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Street Corn Chicken Bowl

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A quick and tasty bowl featuring smoky corn, tender chicken, and a creamy mayo-lime sauce, topped with fresh avocado, cilantro, and cotija cheese.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 2 cups corn, grilled or canned
  • 1 cup cooked rice or quinoa
  • 1/2 cup fresh cilantro, chopped
  • 1 avocado, diced
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup mayonnaise
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • Hot sauce (optional)

Instructions

  1. In a bowl, combine the cooked chicken, corn, and rice or quinoa.
  2. In a separate small bowl, mix the mayonnaise, lime juice, and season with salt and pepper.
  3. Add the mayonnaise mixture to the chicken and corn mixture and stir until well combined.
  4. Serve the mixture in bowls, topping with diced avocado, chopped cilantro, and crumbled cotija cheese.
  5. Drizzle with hot sauce if desired and enjoy your meal!

Notes

Use leftover rotisserie chicken to save time. You can grill the corn for a smoky flavor or use canned corn for speed. Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://voxrecipes.com/street-corn-chicken-bowl/