why make this recipe
This bowl gives you bright corn, tender chicken, and fresh avocado in one bowl. It is fast to make and fills you up. If you like bold bowls, try a bang bang chicken bowl idea for another quick meal.
introduction
This Street Corn Chicken Bowl mixes simple ingredients and strong flavors. It is a good weeknight meal. You can see a similar simple version at tasty street corn chicken bowl to get more ideas.
how to make Street Corn Chicken Bowl
Follow the steps below. The dressing is easy and bright. Mix the hot or cold chicken with the corn and rice for a ready bowl. You can use leftover chicken or rotisserie chicken to save time. For another style, try a different chicken bowl like another chicken bowl.
Ingredients :
- 2 cups cooked chicken, shredded
- 2 cups corn (canned, frozen, or fresh)
- 1 cup cooked rice or quinoa
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 1 avocado, diced
- 1/4 cup crumbled queso fresco
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Directions :
- In a bowl, combine the mayonnaise, lime juice, chili powder, salt, and pepper to make the dressing.
- In a large bowl, mix the cooked chicken, corn, rice or quinoa, red onion, and red bell pepper.
- Drizzle the dressing over the mixture and toss to combine.
- Serve in bowls topped with diced avocado, crumbled queso fresco, and fresh cilantro.
how to serve Street Corn Chicken Bowl
Serve the bowl warm or cold. Add a lime wedge on the side for extra zing. For a spicy side, pair with a small hot sauce or try a side like buffalo chicken bowls if you want something with more heat.
how to store Street Corn Chicken Bowl
Put leftovers in an airtight container. Store in the fridge for up to 3 days. Keep avocado separate if you want it fresher later. Reheat gently in the microwave or eat cold.
tips to make Street Corn Chicken Bowl
- Use rotisserie chicken to save time.
- If corn is frozen, thaw and drain first.
- Taste the dressing before you add it. Add more lime if you want more tang.
- For extra charred flavor, grill the corn first.
variation (if any)
- Make it vegetarian by using grilled tofu instead of chicken.
- Swap queso fresco for feta or cotija cheese.
- Use cilantro-lime yogurt instead of mayonnaise for a lighter dressing.
FAQs
Q: Can I use canned corn?
A: Yes. Drain the canned corn well before mixing.
Q: Can I make this bowl ahead for lunch?
A: Yes. Keep avocado out until just before serving for best texture.
Q: Can I use brown rice or quinoa?
A: Yes. Either grain works fine and adds fiber.
Q: Is this dish spicy?
A: It is mild. Add extra chili powder or hot sauce for more heat.
Conclusion
This Street Corn Chicken Bowl is simple, fast, and fresh. For another take on street corn and chicken bowls, see the recipe guide at Street Corn Chicken Rice Bowls from The Skinnyish Dish. You can also compare flavors with the detailed version at Tastes Better From Scratch street corn chicken rice bowls recipe.
Street Corn Chicken Bowl
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover chicken or rotisserie chicken to save time.
- 2 cups corn (canned, frozen, or fresh) If corn is frozen, thaw and drain before using.
- 1 cup cooked rice or quinoa Brown rice or quinoa can also be used.
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 1 avocado, diced Keep avocado separate if storing leftovers.
- 1/4 cup crumbled queso fresco Can be swapped for feta or cotija cheese.
- 1/4 cup fresh cilantro, chopped
Dressing
- 2 tablespoons mayonnaise For a lighter option, use cilantro-lime yogurt.
- 1 tablespoon lime juice Add more lime if you want more tang.
- 1 teaspoon chili powder Can be adjusted for spice preference.
- to taste Salt and pepper
Instructions
Dressing Preparation
- In a bowl, combine the mayonnaise, lime juice, chili powder, salt, and pepper to make the dressing.
Mixing Ingredients
- In a large bowl, mix the cooked chicken, corn, rice or quinoa, red onion, and red bell pepper.
- Drizzle the dressing over the mixture and toss to combine.
Serving
- Serve in bowls topped with diced avocado, crumbled queso fresco, and fresh cilantro.
