Street Corn Chicken Bowl
This bowl combines bright corn, tender chicken, and fresh avocado, making it a fast, filling weeknight meal.
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.
Notes
Serve the bowl warm or cold. Add a lime wedge on the side for extra zing. Pair with hot sauce or spicy sides for extra heat.