Description
Experience the vibrant flavors of summer with our Street Corn Chicken Rice Bowl. This colorful dish features juicy grilled chicken, sweet charred corn, and fluffy jasmine rice, all drizzled with a creamy lime sauce and topped with crumbled Cotija cheese. Perfect for casual dinners or meal prep, this recipe delivers deliciousness in every bite, making it a feast for both your eyes and palate.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 ears fresh corn
- 1 cup jasmine rice
- 1/2 cup mayonnaise
- 1/2 cup crumbled Cotija cheese
- Juice of 2 limes
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat. Season chicken breasts with salt, pepper, and chili powder.
- Grill chicken for 6-7 minutes per side until cooked (internal temperature should reach 165?F). Let rest before slicing.
- Grill corn for about 10 minutes, rotating until charred. Cut kernels off the cob.
- Cook jasmine rice according to package instructions and fluff with a fork.
- In a small bowl, mix mayonnaise, lime juice, and chili powder until smooth.
- Assemble bowls by layering rice, sliced chicken, grilled corn, and drizzle with sauce. Top with Cotija cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 520
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg