Description
Feeding a crowd? This big-batch version of your favorite street corn chicken bowls delivers on flavor and volume. Perfectly seasoned chicken, sweet corn sautéed with onions and jalapeños, and a creamy, tangy tajin-lime sauce layered over rice — topped with cotija, avocado, and cilantro for a bold, comforting meal everyone will devour.
Ingredients
Base:
5 cups cooked rice
Chicken:
4 lbs chicken breasts, sliced into thin filets
2 tsp each: chili powder, cumin, paprika, garlic powder, oregano
Salt and pepper to taste
4 tbsp olive oil
Street Corn Mix:
5 cups corn kernels (fresh or frozen)
1 whole onion, diced
2 small jalapeños, diced (optional)
Sauce:
2/3 cup mayonnaise
1 cup Mexican crema or sour cream
5 tsp Tajín (or more to taste)
Juice of 2 small limes
4–6 tbsp milk (to thin)
Pinch of fine sea salt
Toppings:
2 ripe avocados, chopped
1 cup cotija cheese, crumbled
1 cup fresh cilantro, chopped
2 limes, cut into wedges
Instructions
Season chicken with spices.
Cook in olive oil over medium-high heat until golden and fully cooked, about 4–5 min per side. Slice or dice.
Sauté corn, onion, and jalapeños until golden and slightly charred (7–8 min).
Mix all sauce ingredients until smooth and creamy. Adjust with more milk or lime juice to taste.
Assemble bowls with rice, chicken, street corn mix, and toppings. Drizzle sauce generously and serve with lime wedges.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 500/ Serving
- Fat: 25g / Serving
- Carbohydrates: 40g/ Serving
- Protein: 35g/ Serving