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Street Corn Chicken Rice Bowls

Street Corn Chicken Rice Bowls

Street Corn Chicken Rice Bowls are quick, customizable, and perfect for a satisfying weeknight dinner, featuring juicy chicken and bold Mexican-inspired flavors.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 5 people
Calories 679 kcal

Equipment

  • knife
  • Kitchen Scale
  • mixing bowl
  • Oil Sprayer

Ingredients
  

Cooked Rice

  • 2.5 cups cooked rice for serving

Chicken

  • 2 lbs chicken breasts sliced in half, to make thin filets
  • 2 Tablespoons olive oil
  • 1 to taste seasonings chili powder, cumin, paprika, garlic powder, oregano, salt and pepper

Street Corn

  • 2.5 cups corn kernels fresh cut from cob, or frozen
  • 0.5 of an onion onion diced
  • 1 small jalapeño deveined and seeded, diced (optional)

Sauce

  • 0.33 cup mayonnaise (80g)
  • 0.5 cup Mexican crema or sour cream (120g)
  • 2.5 teaspoons tajín or more, to taste
  • 1 small lime juice from
  • 2-3 Tablespoons milk to thin sauce
  • 1 pinch fine sea salt

Toppings

  • 1 ripe avocado chopped
  • 0.5 cup cotija cheese shredded
  • 0.5 cup fresh cilantro chopped
  • 1 lime lime cut into wedges

Instructions
 

Sauce Preparation

  • Mix sauce ingredients in a bowl: mayo, sour cream, tajín, lime and milk. Set aside.

Chicken Cooking

  • 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.

Street Corn Preparation

  • To the same skillet add a little more oil, if needed. Add corn, 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.

Assembly and Serving

  • Spoon rice into a bowl. Top with chicken, a big scoop of street corn and garnish with avocado, cheese and cilantro. Serve with a lime wedge and extra sauce drizzled on top, if desired.

Nutrition

Serving: 1bowlCalories: 679kcalCarbohydrates: 44gProtein: 47gFat: 36gSaturated Fat: 7gPolyunsaturated Fat: 9gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 149mgSodium: 803mgPotassium: 1085mgFiber: 6gSugar: 6gVitamin A: 494IUVitamin C: 21mgCalcium: 158mgIron: 2mg
Keyword chicken recipes, Mexican cuisine, Rice Bowls, Street Corn Chicken Rice Bowls, weeknight dinner
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