Grilled Street Corn Chicken Rice Bowl
This is an AI-generated recipe that combines common cooking techniques and ingredients. It follows traditional culinary principles but has not been kitchen-tested. Please adjust cooking times and seasonings based on your experience and preferences.
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Total Time
50 minutes
Cuisine
Mexican
Category
Main Course
Description
The Grilled Street Corn Chicken Rice Bowl is a delightful fusion of flavors and textures, combining juicy grilled chicken with the sweet and smoky taste of street corn. This dish is elevated by the creamy cotija cheese and a hint of lime, creating a perfect balance of savory and tangy. The rice serves as a hearty base, absorbing all the delicious flavors, making each bite a satisfying experience. This version stands out with its use of fresh ingredients and a quick grilling technique that locks in the flavors.
Originating from the vibrant street food culture of Mexico, this dish brings the essence of street corn, or 'elote', into a convenient and wholesome rice bowl. The grilling technique not only enhances the flavors but also adds a charred texture that complements the creamy corn topping. Serve this dish as a main course for a casual dinner or a festive gathering. The choice of cotija cheese adds authenticity, while the lime juice brightens the overall taste, making it a refreshing meal option.
Ingredients
For the Main Dish
- 2 chicken breasts
- 2 ears of corn
- 2 cups cooked rice
For the Sauce
- 1/4 cup mayonnaise
- 1/4 cup crumbled cotija cheese
- 1 lime, juiced
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons chopped cilantro
Instructions
Preparation
Preheat the grill to medium-high heat.
Season the chicken breasts with salt, pepper, and half of the chili powder.
Grilling
Grill the chicken for 6-7 minutes on each side until cooked through.
Grill the corn until charred, about 10 minutes, turning occasionally.
Assembly
In a bowl, mix mayonnaise, lime juice, remaining chili powder, and cotija cheese.
Cut the grilled corn off the cob and mix with the mayonnaise mixture.
Slice the grilled chicken.
Assemble the bowls with rice, sliced chicken, and corn mixture.
Garnish with chopped cilantro and extra cotija cheese.
Chef's Tips
- For extra flavor, marinate the chicken in lime juice and garlic for 30 minutes before grilling.
- Use leftover rice to save time and add a slightly crispy texture by reheating it in a pan.
Nutrition Information
Serving_size
1 bowl
Calories
550 kcal
Protein
35 g
Carbohydrates
60 g
Fat
20 g
Fiber
5 g
Sugar
6 g
Sodium
800 mg
Saturated_fat
5 g
Cholesterol
80 mg
*Nutrition values are approximate and may vary based on specific ingredients used.
Variations
Spicy Variation
Add a diced jalapeño to the corn mixture for an extra kick of heat.
Vegetarian Variation
Replace chicken with grilled portobello mushrooms for a vegetarian option.
Avocado Twist
Top the bowl with sliced avocado for a creamy texture and added nutrients.
Storage Instructions
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Not recommended for freezing due to the texture of the corn and rice.
Shelf
Not applicable.