Ingredients
Scale
- 1 cup cooked rice
- 2 cups cooked chicken, shredded
- 1 cup corn, fresh or canned
- 1/2 cup mayonnaise
- 1/4 cup lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1 avocado, diced (optional)
- Lime wedges for serving
Instructions
- Cook rice according to package instructions and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add diced chicken to the skillet and season with salt, pepper, and chili powder.
- Cook the chicken until browned and cooked through, about 5-7 minutes.
- Remove the chicken from the skillet and set it aside.
- In the same skillet, add corn and cook for 3-4 minutes until heated through.
- Stir in lime juice and chopped cilantro with the corn.
- Combine the cooked rice, chicken, and corn mixture in the skillet.
- Toss everything together until well mixed and heated through.
- Serve the street corn chicken rice bowl topped with crumbled feta cheese and extra cilantro.
Notes
Store leftovers in airtight containers.
Reheat in the microwave evenly.
Serve with lime wedges, cilantro.
Grill corn for extra smokiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 600 kcal
- Sodium: 800mg
- Fat: 20g
- Carbohydrates: 75g
- Protein: 30g