Description

A vibrant and flavorful bowl combining juicy grilled chicken, charred street corn, and a bed of seasoned rice. This dish captures the essence of Mexican street food with a modern twist, featuring a zesty lime dressing and a sprinkle of cotija cheese for a perfect balance of savory, tangy, and slightly spicy notes.

Ingredients

For the Chicken:
• 1 lb boneless, skinless chicken breasts, cut into strips or bite-sized pieces
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Juice of 1 lime

For the Street Corn:
• 2 ears of corn, husks removed (or 2 cups frozen corn kernels)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup crumbled cotija cheese
• 1 tablespoon mayonnaise (optional, for extra creaminess)
• 1/2 teaspoon smoked paprika

For the Rice:
• 2 cups cooked white or brown rice
• 1/2 cup fresh cilantro, roughly chopped
• Juice of 1 lime
• Salt, to taste

For the Assembly & Garnish:
• Extra lime wedges
• A drizzle of lime crema or sour cream (optional)
• Fresh cilantro leaves

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Instructions

Marinate the Chicken:
In a bowl, combine the chicken pieces with olive oil, chili powder, cumin, garlic powder, salt, pepper, and lime juice. Let marinate for at least 15 minutes (or up to 1 hour in the refrigerator).
Prepare the Rice:
Toss the cooked rice with chopped cilantro, lime juice, and a pinch of salt. Set aside to let the flavors meld.
Cook the Corn:
If using fresh corn, brush the ears with olive oil, season with salt, pepper, and smoked paprika, and grill over medium-high heat for 8–10 minutes, turning occasionally until charred. Once cooked, cut the kernels off the cob and mix with cotija cheese and mayonnaise (if using). For frozen corn, sauté in a pan with olive oil, salt, pepper, and smoked paprika until slightly charred.
Grill the Chicken:
Grill the marinated chicken over medium-high heat for 6–8 minutes per side or until fully cooked and slightly charred. Alternatively, cook in a skillet over medium heat until browned and cooked through.

Assemble the Bowl:
Divide the rice among bowls. Top with grilled chicken and a generous portion of the street corn mixture. Add extra lime wedges, drizzle with lime crema or sour cream if desired, and garnish with fresh cilantro leaves.

Notes

For an extra kick, add a dash of hot sauce or sprinkle some diced jalapeños over the bowl.
The dish can easily be made gluten-free and low-carb by swapping out the rice with cauliflower rice.
Leftovers can be stored in an airtight container for up to 3 days—reheat gently before serving.

Nutrition

Serving Size: 1 bowl
Calories: 500 kcal
Sugar: 8 g
Sodium: 700 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 14 g
Trans Fat: 0g
Carbohydrates: 50 g
Fiber: 6 g
Protein: 35 g
Cholesterol: 90 mg