Description
Mexican street corn meets comforting chicken rice in this zesty fusion bowl. Creamy, tangy flavors dance with charred corn and tender chicken, creating a delightful meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 2 chicken breasts
- 1/2 cup black beans
Vegetables:
- 2 ears corn
- 1 red bell pepper
- 1/4 cup green onions
- 1/2 cup cherry tomatoes
Grains and Base:
- 2 cups white rice
- 1 tbsp olive oil
Seasonings and Toppings:
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup cotija cheese
- 2 tbsp cilantro
- 1 lime (juice)
Sauce:
- 1/4 cup sour cream
- 2 tbsp mayonnaise
- 1 tbsp hot sauce
Instructions
- Prepare white rice according to package instructions, ensuring fluffy and separated grains.
- Slice chicken breasts into uniform strips, then season comprehensively with chili powder, cumin, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat, cooking chicken until golden brown and internal temperature reaches 165°F, approximately 6-7 minutes per side.
- Simultaneously, grill corn ears until kernels develop a slightly charred, caramelized exterior, rotating periodically for even cooking.
- Dice red bell pepper, chop green onions, and halve cherry tomatoes, setting aside for bowl assembly.
- Whisk together sour cream, mayonnaise, and hot sauce to create a zesty, creamy drizzle.
- Remove corn kernels from cob using a sharp knife, allowing them to fall naturally into a preparation bowl.
- Drain and rinse black beans, warming them briefly in the same skillet used for chicken.
- Construct bowl by layering rice as the foundation, then strategically arranging grilled chicken, charred corn kernels, black beans, and diced vegetables.
- Crumble cotija cheese over the bowl, sprinkle fresh cilantro, and squeeze lime juice for brightness.
- Finish by drizzling the creamy sauce generously across the bowl, ensuring every ingredient gets coated.
Notes
- Corn Kernel Technique: Use a bundt pan’s center to stabilize the corn cob while slicing kernels, catching them neatly inside the pan.
- Seasoning Boost: Toast spices like chili powder and cumin in the skillet before adding chicken to intensify their aromatic flavors and deepen the overall taste profile.
- Dietary Flexibility: Swap chicken for grilled tofu or black beans to create a vegetarian version that maintains the dish’s vibrant flavor complexity.
- Quick Meal Prep: Cook extra chicken and corn to store in the refrigerator, enabling faster bowl assembly during busy weeknights and ensuring quick, delicious meals.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 485
- Sugar: 4 g
- Sodium: 575 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 85 mg