Description
This Vibrant Mexican Street Corn Chicken Bowl recipe combines grilled chicken, charred corn, and zesty lime crema for a flavor-packed, easy dinner. Great for meal prep or a quick weeknight meal, it's inspired by authentic Mexican street food and packed with fresh ingredients.
Ingredients
2 boneless, skinless chicken breasts
2 cups corn kernels (fresh or frozen)
1 tbsp olive oil
1/2 tsp chili powder
1/2 tsp smoked paprika
Salt and pepper, to taste
1/4 cup mayonnaise
2 tbsp sour cream
1 tbsp lime juice
1/4 cup chopped cilantro
1/4 cup crumbled cotija cheese
2 cups cooked rice (white or brown)
1 avocado, sliced
Lime wedges, for serving
Instructions
- Season chicken with salt, pepper, chili powder, and smoked paprika.
- Heat olive oil in a skillet over medium heat. Cook chicken until golden and cooked through, about 6-7 minutes per side.
- In the same pan, add corn and cook until lightly charred.
- Mix mayonnaise, sour cream, lime juice, and a pinch of chili powder to make the crema.
- Slice chicken and assemble bowls with rice, corn, chicken, avocado, and crema.
- Top with cotija cheese, cilantro, and serve with lime wedges.
Notes
Add black beans or jalapeños for extra flavor and texture.
Can be made with rotisserie chicken for a shortcut.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 580mg