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–+ servings
Jennifer Johnson

Mexican Street Corn Chicken Bowl: A Flavorful Delight!

A flavorful Mexican Street Corn Chicken Bowl that combines shredded chicken, charred corn, and a creamy dressing, topped with fresh ingredients.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked chicken shredded
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup cooked rice white or brown
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup mayonnaise
  • 2 tablespoons lime juice
  • 1/4 cup chopped fresh cilantro
  • 1 avocado diced
  • 1 lime cut into wedges

Method
 

  1. In a skillet over medium heat, add olive oil and corn kernels. Sauté for about 5-7 minutes until the corn is slightly charred.
  2. Stir in chili powder, garlic powder, paprika, salt, and pepper. Cook for an additional 2 minutes, then remove from heat.
  3. In a large bowl, combine the shredded chicken, cooked rice, and sautéed corn mixture.
  4. In a small bowl, mix together the mayonnaise and lime juice. Drizzle this dressing over the chicken and corn mixture, and toss to combine.
  5. Serve the mixture in bowls, topped with crumbled cotija cheese, diced avocado, and chopped cilantro. Garnish with lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 16gCholesterol: 80mgSodium: 600mgFiber: 3gSugar: 2g

Notes

  • For a spicier kick, add diced jalapeños to the corn mixture while sautéing.
  • To make it vegetarian, substitute the chicken with black beans or grilled vegetables.

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