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Dole Banana Farmer

Mexican Street Corn Bowl with Grilled Chicken

WEB USE_Mexican_Street_Corn_Bowl_0205
28 Minutes Total time 20 Minutes Prep time 8 Minutes Cook Time 578 Calories 4 Servings


Allergens: Milk, Eggs, Soy


  1. Prepare outdoor grill for direct grilling over medium-high heat. Prepare rice as label directs.
  2. Brush all sides of chicken and corn with oil; sprinkle with salt and pepper. Place chicken and corn on hot grill rack; cover and cook 8 minutes or until grill marks appear and internal temperature of chicken reaches 165℉, turning chicken once and corn frequently. Transfer chicken and corn to cutting board; let stand 5 minutes. Cut corn kernels from cobs into medium bowl; slice chicken ¼-inch-thick crosswise.
  3. Add 1 tablespoon lime juice, cilantro and paprika to corn; toss and fold in cheese. Whisk dressing from Chopped Kit and remaining 2 tablespoons lime juice in a small bowl.
  4. Serve rice in bowls topped with avocado, pineapple, chicken, corn mixture and remaining contents of Chopped Kit drizzled with dressing mixture.

Tips & tricks

Try replacing the chicken in this dish with shrimp.

For tostadas, layer bowl ingredients over tostada shells.

Summer Dinner Lunch Milk and Other Dairy Eggs Soy

More to consider

Southwest Caesar Chicken Salad 15 Minutes Southwestern Gazpacho 10 Minutes Southern Spanish Market Salad 15 Minutes


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