Description
A one-bowl wonder that brings together smoky charred corn, juicy chicken, tangy crema, and salty Cotija for a comforting and flavorful meal.
Ingredients
Scale
- 1.5–2 lbs boneless, skinless chicken thighs or breasts
- 2–3 tbsp olive oil
- 2–3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Chili powder or cayenne to taste
- Kosher salt and black pepper to taste
- 2–3 fresh limes
- 3–4 ears corn or 2 cups frozen kernels
- 2 cups cooked long-grain white rice or jasmine rice
- A handful of fresh cilantro, chopped
- 1/2 cup crumbled Cotija cheese or feta
- 1/3 cup mayonnaise
- 1/3 cup sour cream or Greek yogurt
- 1 tsp honey or agave (optional)
- Chili powder or Tajín for topping
Instructions
- Prep everything first.
- Marinate the chicken.
- Char the corn.
- Cook the chicken.
- Rest and slice.
- Make the crema.
- Assemble the bowls.
- Final flourish.
Notes
For a vegetarian version, replace chicken with grilled halloumi or spiced roasted cauliflower. Use a lighter Greek yogurt-based crema for a low-carb option.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 5g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 37g
- Cholesterol: 75mg
Keywords: chicken, rice bowls, street corn, Mexican food, weeknight dinner