Description
A delicious marriage of charred corn, well-seasoned chicken, and creamy toppings over a bed of fluffy rice, inspired by the flavors of Mexican street corn.
Ingredients
Scale
- 2 cups cooked rice
- 1 pound chicken breasts
- 2 tablespoons olive oil
- 1 cup corn kernels
- ½ cup mayonnaise
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 lime
- ⅓ cup cotija cheese
- ½ cup black beans
- 2 tablespoons cilantro
- Salt and pepper to taste
Instructions
- Marinate the chicken in a mixture of olive oil, chili powder, smoked paprika, garlic powder, lime zest, salt, and pepper for about 10 minutes.
- Cook the marinated chicken in a skillet over medium-high heat for 6-7 minutes per side until it reaches 165°F. Let rest before slicing.
- Char the corn in the same skillet for about 4 minutes, then mix in mayonnaise, lime juice, and a pinch of chili powder.
- Warm the black beans in a small pan or microwave for 1-2 minutes.
- Assemble the bowls with rice, black beans, sliced chicken, and the corn mixture.
- Top the bowls with cotija cheese and cilantro. Serve with lime wedges.
Notes
Ensure all your ingredients are at room temperature for even cooking. Try grilling the chicken and corn for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 33g
- Cholesterol: 70mg