Street Corn Chicken Rice Bowl Zesty
This Street Corn Chicken Rice Bowl brings the vibrant taste of Mexican street corn to your table in a satisfying and easy-to-make meal. The combination of creamy, spicy, sweet, and savory elements creates an explosion of flavor and satisfying textures in every bite.
Equipment
- Grill or Pan
- Small bowl
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Serving bowls
Ingredients
- 1 pound chicken breast
- 2 cups cooked rice
- 2 ears of corn, or 1 can 15 ounces
- ¼ cup mayonnaise
- ¼ cup crumbled Cotija cheese
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- ¼ cup chopped cilantro
- 1 jalapeño, finely diced optional
- Salt and pepper to taste
- Olive oil
Instructions
- Season the chicken breast with salt, pepper, and chili powder.
- Grill, bake, or pan-fry until cooked through (165°F). Let it rest for a few minutes before dicing or shredding.
- In a small bowl, combine the mayonnaise, lime juice, chili powder, and a pinch of salt. Stir until smooth and creamy. Add a finely diced jalapeño for extra heat, if desired.
- If using fresh corn, grill, boil, or pan-fry until slightly charred and tender. Cut the kernels off the cob. If using frozen or canned corn, simply thaw or drain it.
- Divide the cooked rice among bowls.
- Top with the cooked chicken, corn, and a generous drizzle of the street corn dressing.
- Sprinkle with crumbled Cotija cheese and chopped cilantro.
- Serve immediately and enjoy!
Notes
For a dairy-free option, use vegan mayonnaise and omit the cheese or use a dairy-free cheese alternative. Instead of chicken breast, try using grilled shrimp, steak, or tofu. Spice it up with a dash of cayenne pepper or a few drops of your favorite hot sauce. Add a pinch of smoked paprika to the chili powder for a deeper, smoky flavor. Incorporate grilled pineapple chunks for a sweet and tangy contrast. Drizzle with a homemade avocado crema for extra creaminess. Top with quick-pickled red onions for a tangy bite.