Description

A vibrant and flavorful fusion dish that brings together the rich, smoky essence of Mexican street corn and the wholesome heartiness of a rice bowl. Juicy grilled chicken is served atop a bed of fluffy lime-cilantro rice, topped with a creamy, tangy corn mixture bursting with spices, lime, and cotija cheese. Perfect for lunch, dinner, or meal prep!

Ingredients

Scale

For the Chicken:

2 large chicken breasts, diced
1 tsp chili powder
1 tsp smoked paprika
½ tsp garlic powder
½ tsp cumin
1 tbsp olive oil
Salt & pepper to taste

For the Rice:

1 cup long-grain rice (cooked as per package)
Juice of 1 lime
2 tbsp chopped cilantro

For the Street Corn:

2 cups corn kernels (fresh, frozen, or canned)
¼ cup mayonnaise
¼ cup crumbled cotija cheese
½ tsp chili powder
Juice of 1 lime
Salt to taste

Optional Toppings:

Diced avocado
Chopped tomatoes
Sliced jalapeños
Extra cotija cheese

Instructions

1️⃣ Cook the Chicken

In a bowl, toss diced chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
Heat olive oil in a skillet over medium heat. Cook chicken for 5-7 minutes until browned and fully cooked. Set aside.

2️⃣ Prepare the Rice

Cook rice according to package instructions.
Once done, fluff with a fork and mix in lime juice and chopped cilantro.

3️⃣ Make the Street Corn

In a bowl, mix corn, mayonnaise, cotija cheese, chili powder, lime juice, and salt until well combined.

4️⃣ Assemble the Bowls

Divide lime-cilantro rice among bowls.
Top with cooked chicken and a generous scoop of street corn.
Add optional toppings like avocado, jalapeños, or extra cheese.

5️⃣ Serve & Enjoy!

Garnish with extra cilantro and a lime wedge. Serve immediately.

Notes

Grill the Corn – For extra smoky flavor, char the corn in a pan or grill before mixing.
Meal Prep Friendly – Stores well in the fridge for up to 3 days.
Spice Adjustments – Add cayenne for extra heat or omit for a milder taste.

Prep Time: 15 mins
Cook Time: 25 mins

Nutrition

Fat: 14g
Carbohydrates: 38g
Fiber: 4g
Protein: 32g