Description
A flavorful and vibrant rice bowl featuring grilled chicken, charred corn, and creamy toppings inspired by Mexican street corn.
Ingredients
Scale
For the Crust:
- 2 boneless, skinless chicken breasts
- 1 cup cooked white rice
- 1 cup corn kernels (fresh or frozen)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1 lime, juiced
- 1/4 cup crumbled cotija cheese
- 2 tbsp chopped cilantro
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Season chicken breasts with salt, pepper, and smoked paprika. Grill or pan-sear until fully cooked, about 6-7 minutes per side. Let rest, then slice.
- In a skillet, char the corn kernels over medium-high heat until slightly blackened, about 5 minutes.
- In a small bowl, mix mayonnaise, sour cream, lime juice, and chili powder to make the sauce.
- Assemble bowls with rice, sliced chicken, and charred corn. Drizzle with the creamy sauce and top with cotija cheese and cilantro.
Notes
You can customize the seasonings to taste.