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Layer the Rice: Divide the cooked rice among serving bowls as the base layer.
Add Chicken and Corn Salad: Arrange the sliced chicken and corn salad over the rice.
Add Toppings: Top with diced avocado, jalapeños, cherry tomatoes, extra cilantro, and any other preferred toppings.
Step 5: Serve and Enjoy!
Serve each bowl with a lime wedge on the side and hot sauce for extra flavor. Enjoy this meal fresh and warm!
Tips and Variations
Make It Vegetarian: Replace the chicken with grilled portobello mushrooms or black beans for a vegetarian version.
Spicy Option: Add more chili powder or diced jalapeños to the chicken marinade for extra heat.
Swap Out the Rice: Try it with quinoa, cauliflower rice, or mixed greens if you’re looking for a lighter option.
Cheese Options: Cotija cheese is traditional for street corn, but feta, parmesan, or even a sprinkle of shredded Mexican blend cheese works well too.
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