Description
A flavorful and vibrant Street Corn Chicken Bowl featuring perfectly seasoned and skillet-cooked chicken breasts, creamy charred street corn, and a tangy lime-mayo sauce served over fluffy rice. This quick and easy 25-minute meal combines smoky spices and fresh toppings for a satisfying and colorful bowl that's perfect for weeknight dinners.
Ingredients
For Serving:
- 2 ½ cups cooked rice
For Chicken:
- 2 lbs chicken breasts, sliced in half to make thin filets
- Seasonings: chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper
- 2 Tablespoons olive oil
For Street Corn:
- 2 ½ cups corn kernels, fresh cut from cob or frozen
- ½ of an onion, diced
- 1 small jalapeno, deveined and seeded, diced (optional)
For Sauce:
- 1/3 cup mayonnaise (80g)
- ½ cup Mexican crema or sour cream (120g)
- 2 ½ teaspoons Tajin seasoning, or more to taste
- 1 small lime, juice from
- 2-3 Tablespoons milk, to thin sauce
- Pinch fine sea salt
To Garnish:
- 1 ripe avocado, chopped
- ½ cup cotija cheese, shredded
- ½ cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Prepare the sauce: In a bowl, mix together mayonnaise, sour cream, Tajin seasoning, lime juice, milk, and a pinch of salt. Stir well until combined and set aside to let flavors meld.
- Cook the chicken: Season the chicken breasts on both sides with salt, pepper, chili powder, cumin, paprika, garlic powder, and oregano. Heat a skillet over medium heat and add olive oil. When the oil is hot, place the chicken filets in the skillet and cook until golden and cooked through (internal temperature of 165°F), flipping once. Remove the chicken to a plate and keep warm.
- Make the street corn: In the same skillet, add more oil if needed. Add the corn kernels, diced onion, and jalapeño. Turn the heat to high and cover the skillet with a lid. Sauté, stirring occasionally, until the corn is charred and tender, about 4-5 minutes. Remove the skillet from heat and stir in half of the prepared sauce to create a creamy street corn mixture.
- Assemble the bowls: Spoon cooked rice into serving bowls. Top with cooked chicken breasts and a generous scoop of the creamy street corn. Garnish the bowls with chopped avocado, shredded cotija cheese, and fresh cilantro. Serve with lime wedges and extra sauce on the side or drizzled over the top for added flavor.
Notes
- You can use frozen corn if fresh corn is not available; just thaw before cooking.
- Adjust the amount of jalapeño or omit it to control the spice level.
- Tajin seasoning can be found in most grocery stores or online, it adds a nice tangy and mildly spicy flavor to the sauce.
- Cook chicken to an internal temperature of 165°F for food safety.
- Leftover sauce can be stored refrigerated for up to 3 days and used as a dip or topping.
- For a lower-fat option, use Greek yogurt instead of mayonnaise and sour cream in the sauce.
