Description
Craving a bowl that combines all the best flavors of Mexican street food? This Mexican Street Corn Chicken Rice Bowl brings the fiesta to your dinner table in one easy, crave-worthy dish.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- ½ teaspoon kosher salt
- 3 cups fresh or frozen corn kernels
- 1 tablespoon olive oil
- 1 jalapeño, seeded and finely diced
- ¼ cup fresh cilantro, chopped
- 2 tablespoons lime juice
- ½ teaspoon chili powder
- 3 cups cooked white or brown rice
- 1 cup cotija cheese, crumbled
- ½ cup Mexican crema or sour cream
- 1 avocado, diced
- 2 tablespoons mayonnaise
- 2 green onions, thinly sliced
- Hot sauce to taste (optional)
Instructions
- Cook rice according to package instructions, substituting chicken broth for water if desired for extra flavor.
- In a medium bowl, toss chicken with olive oil, taco seasoning, and salt until evenly coated.
- Heat a large skillet over medium-high heat. Add chicken in a single layer and cook for 3-4 minutes without disturbing, then flip and cook another 3-4 minutes until golden and cooked through.
- Transfer chicken to a plate and tent with foil to keep warm.
- In the same skillet, add another tablespoon of olive oil if needed. Add corn kernels in a single layer and cook undisturbed for 3-4 minutes until they begin to char.
- Stir corn and continue cooking for 2-3 minutes until spotty brown. Add diced jalapeño and cook for 1 minute more.
- Remove skillet from heat and stir in lime juice, chili powder, and half the cilantro. Season with salt to taste.
- In a small bowl, whisk together Mexican crema (or sour cream) and mayonnaise until smooth.
- Assemble bowls by dividing warm rice among four bowls. Top each with charred corn mixture and cooked chicken.
- Drizzle with cream sauce, then sprinkle with cotija cheese, diced avocado, remaining cilantro, and sliced green onions.
- Add hot sauce if desired and serve with lime wedges on the side.