Street Corn Chicken Bowl
A quick and satisfying bowl that brings Mexican street corn flavors to a healthy weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups corn kernels (fresh, frozen, or canned)
- 2 cooked chicken breasts, shredded
- 1 cup cooked quinoa or rice
- 1 cup diced tomatoes
- 1 avocado, diced
- 1/2 cup chopped fresh cilantro
- 1 lime, juiced
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, hot sauce
Instructions
- If using charred corn, heat a dry skillet over medium-high and cook corn kernels 3–5 minutes until slightly browned. Let cool.
- In a large mixing bowl, combine corn, shredded chicken, cooked quinoa or rice, diced tomatoes, and chopped cilantro.
- Squeeze the lime over the mixture. Sprinkle in the chili powder, then season with salt and pepper.
- Toss everything gently until evenly combined and coated with lime and spices.
- Portion into bowls and top each with diced avocado. Add optional toppings like cheese, sour cream, or hot sauce to taste. Serve immediately.
Notes
Store leftovers in an airtight container for up to 3–4 days. Keep avocado separate if possible to avoid browning.
Find it online: https://www.mealbreeze.com/tasty-street-corn-chicken-bowl/