Street Corn Chicken Rice 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.
Equipment
- 1 Mixing bowl
- 1 Skillet large
- 1 Knife
- 1 Kitchen scale optional
Ingredients
Main ingredients
- 2 ½ cups cooked rice for serving
- 2 lbs chicken breasts sliced in half, to make thin filets
- chili powder to taste
- cumin to taste
- paprika to taste
- garlic powder to taste
- oregano to taste
- salt to taste
- pepper to taste
- 2 tablespoons olive oil
- 2 ½ cups corn kernels fresh cut from cob, or frozen
- ½ onion diced
- 1 small jalapeno deveined and seeded, diced (optional)
- ⅓ cup mayonnaise
- ½ cup Mexican crema or sour cream
- 2 ½ teaspoons tajin or more, to taste
- 2-3 tablespoons milk to thin sauce
- 1 ripe avocado chopped
- ½ cup cotija cheese shredded
- ½ cup chopped fresh cilantro
- 1 lime cut into wedges
Instructions
Instructions
- Mix sauce ingredients in a bowl: mayo, sour cream, tajin, lime and milk. Set aside.
- Season chicken breasts with salt, pepper, chili powder, cumin, paprika, garlic powder, and oregano. Heat olive oil in skillet and cook chicken until cooked through, flipping once. Remove to a plate.
- Add corn, onion, and jalapeño to skillet. Sauté until corn is charred and tender.
- Stir in half of the sauce to make creamy street corn mixture.
- Spoon rice into a bowl. Top with chicken, street corn, and garnish with avocado, cheese, and cilantro. Serve with lime wedge and extra sauce.
Notes
Serve with fresh avocado, cotija cheese, cilantro, and lime.