Mexican Street Corn & Chicken Rice Bowl
This Mexican Street Corn & Chicken Rice Bowl is a vibrant, flavor-packed dish combining smoky grilled chicken, charred corn, fluffy rice, and a creamy garlic-lime sauce. It’s a quick, satisfying meal perfect for lunch or dinner, bringing bold street-food flavors straight to your kitchen.
Equipment
- Grill or grill pan
- Mixing bowls
- Tongs
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Small whisk or spoon
- Serving bowls
Ingredients
- 1 cup golden corn kernels
- 1 cup cooked white rice
- 1 grilled chicken breast
- 1 clove garlic minced
- 2 tbsp sour cream
- 2 tbsp cotija cheese crumbled
- 1/2 tsp red chili flakes
- 1 tbsp fresh cilantro chopped
- Juice of 1/2 lime
- Salt
- Black pepper
Instructions
- In a small bowl, mix sour cream, minced garlic, lime juice, salt, and pepper until smooth, then set aside.
- Heat a grill or pan over medium-high heat and cook the corn for 3-5 minutes until lightly charred.
- Season the chicken breast with salt, pepper, and chili flakes.
- Grill the chicken for 5-6 minutes per side until fully cooked.
- Remove the chicken and let it rest for 5 minutes.
- Cook the rice by boiling water, adding rice, covering, and simmering for 15 minutes, then let sit 5 minutes and fluff.
- Slice the rested chicken into thin strips.
- Place the cooked rice into serving bowls as the base.
- Add sliced chicken and charred corn on top of the rice.
- Drizzle the creamy garlic-lime sauce over everything.
- Sprinkle with cotija cheese, chili flakes, and chopped cilantro. Serve warm and enjoy.
Notes
Nutritional Info (Approximate per serving)
- Calories: 500 kcal
- Protein: 32 g
- Carbohydrates: 45 g
- Fat: 20 g
- Fiber: 4 g
