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why make this recipe
Quick & Easy Mexican Street Corn Chicken Bowls are perfect for busy weeknights or any day you crave something flavorful. This dish combines the hearty goodness of chicken and rice with the vibrant flavors of Mexican street corn. It’s a fun, tasty meal that the whole family can enjoy. The combination of fresh ingredients and spices makes this bowl not only easy to prepare but also incredibly delicious.
how to make Quick & Easy Mexican Street Corn Chicken Bowls
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)
Directions:
Preparation
- Start by cooking your rice according to package instructions. Set it aside once done.
- Cook the chicken using your preferred method (grilling, baking, or pan-frying). Shred the chicken into bite-sized pieces.
- In a large bowl, combine the grilled or roasted corn kernels, mayonnaise, cotija cheese, lime juice, chili powder, chopped cilantro, and red onion. Mix well.
- Season the mixture with salt and pepper to taste.
- To assemble the bowls, place a scoop of rice at the bottom, followed by the shredded chicken. Top with the corn mixture.
- Finally, add sliced avocado on top for a creamy finish.
how to serve Quick & Easy Mexican Street Corn Chicken Bowls
Serve these bowls warm, garnished with extra cilantro or a lime wedge for added flavor. They make a great lunch or dinner option. You can also enjoy them cold for a refreshing meal during hotter days.
how to store Quick & Easy Mexican Street Corn Chicken Bowls
To store leftovers, keep the bowls in an airtight container in the refrigerator. They should last for up to three days. If possible, store the avocado separately to keep it fresh longer. Reheat the chicken and corn mixture in a microwave or on the stovetop before serving again.
tips to make Quick & Easy Mexican Street Corn Chicken Bowls
- Use leftover rotisserie chicken for quicker prep.
- For a spicier kick, add diced jalapeños to the corn mixture.
- If you don’t have cotija cheese, feta cheese can be a good substitute.
variation
You can easily customize this recipe. Swap the chicken for shrimp or tofu for a different protein option. You can also add other toppings, such as black beans or diced tomatoes, for extra flavor and texture.
FAQs
1. Can I use frozen corn instead of fresh?
Yes, frozen corn works well. Just make sure to thaw and drain it before using it in the recipe.
2. Is this recipe gluten-free?
Yes, as long as you use gluten-free rice and check the mayonnaise for gluten-free labels, this recipe is gluten-free.
3. How can I make this dish vegetarian?
You can omit the chicken and use extra vegetables, like bell peppers or zucchini, cooked in the corn mixture for added flavor.
