Description
A vibrant and flavorful bowl featuring grilled chicken, smoky corn, and a creamy lime sauce, inspired by the bustling streets of Mexico.
Ingredients
Scale
- 1 cup golden corn kernels
- 1 cup cooked white rice
- 1 grilled chicken breast
- 1 clove garlic (minced)
- 2 tbsp sour cream
- 2 tbsp cotija cheese (crumbled)
- 1/2 tsp red chili flakes
- 1 tbsp fresh cilantro (chopped)
- Juice of 1/2 lime
- Salt
- Black pepper
Instructions
- Mix sour cream, minced garlic, lime juice, salt, and pepper until smooth; set aside.
- Heat a grill or pan over medium-high heat and cook the corn for 3-5 minutes until lightly charred.
- Season the chicken breast with salt, black pepper, and red chili flakes.
- Grill the chicken for 5-6 minutes per side until fully cooked.
- Remove the chicken from the grill and let it rest for 5 minutes.
- Cook the rice by boiling water, adding rice, covering, and simmering for 15 minutes; let it sit for another 5 minutes.
- Slice the rested chicken into thin strips.
- Place the cooked rice into serving bowls.
- Add sliced chicken and charred corn on top of the rice.
- Drizzle the creamy garlic-lime sauce over everything.
- Finish by sprinkling cotija cheese, extra chili flakes, and chopped cilantro on top.
Notes
For a vegan option, substitute chicken with grilled mushrooms or marinated tofu and use cashew cream instead of sour cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 70mg