These Street Corn Chicken Rice Bowls are bursting with bold Mexican-inspired flavors, featuring juicy seasoned chicken, charred corn, and a creamy tajín-lime sauce. They’re quick to make, customizable, and perfect for a fresh and satisfying weeknight dinner.
I'm a bit obsessed with these Street Corn Chicken Bowls
I'm a bit obsessed with these Street Corn Chicken Bowls I love everything about these Street Corn Chicken Bowl recipe and how fresh and flavorful they are. The juicy spiced chicken and charred corn tossed in creamy tajin sauce are total flavor bombs, and don’t the toppings really make the whole dish. I always set everything out family-style so everyone can build their own bowl just how they like it. It's a quick dinner that feels exciting and different, but packed with protein and flavor.
If you're obsessed with street corn too, make sure to try my Elotes Recipe, Esquites, Street Corn Dip, and Street Corn Pasta Salad!
How to make Street Corn Chicken Bowls:
Make Sauce and Cook Chicken: Combine sauce ingredients in a bowl. Season chicken breasts with salt, pepper, chili powder, cumin, paprika, garlic powder, and oregano on both sides. Heat olive oil in a skillet over medium heat then add chicken and cook until cooked through, flipping once. It should read 165 degrees F on a meat thermometer. Remove to a plate.
Street Corn: Add a little more oil to the same skillet, if needed then add corn, onion and jalapeño. Turn heat to high and cover with a lid, stirring occasionally. Corn should be charred and tender, about 4-5 minutes. Remove from heat and stir in half of the sauce.
Assemble: Spoon rice into a bowl then top with chicken. Add a big scoop of street corn and top with avocado, cheese, and cilantro. Serve street corn chicken rice bowls with a lime wedge and extra sauce drizzled on top.
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Recipe
Street Corn Chicken Bowls
Equipment
- Kitchen Scale , optional
Ingredients
- 2 ½ cups cooked rice , for serving
Chicken:
- 2 lbs chicken breasts , sliced in half, to make thin filets
- Seasonings: chili powder, cumin, paprika, garlic power, oregano, salt and pepper
- 2 Tablespoons olive oil
Street Corn:
- 2 1/2 cups corn kernels , fresh cut from cob, or frozen
- ½ of an onion , diced
- 1 small jalapeno , deveined and seeded, diced (optional)
Sauce:
- 1/3 cup mayonnaise (80g)
- 1/2 cup Mexican crema or sour cream (120g)
- 2 1/2 teaspoons tajin , or more, to taste
- 1 small lime , juice from
- 2-3 Tablespoons milk , to thin sauce
- Pinch fine sea salt
For Topping:
- 1 ripe avocado , chopped
- 1/2 cup cotija cheese , shredded
- 1/2 cup chopped fresh cilantro
- 1 lime , cut into wedges
Instructions
- Mix sauce ingredients in a bowl: mayo, sour cream, tajin, lime and milk. Set aside.⅓ cup mayonnaise, ½ cup Mexican crema or sour cream, 2 ½ teaspoons tajin, 1 small lime, 2-3 Tablespoons milk
- Chicken: Season chicken breasts on both sides with a little salt, pepper, chili powder, cumin, paprika, garlic powder and oregano. Heat a skillet over medium heat. Add olive oil and once hot, add chicken and cook until cooked through (165 degrees), flipping once. Remove to a plate.2 lbs chicken breasts, 2 Tablespoons olive oil, Seasonings: chili powder, cumin, paprika, garlic power, oregano, salt and pepper
- Street Corn: To the same skillet add a little more oil, if needed. Add corn and onion and jalapeño. Turn heat to high, cover with lid and sauté, stirring occasionally, until corn is charred and tender, about 4-5 minutes. Remove from heat. Stir in half of the sauce, to make a creamy street corn mixture.2 ½ cups corn kernels, ½ of an onion, 1 small jalapeno
- Assemble and serve: Spoon rice into a bowl. Top with chicken, a big scoop of street corn and garnish with avocado, cheese and cilantro. Serve with a lime wedge and extra sauce drizzled on top, if desired.2 ½ cups cooked rice, 1 ripe avocado, ½ cup cotija cheese, ½ cup chopped fresh cilantro, 1 lime
Nutrition
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