Mexican Street Corn Chicken Bowls

A flavorful and satisfying meal that combines tender shredded chicken, sweet corn, creamy avocado, and tangy cotija cheese atop rice or quinoa, perfect for quick weeknight dinners.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 400

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked shredded chicken Rotisserie chicken can be used for convenience.
1 cup corn (fresh or frozen) Grilling fresh corn enhances flavor.
1/2 cup cotija cheese Can substitute with feta cheese if needed.
1 avocado, diced Add fresh for best flavor.
1/4 cup fresh cilantro, chopped Optional for garnish.
1 tablespoon lime juice Freshly squeezed is best.
Salt and pepper to taste Adjust according to preference.
1 teaspoon chili powder Add more for extra heat.
2 cups cooked rice or quinoa (for serving) Choose based on preference.

Method

Preparation

In a large bowl, combine the shredded chicken, corn, cotija cheese, lime juice, chili powder, salt, and pepper.
Serve the mixture over cooked rice or quinoa in bowls.
Top each bowl with diced avocado and fresh cilantro.
Enjoy as a quick weeknight dinner or meal prep option!

Notes

For added flavor, consider serving with tortilla chips or additional toppings like salsa, sour cream, or hot sauce. Leftovers can be stored in the refrigerator for up to three days or frozen for up to three months.