Description
A modern Mexican-American fusion dish where honey-glazed grilled chicken meets smoky corn and fluffy jasmine rice, topped with a bold mayo-based corn mixture. Sweet, spicy, and creamy, it’s perfect for casual meals or gatherings.
Ingredients
Chicken Breast, 1.5 lbs (cut into 1-inch cubes)
Grilled Corn, 4 ears (or frozen if unavailable)
Mayo, 1/2 cup (use vegan mayo for plant-based)
Chili Powder, 2 tbsp
Jasmine Rice, 3 cups (rinsed to reduce stickiness)
Hot Honey, 1/4 cup (store-bought or homemade)
Lime Juice, 1 tbsp
Cumin, 1 tsp
Cilantro, 1/4 cup
Lime Zest, 1/2 tsp
Garlic, 1 clove (minced)
Instructions
Mix hot honey, chili powder, lime juice, and cumin to create a glaze
Toss chicken cubes in the glaze; let marinate for 15 minutes
Heat grill or stovetop skillet to medium-high. Cook chicken until golden browned
In a bowl, combine mayo, 1½ tbsp chili powder, cilantro, lime zest, and minced garlic
Cook jasmine rice according to package instructions
Layer warm rice in bowls, top with grilled chicken, and spread the corn mixture over the chicken
Drizzle remaining glaze for a visual contrast
Notes
Use ripe corn (16-20 kernels/ear) for optimal sweetness
Brush skillet edges with oil to prevent chicken from sticking
Let chicken rest 5 minutes before serving to retain juices
Toast chili powder briefly for deeper flavor in the corn topping
Avoid omitting mayo; use Greek yogurt for a lighter twist if preferred
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 10g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg