Chicken Taco Street Corn Rice Bowl
A flavorful and easy-to-make dish combining spicy chicken, Mexican street corn, and rice, topped with lime crema.
Equipment
- 1 skillet large
- 1 mixing bowl medium
- 1 grill or griddle for corn
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts, sliced
- 2 tbsp taco seasoning
- 1 cup long-grain rice
- 3 ears of corn grilled
- 1/4 cup cotija cheese crumbled
- 2 tbsp fresh cilantro chopped
Lime Crema
- 1/2 cup sour cream
- 1 lime juiced and zested
- 1/4 tsp salt
Instructions
Preparation
- Season the chicken strips with taco seasoning. Heat a large skillet over medium-high heat and add a tablespoon of oil. Cook the chicken for 6-8 minutes until fully cooked and browned.
- In a saucepan, cook the rice according to the package instructions. Set aside.
- Preheat a grill or griddle and cook the corn until charred on all sides. Remove kernels from cobs and mix with cotija cheese and cilantro.
- In a mixing bowl, combine sour cream, lime juice, lime zest, and salt. Stir until smooth and set aside.
- Start with a layer of rice, followed by chicken and street corn. Drizzle with lime crema and garnish with additional cilantro if desired.
- Serve immediately, ensuring each bowl has a good mix of all components.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Lime crema should be stored separately.
Notes
Pro Tips: Marinate chicken for deeper flavor. Ingredient Substitutions: Use Greek yogurt instead of sour cream. How to Serve: Best served fresh. Storage & Freshness: Store in the fridge for up to 3 days. Make-Ahead Tips: Prepare lime crema and corn in advance.