crumbled
- 2 tablespoons fresh cilantro, chopped
- 2 cups cooked white or brown rice
- 1 tablespoon lime juice
- ¼ cup fresh cilantro, chopped
- ½ avocado, sliced
- ¼ cup cherry tomatoes, halved
- Sliced jalapenos
- Extra cotija cheese
- Lime wedges
Instructions
- Marinate chicken with a blend of olive oil, chili powder, paprika, garlic powder, salt, and pepper, ensuring thorough coating.
- Heat grill or stovetop grill pan to medium-high temperature.
- Grill chicken breasts for 6-8 minutes per side until internal temperature reaches 165F (75C), creating a perfectly cooked, juicy protein.
- Allow chicken to rest briefly, then slice into elegant strips.
- Brush corn with melted butter and dust with smoked paprika.
- Char corn on grill, rotating periodically until kernels develop a golden-brown caramelized exterior, approximately 10 minutes.
- Remove corn from heat and allow slight cooling before carefully slicing kernels off the cob.
- Create street corn mixture by combining grilled kernels with creamy mayonnaise, crumbled cotija cheese, and freshly chopped cilantro.
- Enhance corn mixture with a vibrant squeeze of lime juice, stirring to integrate flavors.
- Prepare rice base and infuse with tangy lime juice and protein-rich black beans.
- Construct the bowl by layering rice, arranging sliced chicken, topping with street corn mixture.
- Garnish with creamy avocado slices and thinly sliced red onion.
- Finish with additional cilantro and serve alongside zesty lime wedges for a personalized touch.
Notes
- Choose chicken breasts with consistent thickness to ensure even cooking and prevent dry edges.
- Allow chicken to marinate in spices for 15-30 minutes before grilling to enhance flavor penetration.
- Use fresh corn for the best charred texture and sweet flavor, but frozen corn works as a quick alternative.
- Optimize grilling technique by patting chicken dry before seasoning to help spices adhere and create better caramelization.
- Customize bowl for dietary needs by substituting rice with cauliflower rice for low-carb version or using plant-based protein instead of chicken for vegetarian option.
- Keep cotija cheese on the side for guests to add their preferred amount, accommodating lactose-intolerant or dairy-sensitive individuals.
- Meal prep friendly: Grill chicken and corn in advance, store separately, and assemble bowls quickly during the week.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 700
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 100 mg