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Street Corn Chicken Rice Bowl: A Mexican-Inspired Delight

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There’s something irresistible about Mexican-inspired cuisine that captivates my taste buds every time. The bold spices, vibrant colors, and perfect harmony of flavors create meals that are both comforting and exciting. These Street Corn Chicken Rice Bowls embody everything I love about this cooking style—a beautiful medley of textures and tastes that come together in perfect harmony.

Ingredients

Scale

For the Marinated Chicken:

    • 1.5 pounds (680g) boneless chicken breasts or thighs

    • 2 tablespoons olive oil

    • 1 tablespoon chili powder

    • 1 teaspoon garlic powder

    • 1 teaspoon cumin

    • 1 teaspoon paprika

    • 1 teaspoon lime zest

    • 1/2 teaspoon salt

    • 1/4 teaspoon black pepper

For the Street Corn Mixture:

    • 4 ears of corn on the cob (or 3 cups frozen corn kernels)

    • 2 tablespoons butter

    • 1/4 cup mayonnaise

    • 1/4 cup cotija cheese (or feta cheese)

    • 1 tablespoon lime juice

    • 1 teaspoon chili powder

    • 2 tablespoons fresh cilantro, chopped

    • 1 jalapeño, finely diced (optional, for heat)

For the Bowl Components:

    • 4 cups cooked white or brown rice

    • 2 cups black beans, rinsed and drained

    • 1 large avocado, sliced

    • 1 cup cherry tomatoes, halved

    • 1/2 cup red onion, finely diced

    • Fresh cilantro leaves for garnish

    • Lime wedges for serving

Instructions

    • Serving Size: Approximately 2 cups

    • Calories: 650 kcal

    • Carbohydrates: 73g

    • Protein: 38g

    • Fat: 22g

    • Saturated Fat: 5g

    • Polyunsaturated Fat: 6g

    • Monounsaturated Fat: 9g

    • Cholesterol: 85mg

    • Sodium: 720mg

    • Potassium: 890mg

    • Fiber: 9g

    • Sugar: 5g

    • Vitamin A: 1500 IU

    • Vitamin C: 25mg

    • Calcium: 120mg

    • Iron: 3mg

Notes

    • Make Ahead: The street corn mixture can be made up to 2 days in advance and stored in the refrigerator.

    • Low-Carb Option: Replace the rice with cauliflower rice or a bed of chopped romaine lettuce.

    • Vegetarian Alternative: Substitute the chicken with grilled portobello mushrooms or extra black beans tossed in the same spice mixture.

    • Serving Suggestions: These bowls are delicious served warm or at room temperature, making them perfect for casual gatherings.

    • Storage: Store all components separately in the refrigerator for up to 3 days for easy meal prep throughout the week.

Find it online: https://dailyfamilymeals.com/street-corn-chicken-rice-bowl-a-mexican-inspired-delight/