Quick & Easy Mexican Street Corn Chicken Bowls
A vibrant dish celebrating the flavors of Mexican street corn, featuring tender chicken, sweet corn, zesty lime, and creamy dressing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked rice
- 1 lb chicken pieces, cooked and shredded
- 2 cups corn kernels, grilled or roasted
- 1/2 cup mayonnaise
- 1/2 cup cotija cheese, crumbled
- 1/4 cup lime juice
- 2 tbsp chili powder
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced
- 1/4 cup red onion, finely diced
- Salt and pepper (to taste)
Instructions
- Prepare the rice by cooking it according to package instructions.
- Shred the chicken into bite-sized pieces.
- Grill the corn until slightly charred.
- Create the creamy sauce by mixing mayonnaise, lime juice, chili powder, salt, and pepper.
- Assemble the bowls by layering rice, chicken, and corn, then drizzling with the creamy sauce and topping with cotija, cilantro, red onions, and avocado.
- Personalize with additional toppings or seasoning to taste.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. For convenience, use rotisserie chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg