Description
Serve this Mexican Street Corn Chicken Rice Bowl in wide, shallow bowls to showcase the vibrant colors of the seasoned chicken, creamy corn mixture, and fresh toppings. The combination of flavors and textures, from the crisp onion to the creamy avocado, makes this dish a delightful fusion of comfort and spice. Perfect for weeknight dinners or a weekend treat.
Ingredients
– 1 lb boneless, skinless chicken tenderloin, cut into bite-sized pieces
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– 1/2 teaspoon cumin
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/2 teaspoon chili powder
– Salt and black pepper to taste
– Juice of 1 lime
– 2 cups corn kernels
– 1/4 cup mayonnaise
– 2 tablespoons sour cream
– 1/4 cup crumbled cotija or feta cheese
– Juice of 1/2 lime
– 1/4 cup chopped fresh cilantro
– 2 cups cooked rice
– 1/2 red onion, finely chopped
– 1 jalapeño, sliced (optional)
– 1 avocado, diced
Instructions
1. In a bowl, mix the chicken tenderloin with olive oil, smoked paprika, cumin, garlic powder, onion powder, chili powder, salt, black pepper, and lime juice. Ensure each piece is well-coated.
2. Heat a skillet over medium-high heat and cook the seasoned chicken until fully cooked and browned on the outside.
3. In a separate bowl, combine the corn kernels, mayonnaise, sour cream, cotija or feta cheese, lime juice, and cilantro. Stir until well-mixed.
4. To assemble, place a generous portion of cooked rice at the bottom of each bowl. Top with the cooked chicken, corn mixture, red onion, jalapeño slices (if using), and diced avocado.
5. Garnish with extra cilantro and a squeeze of lime if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 450