Description
A delightful and flavorful dish combining grilled chicken, street corn, and rice, inspired by Mexican street food.
Ingredients
Scale
- 2 cups cooked rice
- 1 lb grilled chicken, sliced
- 1 cup corn kernels (fresh or canned)
- 1/2 cup mayonnaise
- 1/4 cup cotija cheese, crumbled
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook the rice according to package instructions and set aside.
- Grill the chicken until fully cooked, then slice it into strips.
- In a bowl, mix the corn kernels, mayonnaise, lime juice, chili powder, salt, and pepper.
- In serving bowls, layer the cooked rice, grilled chicken, and corn mixture.
- Top with crumbled cotija cheese and chopped cilantro.
- Serve immediately and enjoy!
Notes
- For a spicier version, add diced jalapeños to the corn mixture.
- This dish can be made vegetarian by omitting the chicken and adding black beans.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Street Corn Chicken Rice Bowls, Mexican street corn rice bowls