Description
This Street Corn Chicken Rice Bowl brings all the zesty, creamy, smoky magic of Mexican street corn into a hearty, satisfying meal.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breast
- 3 cups cooked white rice
- 1 cup corn kernels (grilled or charred)
- ½ cup diced red onion
- ¼ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro
- ¼ cup mayonnaise
- 1 tsp chili powder
- Salt & pepper to taste
- Optional: lime wedges for serving
Instructions
- Season chicken with salt and pepper, then grill or pan-sear until cooked through and golden. Slice or chop into bite-sized pieces.
- In a small bowl, mix mayo with chili powder to create a creamy chili drizzle.
- Assemble bowls: start with rice, top with chicken, charred corn, red onion, cilantro, and cotija.
- Drizzle with chili mayo and finish with a squeeze of fresh lime if desired.
Notes
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Main Dish
- Method: Grilling or Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 100mg
Keywords: Street Corn Chicken Rice