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A vibrant bowl filled with cilantro-lime rice, seasoned chicken, charred street corn salad, and sliced avocado.

Street Corn Chicken Bowls

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 580
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 tablespoons olive oil, divided
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 0.5 teaspoon kosher salt
  • 2 cups corn kernels, fresh or frozen
  • 0.25 cup mayonnais e
  • 0.25 cup Mexican crema or sour cream
  • 0.5 cup cotija cheese, crumbled
  • 0.25 cup fresh cilantro, finely chopped
  • 2 tablespoons fresh lime juice
  • 2 cups cooked white rice
  • 1 teaspoon lime zest
  • 1 ripe avocado , sliced
  • 0.5 teaspoon smoked paprika

Method
 

  1. In a large bowl, toss the chicken cubes with 1 tablespoon of olive oil, chili powder, cumin, garlic powder, and salt.
  2. Heat a large skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until browned and the internal temperature reaches 165 degrees Fahrenheit.
  3. Remove the chicken from the skillet and set aside. Wipe the skillet clean and add the remaining 1 tablespoon of olive oil.
  4. Add the corn kernels to the skillet in a single layer. Cook undisturbed for 3 to 4 minutes to achieve a dark char, then stir and cook for another 2 minutes.
  5. In a small mixing bowl, whisk together the mayonnaise, crema, and lime juice.
  6. Transfer the charred corn to a medium bowl. Fold in the mayonnaise mixture, 0.25 cup of cotija cheese, half of the cilantro, and smoked paprika.
  7. In a separate bowl, fluff the warm cooked rice and stir in the lime zest and the remaining cilantro.
  8. Assemble the bowls by layering the cilantro-lime rice at the bottom, followed by the seasoned chicken, the street corn mixture, and avocado slices.
  9. Garnish with the remaining cotija cheese and serve immediately with extra lime wedges.