Go Back
Street Corn Chicken Bowls served with creamy corn and sliced chicken
Taha Ayad

Street Corn Chicken Bowls

Street Corn Chicken Bowls with charred corn, juicy chicken, rice, and a creamy tajín lime sauce. Ready in 25 minutes and perfect for busy weeknights.
Print Recipe Pin Recipe Share on Facebook
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 5 servings
Course: Dinner
Cuisine: Mexican
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups cooked rice
  • 2 lbs chicken breasts
  • 2 tablespoons olive oil
  • 2 ½ cups corn kernels
  • ½ onion
  • 1 jalapeño
  • ⅓ cup mayonnaise
  • ½ cup Mexican crema or sour cream
  • 2 ½ teaspoons tajín
  • 1 lime
  • 2 tablespoons milk
  • 1 avocado
  • ½ cup cotija cheese
  • ½ cup fresh cilantro

Method
 

  1. Season chicken with spices and salt.
  2. Sear chicken in hot skillet until cooked through.
  3. Remove chicken and let rest.
  4. Char corn with onion and jalapeño in same skillet.
  5. Stir half the sauce into warm corn.
  6. Assemble bowls with rice, chicken, corn, and toppings.

Notes

  1. Char the corn over high heat for best flavor.
  2. Store components separately for meal prep.
QR Code linking back to recipe