Street Corn Chicken Rice Bowl: A Bold and Satisfying Lunch

Fresh Mexican-Inspired Dinner in Just 25 Minutes

Juicy seasoned chicken, smoky charred corn, and a creamy tajín-lime sauce come together in these Street Corn Chicken Rice Bowls. Perfect for busy weeknights, they’re easy to customize and packed with bold, fresh flavor.

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Ingredients

For Serving:

• 2 ½ cups cooked rice

Chicken:

• 2 lbs chicken breasts, sliced in half into thin filets
• Chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper
• 2 tablespoons olive oil

Street Corn:

• 2 ½ cups corn kernels (fresh or frozen)
• ½ onion, diced
• 1 small jalapeño, seeded and diced (optional)

Sauce:

• ⅓ cup mayonnaise (80g)
• ½ cup Mexican crema or sour cream (120g)
• 2 ½ teaspoons tajín (or to taste)
• Juice of 1 small lime
• 2–3 tablespoons milk (to thin sauce)
• Pinch fine sea salt

Toppings:

• 1 ripe avocado, chopped
• ½ cup cotija cheese, shredded
• ½ cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Prepare the Sauce: In a small bowl, whisk together mayonnaise, crema or sour cream, tajín, lime juice, and milk. Add a pinch of sea salt and set aside.
2. Cook the Chicken: Season chicken on both sides with salt, pepper, chili powder, cumin, paprika, garlic powder, and oregano. Heat olive oil in a skillet over medium heat. Add chicken and cook until internal temperature reaches 165°F, flipping once. Remove to a plate.
3. Make the Street Corn: In the same skillet, add a bit more oil if needed. Increase heat to high, then add corn, onion, and jalapeño. Cover and sauté, stirring occasionally, until corn is charred and tender (about 4–5 minutes). Remove from heat and stir in half the prepared sauce.
4. Assemble the Bowls: Spoon rice into bowls. Top with sliced chicken and a generous scoop of creamy street corn. Add avocado, cotija cheese, and cilantro. Serve with lime wedges and extra sauce drizzled over the top.

Pro Tips

• Use leftover grilled or rotisserie chicken to save even more time.
• Swap rice for quinoa or cauliflower rice for a lighter option.
• Make the sauce up to 3 days ahead and store in the fridge.

Nutrition Information

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 bowl	679	47g	44g	36g	6g	6g

Disclaimer: Nutrition facts are estimated and may vary based on exact ingredients and portion sizes.

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