Street Corn Chicken Bowls
A vibrant and satisfying meal featuring juicy chicken and street corn, perfect for weeknight dinners or casual gatherings.
Ingredients
For the Rice
- 2.5 cups cooked rice for serving
For the Chicken
- 2 lbs chicken breasts sliced in half to make thin filets
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon oregano
- 2 tablespoons olive oil for cooking
For the Sauce
- ⅓ cup mayonnaise
- ½ cup Mexican crema or sour cream
- 2.5 teaspoons tajin or more to taste
- 1 small lime juice from
- 2-3 tablespoons milk to thin sauce
- 1 pinch fine sea salt
For the Street Corn
- 2.5 cups corn kernels fresh cut from cob or frozen
- ½ of an onion onion diced
- 1 small jalapeño deveined and seeded, diced, optional
For Garnish
- 1 ripe avocado chopped
- ½ cup cotija cheese shredded
- ½ cup chopped fresh cilantro
- 1 lime lime cut into wedges for serving
Instructions
Prepare the Sauce
- Mix sauce ingredients in a bowl: mayo, sour cream, tajin, lime juice, and milk. Set aside.
Cook the Chicken
- Season chicken breasts on both sides with salt, pepper, chili powder, cumin, paprika, garlic powder, and oregano.
- Heat a skillet over medium heat, add olive oil, and once hot, add chicken.
- Cook until done (165 degrees), flipping once. Remove to a plate.
Prepare the Street Corn
- In the same skillet, add more oil if needed.
- Add corn, onion, and jalapeño. Turn heat to high, cover with a lid, and sauté, stirring occasionally until corn is charred and tender, about 4-5 minutes.
- Remove from heat, and stir in half of the sauce to create a creamy street corn mixture.
Assemble the Bowls
- Spoon rice into bowls.
- Top with chicken, a large scoop of street corn, and garnish with avocado, cheese, and cilantro.
- Serve with a lime wedge and extra sauce drizzled on top if desired.
Notes
Use fresh corn if available, as it adds sweetness and flavor. Adjust the heat by adding more or less jalapeño based on your preference. Substitute the cotija cheese with feta if you can't find it. For an extra flavor boost, consider marinating the chicken for a couple of hours before cooking.