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 For preparing the sauce
Ingredients
Main ingredients
- 2 ½ cups cooked rice for serving
- 2 lbs chicken breasts sliced in half for thin filets
- chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper seasoning mix
- 2 tablespoons olive oil divided, for searing and sauté
- 2 ½ cups corn kernels fresh or frozen
- ½ onion diced
- 1 jalapeno deveined and seeded
- ⅓ cup mayonnaise
- ½ cup Mexican crema or sour cream
- 2 ½ teaspoons tajin or more, to taste
- 1 lime juice from
- 2-3 tablespoons milk to thin the sauce
- fine sea salt pinch, for flavor
- 1 ripe avocado chopped
- ½ cup cotija cheese shredded
- ½ cup fresh cilantro chopped
- 1 lime cut into wedges
Instructions
Instructions
- Season chicken breasts on both sides with chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper.
- Heat 1 tablespoon olive oil in skillet over medium heat. Sear chicken 4-5 minutes per side until golden and cooked through. Slice into strips.
- Add remaining 1 tablespoon olive oil to same skillet. Sauté diced onion and jalapeño for 2-3 minutes until soft and fragrant.
- Add corn kernels. Cook for 4-5 minutes, stirring occasionally, until lightly charred.
- In a bowl, mix mayonnaise, crema or sour cream, tajin, lime juice, milk, and a pinch of salt to make sauce.
- Remove corn skillet from heat, stir in sauce until evenly coated.
- To serve, lay cooked rice in bowls, top with sliced chicken, then creamy corn mixture.
- Garnish with avocado, cotija cheese, fresh cilantro, and lime wedges.
Notes
Store chicken up to 4 days in fridge. Keep corn mixture and rice separate for best texture. Use rotisserie chicken and frozen corn for smart shortcuts.