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Maya

Street Corn Chicken Bowl: A Flavorful Recipe to Try!

A delicious and flavorful Street Corn Chicken Bowl featuring seasoned chicken, charred corn, and a zesty lime mayonnaise.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked white rice
  • 1 pound boneless skinless chicken breasts, diced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup corn kernels fresh, frozen, or canned
  • 1/2 cup mayonnaise
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup chopped fresh cilantro
  • 1 lime juiced
  • 1 avocado sliced
  • 1/4 cup diced red onion
  • 1/4 teaspoon cayenne pepper optional

Method
 

  1. In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with chili powder, garlic powder, cumin, salt, and pepper. Cook for about 6-8 minutes, or until the chicken is cooked through and no longer pink in the center. Remove from heat and set aside.
  2. In the same skillet, add the corn and cook for 3-4 minutes until heated through and slightly charred.
  3. In a small bowl, mix together the mayonnaise, lime juice, and cayenne pepper (if using).
  4. To assemble the bowls, start with a base of cooked rice. Top with the seasoned chicken, charred corn, sliced avocado, diced red onion, and crumbled cotija cheese.
  5. Drizzle the lime mayonnaise over the top and sprinkle with fresh cilantro. Serve immediately.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 40gProtein: 30gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 20gCholesterol: 90mgSodium: 600mgFiber: 3gSugar: 2g

Notes

  • For a spicier kick, add diced jalapeños or a splash of hot sauce to the bowl.
  • You can also substitute quinoa or cauliflower rice for a lower-carb option.

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