Ingredients
Sauce
- ¼ cup mayonnaise
- ¼ cup sour cream (or Greek yogurt)
- 1 tablespoon lime juice (about ½ lime)
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- Milk to thin as desired (about 1 tablespoon)
Chicken
- 1 pound boneless skinless chicken breasts
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 1 tablespoon olive oil
Corn
- 1 teaspoon olive oil
- 2 cups corn kernels (fresh cut from cob or frozen, no need to thaw)
- ¼ teaspoon kosher salt
Assembly
- 2 cups cooked rice (white, brown, or cilantro-lime)
- ½ cup crumbled cotija cheese
- 1 avocado (sliced)
- ¼ cup fresh cilantro (chopped)
- Optional garnishes such as lime wedges, pico de gallo, and/or hot sauce
Instructions
- Cook Rice: Begin by cooking the rice according to package instructions or your preferred method. This will serve as the base for the bowls.
- Make Sauce: In a small bowl or measuring cup, whisk together mayonnaise, sour cream, lime juice, chili powder, and kosher salt. Taste and adjust the seasoning if needed. Add milk to thin the sauce to your desired consistency. Refrigerate the sauce until ready to serve; it can be made up to 4 days ahead and stored airtight.
- Prep Chicken: Cut the chicken breasts into small bite-sized pieces about ½ to ¾ inch. In a medium bowl, toss the chicken with garlic powder, chili powder, cumin, kosher salt, and black pepper until all pieces are evenly coated.
- Cook Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook without moving for 4 minutes to get a crisp, golden bottom.
- Finish Cooking Chicken: Stir the chicken and continue cooking for an additional 5 to 6 minutes, stirring frequently until the chicken is fully cooked through and golden brown on all sides. Remove from the pan and set aside.
- Char Corn: In the same skillet, heat 1 teaspoon olive oil over medium-high heat. Add the corn kernels with ¼ teaspoon kosher salt and cook for 4 to 5 minutes, stirring occasionally, until the corn is slightly charred in spots. Remove from heat and set aside.
- Assemble Bowls: Divide the cooked rice evenly among four shallow bowls. Top each with the cooked chicken and charred corn.
- Drizzle and Garnish: Drizzle the prepared sauce over each bowl, then sprinkle generously with crumbled cotija cheese, add sliced avocado, and chopped fresh cilantro on top.
- Serve: Add optional garnishes like lime wedges, pico de gallo, or hot sauce if desired. Serve immediately and enjoy your flavorful street corn chicken bowl!
Notes
- The sauce can be made up to 4 days ahead and stored in the refrigerator in an airtight container.
- Use fresh or frozen corn kernels; if using frozen, no need to thaw before charring.
- For extra flavor, try marinating the chicken for 30 minutes before cooking.
- Substitute Greek yogurt in place of sour cream for a healthier option.
- Use cilantro-lime rice for an added citrusy flavor twist.
- This recipe is versatile and works well with brown or white rice depending on your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
