Mexican Street Corn Chicken Bowls
These creamy, spicy bowls are a slow cooker spin on Mexican street corn with shredded chicken and rice. Cotija cheese, lime, and cilantro make it taste like summer in a bowl.
The full recipe card is right below.
Mexican Street Corn Chicken Bowls
Servings
4
servings
Cook Mode
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Ingredients
2 lbs boneless, skinless chicken breasts
2 cups corn kernels (fresh or frozen)
1/4 cup mayo
1/4 cup sour cream
1/2 teaspoon chili powder
Juice of 1 lime
Salt and pepper, to taste
Cooked rice or cauliflower rice, for serving
Toppings: cotija cheese, chopped cilantro, extra lime wedges
Directions
- Add chicken and corn to the slow cooker. Season with salt and pepper.
- Cover and cook on low for 6 hours or high for 3 to 4 hours.
- Shred chicken and stir in mayo, sour cream, chili powder, and lime juice.
- Serve over rice with toppings.
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