Street Corn Chicken Rice Bowls Pressure Cooker Recipe
A vibrant and flavorful Mexican-inspired rice bowl with juicy chicken, charred sweet corn, creamy tajin-lime sauce, and fresh toppings like avocado and cotija cheese—ideal for quick weeknight dinners using your pressure cooker.
Equipment
- 1 Mixing bowl
Ingredients
Main ingredients
- 2 ½ cups cooked rice for serving
- 2 lbs chicken breasts sliced thin
- chili powder, cumin, paprika, garlic powder, oregano, salt and pepper for seasoning
- 2 tablespoons olive oil
- 2 ½ cups corn kernels fresh or frozen
- ½ onion diced
- 1 jalapeno diced (optional)
- ⅓ cup mayonnaise
- ½ cup Mexican crema or sour cream
- 2 ½ teaspoons tajin to taste
- 1 lime juiced
- 2-3 tablespoons milk to thin sauce
- fine sea salt pinch
- 1 ripe avocado chopped
- ½ cup cotija cheese shredded
- ½ cup fresh cilantro chopped
- 1 lime cut into wedges
Instructions
Instructions
- Season both sides of chicken breasts with chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken and cook 4-5 minutes on each side until golden and cooked through. Remove and let rest.
- In the same skillet, add remaining olive oil. Add diced onion and jalapeno, sauté for 2-3 minutes until tender.
- Add corn kernels and stir occasionally, cooking 5-7 minutes until lightly charred.
- In a bowl, mix mayonnaise, crema/sour cream, tajin, lime juice, and milk until smooth. Set aside.
- Slice chicken into strips.
- Assemble your bowls: add rice, chicken, corn mixture, drizzle sauce.
- Top with avocado, cotija cheese, fresh cilantro, and lime wedges. Serve warm.
Notes
Store leftovers in airtight containers, keeping sauce separate for best texture. Reheat with a splash of water to retain steam and juiciness.