Description

A bold and flavorful Mexican-inspired rice bowl combining tender grilled chicken, creamy and spicy street corn, and seasoned rice. This dish delivers a comforting and vibrant meal perfect for a quick dinner or lunch, highlighting the classic flavors of Mexican street corn with smoky, tangy, and fresh elements.

Ingredients

Scale

Chicken

2 chicken breasts, grilled and sliced
1 tablespoon olive oil (for grilling chicken)
Salt and pepper, to taste
1 teaspoon smoked paprika

Rice

1 cup cooked rice (white or brown)

Street Corn

2 cups corn kernels (fresh or frozen)
1 tablespoon butter
1 tablespoon mayonnaise
1 tablespoon sour cream
1 teaspoon chili powder
1 teaspoon smoked paprika
1 lime, juiced
Salt and pepper, to taste

Garnish

1/4 cup cilantro, chopped
1/4 cup cotija cheese, crumbled
Extra lime wedges (optional)

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Instructions

Prepare the chicken: Heat olive oil in a grill pan over medium-high heat. Season the chicken breasts evenly with salt, pepper, and smoked paprika. Grill each breast for 6-7 minutes per side or until fully cooked and juices run clear. Remove from heat and slice thinly.
Make the street corn: In a separate pan, melt butter over medium heat. Add the corn kernels and cook for 3-4 minutes, allowing the corn to slightly char for additional flavor. Stir in mayonnaise, sour cream, chili powder, and lime juice, mixing well to coat the corn. Cook for another 2 minutes, then season with salt and pepper to taste.
Assemble the bowl: Divide the cooked rice evenly into bowls. Top each with the sliced grilled chicken and spoon over the creamy street corn mixture.
Garnish: Sprinkle crumbled cotija cheese and chopped cilantro on top of each bowl. Serve with extra lime wedges on the side for an added zesty finish.

Notes

You can use pre-cooked rice or substitute with cauliflower rice for a low-carb alternative.
For an extra kick, drizzle hot sauce or sprinkle chili flakes over the assembled bowl before serving.
This dish can easily be made vegetarian by omitting the chicken and adding black beans as a protein substitute.