Street Corn Chicken Bowls (Print-Friendly Version)
Juicy chicken, charred street corn, creamy jalapeno sauce, rice, and avocado—all in a satisfying bowl.
# Ingredients:
→ Chicken
01 -
900 g chicken breasts or tenderloins, cut into 5 cm chunks
02 -
2 tablespoons blackened seasoning
03 -
3 tablespoons olive oil
→ Grain Base
04 -
2 cups dry jasmine rice
→ Sauce & Salad
05 -
1 cup prepared creamy jalapeno dip
06 -
3 cups prepared street corn salad
→ Toppings
07 -
1 avocado, diced
08 -
1 lime, cut into wedges
09 -
Tajin seasoning, optional
# Steps:
01 -
Prepare the street corn salad and creamy jalapeno dip in advance for enhanced flavor, ideally one to two days ahead.
02 -
Rinse jasmine rice under cold water. Cook 2 cups of rice according to package instructions using fresh water. Allow the rice to rest once cooking is complete.
03 -
Toss chicken chunks with 1 tablespoon olive oil and coat evenly with blackened seasoning. Heat a large skillet over medium heat. Add remaining 2 tablespoons olive oil to coat the pan. Cook chicken for 3–4 minutes per side, or until internal temperature reaches 74°C.
04 -
Spoon 1 cup of cooked rice into each serving bowl. Top with approximately 160 ml street corn salad. Add seared chicken pieces. Drizzle with creamy jalapeno sauce, then garnish with diced avocado and a lime wedge. Sprinkle with Tajin seasoning if desired.
# Notes & Tips:
01 -
Advance preparation of the street corn salad and creamy jalapeno dip allows flavors to develop, enhancing overall taste.
02 -
For optimal colour and flavor, ensure chicken is not overcrowded in the pan during searing.