Street Corn Chicken Rice Bowl (Print-Friendly Version)
Tender chicken and rice bowl featuring charred corn, cotija cheese, and zesty lime for a Mexican-inspired culinary delight.
# What You'll Need:
→ Protein
01 -
1 lb boneless, skinless chicken thighs, or chicken breast
→ Base
02 -
3 cups cooked white rice
→ Vegetables
03 -
1 cup corn kernels (grilled or charred)
04 -
1/2 cup diced red onion
→ Garnish
05 -
1/4 cup crumbled cotija cheese
06 -
1/4 cup chopped fresh cilantro
→ Sauce & Seasonings
07 -
1/4 cup mayonnaise
08 -
1 tsp chili powder
09 -
1 lime, cut into wedges
# How to Make It:
01 -
Season chicken with salt, pepper, and chili powder. Grill or pan-sear until cooked through, then slice into strips.
02 -
Toss corn kernels with mayonnaise, chili powder, lime juice, and a pinch of salt until evenly coated.
03 -
Divide cooked rice among 4 bowls. Top each with sliced chicken, corn mixture, diced red onion, crumbled cotija cheese, and chopped cilantro. Serve with lime wedges for squeezing.
# Additional Tips:
01 -
For extra flavor, grill or char the corn before mixing with the other ingredients.
02 -
Cotija cheese can be substituted with feta if unavailable.