Description
A flavorful rice bowl topped with seasoned chicken, creamy street-corn mix, fresh toppings, and zesty lime—combining Mexican street corn vibes with a hearty, protein-packed meal.
Ingredients
- 2 cups cooked rice (white, brown, or cilantro-lime)
- 1 lb chicken breast, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups corn kernels (fresh, canned, or frozen)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese, crumbled
- 1 tbsp lime juice
- 1/2 tsp Tajín or chili-lime seasoning
- 1/4 cup chopped cilantro
- 1 jalapeño, sliced (optional)
- 1 avocado, sliced or diced
- Lime wedges, for serving
Instructions
- Cook rice according to package directions and set aside.
- Season the chicken with chili powder, cumin, paprika, garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 6–8 minutes, until browned and cooked through. Remove from heat.
- In a separate bowl, mix corn, mayonnaise, sour cream, cotija cheese, lime juice, and Tajín until well combined.
- Assemble bowls: add rice as the base, then top with chicken, street-corn mixture, cilantro, avocado, and jalapeño slices.
- Serve with lime wedges and extra cotija if desired.
Notes
- Use grilled chicken or rotisserie chicken for faster prep.
- Sub Greek yogurt for sour cream for a lighter option.
- Add black beans or shredded lettuce for extra volume.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American