Description
Mexican street corn flavors dance through this hearty chicken rice bowl, blending smoky grilled corn, tender chicken, and zesty lime. Creamy, spicy, and packed with bold textures, you’ll savor each satisfying bite of this colorful culinary adventure.
Ingredients
Scale
Protein:
- 2 cups shredded chicken
- 1/2 cup cotija cheese
Corn and Vegetables:
- 3 ears fresh corn
- 1 red bell pepper, diced
- 1/4 cup green onions, chopped
- 2 cups cooked white rice
Seasoning and Sauce:
- 2 tbsp olive oil
- 1/4 cup mexican crema
- 2 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Preheat a large skillet to medium-high heat and warm the olive oil, preparing to roast the corn and bell pepper until they develop a golden, slightly charred exterior.
- Strip the corn kernels from the cob, then add them to the skillet along with diced red bell pepper, sautéing for 5-7 minutes until vegetables are tender and caramelized.
- Simultaneously, in a separate bowl, whisk together mexican crema, lime juice, chili powder, smoked paprika, garlic powder, and salt to create a vibrant, zesty sauce.
- Layer cooked white rice as the base of the bowl, ensuring an even, fluffy foundation for the remaining ingredients.
- Carefully distribute the shredded chicken over the rice, creating a protein-rich layer that will absorb the aromatic seasonings.
- Spoon the roasted corn and bell pepper mixture generously over the chicken, adding a smoky, sweet dimension to the dish.
- Drizzle the prepared creamy sauce across the bowl, allowing it to cascade and intermingle with the other components.
- Sprinkle crumbled cotija cheese over the top, providing a tangy and salty contrast to the creamy sauce.
- Garnish with freshly chopped green onions and cilantro, adding a burst of fresh herbs and bright color to the street corn chicken rice bowl.
- Serve immediately while ingredients are warm, ensuring maximum flavor and texture enjoyment.
Notes
- Roast corn and bell peppers at high heat to develop deep caramelization and smoky flavor, creating rich underlying taste complexity.
- Create a dairy-free version by substituting mexican crema with coconut yogurt or cashew cream for lactose-intolerant individuals.
- Customize protein options by replacing chicken with grilled tofu, black beans, or shredded jackfruit for vegetarian and vegan adaptations.
- Use leftover rice or quinoa as base alternatives to enhance nutritional profile and provide diverse grain textures in the bowl.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Mexican-American
Nutrition
- Serving Size: 4
- Calories: 575
- Sugar: 3 g
- Sodium: 360 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg