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Quick & Easy Mexican Street Corn Chicken Bowls — homemade Mexican Street Corn Chicken Bowls recipe

Quick & Easy Mexican Street Corn Chicken Bowls

A vibrant and flavorful bowl featuring tender shredded chicken, sweet roasted corn, and creamy street corn-inspired dressing served over rice.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 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

Equipment

  • Mixing bowl

Method
 

Preparation
  1. Combine the shredded chicken, corn kernels, mayonnaise, lime juice, chili powder, and half of the cotija cheese in a large bowl and mix well.
  2. Season the chicken and corn mixture with salt and pepper to taste.
  3. Divide the cooked rice evenly among four serving bowls.
  4. Spoon the chicken and corn mixture over the rice in each bowl.
  5. Garnish each bowl with avocado slices, the remaining cotija cheese, diced red onion, and fresh cilantro.
  6. Serve immediately, optionally with extra lime wedges on the side.

Notes

Ensure the chicken is cooked thoroughly; store leftovers in an airtight container for up to 3 days.