Description
The Street Corn Chicken Bowl is a delightful culinary creation that brings the vibrant flavors of Mexican street food right to your dinner table. This dish beautifully combines tender pieces of seasoned chicken, charred corn, and fresh toppings over a bed of fluffy rice, providing a feast for both the eyes and the palate.
Ingredients
Scale
- 1 1/2 pound boneless skinless chicken breasts
- 1 tablespoon avocado oil or olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon honey
- Juice of 1 lime
- 2 1/2 cup corn kernels
- 1 tablespoon butter
- 3 tablespoon mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- Juice of 1 lime
- 1/2 cup Cotija cheese
- 3 tablespoon fresh cilantro
- 1 small jalapeno, finely diced (optional)
- 2 cup cooked white or cilantro-lime rice
- 1 large avocado, sliced
- 1/4 cup red onion, finely diced
- Extra Cotija cheese and cilantro for garnish
- Lime wedges for serving
- Tajin or chili powder for sprinkling
Instructions
- Grab a medium-sized bowl and combine the diced chicken with avocado oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Toss everything together until each piece of chicken is evenly coated in the spice mix.
- Heat a large skillet over medium-high heat. Once hot, add in the seasoned chicken and let it cook undisturbed for about 6 to 8 minutes. Stir occasionally, ensuring it cooks evenly and gets that beautiful golden-brown color. Check that the chicken reaches an internal temperature of 165°F for food safety. Drizzle with honey and lime juice, tossing to coat while cooking for an additional minute until caramelized. Remove the chicken from the skillet and set aside on a plate.
- Using the same skillet, add butter over high heat. Once melted, introduce the corn, spreading it into a single layer in the skillet. Allow it to cook undisturbed for about 2 to 3 minutes per side until charred.
- In a large bowl, whisk together the mayonnaise, sour cream, chili powder, salt, and lime juice until smooth. Gently fold in the charred corn, Cotija cheese, cilantro, and diced jalapeno if using.
- Divide the cooked rice among serving bowls as your base. Top each bowl with a generous portion of the honey-lime chicken. Add a generous spoonful of the street corn mixture on top. Finish off with sliced avocado to add creaminess and texture.
Notes
For juicy chicken, avoid overcrowding the skillet. If needed, cook in batches. Be careful not to overcook; this can lead to dry chicken.
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 100mg