Go Back

Tasty Street Corn Chicken Bowl

High protein dinner bowl with seasoned chicken, charred street corn in creamy tajin sauce, and fresh toppings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: Mexican, Mexican-inspired
Calories: 675
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs chicken breasts sliced in half to make thin filets
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 2 tablespoons olive oil plus 1-2 teaspoons more if needed
  • 2 1/2 cups corn kernels fresh cut from cob or frozen
  • 1/2 medium onion diced
  • 1 small jalapeno deveined, seeded, and diced (optional)
  • 1/3 cup mayonnaise
  • 1/2 cup Mexican crema or sour cream
  • 2 1/2 teaspoons tajin or more to taste
  • 1 small lime juiced
  • 2-3 tablespoons milk add gradually to reach desired consistency
  • 1/4 teaspoon fine sea salt for sauce
  • 2 1/2 cups cooked rice from about 1 cup uncooked rice
  • 1 medium ripe avocado chopped
  • 1/2 cup cotija cheese shredded
  • 1/2 cup fresh cilantro chopped
  • 1 medium lime cut into wedges for serving

Equipment

  • Large skillet or cast-iron pan
  • mixing bowl
  • whisk
  • knife and cutting board
  • measuring cups and spoons
  • Meat thermometer

Method
 

  1. Whisk together the mayonnaise, Mexican crema, tajin, lime juice, 2 tablespoons milk, and salt in a bowl until smooth. Add the third tablespoon of milk if you want a thinner consistency. Set aside at room temperature.
  2. Slice chicken breasts horizontally to create thin filets about 1/2 inch thick. Season both sides with salt, pepper, chili powder, cumin, paprika, garlic powder, and oregano.
  3. Heat the 2 tablespoons olive oil in a large skillet over medium heat. Add chicken filets and cook for 4-5 minutes per side without moving them, until golden brown and internal temperature reaches 165°F. Transfer to a plate and tent with foil.
  4. Add 1-2 teaspoons more oil to the skillet if needed. Add corn, diced onion, and jalapeno. Turn heat to high and cover with a lid.
  5. Let corn cook undisturbed for 2 minutes to develop char. Remove lid, stir, then let sit for another 2-3 minutes without stirring until corn is charred and tender.
  6. Turn off heat and stir half of the prepared sauce into the corn mixture until well coated.
  7. Build bowls by adding 1/2 cup rice to each bowl. Top with sliced chicken and a large scoop of street corn mixture.
  8. Garnish with chopped avocado, cotija cheese, and fresh cilantro. Serve with lime wedges and drizzle remaining sauce over top.

Notes

IMPORTANT: This recipe assumes rice is already cooked. If cooking rice from scratch, add 20 minutes to total time. Storage: Store rice, chicken, corn, and sauce separately in airtight containers in the fridge for up to 4 days. Freezing: Freeze chicken, rice, and corn (without toppings and sauce) for up to 2 months. Thaw overnight in fridge before reheating. Make-Ahead: Cook all components up to 3 days ahead and store separately. Reheat chicken and corn in skillet with splash of water, rice in microwave, then build with fresh toppings. Substitutions: Use chicken thighs instead of breasts for more moisture. Greek yogurt instead of Mexican crema for higher protein and lower fat. Cauliflower rice for low-carb option. For vegetarian version, use seasoned black beans and roasted chickpeas. Pro Tip: Let corn sit undisturbed on high heat for 2 minutes to develop proper char. Don't stir constantly or it will steam instead of caramelize. Use a meat thermometer to ensure chicken reaches safe internal temperature of 165°F.