Mexican Street Corn Bowl with Chicken and Rice
A hearty and flavorful bowl combining the classic tastes of Mexican street corn with chicken and rice, perfect for any meal.
Equipment
- 1 grill for grilling corn and chicken
- 1 mixing bowl large
- 1 knife for chopping ingredients
Ingredients
Main Ingredients
- 4 ears of corn husked
- 2 chicken breasts boneless and skinless
- 1 cup rice cooked
- 1 cup black beans drained and rinsed
- 1/2 cup red onion diced
- 1/4 cup fresh cilantro chopped
- 1/2 cup Cotija cheese crumbled
Dressing
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 1 tsp chili powder
Instructions
Preparation
- Preheat your grill to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking.
- Place the corn directly on the grill and cook, turning occasionally, until charred and tender, about 10 minutes. Remove from grill and let cool slightly before cutting kernels off the cob.
- Season chicken breasts with salt, pepper, and cumin. Grill for 6-7 minutes per side, or until cooked through and juices run clear. Allow to rest for 5 minutes before slicing.
- Cook rice according to package instructions. Once cooked, fluff with a fork and stir in black beans. Add a squeeze of lime juice for extra flavor.
- In a small bowl, whisk together sour cream, mayonnaise, lime juice, and chili powder until smooth. Adjust seasoning to taste.
- Divide the rice and bean mixture among bowls. Top with grilled corn, sliced chicken, diced red onion, cilantro, and Cotija cheese. Drizzle with the prepared dressing.
Serving
- Garnish each bowl with additional cilantro and lime wedges if desired. Serve immediately while the ingredients are fresh and vibrant.
Storage
- Transfer any leftovers to an airtight container and refrigerate for up to 3 days. Reheat gently before serving, adding additional dressing if needed.
Notes
Pro Tips: Ensure your grill is hot to achieve a nice char on the corn. Adjust lime juice in the dressing to balance flavors. Ingredient Substitutions: Use feta cheese instead of Cotija, or canned corn if fresh is unavailable. How to Serve: Best served immediately; garnish with lime wedges and cilantro. Storage & Freshness: Store in the fridge for up to 3 days; reheat before serving. Make-Ahead Tips: Prepare all components in advance and assemble just before serving to maintain freshness.