Street Corn Chicken Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rice bowls topped with seasoned chicken, charred corn, and finished with a creamy tajín-lime sauce and fresh toppings like avocado and cotija. Bold Mexican-inspired flavors that are quick and customizable.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 2 ½ cups cooked rice (, for serving)
- 2 lbs chicken breasts (, sliced in half, to make thin filets)
- Seasonings: chili powder, cumin, paprika, garlic power, oregano, salt and pepper
- 2 Tablespoons olive oil
- 2 1/2 cups corn kernels (, fresh cut from cob, or frozen)
- ½ of an onion (, diced)
- 1 small jalapeno (, deveined and seeded, diced (optional))
- 1/3 cup mayonnaise ((80g))
- 1/2 cup Mexican crema or sour cream ((120g))
- 2 1/2 teaspoons tajin (, or more, to taste)
- 1 small lime (, juice from)
- 2-3 Tablespoons milk (, to thin sauce)
- Pinch fine sea salt
- 1 ripe avocado (, chopped)
- 1/2 cup cotija cheese (, shredded)
- 1/2 cup chopped fresh cilantro
- 1 lime (, cut into wedges)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1401mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1105mg
- Calcium
- 172mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1401MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.