Ingredients

1 ½ pounds thinly sliced boneless skinless chicken breasts

1 Tablespoon lime juice

1 ½ teaspoon chili powder

1 teaspoon ground cumin

½ teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon kosher salt

½ teaspoon black pepper

¼ teaspoon red pepper flakes (optional)

2 Tablespoons avocado oil (or olive oil)

3 Tablespoons avocado oil

2 Cups corn kernels (about 4 ears or thawed frozen corn)

¼ Cup white onion, finely diced

1 small jalapeño, finely diced

⅓ Cup mayonnaise

3 Tablespoons sour cream (or crema fresca)

2 Tablespoons lime juice

1 Tablespoon fresh cilantro, chopped

½ teaspoon paprika

½ teaspoon chili powder

½ teaspoon kosher salt

3 Cups cooked rice of choice

Avocado slices

1 lime cut into wedges

Sour cream or crema fresca (for serving)

Cilantro for garnish

Instructions

Step 1: Place the chicken in a shallow dish or a zip-top bag. In a small bowl, combine lime juice, chili powder, cumin, garlic powder, onion powder, salt, black pepper, and red pepper flakes. Coat the chicken evenly with the marinade and refrigerate for 30 minutes.

Step 2: Heat 2 tablespoons avocado oil in a large skillet over medium-high heat. Once hot, add the chicken and cook until browned and cooked through, about 7-8 minutes per side. Remove chicken and let rest, covered with foil.

Step 3: In the same or another large skillet, heat 3 tablespoons avocado oil over medium heat. Add corn, diced onion, and jalapeño. Cook, stirring occasionally, until the corn is slightly charred and vegetables are softened, about 7 minutes.

Step 4: Transfer the cooked vegetables to a bowl. Stir in mayonnaise, sour cream, lime juice, cilantro, paprika, chili powder, and salt until well combined.

Step 5: Add ¾ cup of cooked rice to the bowl with the street corn mixture and stir to combine.

Step 6: Thinly slice the rested chicken and add it to the bowl. Top with about ¾ cup of the street corn mixture on each serving.

Step 7: Garnish with avocado slices, lime wedges, fresh cilantro, and a dollop of sour cream or crema fresca if desired. Serve immediately.

Tips & Variations

Use frozen corn if fresh isn’t available; just be sure to thaw it completely before cooking.

For extra smoky flavor, try grilling the chicken instead of cooking it on the stove.

Swap sour cream with Greek yogurt for a lighter option without sacrificing creaminess.

Add black beans or chopped tomatoes for more texture and color in your bowl.

Storage

Store leftover chicken, rice, and street corn mixtures separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and rice gently in the microwave or on the stove, then add fresh street corn topping and garnishes for best flavor. Avoid freezing as the creamy street corn may separate.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs can be used and will add extra juiciness and flavor. Adjust cooking time as needed to ensure they are cooked through.