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 Pressure cooker skillet Large
- 1 Mixing bowl
Ingredients
Ingredients
- 2 ½ cups cooked rice for serving
- 2 lbs chicken breasts sliced in half, thin filets
- seasonings chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper
- 2 Tablespoons olive oil for cooking
- 2 ½ cups corn kernels fresh or frozen
- ½ of an onion onion diced
- 1 small jalapeno deveined, seeded, diced, optional
- ⅓ cup mayonnaise
- ½ cup Mexican crema or sour cream
- 2 ½ teaspoons tajin or more, to taste
- 1 small lime juice from
- 2-3 Tablespoons milk to thin sauce
- Pinch fine sea salt
- 1 ripe avocado chopped
- ½ cup cotija cheese shredded
- ½ cup fresh cilantro chopped
- 1 lime cut into wedges
Instructions
Instructions
- Start by heating the olive oil in a large pressure cooker skillet over medium-high heat. You want it nice and hot so the veggies sizzle right away.
- Toss in the diced onion and jalapeno if you’re using it. Sauté these until they get tender and smell amazing, about 3-4 minutes.
- While that’s cooking, season your thin chicken filets with the chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper. Coat them well to get all that flavor in.
- Add the chicken to the skillet and cook each side for 5-7 minutes till the pink is gone and it has a little golden color. You want that tender pull connected with the spices.
- Stir in the corn kernels and cook everything together about 5 minutes more until the corn is warmed through and starts to get a little golden too.
- Mix the creamy sauce in a small bowl by blending mayonnaise, Mexican crema or sour cream, and tajin. Add lime juice and milk until the sauce is smooth and thins out just enough to drizzle.
- Serve the chicken and corn mixture over your cooked rice. Then drizzle generous amounts of that tajin sauce on top. It’s the perfect finish.
- Garnish with chopped avocado, cotija cheese, fresh cilantro, and lime wedges for squeezing. Now you’re set for a colorful bowl full of street corn vibes.
Notes
Serve warm garnished with avocado, cilantro, and lime wedges. Opt for thighs if you prefer darker meat and adjust cooking time as needed. Freeze leftovers for up to 2 months.