Street Corn Chicken Rice Bowls
These Street Corn Chicken Rice Bowls are packed with Mexican-inspired flavor, featuring tender chicken, charred corn, creamy tajín-lime sauce, and fluffy rice for an easy all-in-one meal.
Equipment
- 1 Mixing bowl for combining sauce ingredients
Ingredients
Main ingredients
- 2 ½ cups cooked rice for serving
- 2 lbs chicken breasts sliced thin
- seasonings chili powder, cumin, paprika, garlic powder, oregano, salt, pepper
- 2 tablespoons olive oil
- 2 ½ cups corn kernels fresh or frozen
- ½ onion diced
- 1 small jalapeno deveined and diced (optional)
- ⅓ cup mayonnaise
- ½ cup Mexican crema or sour cream
- 2 ½ teaspoons tajin or more to taste
- 1 small lime juice from
- 2-3 tablespoons milk to thin sauce
- 1 pinch fine sea salt
- 1 ripe avocado chopped
- ½ cup cotija cheese shredded
- ½ cup fresh cilantro chopped
- 1 lime cut into wedges
Instructions
Instructions
- Mix chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper in a small bowl. Rub over chicken thoroughly.
- Heat 1 tablespoon oil in skillet, sear chicken 4–5 mins each side until browned. Remove and slice.
- Add remaining oil, sauté onion and jalapeño until soft and fragrant.
- Add corn and cook 6–8 mins until slightly charred.
- Mix mayo, crema, tajin, lime, milk, and salt in a bowl for sauce.
- Build bowls: rice, sliced chicken, corn, sauce. Top with avocado, cheese, cilantro, and lime.
Notes
Feel free to prepare components ahead and store toppings separately for freshness when serving leftovers.