Description
Indulge in the vibrant flavors of the Street Corn Chicken Rice Bowl, a delightful dish that brings the essence of Mexican street food right to your kitchen. This recipe features juicy grilled chicken paired with sweet corn, zesty lime, and a creamy sauce that ties everything together. Perfect for a quick weeknight dinner or a festive gathering, this bowl is customizable with your favorite toppings like avocado or cilantro. Each bite is an explosion of taste and texture, making it an instant favorite for family and friends.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup fresh sweet corn (or canned)
- 2 cups cooked white rice (jasmine or basmati)
- 2 tablespoons freshly squeezed lime juice
- ½ cup mayonnaise (or Greek yogurt)
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat grill to medium-high heat (400°F/200°C).
- Season chicken breasts with olive oil, salt, pepper, and chili powder.
- Grill chicken for 6-7 minutes on each side or until fully cooked (165°F/74°C). Let rest before slicing.
- Cook fresh corn in a pan over medium heat for about 5 minutes until slightly charred.
- In a bowl, mix mayonnaise with lime juice and chili powder until smooth.
- Assemble bowls by layering rice, sliced chicken, grilled corn, and drizzling the sauce on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 500g)
- Calories: 590
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg