Name: Mexican Street Corn Chicken Rice Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 2 Tablespoons avocado oil; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon salt, or to taste; 1/4 teaspoon cayenne pepper, or to taste; 2 cups cooked chicken, cut into bite-sized pieces; 2 teaspoons fresh lime juice; 2 cups thawed sweet corn kernels; ¼ cup thinly sliced red onion; 1 cup sour cream, divided use; 2 tablespoon mayonnaise; ½ cup cotija cheese crumbled (plus extra for garnish); 1 teaspoon chili powder; Salt and pepper to taste; 1/4 teaspoon cayenne pepper; 4 cups shredded lettuce; mexican rice; 1 lime cut into wedges; Fresh cilantro for garnish; Fresh purchased pico de gallo, optional

Mexican Street Corn Chicken Rice Bowl

This Mexican street corn chicken rice bowl is a flavorful way to turn leftover chicken into an easy one-bowl meal. Spiced chicken and street corn are served over rice and topped with lime, cilantro, and pico de gallo for a fresh finish. Serve with warmed tortillas or crunchy chips on the side.

35 min total 15 min prep 20 min cook 4 719 cal

Instructions

Tap a step to mark it done

1 Warm avocado oil in a medium nonstick skillet over medium heat. When oil is hot, add chili powder, ground cumin, garlic powder, salt, and cayenne pepper. Stir spices in heated oil until fragrant, 2 to 3 minutes.
2 Add chicken and toss gently to coat in oil and spice mix. Cook, stirring, until chicken is warmed through, about 4 minutes. Sprinkle lime juice over chicken, remove to a plate, and keep warm.
3 For street corn, add corn kernels to the same skillet, and increase heat to medium-high. Cook until corn starts to pop and picks up a little color, 3 to 5 minutes.
4 Place skillet-roasted corn in a bowl, and add red onion, 1/2 cup sour cream, mayonnaise, cotija cheese, chili powder, salt, pepper, and cayenne pepper, to taste.
5 To assemble the bowls, spread each bowl with a bed of shredded lettuce. Add seasoned chicken, a serving of Mexican rice, and a serving of the street corn.
6 Garnish with lime wedges, fresh cilantro, and pico de gallo.
7 Place a dollop of sour cream in the center of each bowl, sprinkle with some additional cotija cheese, and serve.