Ingredients
Scale
- 2 pounds chicken breasts, sliced into thin filets
- 2.5 cups fresh or frozen corn kernels
- 0.5 onion, diced
- 1 jalapeño, seeded and diced
- 2 tablespoons olive oil
- 1/3 cup mayonnaise
- 1/2 cup Mexican crema or sour cream
- 2.5 teaspoons Tajin seasoning
- 1 lime, juiced
- 2-3 tablespoons milk
- 2.5 cups cooked rice
- 1 ripe avocado, chopped
- 1/2 cup shredded cotija cheese
- 1/2 cup chopped fresh cilantro
- Salt, pepper, chili powder, cumin, paprika, garlic powder, and oregano for seasoning chicken
Instructions
- Whisk together the mayonnaise, crema, Tajin, lime juice, and milk in a small bowl and set aside.
- Season the chicken filets on both sides with salt, pepper, chili powder, cumin, paprika, garlic powder, and oregano.
- Heat olive oil in a large skillet over medium-high heat and sear chicken until cooked through to 165 degrees Fahrenheit.
- Remove chicken to a plate and add corn, onion, and jalapeño to the same skillet.
- Cook over high heat for about five minutes until the corn is charred and tender.
- Remove corn from heat and stir in half of the prepared sauce.
- Divide rice into bowls, top with sliced chicken, the creamy corn mixture, avocado, cotija cheese, and fresh cilantro, then drizzle with the remaining sauce.
Notes
- Ensure the chicken is sliced thin for faster, more even cooking.
- Using a high-heat sear on the corn is essential for achieving that authentic street-style charred flavor.
- Leftovers can be stored in the refrigerator in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 15
- Category: Skillet Chicken
- Method: Stovetop
- Cuisine: Mexican-Inspired