Street Corn Chicken Bowls
Make flavorful Street Corn Chicken Bowls with charred corn, juicy chicken, tajín-lime sauce, and rice. A 25-minute Mexican-inspired dinner perfect for meal prep.
Ingredients
Base
- 2½ cups cooked rice
Chicken
- 2 lbs chicken breasts sliced into thin filets
- Seasonings: chili powder cumin, paprika, garlic powder, oregano, salt, pepper
- 2 tablespoons olive oil
Street Corn
- 2½ cups corn kernels fresh or frozen
- ½ onion diced
- 1 small jalapeño diced and seeded (optional)
Tajín-Lime Sauce
- ⅓ cup mayonnaise
- ½ cup Mexican crema or sour cream
- 2½ teaspoons tajín or more to taste
Juice of 1 small lime
- 2 –3 tablespoons milk to thin
- Pinch of fine sea salt
Toppings
- 1 ripe avocado chopped
- ½ cup cotija cheese crumbled
- ½ cup fresh cilantro chopped
- 1 lime cut into wedges
Instructions
Make the Tajín-Lime Sauce
- In a bowl, whisk together:
- mayonnaise
- Mexican crema or sour cream
- tajín
- lime juice
- milk
- pinch of salt
- Set aside.
Cook the Chicken
- Season chicken generously with chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper.
- Heat olive oil in a skillet over medium heat. Add chicken and cook 4–6 minutes per side until cooked through (165°F).
- Transfer to a plate and rest.
Make the Street Corn
- In the same skillet, add a little more oil if needed.
- Add:
- corn
- onion
- jalapeño
- Turn heat to high, cover, and cook 4–5 minutes, stirring occasionally until corn is charred and tender.
- Stir in half of the prepared sauce to make it creamy.
Assemble the Bowls
- Layer in each bowl:
- rice
- sliced chicken
- creamy street corn
Top with:
- avocado
- cotija cheese
- cilantro
Serve with lime wedges and optional extra drizzle of tajín-lime sauce.
Notes
Want extra char? Use a cast-iron skillet.
Spice it up: Add more tajín or diced jalapeños.
Swap the base: Use cauliflower rice, quinoa, or greens.
Make it dairy-free: Use vegan mayo and vegan sour cream.