Description
Inspired by Mexican street corn, this hearty chicken rice bowl is creamy, tangy, and bursting with flavor—perfect for meal prep or a satisfying dinner.
Ingredients
Scale
- 1 pound grilled or roasted chicken, sliced
- 2 cups cooked rice
- 1 cup corn kernels
- ¼ cup mayonnaise
- 2 tablespoons sour cream
- ½ teaspoon chili powder
- Juice of 1 lime
- ¼ cup cotija cheese
- Fresh cilantro and green onions for topping
Instructions
- In a skillet, char the corn until golden.
- In a bowl, mix mayonnaise, sour cream, lime juice, and chili powder.
- Combine corn with the creamy mixture and set aside.
- Assemble bowls with rice, chicken, and creamy corn.
- Top with cheese, cilantro, and green onions.
Notes
- Use rotisserie chicken for convenience.
- Add avocado or hot sauce for variety.
- Makes a great cold lunch the next day.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Assembly
- Cuisine: Mexican