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Mexican Street Corn Chicken Bowls

A vibrant and flavorful bowl featuring seared spiced chicken, charred sweet corn, and a creamy lime-yogurt dressing over fluffy jasmine rice.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-Inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless chicken breast, cubed
  • 2 cups sweet corn kernels
  • 1 cup cooked jasmine rice
  • 1/4 cup Greek yogurt
  • 2 tbsp lime juice
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 cup crumbled cotija cheese
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp olive oil
  • 1/2 tsp salt

Equipment

  • Large skillet
  • Mixing bowl
  • Small bowl

Method
 

Preparation
  1. Toss the cubed chicken with chili powder, smoked paprika, and salt in a bowl until evenly coated.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add chicken to the skillet and sear for 6-8 minutes until golden-brown and cooked through.
  4. Remove chicken from the pan and let it rest for 3 minutes.
  5. Add corn kernels to the same skillet and sauté until lightly charred.
  6. Whisk Greek yogurt and lime juice in a small bowl until smooth.
  7. Divide jasmine rice into bowls.
  8. Top rice with chicken and corn, drizzle with yogurt-lime sauce, and garnish with cotija cheese and cilantro.

Notes

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water.