Description
Juicy chicken, smoky corn, and zesty lime sauce combine in this fast street corn chicken rice bowl. It offers a bright, hearty flavor inspired by Mexican street corn.
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup jasmine or basmati rice
- 1 cup corn kernels, fresh or frozen
- 1 large avocado, sliced
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- ½ cup crumbled Cotija or feta cheese
- 2 tablespoons sour cream
- 1 tablespoon mayonnaise
- 1 teaspoon lime juice
- Pinch of chili powder (for dressing)
- Salt and pepper to taste (for dressing)
Instructions
- Prepare the rice following package directions. Fluff with a fork and keep warm.
- Pat chicken dry. Season both sides with chili powder, salt, and pepper.
- Heat olive oil in a skillet over medium heat. Add chicken and cook 5–7 minutes per side until the internal temperature reaches 165°F. Remove chicken, rest for 5 minutes, then slice.
- In the same skillet, add corn and cook 3–5 minutes until lightly charred.
- In a small bowl, whisk sour cream, mayonnaise, lime juice, chili powder, salt, and pepper until smooth to make the dressing.
- Assemble the bowls: Layer rice, sliced chicken, and sautéed corn in serving bowls.
- Top with avocado slices, cilantro, and crumbled cheese.
- Drizzle the creamy lime dressing over the top and serve.
Notes
- Grill the chicken and corn instead of pan-searing for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-Frying/Sautéing
- Cuisine: Mexican-inspired