Description
Enjoy a delightful blend of flavors with these Street Corn Chicken Rice Bowls, featuring seasoned chicken, fresh corn, and a creamy sauce.
Ingredients
2 ½ cups cooked rice
2 lbs chicken breasts sliced in half
chili powder
cumin
paprika
garlic powder
oregano
salt and pepper
2 Tablespoons olive oil
2 1/2 cups corn kernels
½ of an onion diced
1 small jalapeno deveined and seeded
diced (optional)
1/3 cup mayonnaise
1/2 cup Mexican crema or sour cream
2 1/2 teaspoons tajin
juice from 1 small lime
2–3 Tablespoons milk
pinch fine sea salt
1 ripe avocado chopped
1/2 cup cotija cheese shredded
1/2 cup chopped fresh cilantro
1 lime cut into wedges
Instructions
- In a large skillet, heat olive oil over medium heat. Season chicken filets with chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper. Cook until golden brown and fully cooked, about 5-7 minutes per side. Remove from heat and set aside.
- In the same skillet, add diced onion and jalapeno (if using), cooking until the onion is translucent. Add corn kernels and cook for an additional 5-7 minutes, stirring occasionally.
- In a small bowl, whisk together mayonnaise, Mexican crema or sour cream, tajin, lime juice, and milk until smooth. Add a pinch of salt to taste.
- To assemble the bowls, place a serving of cooked rice at the bottom, top with chicken, the street corn mixture, and drizzle with the creamy sauce. Finish with avocado, cotija cheese, and chopped cilantro. Serve with lime wedges on the side.
Notes
Feel free to adjust the spices and toppings based on your preferences. This dish is highly customizable!
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 110 mg
Keywords: Street Corn, Chicken Rice Bowls, Dinner Recipes, Easy Meals, Mexican Cuisine