Description
Juicy seasoned chicken, smoky charred corn, and a creamy tajín-lime sauce come together in these flavorful bowls. Perfect for busy weeknights, easy to customize and packed with bold flavors.
Ingredients
- 2 ½ cups cooked rice
- 2 lbs chicken breasts, sliced in half into thin filets
- Chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper
- 2 tablespoons olive oil
- 2 ½ cups corn kernels (fresh or frozen)
- ½ onion, diced
- 1 small jalapeño, seeded and diced (optional)
- 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
- 1 ripe avocado, chopped
- ½ cup cotija cheese, shredded
- ½ cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
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.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican