Street Corn Chicken Rice Bowl

A comforting one-bowl meal featuring grilled chicken, corn, and creamy mayo, perfect for busy weeknights or family gatherings.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked rice Leftover rice works great and makes preparation even faster.
1 cup grilled chicken, diced Use rotisserie chicken for an even quicker option.
1 cup corn Fresh, canned, or frozen; thaw frozen corn beforehand.
1/2 cup mayonnaise Homemade mayo can add an extra layer of flavor.
1/2 cup cotija cheese, crumbled Feta cheese can serve as a substitute if cotija is unavailable.
1 whole avocado, sliced Choose ripe avocados for a creamy texture.
1 whole lime, juiced Freshly squeezed is best.
1 tsp chili powder Adjust this to your family’s spice preference.
to taste salt and pepper Essential for enhancing all the flavors.
for garnish chopped cilantro A refreshing finish that brightens the dish.

Method

Preparation

In a large mixing bowl, combine the cooked rice and grilled chicken. Involve your kids in the kitchen for a fun family activity.
Stir in the corn, mayonnaise, cotija cheese, lime juice, and chili powder. Mix well until everything is evenly coated.
Season with salt and pepper to taste. Start with a little; you can always add more later.

Serving

Serve in bowls topped with avocado slices and chopped cilantro. Enjoy as a light meal or make ahead for later.

Notes

This dish keeps well in the refrigerator for up to three days. Store it in an airtight container. Reheat portions in the microwave when ready to eat, adding a splash of chicken broth or water if needed.