Description
A flavorful and easy weeknight meal featuring charred corn, chicken, and a creamy sauce served over rice.
Ingredients
Scale
- 2 cups cooked rice
- 2 cooked chicken breasts, sliced
- 1½ cups corn kernels
- ½ cup mayonnaise or Greek yogurt
- ¼ cup sour cream
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- Juice of ½ lime
- Salt and pepper to taste
- ½ cup crumbled cotija or feta cheese
- Fresh cilantro (optional)
Instructions
- Warm the skillet over medium heat.
- Add the corn and cook until it gets light char.
- Mix mayonnaise or yogurt, sour cream, chili powder, smoked paprika, lime juice, salt, and pepper in a bowl.
- Add the sliced chicken to the pan with the corn and stir to heat through.
- Toss the sauce with the corn and chicken until well coated.
- Serve the hot mix over the cooked rice.
- Sprinkle cotija or feta cheese on top and add cilantro if desired.
Notes
For a healthier twist, use Greek yogurt instead of mayonnaise and substitute half the rice with cauliflower rice. You can also grill the corn and chicken to reduce fat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Mexican dish, street corn, chicken, rice bowl, easy recipe