Description
A vibrant and satisfying weeknight dinner that brings the flavors of Mexican street corn to your table, perfect for families and food lovers.
Ingredients
Scale
- 2 cups cooked rice
- 1 cup cooked chicken, shredded
- 1 cup corn kernels (fresh or canned)
- 1/2 cup diced bell peppers (any color)
- 1/4 cup chopped cilantro
- 1/4 cup crumbled feta cheese
- 1 ripe avocado, sliced
- 1 lime, juiced
- Salt and pepper to taste
- Optional: hot sauce or salsa for an extra kick
Instructions
- In a large bowl, combine the cooked rice, shredded chicken, corn, and diced bell peppers.
- Squeeze the lime juice over the mixture and season with salt and pepper; mix well.
- Gently stir in the chopped cilantro and feta cheese until evenly distributed.
- Serve the mixture in bowls, topped with avocado slices and your choice of hot sauce or salsa.
Notes
Feel free to substitute feta with cotija cheese for a more authentic taste or omit it for a dairy-free version. Add extra toppings like jalapeños or sour cream for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg
Keywords: street corn, chicken bowl, quick dinner, Mexican recipe, weeknight meals