Description
Mexican-inspired Street Corn Chicken Rice Bowls bring zesty flavors to dinner with grilled corn, seasoned chicken, and creamy sauce. Packed with bold spices and fresh ingredients, this bowl offers a delicious journey through Mexico’s culinary landscape that you’ll crave again and again.
Ingredients
Scale
Proteins:
- 4 small boneless, skinless chicken breasts (about 1 pound/16 ounces)
Seasonings and Marinade:
- 1 batch chicken marinade
Corn and Additional Ingredients:
- 4 ears of corn
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked white rice
- 1/4 cup chopped fresh cilantro
- 1/4 cup cotija cheese
- 1/4 cup Mexican crema or sour cream
- 1 lime, cut into wedges
- 2 green onions, thinly sliced
Instructions
- Marinate chicken in preferred seasoning for minimum 30 minutes. Grill at medium-high temperature for 6-7 minutes per side until thoroughly cooked. Allow chicken to rest briefly, then slice into thin strips.
- Char corn on grill until golden brown and slightly blackened. Extract kernels from cobs and transfer into mixing container.
- Incorporate mayonnaise, feta, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper, red onion, and cotija cheese with grilled corn kernels. Thoroughly blend ingredients until evenly distributed.
- Create foundation of cooked rice in serving bowls as base layer.
- Strategically arrange grilled chicken strips atop rice foundation.
- Spoon Mexican street corn mixture generously over chicken.
- Garnish with fresh cilantro leaves for vibrant color and additional flavor profile.
- Serve immediately while ingredients remain warm and textures are optimal.
Notes
- Opt for a robust marinade with citrus or herb flavors to enhance the chicken’s tenderness and add depth to the overall dish.
- Experiment with different rice varieties like brown, jasmine, or cilantro-lime rice to create unique flavor profiles and boost nutritional value.
- Customize the street corn salad by adjusting spice levels with more or less chili powder, or swap cotija for a lighter cheese option like queso fresco.
- Make this recipe gluten-free by using gluten-free marinades and checking cheese ingredients, ensuring everyone can enjoy this delicious bowl.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Grilling
- Cuisine: Mexican-American
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 0 g
- Sodium: 60 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 75 mg