Street Corn Chicken Rice Bowl
A bright, savory bowl filled with tender shredded chicken, sweet grilled corn, tangy cotija, and lime-chili mayo, perfect for easy weeknight meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked rice (white, jasmine, or cilantro-lime rice)
- 1 lb chicken breast, cooked and shredded
- 1 cup sweet corn (grilled kernels or canned, drained)
- 1/2 cup cotija cheese, crumbled (substitute feta if unavailable)
- 1/4 cup mayonnaise
- Juice of 1 lime (about 1–2 tbsp)
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
- Optional toppings: avocado, diced tomatoes, green onions, salsa
Instructions
- Prep proteins and grains: shred cooked chicken and have 2 cups of cooked rice ready. If using fresh corn, grill and slice kernels off the cob; drain canned corn.
- Make the dressing: in a small bowl whisk together mayonnaise, lime juice, chili powder, garlic powder, a pinch of salt, and black pepper until smooth.
- Combine the bowl: in a large mixing bowl, add the rice, shredded chicken, and corn. Pour the dressing over the mixture and toss gently until evenly coated.
- Finish and top: transfer the mixture to serving bowls. Sprinkle with crumbled cotija and chopped cilantro. Add any additional toppings like diced avocado, tomatoes, green onions, and a spoonful of salsa.
- Taste and adjust: check for seasoning — add more lime, salt, or chili powder if needed. Serve immediately.
Notes
Use warm rice for a cozier bowl or cold rice for a grain-salad style. Grilling fresh corn adds smoky sweetness, but canned corn is a perfectly good shortcut.
Find it online: https://www.mealbreeze.com/street-corn-chicken-rice-bowl-3/