Description
A vibrant and flavorful dish combining grilled chicken, charred corn, and creamy toppings served over rice.
Ingredients
Scale
- 2 1/2 cups cooked rice
- 2 lbs chicken breasts, sliced in half
- Chili powder
- Cumin
- Paprika
- Garlic powder
- Oregano
- Salt
- Pepper
- 2 Tablespoons olive oil
- 2 1/2 cups corn kernels
- 1/2 of an onion, diced
- 1 small jalapeno, deveined and seeded, diced (optional)
- 1/3 cup mayonnaise
- 1/2 cup Mexican crema or sour cream
- 2 1/2 teaspoons tajin
- Juice from 1 small lime
- 2–3 Tablespoons milk
- Pinch fine sea salt
- 1 ripe avocado, chopped
- 1/2 cup cotija cheese, shredded
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Mix the sauce ingredients (mayonnaise, Mexican crema, tajin, lime juice, and milk) in a bowl and set aside for later use.
- Season the chicken on both sides with salt, pepper, chili powder, cumin, paprika, garlic powder, and oregano.
- Heat a skillet over medium heat, add olive oil, and cook the chicken until it reaches an internal temperature of 165°F, flipping once.
- Remove the chicken from the skillet and let it rest.
- Add corn, onion, and jalapeno (if using) to the same skillet, cover, and sauté until charred and tender, about 4-5 minutes.
- Stir in half of the prepared sauce to create a creamy street corn blend.
- Serve by spooning rice into a bowl, topping with chicken, street corn mixture, avocado, cotija cheese, and cilantro. Add lime wedges and extra sauce as desired.
Notes
Use fresh corn for the best flavor; opt for plant-based alternatives to customize for dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 100mg