Description
A vibrant and comforting dish that combines chicken and corn with zesty spices, perfect for busy weeknights or casual gatherings.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cups corn, fresh, frozen, or canned
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 tablespoon lime juice
- 1 cup cooked rice
- 1/2 cup crumbled cotija cheese (or feta)
- Fresh cilantro, chopped (for garnish)
- Salt and pepper, to taste
Instructions
- Add the corn to a large pan over medium heat. If using frozen corn, cook until heated through.
- Stir in the chili powder, paprika, garlic powder, salt, and pepper. Cook for an additional 2 minutes.
- Add the cooked shredded chicken to the pan. Pour in the lime juice and mix until everything is combined and heated through.
- Layer cooked rice as the base in serving bowls.
- Spoon the chicken and corn mixture over the rice.
- Top with crumbled cotija cheese and fresh cilantro.
- Serve immediately and enjoy!
Notes
Use leftover rotisserie chicken for a time-saving hack. Experiment with different toppings like diced avocados or salsa for more variety.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg
Keywords: chicken bowl, street corn, easy dinner, Mexican recipes, meal prep