Print

Street Corn Chicken Bowls Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 9 reviews

This Street Corn Chicken Bowl is a vibrant and flavorful meal combining juicy seasoned chicken, creamy street-style corn, and fresh toppings over a bed of rice. Perfect for a quick and satisfying dinner, it blends smoky spices, zesty lime, and rich avocado to deliver a deliciously balanced dish inspired by Mexican street food.

Ingredients

Main Ingredients

  • 2 ½ cups cooked rice (for serving)
  • 2 lbs chicken breasts, sliced in half to make thin filets
  • 2 1/2 cups corn kernels, fresh cut from cob or frozen
  • ½ onion, diced
  • 1 small jalapeno, deveined and seeded, diced (optional)
  • 1 ripe avocado, chopped
  • 1/2 cup cotija cheese, shredded
  • 1/2 cup chopped fresh cilantro
  • 1 lime, juice and wedges for serving

Seasonings and Sauces

  • Seasoning for chicken: chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper
  • 2 Tablespoons olive oil
  • 1/3 cup mayonnaise (80g)
  • 1/2 cup Mexican crema or sour cream (120g)
  • 2 1/2 teaspoons Tajín, or more to taste
  • 2-3 Tablespoons milk, to thin sauce
  • Pinch of fine sea salt

Instructions

  1. Prepare the sauce: In a bowl, combine mayonnaise, Mexican crema or sour cream, Tajín, fresh lime juice, and milk. Mix thoroughly until smooth and creamy. Set aside to let the flavors meld.
  2. Cook the chicken: Season both sides of the chicken breasts with salt, pepper, chili powder, cumin, paprika, garlic powder, and oregano evenly. Heat a skillet over medium heat and add olive oil. When hot, add the chicken and cook until fully cooked through (internal temperature 165°F or 75°C), flipping once for about 5-7 minutes per side depending on thickness. Remove the chicken to a plate to rest.
  3. Make the street corn: In the same skillet, add a little more olive oil if needed. Add the corn kernels, diced onion, and diced jalapeño. Turn heat to high, cover with a lid, and sauté while stirring occasionally until the corn is charred and tender, about 4-5 minutes. Remove from heat and stir in half of the prepared creamy sauce to create a flavorful street corn mixture.
  4. Assemble the bowls: Spoon cooked rice into serving bowls. Top with the cooked chicken slices, a generous scoop of the creamy street corn mixture, chopped avocado, shredded cotija cheese, and fresh cilantro. Serve each bowl with a lime wedge and drizzle additional sauce on top if desired.

Notes

  • For a spicier dish, keep the jalapeño seeds or add more Tajín seasoning.
  • Use fresh corn for best flavor, but frozen corn works well too – just thaw before cooking.
  • Chicken can be grilled instead of skillet-cooked for a smokier flavor.
  • Mexican crema can be substituted with sour cream if unavailable.
  • Adjust milk in the sauce to achieve desired creaminess.
  • Leftover bowls can be refrigerated and re-heated; add fresh toppings after heating.

Find it online: https://yumntasty.com/street-corn-chicken-bowls-recipe/