Ingredients
Scale
- 2 cups cooked white or brown rice
- 2 chicken breasts, sliced
- 1 cup grilled or roasted corn kernels
- 1/2 cup mayonnaise or Greek yogurt
- 1/2 cup grated Cotija cheese or queso fresco
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 lime, juiced
- Fresh cilantro, chopped
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Season the sliced chicken breasts with chili powder, smoked paprika, garlic powder, salt, and pepper. Heat a tablespoon of olive oil in a skillet over medium-high heat and cook the chicken until golden brown and cooked through, about 6-8 minutes.
- Mix the mayonnaise or Greek yogurt with lime juice, half of the grated cheese, and a pinch of salt. Fold in the roasted corn kernels to make the street corn topping.
- Spread the cooked rice into bowls. Top with the cooked chicken slices, fresh cilantro, and the corn mixture. Sprinkle remaining cheese on top.
- For added flavor, drizzle with hot sauce or serve with salsa. Serve immediately for best taste.
Notes
- Use fresh or high-quality frozen corn for an authentic street corn flavor.
- Add sliced jalapeños or hot sauce for extra spiciness.
- Adjust seasoning in the corn mixture to your taste, adding more lime or chili powder as desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg