Mexican Street Corn Chicken Bowls for Effortless Flavor Bliss

Delight in Mexican Street Corn Chicken Bowls, a gluten-free dish combining shredded chicken, smoky corn, and creamy dressing for an unforgettable meal.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Dinner

Cuisine: Mexican

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 cups cooked rice long-grain jasmine recommended
2 cups shredded chicken rotisserie chicken ideal

For the Corn Mixture

1 cup corn kernels fresh or grilled sweet corn
1/2 cup mayonnaise high-quality avocado oil-based recommended
1/4 cup cotija cheese crumbles easily
2 tablespoons lime juice fresh limes recommended
1 teaspoon chili powder make sure it's fresh

For the Garnish

1/4 cup fresh cilantro vibrant, perky leaves
1 medium avocado ripe that yields to gentle pressure
1/4 cup red onion firm with tight, shiny skin
salt to taste
pepper to taste

Equipment

large mixing bowl
serving spoon
fork

Method

Steps

In a large mixing bowl, combine the shredded chicken, corn kernels, mayonnaise, fresh lime juice, and chili powder. Mix thoroughly until well-coated.
Taste the mixture and season with salt and pepper as desired.
Prepare cooked rice according to package instructions. Fluff the rice and cool slightly before serving.
Scoop the chicken and corn mixture over the rice in each bowl.
Garnish each bowl with sliced avocado, cotija cheese, diced red onion, and freshly chopped cilantro.
Serve immediately, with extra lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 32gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

For best results, use fresh ingredients and season wisely. Leftovers can be stored in an airtight container for up to 3 days.

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