Go Back
Print

Street Corn Chicken Rice Bowls

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 650
A flavorful and colorful bowl combining tender chicken, charred street corn, and fresh toppings for a satisfying meal.

Ingredients

Rice

  • 2.5 cups cooked rice (for serving)

Chicken

  • 2 lbs chicken breasts (sliced in half to make thin filets)

Seasonings

  • chili powder, cumin, paprika, garlic powder, oregano, salt and pepper
  • 2 Tablespoons olive oil

Street Corn

  • 2.5 cups corn kernels (fresh or frozen)
  • 0.5 of an onion diced onion
  • 1 small jalapeno (deveined and seeded, diced, optional)

Sauce Mixture

  • 3 cup mayonnaise (80g)
  • 0.5 cup Mexican crema or sour cream (120g)
  • 2 teaspoons tajin (or more, to taste)
  • 1 small lime (juice from)
  • 2-3 Tablespoons milk (to thin sauce)

Toppings

  • 1 ripe avocado (chopped)
  • 0.5 cup cotija cheese (shredded)
  • 0.5 cup chopped fresh cilantro
  • 1 lime cut into wedges

Instructions 

  • Mix mayonnaise, sour cream, tajin, lime juice, and milk in a bowl to make the sauce. Set aside.
  • Season chicken breasts with salt, pepper, chili powder, cumin, paprika, garlic powder, and oregano. Cook in a skillet with olive oil until cooked through, then remove and set aside.
  • In the same skillet, add corn, onion, and jalapeno. Sauté on high heat until charred and tender, about 4-5 minutes. Stir in half of the sauce to create a creamy street corn mixture.
  • Assemble bowls by spooning rice into each, topping with sliced chicken, street corn, avocado, cotija cheese, cilantro, and lime wedges. Drizzle with remaining sauce if desired.

Notes

For extra flavor, char the corn longer or add a dash of hot sauce to the sauce mixture.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: Chicken, rice, Street Corn