Description
A fresh and satisfying bowl featuring seasoned chicken, charred corn, and creamy tajín-lime sauce.
Ingredients
- ⅓ cup mayonnaise
- ½ cup Mexican crema or sour cream
- 2 ½ teaspoons tajín (or more, to taste)
- Juice of 1 small lime
- 2-3 tablespoons milk (to thin the sauce)
- Pinch of fine sea salt
- 2 pounds chicken breasts, sliced into thin filets
- Salt and pepper
- 1 tablespoon olive oil
- ½ onion, chopped
- 2 ½ cups corn kernels (fresh or frozen)
- 1 small jalapeño, deseeded and diced (optional)
- 1 ripe avocado, chopped
- ½ cup cotija cheese, shredded
- ½ cup chopped fresh cilantro
- Lime wedges, for serving
- 2 ½ cups cooked rice (for serving)
Instructions
- In a small bowl, combine mayonnaise, sour cream (or Mexican crema), tajín, lime juice, and milk. Stir to combine and set aside.
- Season both sides of the chicken breasts with salt, pepper, chili powder, cumin, paprika, garlic powder, and oregano. Heat olive oil in a skillet over medium heat. Add the chicken and cook for 2 minutes on each side until browned and cooked through (165°F). Remove from the heat and set aside to rest before chopping into bite-sized pieces.
- In the same skillet, add a little more oil if needed. Add the onion, corn, and jalapeño (if using). Turn the heat to high, cover with a lid, and sauté for about 4-5 minutes until the corn is charred and tender. Remove from the heat and stir in half of the creamy sauce.
- Spoon the cooked rice into each bowl. Top with chopped chicken, a generous scoop of the street corn mixture, avocado, cotija cheese, and cilantro. Drizzle with the remaining sauce and serve with lime wedges on the side.
Notes
Customize your bowl with additional toppings like cheese or sour cream. Store leftovers in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican