Description
This Street Corn Chicken Bowl is a vibrant and flavorful meal that combines juicy, seasoned chicken breasts with a creamy, charred street corn mixture, served over fluffy rice and topped with fresh avocado, cotija cheese, and cilantro. Perfect for a quick, tasty weeknight dinner, each bowl offers a satisfying blend of smoky spices, tangy sauce, and fresh ingredients.
Ingredients
For Serving
- 2 ½ cups cooked rice
For Chicken
- 2 lbs chicken breasts, sliced in half to make thin filets
- Chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper (for seasoning)
- 2 Tablespoons olive oil
For Street Corn Mixture
- 2 ½ cups corn kernels, fresh cut from cob or frozen
- ½ of an onion, diced
- 1 small jalapeno, deveined and seeded, diced (optional)
For Sauce
- 1/3 cup mayonnaise (80g)
- ½ cup Mexican crema or sour cream (120g)
- 2 ½ teaspoons tajin, or more to taste
- 1 small lime, juiced
- 2-3 Tablespoons milk (to thin sauce)
- Pinch fine sea salt
For Garnish
- 1 ripe avocado, chopped
- ½ cup cotija cheese, shredded
- ½ cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Mix Sauce: In a bowl, combine mayonnaise, Mexican crema or sour cream, tajin, lime juice, and milk. Stir until smooth and set aside to let the flavors meld.
- Cook Chicken: Season both sides of the chicken breasts generously with salt, pepper, chili powder, cumin, paprika, garlic powder, and oregano. Heat a skillet over medium heat and add olive oil. Once hot, place chicken in the skillet and cook until fully cooked through and reaching an internal temperature of 165°F (74°C), about 4-6 minutes per side. Remove chicken from skillet and set aside on a plate.
- Prepare Street Corn Mixture: In the same skillet, add a little more olive oil if needed. Add the corn kernels, diced onion, and jalapeno. Increase the heat to high, cover with a lid, and sauté, stirring occasionally, until the corn is nicely charred and tender, approximately 4-5 minutes. Remove from heat and stir in half of the prepared sauce to create a creamy street corn mixture.
- Assemble Bowls: Spoon cooked rice into individual serving bowls. Top with cooked chicken, a generous scoop of the creamy street corn mixture, and garnish with chopped avocado, shredded cotija cheese, and fresh cilantro. Serve each bowl with a wedge of lime and additional sauce on the side for drizzling if desired.
Notes
- If you prefer less heat, omit the jalapeno or leave it out entirely.
- Fresh corn from the cob adds the best flavor, but frozen corn works well in a pinch.
- Adjust tajin to taste for spice and tanginess in the sauce.
- You can substitute Mexican crema with sour cream if desired.
- For a lower-fat option, use light mayo and sour cream.
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F.
- Serve immediately for best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
