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Mexican Street Corn Chicken Rice Bowl for Ultimate Flavor!

mexican street corn chicken rice bowl
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A delicious and flavorful Mexican Street Corn Chicken Rice Bowl that combines tender chicken, sweet corn, and zesty spices for a satisfying meal.

Ingredients

Scale
  • 2 cups cooked rice
  • 1 lb chicken breast, diced
  • 1 cup corn kernels (fresh or frozen)
  • 1/2 cup mayonnaise
  • 1/4 cup cotija cheese, crumbled
  • 1/4 cup cilantro, chopped
  • 1 lime, juiced
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • Salt and pepper to taste

Instructions

  1. In a skillet, cook the diced chicken over medium heat until fully cooked.
  2. Add corn, chili powder, garlic powder, salt, and pepper to the skillet and cook for an additional 5 minutes.
  3. In a bowl, mix mayonnaise, lime juice, and half of the cilantro.
  4. In serving bowls, layer cooked rice, chicken and corn mixture, and drizzle with the mayo-lime sauce.
  5. Top with crumbled cotija cheese and remaining cilantro before serving.

Notes

  • For a spicier version, add diced jalapeños to the chicken mixture.
  • This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
  • Feel free to substitute quinoa for rice for a healthier option.

Nutrition

Find it online: https://bibodo.com/mexican-street-corn-chicken-rice-bowl-recipe/