Street Corn Chicken Rice Bowl
Indulge in the vibrant flavors of our Street Corn Chicken Rice Bowl, a delightful dish that brings together juicy grilled chicken, sweet charred corn, and zesty toppings. This bowl is not just a meal; it’s a celebration of summer barbecues, packed with colors, textures, and an explosion of flavor that’s sure to impress your family and friends. Ready to elevate your weeknight dinners? Let’s dive into this unforgettable culinary experience!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 ears fresh corn on the cob
- 1 red bell pepper (diced)
- 1 cup fresh cilantro (chopped)
- Juice of 2 limes
- ½ cup mayonnaise
- 1 tsp chili powder
- Salt and pepper to taste
- Cooked rice (for serving)
Instructions
- Season chicken breasts with salt, pepper, and chili powder. Heat a grill or skillet over medium-high heat and cook each side for about 6-7 minutes until golden brown and cooked through.
- Grill corn for about 10-12 minutes until charred on all sides. Let cool slightly before cutting off the kernels.
- In the same skillet used for chicken, sauté diced red bell pepper over medium heat for about 4-5 minutes until softened.
- In a mixing bowl, combine mayonnaise, lime juice, chili powder, salt, and chopped cilantro to create a creamy sauce.
- Assemble your bowls with a base of cooked rice topped with sliced grilled chicken, grilled corn kernels, sautéed red bell peppers, and drizzle generously with sauce.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 480
- Sugar: 3g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 90mg