The first bite was like a vacation from the everyday. Grilled chicken, roasted corn slathered in a spicy aioli, and the perfect balance of crunch from toasted pecans all blended together on a bed of fluffy cilantro lime rice. It was a Street Corn Chicken Bowl that reminded me of warm summers and vibrant markets – a taste of happiness in every single bite. When you crave that same excitement in a dish, look no further. The best news? This recipe is ready in just 30 minutes, making it the perfect solution for a quick yet satisfying meal. If you’re looking for more twists on street food favorites, be sure to try our STREET CORN CHICKEN BOWL – Ready in 30 Minutes recipe.
Recipe Courtesy of Our Kitchen
STREET CORN CHICKEN BOWL – Ready in 30 Minutes
★★★★★ (55 Reviews)
Ingredients
1 1/2 pounds boneless, skinless chicken breasts
2 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup corn kernels
8 ounces crema or sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1 jalapeño pepper, diced
1 avocado, diced
1 cup cooked jasmine rice
1/4 cup chopped cilantro
1/4 cup chopped toasted pecans
Directions
1
In a large bowl, whisk together lime juice, olive oil, chili powder, cumin, smoked paprika, salt, and black pepper.
2
Add the chicken to the marinade and mix well to coat. Cover and refrigerate for at least 10 minutes.
3
Grill the chicken for 20-25 minutes or until cooked through. Transfer to a cutting board and let rest.
4
In a medium bowl, whisk together crema or sour cream, mayonnaise, and lime juice until smooth. Stir in diced jalapeño pepper and season with salt and pepper to taste.
5
Fluff cooked jasmine rice with a fork and stir in chopped cilantro, toasted pecans, and cooked chicken. Divide rice mixture among bowls. Top with roasted corn, sliced avocado, and drizzle with spicy aioli.
