Street Corn Chicken Rice Bowls
A flavorful and colorful bowl combining tender chicken, charred street corn, creamy sauce, and fresh toppings for a satisfying meal.
Ingredients
Rice
- 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 powder, oregano, salt and pepper
Olive Oil
- 2 Tablespoons olive oil
Corn Kernels
- 2 ½ cups corn kernels (fresh or frozen)
Onion
- ½ of an onion diced onion
Jalapeno
- 1 small jalapeno (deveined and seeded, optional)
Mayonnaise
- 3 cup mayonnaise (80g)
Mexican Crema or Sour Cream
- ½ cup Mexican crema or sour cream (120g)
Tajín
- 2 ½ teaspoons tajín (or more, to taste)
Lime
- 1 small lime (juice from)
Milk
- 2-3 Tablespoons milk (to thin sauce)
Avocado
- 1 small ripe avocado (chopped)
Cotija Cheese
- ½ cup cotija cheese (shredded)
Chopped Fresh Cilantro
- ½ cup chopped fresh cilantro
Lime Wedges
- 1 lime cut into wedges
Instructions
- Mix mayonnaise, sour cream, tajín, 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 more oil if needed, then sauté corn, onion, and jalapeño 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, and garnishes like avocado, cotija cheese, cilantro, and lime wedges. Drizzle with remaining sauce if desired.
Notes
For extra flavor, char the corn and jalapeño well, and adjust tajín to taste.