Description
A vibrant and flavorful bowl featuring grilled chicken, charred Mexican street corn, and fresh cilantro lime rice, all topped with creamy sauce and cotija cheese.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cut into strips
- 4 ears of corn, husked and kernels cut off
- 1 cup white rice, uncooked
- 2 limes, juiced and zested
- 1/2 cup fresh cilantro, chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup cotija cheese, crumbled
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 1 tbsp olive oil
Instructions
1. Prepare the Crust:
- Cook the rice according to package instructions, then stir in lime juice, lime zest, and chopped cilantro. Set aside.
- Season chicken strips with chili powder, smoked paprika, cumin, salt, and pepper. Heat olive oil in a skillet over medium-high heat and cook chicken until golden and cooked through, about 6-8 minutes.
- In the same skillet, add corn kernels and cook until charred and tender, about 5-7 minutes. Remove from heat and let cool slightly.
- In a small bowl, mix mayonnaise, sour cream, minced garlic, and a pinch of chili powder to make the creamy sauce.
- Assemble bowls by layering cilantro lime rice, grilled chicken, and charred corn. Drizzle with creamy sauce and sprinkle with cotija cheese.
Notes
You can customize the seasonings to taste.