Flavor-Packed Mexican Street Corn Chicken Bowl Recipe to Try Today!
A delicious and vibrant Mexican Street Corn Chicken Bowl that combines tender chicken, sweet corn, and zesty flavors for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Mixing and Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 4 cups cooked rice or quinoa
Instructions
- In a large bowl, combine the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper.
- Add the corn and shredded chicken to the bowl and mix until well combined.
- Stir in the cotija cheese and cilantro.
- Serve the chicken and corn mixture over a bed of rice or quinoa.
- Garnish with additional cilantro and lime wedges if desired.
Notes
- For a spicier version, add diced jalapeños to the mixture.
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to substitute the chicken with grilled shrimp or tofu for a different protein option.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg