Description
A hearty and flavor-packed dish combining Mexican street corn, tender chicken, and fluffy rice for a vibrant, comforting meal.
Ingredients
- 2 cups cooked white or brown rice
- 2 cups cooked chicken breast (grilled or shredded)
- 1 1/2 cups corn kernels (fresh, frozen, or canned)
- 1/4 cup mayonnaise
- 1/4 cup crumbled Cotija cheese (or feta)
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons chopped fresh cilantro
- Salt and pepper to taste
- Optional toppings: avocado slices, jalapeños, hot sauce
Instructions
- Heat a skillet over medium-high heat. Char fresh corn slightly or warm canned/frozen corn through.
- In a bowl, mix corn with mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, salt, and crumbled Cotija cheese.
- Reheat rice and chicken separately. Season chicken with chili powder and salt if desired.
- Assemble bowls by layering rice, chicken, and the creamy corn mixture.
- Top with cilantro, additional cheese, and optional toppings like avocado or lime juice.
Notes
- Use rotisserie chicken for a quicker meal.
- Swap chicken with shrimp, steak, black beans, or tofu for variation.
- Cauliflower rice can be used for a low-carb option.
- Add chipotle crema for extra indulgence.
- Store leftovers in the fridge for up to 3 days and reheat in the microwave.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
