Cooked - Street Corn Chicken Rice Bowl

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Street Corn Chicken Rice Bowl

4.0

1 lb (450 g) chicken breasts or thighs

2 tbsp olive oil

1 tsp smoked paprika

1 tsp chili powder

½ tsp garlic powder

½ tsp onion powder

½ tsp cumin

Salt & black pepper, to taste

Juice of 1 lime

2 cups cooked white rice

2 tbsp lime juice

2 tbsp fresh cilantro, chopped

1 tbsp olive oil

Salt, to taste

1 ½ cups corn kernels (fresh, frozen, or roasted)

2 tbsp mayonnaise

2 tbsp sour cream

¼ cup cotija cheese (or feta), crumbled

½ tsp chili powder

1 tbsp lime juice

1 cup black beans (cooked, rinsed, and drained if canned)

1 cup shredded lettuce

½ cup pico de gallo (or fresh salsa)

Extra cotija cheese

Lime wedges

½ cup sour cream (or Greek yogurt)

1 tbsp mayonnaise

Juice of ½ lime

½ tsp garlic powder

Pinch of salt

Combine olive oil, paprika, chili powder, garlic powder, onion powder, cumin, salt, pepper, and lime juice. Coat chicken evenly and marinate 15 minutes or more.
Grill or pan-cook for 5–6 minutes per side until done. Let rest, then slice.
Mix warm rice with lime juice, cilantro, olive oil, and a little salt. Keep aside.
Heat corn in a skillet until lightly charred. Stir in mayo, sour cream, cheese, chili powder, and lime juice.
Blend sour cream, mayo, lime juice, garlic powder, and salt until creamy.
Build the bowl: start with cilantro-lime rice. Add sliced chicken, street corn, black beans, lettuce, and pico de gallo.
Top with lime crema and extra cotija cheese. Serve with lime wedges.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍚Rice Bowl

Cuisine🇲🇽Mexican

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 39 weeks ago

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