Street Corn Chicken Rice Bowls
These Street Corn Chicken Rice Bowls are a flavor-packed dinner featuring juicy seasoned chicken, creamy-tangy lime sauce, charred corn, and all your favorite toppings layered over fluffy rice.
Equipment
- 1 Mixing bowl
Ingredients
Main ingredients
- 2 ½ cups cooked rice for serving
- 2 lbs chicken breasts sliced thin
- chili powder, cumin, paprika, garlic powder, oregano, salt, pepper to taste
- 2 tablespoons olive oil
- 2 ½ cups corn kernels fresh or frozen
- 0.5 onion diced
- 1 jalapeno optional, diced
- ⅓ cup mayonnaise
- ½ cup Mexican crema or sour cream
- 2 ½ teaspoons tajin or more to taste
- 1 lime juiced, plus wedges for serving
- 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
Instructions
Instructions
- Season chicken on both sides with spices and salt/pepper.
- Heat 1 tablespoon olive oil in skillet and cook chicken 5-7 minutes each side. Set aside to rest.
- Add remaining olive oil to skillet and sauté onion and jalapeno for 3-4 minutes.
- Add corn kernels and stir for 5-6 minutes until lightly charred. Remove from heat.
- Mix sauce: mayonnaise, crema, tajin, lime juice, and milk to thin.
- Chop rested chicken. Assemble bowls with rice, chopped chicken, corn mixture, and drizzle sauce.
- Add toppings like avocado, cotija cheese, cilantro, and lime wedges.
Notes
Store leftovers in fridge up to 3-4 days. Reheat with a sprinkle of water. Freeze corn/chicken for longer storage.