Description
A flavorful Mexican Street Corn Chicken Bowl featuring shredded chicken, sautéed corn, and fresh toppings.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup cooked rice (white or brown)
- 1/2 cup crumbled cotija cheese
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- 1 lime, cut into wedges
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the corn kernels and sauté for about 5 minutes until they are slightly charred.
- Stir in the chili powder, garlic powder, cumin, salt, and pepper. Cook for an additional 2 minutes to combine the flavors.
- In a large bowl, combine the cooked rice and shredded chicken. Mix in the sautéed corn mixture until well combined.
- To serve, divide the chicken and corn mixture into bowls. Top each bowl with crumbled cotija cheese, diced avocado, and chopped cilantro.
- Squeeze fresh lime juice over the top for added flavor.
Notes
- For a vegetarian option, substitute the chicken with black beans or chickpeas.
- Add diced tomatoes or jalapeños for extra freshness and heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg