Go Back
A vibrant Street Corn Chicken Bowl topped with cotija cheese and fresh cilantro
Print Recipe

Street Corn Chicken Bowl

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 4 servings
Calories: 545kcal

Ingredients

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 cups cooked long-grain white rice
  • 2 cups frozen or fresh corn kernels
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup mayonnais e
  • 1/4 cup sour cream
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup fresh cilantro, finely chopped
  • 1 medium lime , juiced
  • 1 garlic clove , minced

Instructions

  • In a small mixing bowl, whisk together the mayonnaise, sour cream, lime juice, and minced garlic until smooth. Set aside for flavors to meld.
  • Season the cubed chicken with chili powder, smoked paprika, cumin, salt, and pepper, ensuring even coating.
  • Heat olive oil in a large cast-iron skillet over medium-high heat. Add the chicken in a single layer and sear until the internal temperature reaches 165°F (74°C), approximately 8 to 10 minutes. Remove chicken from the skillet and set aside.
  • Wipe the skillet briefly and add the corn kernels. Cook undisturbed for 3 to 4 minutes to achieve a deep char, then stir and cook for an additional 2 minutes.
  • Combine the charred corn with 2 tablespoons of the prepared cream sauce and half of the chopped cilantro in a separate bowl.
  • Portion the cooked rice into four serving bowls.
  • Layer the seasoned chicken and the charred corn mixture over the rice base.
  • Drizzle the remaining cream sauce over each bowl and garnish with crumbled cotija cheese and the remaining cilantro.