Description
This Mexican Street Corn Chicken Bowl combines grilled chicken, charred corn, and a creamy chili-lime sauce over warm rice for a fresh and satisfying meal. Each bite has a mix of smoky, tangy, and sweet flavors reminiscent of authentic Mexican street food. It’s ideal for busy weeknights, customizable with your favorite grains or toppings, and ready in under 40 minutes. The vibrant textures and balanced flavors make it suitable for both casual dinners and meal prep.
Ingredients
- 1 lb boneless skinless chicken breasts (pounded to even thickness)
- 2 tbsp olive oil (divided)
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups corn kernels (fresh or frozen, thawed)
- 1 tbsp butter
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 1 tbsp fresh lime juice
- 1/2 tsp chili powder (for sauce)
- 1/4 cup cotija cheese (crumbled)
- 1 avocado (sliced)
- 2 cups cooked white or brown rice (warm)
- 2 tbsp chopped fresh cilantro
- Lime wedges (for serving)
Instructions
- Preheat the skillet: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat (about 400°F) for 2 minutes until shimmering.
- Season the chicken: In a small bowl, mix smoked paprika, chili powder, garlic powder, cumin, salt, and pepper. Rub the spice blend evenly over both sides of the chicken breasts.
- Sear the chicken: Place seasoned chicken in the hot skillet and cook for 5–6 minutes per side, or until an instant-read thermometer reads 165°F and the surface is golden brown with charred edges.
- Rest the chicken: Transfer cooked chicken to a plate, tent loosely with foil, and rest for 5 minutes to retain juices before slicing.
- Char the corn: In the same skillet, add butter and remaining tablespoon of olive oil. Add corn and cook over medium-high heat for 6–8 minutes, stirring occasionally until kernels are lightly charred and fragrant.
- Make the sauce: In a small bowl, whisk together mayonnaise, sour cream, lime juice, and 1/2 teaspoon chili powder until smooth and creamy.
- Slice the chicken: Cut the rested chicken into thin strips across the grain for tender pieces.
- Assemble the bowls: Divide rice among 4 bowls. Layer with sliced chicken, charred corn, and spoonfuls of the creamy chili-lime sauce.
- Add toppings: Sprinkle cotija cheese and chopped cilantro over each bowl, then tuck in avocado slices.
- Finish and serve: Serve immediately with lime wedges on the side for squeezing and enjoy the balance of smoky, tangy, and creamy flavors.
Notes
- Substitutions: Use Greek yogurt instead of sour cream or cotija; feta cheese works as a good alternative.
- Make ahead: Cook and store chicken, rice, and corn separately in airtight containers for up to 3 days in the refrigerator.
- Storage: Fully assembled bowls keep well for 1 day; store components separately for up to 4 days.
- Reheating: Warm chicken and rice in the microwave for 1–1.5 minutes or in a skillet over medium heat for 3–4 minutes; add sauce and toppings after heating.
- Serving suggestions: Try adding black beans, diced tomatoes, or shredded lettuce for extra bulk; serve with tortilla chips or a side of salsa.
Nutrition
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