Street Corn Chicken Bowls
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.
Servings: 5 people
Calories: 679kcal
Cost: 14
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.1/3 cup mayonnaise, 1/2 cup Mexican crema or sour cream, 2 1/2 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 1/2 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, 1/2 cup cotija cheese, 1/2 cup chopped fresh cilantro, 1 lime
Video
Nutrition
Calories: 679kcal | Carbohydrates: 44g | Protein: 47g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 149mg | Sodium: 803mg | Potassium: 1085mg | Fiber: 6g | Sugar: 6g | Vitamin A: 494IU | Vitamin C: 21mg | Calcium: 158mg | Iron: 2mg
Recipe Link
Recipe Video
