Description
A vibrant, easy recipe that combines sweet corn, shredded chicken, creamy mayonnaise, and zesty lime, celebrating the essence of summer and Mexican street food.
Ingredients
Scale
- 2 cups cooked rice
- 1 lb chicken pieces, cooked and shredded
- 2 cups corn kernels, grilled or roasted
- 1/2 cup mayonnaise
- 1/2 cup cotija cheese, crumbled
- 1/4 cup lime juice
- 2 tbsp chili powder
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced
- 1/4 cup red onion, finely diced
- Salt and pepper (to taste)
Instructions
- Prepare the cooked rice and keep it warm.
- Shred the chicken pieces if not already done.
- Grill or roast the corn kernels until they are slightly charred and flavorful.
- In a bowl, combine the mayonnaise, lime juice, chili powder, salt, and pepper. Whisk until smooth.
- Add the corn kernels, cotija cheese, and chopped cilantro to the bowl. Stir until everything is evenly coated.
- Layer the cooked rice in bowls as a base.
- Top each bowl with shredded chicken, then spoon the corn mixture over the top.
- Garnish with sliced avocado and finely diced red onion.
- Serve warm and enjoy!
Notes
For extra sweetness, consider sugar-free alternatives like stevia or monk fruit instead of sugar.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: main course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg