Skip to content
Menu
Street Corn Chicken Bowls
Main

Street Corn Chicken Bowls

50 minServes 4Nutri-Score C€€
from @giselldestini8 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breast (fat trimmed, cut into small bite-sized pieces)Meat2 pieces
  • onion powder (divided between chicken and dressing)Spices4 g
  • ground cumin (ground)Spices3 g
  • garlic powder (divided between chicken, dressing and rice)Spices6 g
  • dried oregano (dried)Spices2 g
  • smoked paprika (divided between chicken and dressing)Spices5 g
  • black pepper (ground, divided)Spices3 g
  • chili powder (divided between chicken and dressing)Spices5 g
  • salt (divided)Spices6 g
  • olive oil (divided between chicken, corn and rice)Pantry60 ml
  • mayonnaisePantry45 ml
  • Mexican sour creamDairy30 ml
  • water (a splash for the dressing, the rest for the rice)Other500 ml
  • lime (juiced, one for the dressing and one for the rice)Produce2 pieces
  • cotija cheese (crumbled)Dairy60 g
  • purple onion (chopped)Produce0.5 pieces
  • jalapeño (chopped)Produce1 piece
  • cilantro (chopped, divided between corn and rice)Produce20 g
  • corn (canned or frozen, drained)Produce300 g
  • jasmine rice (rinsed)Grains200 g
  • chicken bouillon (powder or cube)Pantry5 g

per serving

Nutrition

509kcal

Carbs
48 g
Proteins
26 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Mixing bowl

step by step

Method

  1. Season the chicken

    • Cut the chicken breasts into small bite-sized pieces, trimming off the fat.
    • Season with onion powder, cumin, garlic powder, oregano, smoked paprika, black pepper, chili powder and salt.
    • Drizzle with olive oil and mix well.
    Step 1

  2. Cook the chicken

    • Heat olive oil in a pan and add the chicken.
    • Cook covered for about 5 minutes.
    • Remove the lid, stir and cook uncovered until golden and cooked through.
    Step 2

  3. Make the street corn dressing

    • In a bowl, combine the mayonnaise, Mexican sour cream and a splash of water to thin it out.
    • Add the juice of a lime, the spread, a generous amount of crumbled cotija cheese, chili powder, smoked paprika, black pepper, garlic powder and salt.
    • Mix everything together.
    Step 3

  4. Char the corn

    • Heat olive oil in a pan and add the chopped purple onion and jalapeño.
    • Add the corn and let it char.
    • Stir the charred corn and chopped cilantro into the dressing.
    Step 4

  5. Cook the cilantro lime rice

    • Heat oil in a pot and add the jasmine rice, sautéing briefly.
    • Add the water, juice of a lime, chicken bouillon, garlic powder and onion powder, then stir.
    • Once boiling, cover, lower the heat to low and cook for 25 minutes.
    Step 5

  6. Finish and assemble

    • Fluff the rice and stir in the chopped cilantro.
    • Serve the chicken over the rice with the street corn dressing on top.
    Step 6
Get Mezze