Mexican Street Corn Chicken Bowl (Printer-Friendly)
Charred corn, grilled chicken, creamy dressing, and fresh herbs unite for a zesty, satisfying Mexican bowl.
# What You’ll Need to Cook:
→ Chicken
01 -
500 g boneless, skinless chicken breasts
02 -
1 tablespoon olive oil
03 -
1 teaspoon smoked paprika
04 -
1 teaspoon ground cumin
05 -
0.5 teaspoon ground black pepper
06 -
0.5 teaspoon salt
→ Street Corn Mixture
07 -
350 g sweet corn kernels (fresh, canned, or thawed frozen)
08 -
60 g red onion, finely diced
09 -
80 g queso fresco, crumbled
10 -
2 tablespoons chopped fresh cilantro
→ Dressing
11 -
2 tablespoons mayonnaise
12 -
2 tablespoons sour cream
13 -
2 cloves garlic, minced
14 -
2 tablespoons freshly squeezed lime juice
15 -
0.5 teaspoon chili powder
→ Bowl Base & Garnish
16 -
400 g cooked white or brown rice
17 -
1 ripe avocado, sliced
18 -
1 fresh lime, wedged
19 -
1 fresh jalapeño, sliced (optional)
20 -
30 g crispy tortilla strips (optional)
# Steps to Prepare:
01 -
In a small bowl, whisk together mayonnaise, sour cream, minced garlic, freshly squeezed lime juice, and chili powder until smooth and cohesive. Set aside to allow flavors to blend.
02 -
Heat a dry nonstick skillet over medium-high heat. Add sweet corn kernels and sauté, stirring occasionally, until lightly charred and aromatic, about 5–7 minutes. Remove from heat and let cool slightly.
03 -
Rub chicken breasts with olive oil, smoked paprika, ground cumin, black pepper, and salt. Grill or pan-sear over medium-high heat for 6–8 minutes on each side or until fully cooked and juices run clear. Let rest, then slice into strips.
04 -
In a medium bowl, combine the cooled charred corn, finely diced red onion, chopped cilantro, and crumbled queso fresco. Drizzle with half the prepared dressing and toss gently to coat.
05 -
Place warm cooked rice in serving bowls. Squeeze lime juice and scatter chopped cilantro over the rice. Layer with sliced chicken and top generously with the street corn mixture. Drizzle with remaining dressing.
06 -
Finish with avocado slices, fresh lime wedges, and sliced jalapeño if desired. Add crispy tortilla strips for crunch and serve immediately.
# Extra Cooking Tips:
01 -
Char the corn in a hot skillet or on the grill for authentic smoky flavor.
02 -
Use leftover rice or prepare rice in advance to streamline assembly.
03 -
Taste and adjust the amount of lime juice and chili according to your preferred spice and acidity.