Description
A delicious and vibrant Mexican Street Corn Chicken Rice Bowl that combines tender chicken, charred corn, and creamy lime mayo over a bed of rice.
Ingredients
- 2 cups cooked white rice
- 1 lb boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- 1/2 cup crumbled cotija cheese
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/2 teaspoon smoked paprika
- 1 avocado, diced
- 1/4 cup diced red onion
Instructions
- In a large skillet, heat olive oil over medium heat. Add the diced chicken, chili powder, cumin, garlic powder, salt, and pepper. Cook for about 6-8 minutes, or until the chicken is cooked through and no longer pink. Remove from heat and set aside.
- In the same skillet, add the corn and cook for 3-4 minutes until heated through and slightly charred. Remove from heat.
- In a small bowl, mix together the mayonnaise, lime juice, smoked paprika, and half of the cilantro. Set aside.
- To assemble the bowls, start with a base of cooked rice. Top with the cooked chicken, charred corn, diced avocado, and red onion.
- Drizzle the lime mayo over the top and sprinkle with crumbled cotija cheese and the remaining cilantro.
- Serve immediately and enjoy!
Notes
- For a vegetarian version, substitute the chicken with black beans or grilled vegetables.
- Add a spicy kick by mixing in diced jalapeños or a splash of hot sauce to the lime mayo.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg