Grilled Street Corn Chicken Bowls
These Grilled Street Corn Chicken Rice Bowls burst with lively Mexican flavors, featuring perfectly seasoned chicken, charred corn, and a zesty Tajín-lime sauce that ties everything together deliciously!
Servings: 6
Equipment
Ingredients
- 6 cups cooked white rice about 2 cups dried rice
For the Chicken
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon dried Mexican oregano
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons safflower oil or other neutral oil, divided
- 2 pounds chicken breasts about 4 breasts (8 ounces each) pounded flat with a meat mallet
For the Corn Mixture
- 1 tablespoon safflower or other neutral oil
- 4-5 medium ears of corn about 3 cups kernels
- ½ small red onion cut into ¼-inch rings
- 1 medium jalapeño
For the Sauce
- ½ cup Mexican crema or sour cream
- ⅓ cup mayonnaise
- 2 ½ teaspoons Tajín
- 1 tablespoon freshly squeezed lime juice
For the Toppings (These are approximations. Use according to taste buds.)
- 2 avocados halved, pitted, peeled, and sliced
- 1 ½ cups fresh cotija cheese crumbled
- 1 cup chopped fresh cilantro
- 2-3 limes cut into wedges
Instructions
For the Sauce
- In a small bowl, whisk together the mayonnaise, sour cream, Tajin, and lime juice; set aside.
For the Chicken
- In a small bowl, combine the chili powder, ground cumin, garlic powder, Mexican oregano, salt, and pepper. Season both sides of the chicken breast with the seasoning mixture. Heat a grill pan over medium-high heat. Add 1 tablespoon of oil. Cook two chicken breasts until internal temperature reaches 165℉, about 5-7 minutes per side. Transfer to a plate, cover with a sheet of aluminum foil, and repeat with the remaining oil and chicken breasts. (Let the chicken rest while the vegetables cook.) Wipe out the grill pan.
For the Corn
- Heat the oil in the grill pan over medium-high heat. Add the corn, onion rings, and jalapeño. Cook the onion rings until softened and slightly charred, about 5-6 minutes, flipping halfway through. Transfer to a cutting board and chop into a small dice.
- Cook the jalapeño, rotating occasionally, until slightly charred and blistered, about 5-8 minutes. Transfer to a cutting board, remove the stem and seeds, and chop into a small dice.
- Cook the corn, rotating occasionally, until bright yellow and slightly charred, about 10-15 minutes. Transfer to a cutting board and remove the kernels from the cob.
- In a medium bowl, combine the diced onion, jalapeño, and corn. Add ¼ cup of the sauce and mix until blended and creamy.
To Assemble
- Chop chicken breasts into ½ inch dice or thinly slice against the grain. Place 1 cup of rice in each bowl. Top with chicken, corn mixture (about ½ cup per portion), cotija (about ¼ cup per portion), cilantro, and sauce. Serve with avocado slices and lime wedges. Enjoy!
Notes
Chicken, corn mixture, sauce, and rice can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken, corn mixture, and rice separately in a microwave oven.
Nutrition
Calories: 738kcal | Carbohydrates: 66g | Protein: 43g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 130mg | Sodium: 890mg | Potassium: 1078mg | Fiber: 6g | Sugar: 6g | Vitamin A: 827IU | Vitamin C: 24mg | Calcium: 169mg | Iron: 2mg
