Description
Delicious street corn chicken rice bowls with spiced chicken, charred corn, and a creamy tajín-lime sauce, topped with fresh ingredients.
Ingredients
- 2 lbs chicken breasts, sliced in half to make thin filets
- Seasonings: chili powder, cumin, paprika, garlic powder, oregano, salt, pepper
- 2 Tbsp olive oil
- 2 ½ cups corn kernels (fresh off the cob or frozen)
- ½ onion, diced
- 1 small jalapeño, seeded and diced (optional)
- 1/3 cup mayonnaise
- ½ cup Mexican crema or sour cream
- 2 ½ tsp tajín (add more to taste)
- Juice of 1 small lime
- 2–3 Tbsp milk (to thin)
- Pinch fine sea salt
- 1 ripe avocado, chopped
- ½ cup cotija cheese, shredded
- ½ cup chopped cilantro
- 1 lime, cut into wedges
- 2 ½ cups cooked rice (for serving)
Instructions
- In a bowl, whisk together mayo, crema/sour cream, tajín, lime juice, milk, and salt. Set aside.
- Season chicken on both sides with salt, pepper, chili powder, cumin, paprika, garlic powder, and oregano. Heat a skillet over medium heat with olive oil. Cook chicken until it reaches 165°F in the thickest part, then slice.
- Add a little more oil to the same skillet if needed. Add corn, onion, and jalapeño. Sauté until corn is charred and tender, about 4–5 minutes. Stir in half of the sauce to coat the corn.
- Assemble bowls: Add rice to each bowl, top with sliced chicken, a scoop of creamy corn, and finish with avocado, cotija, cilantro, lime wedge, and extra sauce drizzle.
Notes
For meal prep, store chicken, corn mixture, rice, and sauce separately for best texture. Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mexican