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Street Corn Chicken Rice Bowls

Street Corn Chicken Rice Bowls

The ultimate comfort food, Street Corn Chicken Rice Bowls combines juicy chicken, sweet corn, and zesty toppings for a flavor explosion. This easy weeknight dinner is perfect for any occasion and will have everyone asking for seconds!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 5 servings
Course: Dinner
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ½ cups cooked rice for serving
  • 2 lbs chicken breasts sliced in half, to make thin filets
  • to taste seasonings chili powder, cumin, paprika, garlic powder, oregano, salt and pepper
  • 2 tablespoons olive oil
  • 2 ½ cups corn kernels fresh cut from cob, or frozen
  • ½ of an onion diced onion
  • 1 small jalapeño deveined and seeded, diced (optional)
  • ⅓ cup mayonnaise (80g)
  • ½ cup Mexican crema or sour cream (120g)
  • 2 ½ teaspoons tajín or more, to taste
  • 1 small lime juice from
  • 2-3 tablespoons milk to thin sauce
  • a pinch fine sea salt
  • 1 ripe avocado chopped
  • ½ cup cotija cheese shredded
  • ½ cup chopped fresh cilantro
  • 1 lime cut into wedges

Equipment

  • Knife
  • Kitchen Scale, optional
  • Mixing Bowl
  • Oil Sprayer

Method
 

  1. Mix sauce ingredients in a bowl: mayonnaise, Mexican crema, tajín, lime, and milk. Set aside.
  2. Season chicken breasts on both sides with salt, pepper, chili powder, cumin, paprika, garlic powder, and oregano. Heat a skillet over medium heat. Add olive oil and once hot, add chicken and cook until cooked through (165 degrees), flipping once. Remove to a plate.
  3. To the same skillet, add a little more olive oil, if needed. Add corn kernels, diced onion, and jalapeño. Turn heat to high, cover with lid and sauté, stirring occasionally, until corn is charred and tender, about 4-5 minutes. Remove from heat. Stir in half of the sauce to make a creamy street corn mixture.
  4. Spoon cooked rice into a bowl. Top with chicken, a big scoop of street corn, and garnish with avocado, cotija cheese, and cilantro. Serve with a lime wedge and extra sauce drizzled on top if desired.

Notes

  • Tip 1: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking the chicken.
  • Tip 2: You can freeze the chicken and street corn mixture separately for up to 3 months. Thaw overnight in the fridge before reheating.
  • Tip 3: These bowls pair wonderfully with a side of black beans or a light salad.
  • Tip 4: Swap the chicken for grilled zucchini or portobello mushrooms for a delightful vegetarian twist!
  • Tip 5: Consider using quinoa or cauliflower rice as a low-carb alternative to regular rice.