Street Corn Chicken Rice Bowl For Easy Dinners

1 1/2 lb boneless skinless chicken breasts, sliced horizontally into thin cutlets
2 tbsp olive oil, divided
1 1/4 tsp chili powder, divided
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp garlic powder
kosher salt, to taste, divided
black pepper, to taste
3 cups frozen corn kernels, thawed and patted very dry
1/3 cup mayonnaise
1/3 cup sour cream
1/2 cup cotija cheese, crumbled, plus more for topping
2 lime, juiced, divided
1 jalapeño, seeded and minced (optional)
1/4 cup fresh cilantro, chopped, plus more for topping
3 cups cooked white rice, warm
1 avocado, sliced (optional)

Optional — the recipe works without them.

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1

Pat the chicken cutlets dry and toss with 1 teaspoon chili powder, the cumin, paprika, garlic powder, and a pinch each of salt and pepper.
2

Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Sear the chicken 4-5 minutes per side until an instant-read thermometer reads 165°F. Done when juices run clear and the center is no longer pink.
3

Transfer the chicken to a plate and let it rest 5 minutes before slicing.
4

Wipe out the skillet, add the remaining 1 tablespoon oil, and sear the dried corn over high heat, stirring only occasionally. Done when kernels have blistered black spots in several places.
5

Off the heat, stir the mayonnaise, sour cream, cotija, half the lime juice, jalapeño, cilantro, remaining 1/4 teaspoon chili powder, and a pinch of salt into the corn.
6

Divide the rice among bowls, top with sliced chicken and the street corn mixture, then finish with the remaining lime juice, extra cotija, cilantro, and avocado.

Patting the thawed corn completely dry before searing it over high, mostly-untouched heat lets it char instead of steam, which is what gives the dressing its street-corn flavor instead of a bland, wet vegetable taste.
Dry the kernels thoroughly with paper towels before they hit the pan, keep the heat high, and stir only a few times so the surface has a chance to char. If the mixture is still loose after stirring in the dressing, let it sit a minute and spoon off the pooled liquid before serving.

The corn mixture turns thin and watery because the corn released moisture into the mayo-sour cream dressing, either from not drying it fully or from stirring it too much while cooking.

810 kcal

Calories

63g

Protein

60g

Carbs

35g

Fat

3g

Fiber

1050mg

Sodium