This Delicious Street Corn Chicken Rice Bowl is the perfect balance of smoky, creamy, and zesty flavors! 🍗🌽✨ Juicy grilled chicken is served over fluffy rice and topped with a rich, tangy street corn mixture featuring roasted corn, cotija cheese, creamy mayo, and fresh lime. Packed with bold Mexican-inspired flavors, this dish is easy to make and perfect for weeknight dinners or meal prep. Whether you're looking for a quick meal or something to impress, this recipe delivers every time. Try it today! 😋
Ingredients
4chicken breastsdiced
2cupscooked white rice
3cups
corn kernelsfresh or frozen
1/2cupcotija cheesecrumbled
1/4cupmayonnaise
1/4cupMexican crema or sour cream
1limejuiced and zested
2tablespoonstajin seasoning
Fresh cilantrochopped
Chili powder and garlic powder for chicken
Salt and pepper to taste
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Instructions
Season chicken with chili powder, garlic powder, salt, and pepper. Cook in a skillet over medium-high heat until golden and cooked through, about 8-10 minutes.
Mix cooked rice with lime juice, cilantro, and a pinch of salt.
In a separate pan, char corn kernels until lightly golden. Mix with tajin seasoning.
Combine mayonnaise, crema, lime zest, and a pinch of chili powder for the sauce.
Assemble bowls: Layer rice, chicken, corn, drizzle with sauce, and top with cotija cheese and extra cilantro.
Notes
For meal prep, keep sauce separate until serving
Can substitute cotija with feta cheese
Make it spicier by adding diced jalapeños
Leftover bowls keep well in the fridge for up to 3 days