Street Corn Chicken Rice Bowls
These Street Corn Chicken Rice Bowls combine seasoned chicken, smoky charred corn, and a creamy tajín sauce for a bold and comforting meal made in under 30 minutes.
Equipment
- 1 Mixing bowl for sauce
- 1 Skillet for cooking chicken and corn
- 1 Knife for chopping ingredients
Ingredients
Main ingredients
- 2 ½ cups cooked rice for serving
- 2 lbs chicken breasts sliced thin
- 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 or frozen
- ½ onion diced
- 1 jalapeno optional, seeded and diced
- ⅓ cup mayonnaise
- ½ cup Mexican crema or sour cream
- 2 ½ teaspoons tajin or more, to taste
- 1 lime juiced
- 2-3 tablespoons milk to thin sauce
- fine sea salt pinch
- 1 ripe avocado chopped
- ½ cup cotija cheese shredded
- ½ cup fresh cilantro chopped
- 1 lime cut into wedges
Instructions
Instructions
- Season thin chicken filets with chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Sear chicken 4-5 minutes each side until golden and cooked through. Let rest.
- In the same skillet, heat 1 tablespoon olive oil. Add diced onion and jalapeno. Cook 2-3 minutes until softened.
- Add corn kernels to skillet and cook 5-6 minutes, stirring to char slightly until tender.
- In separate bowl, mix mayonnaise, crema or sour cream, tajin, lime juice, and milk until smooth. Add salt to taste.
- Slice rested chicken into strips. Layer rice in bowls, then top with chicken and corn mixture.
- Drizzle tajin sauce over bowls and top with avocado, cheese, cilantro, and lime wedges.
Notes
Store leftovers in separate containers when possible. Freeze chicken and rice portions for later. For less spice, skip jalapeno and reduce tajin.