Street Corn Chicken Bowl
Street Corn Chicken Bowl layers sliced chicken, warm rice, creamy Tajin corn, avocado, cotija, and cilantro into a bright dinner bowl with smoky chili-lime flavor. It works well for family weeknights or meal prep because the cooked parts can be stored separately and assembled fresh.
Equipment
- Large skillet
- Cutting Board
- Chef's Knife
- Mixing bowl
- Whisk
Ingredients
- 2.5 cups cooked rice for serving
- 2 lbs chicken breasts sliced in half to make thin filets
- 2 Tablespoons olive oil
- 2.5 cups corn kernels fresh cut from cob or frozen
- 0.5 onion diced
- 1 small jalapeno deveined, seeded, diced, optional
- 0.33 cup mayonnaise
- 0.5 cup Mexican crema or sour cream
- 2.5 teaspoons Tajin or more to taste
- 1 small lime juiced
- 2-3 Tablespoons milk to thin sauce
- 1 pinch fine sea salt
- 1 ripe avocado chopped
- 0.5 cup cotija cheese shredded or crumbled
- 0.5 cup fresh cilantro chopped
- 1 lime cut into wedges
Instructions
- Whisk mayonnaise, crema, Tajin, lime juice, 2 tablespoons milk, and a pinch of sea salt until smooth. Add more milk as needed.
- Heat olive oil in a large skillet over medium-high heat. Add chicken filets and cook until golden and the center reaches 165°F.
- Transfer the chicken to a cutting board and rest for 5 minutes. Slice or chop into bite-size pieces.
- Add corn, diced onion, and jalapeno to the same skillet. Cook until the onion softens and the corn is hot and lightly browned.
- Stir part of the creamy Tajin sauce into the warm corn mixture until evenly coated. Taste and adjust Tajin or lime if needed.
- Divide warm cooked rice among serving bowls. Top with chopped chicken and the creamy street corn mixture.
- Add avocado, cotija cheese, cilantro, lime wedges, and extra sauce over each bowl. Serve right away.
Notes
Storage: Refrigerate rice, chicken, corn, and sauce in separate airtight containers for up to 4 days.
Reheating: Warm rice, chicken, and corn before adding avocado, cilantro, cotija, and any cold sauce.
Freezing: Freeze cooked chicken and rice for up to 2 months, but avoid freezing the creamy sauce and avocado.
Expert Tips: Thin chicken filets cook evenly and stay tender when rested before chopping.
Meal Prep: Pack the rice, chicken, and corn together, then keep sauce and fresh toppings in small separate containers.
Variations: Swap rice for quinoa, brown rice, cilantro lime rice, or cauliflower rice depending on the meal you want.