Description
A cozy and flavorful Street Corn Chicken Rice Bowl that brings the essence of summer street fairs to your dinner table, perfect for weeknight meals.
Ingredients
- 2 cups cooked rice (any type you prefer)
- 2 cups shredded chicken (cooked)
- 1 can (15 oz) corn (drained)
- 1/2 cup mayonnaise
- 1/4 cup crumbled feta cheese
- 1/4 cup cilantro (chopped)
- 1 lime (juiced)
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: diced tomatoes, avocado slices, or jalapeños
Instructions
- Prepare the rice: If you haven’t done so already, cook your rice according to package instructions.
- Mix the street corn: In a large bowl, combine the drained corn, mayonnaise, feta cheese, cilantro, lime juice, chili powder, salt, and pepper. Mix it well until all ingredients are fully integrated.
- Add chicken: Fold in the shredded chicken to the corn mixture, ensuring every bite is filled with flavor.
- Assemble the bowl: In serving bowls, add a generous scoop of rice to the base, followed by the chicken and corn mixture on top.
- Garnish: Feel free to add optional toppings such as diced tomatoes, avocado slices, or jalapeños for an extra kick and a burst of freshness.
Notes
This recipe is perfect for using leftover chicken and is adaptable for vegetarian diets by substituting with beans or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Mixing and Serving
- Cuisine: Mexican