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10 Comments

Easy Mexican Street Corn Rice Bowls Recipe

Kathleen

by Kathleen Pope May 31, 2024

Jump to Recipe

Mexican Corn rice bowl ready to eat, topped with cotija cheese, lime and cilantro, for pinning.
Mexican corn rice bowls, elotes bowls to pin.
Easy vegetarian Mexican corn rice bowl topped with cilantro and cotjia cheese and lime - for pinning.
Bowl filled with Mexican corn and rice, a great side dish or main dish - to pin.

Make these easy Mexican Street Corn Rice Bowls today! Crispy corn and fluffy rice are coated in a creamy elotes-inspired sauce and topped with delicious Cotija cheese for added flavor. The best Mexican corn rice recipe, gluten-free and vegetarian!

Mexican Street Corn, or ‘Elotes‘, is a popular Mexican street food made with seasoned corn on the cob, creamy sauce, cilantro, and cheese, served from street carts throughout Mexico like hot dogs sold in New York City. Our recipe today is a rice-bowl version of this tasty treat called Esquites, and it’s absolutely delicious!

Mexican corn rice in a bowl topped with cotija cheese, and fresh lime.
This post may contain affiliate links. Read my disclosure & privacy policy.
  • Why You Will Love Mexican Corn Rice Recipe
  • Key Ingredients for Elote Bowl
  • Fresh Tips
  • How to cut corn off the cob without making a mess
  • How to Make Esquites – Mexican Corn Rice Recipe 
    • Step 1 | Make the Mexican Rice
  • Pro Tip
    • Step 2 | Mix Elotes Mixture
    • Step 3 | Make Roasted Corn
  • Step 4 | Finish Mexican Rice Bowl
  • Fresh Tips
  • Variations & Substitutions
  • Tips for Two
  • Storage Tips
  • Pro Tips
  • Frequently Asked Questions
  • Recommended Tools
  • What to serve with an Elote Bowl with Corn and Rice
  • Best Main Dish for Mexican Corn Rice
  • Best Desserts to Serve with Elotes-Inspired Rice Bowls
  • Best Drinks Served with Elote Bowls
  • If you love Mexican food, try these popular recipes 
  • Mexican Corn Rice Bowls Recipe
    • Cook Rice
    • Make Elotes Cream
    • Roast Corn

I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!

Why You Will Love Mexican Corn Rice Recipe

  • 30-Minute Meal – 10 minutes of prep and 20 minutes to cook– EASY.
  • Vegetarian & Gluten-Free – When made with water or vegetable broth! So good!
  • Meal in a Bowl – Mexican street corn rice bowls can be a great side dish for shredded chicken or pork, or it can be a meal by adding some protein.

Key Ingredients for Elote Bowl

  • Rice: Long grain rice is the best choice for this recipe, but you can also use other types of white or brown rice. Jasmine rice or Basmati rice both have a fragrant and nutty flavor that complements the other ingredients well.
  • Broth or Water: Use your favorite broth in place of water, for a flavor kick. I used chicken broth but you can use, vegetable broth, mushroom broth, or even beef broth.
  • Seasonings: Kosher salt, Tajin (or chili powder), garlic and chipotle powder (or just a bit of cayenne pepper) give the final dish a great flavor! Fresh garlic is best!
  • Corn: Fresh corn is the best choice for this recipe, but you can also use frozen or canned corn. If using canned corn, make sure to drain it well before using.
  • Oil: Vegetable oil or any other neutral-flavored oil can be used. Avocado oil is a good choice for high-heat cooking due to its high smoke point.
  • Veggies: Thinly chop both the white and green parts of the green onions for flavor and color. Fresh cilantro adds a bright and herbaceous flavor to the dish. If you don’t like cilantro, you can omit it or substitute with parsley.
  • Mayonnaise: Use regular mayonnaise or low-fat mayonnaise if you prefer, plus some Mexican crema, or use sour cream. Mexican crema is slightly thinner and more mild than sour cream.
  • Tajin: Tajin is a Mexican seasoning blend that contains chili powder, salt, and lime. If you can’t find it, you can substitute with chili powder and add a squeeze of lime juice separately.
  • Lime juice: Fresh lime juice adds acidity and brightness to the dish. Use freshly squeezed lime juice for best flavor.
  • Cotija cheese: Cotija cheese is crumbly and salty, similar to feta cheese. You can substitute it with feta or Jack cheese if you can’t find it.
Labeled ingredients for Mexican Corn rice recipe.

Fresh Tips

  • Tajin is a Mexican seasoning blend that contains chili powder, salt, and lime. If you can’t find it, you can substitute with chili powder and add a squeeze of lime juice separately. Find it in your produce section near the jarred garlic, or in the spice aisle.
  • Mexican Crema and Cotija cheese are often found in the refrigerated dairy section near the cheese, usually with other Mexican ingredients.

How to cut corn off the cob without making a mess

Use a bundt pan to cut corn off the cob without making a mess. Place the corn cob upright in the bundt pan‘s center hole and hold the cob’s top end with one hand. With a sharp knife in your other hand, carefully slice down the cob to remove the kernels.

The bundt pan will catch the kernels as they fall, keeping them contained in the pan and reducing the mess. Rotate the cob and repeat until all the kernels are removed.

Showing how to cut corn off the cob into a bundt pan for less mess.

How to Make Esquites – Mexican Corn Rice Recipe 

Step 1 | Make the Mexican Rice

Start by making your Mexican white rice. Add the broth (or water) to a saucepan, bring it to a boil, and add half the salt and the cooked rice. Cover the ingredients with a tight-fitting lid and let them simmer for around 25 minutes until the rice absorbs the liquid.

Then, remove the pan from the stovetop and let it sit, covered, for 10 minutes, fluffing with a fork afterward.

Fluffy cooked rice for Mexican Rice Bowls.

Pro Tip

  • When you swap out water for broth when making rice, you give the rice a HUGE flavor boost! Try it today, like in my Spanish Rice!

Step 2 | Mix Elotes Mixture

As the rice rests, move onto the elotes mixture. Mix the Mexican crema, mayonnaise, the remaining kosher salt, chipotle powder, and Tajin in a small bowl and set it aside for later.

Ingredients for elotes dressing in bowl.
Add ingredients to bowl
Mixed elotes mixture in bowl.
Stir until combined

Step 3 | Make Roasted Corn

Add olive oil to a large skillet over medium-high heat and add the corn when it shimmers. Next, toast the corn in the skillet for five to eight minutes until it’s browned, stirring frequently. Add minced garlic during the last minute of cooking.

Roasted corn in skillet with elotes condiments ready to mix.
Roast corn
Adding elotes dressing to roasted corn in bowl.
Add elotes dressing
Roasted corn mixed with elotes dressing.
Mix gently, set aside

Step 4 | Finish Mexican Rice Bowl

Then, combine the roasted corn with the freshly made elote sauce in a large mixing bowl. Also, add in the cooked rice, chopped green onions, cilantro, bell peppers (if used), and zesty lime juice, and gently fold the ingredients to mix them.

And last, sprinkle in the Cotija cheese and season the dish with a bit of salt and black pepper to taste. 

Add seasonings, cilantro and green onions to Mexican corn rice recipe.
Add ingredients to roasted Mexican corn
Adding lime juice to mexican corn and rice bowl.
Don’t forget the lime juice
Adding cotija cheese to rice and corn mixture.
Add Cotija cheese last

Fresh Tips

  • Keep in mind that the corn may pop while roasting.
  • Garnish with more cheese, some chopped cilantro, and a lime wedge, if desired.

Like corn? You will love my Easy Corn Casserole without Jiffy, aka corn pudding, which is excellent for serving a crowd! Or make these tasty Zucchini Corn Fritters that are just as excellent as an appetizer as a side and a great vegetarian option.

And if you’re craving something like today’s Corn and Rice Bowls recipe, try this Mexican Street Corn Salad or Summer Corn Chowder that’s perfect for Cinco de Mayo or taco night!

Mexican corn rice recipe in a bowl ready to serve.

Variations & Substitutions

  • Add Protein: This rice and corn bowl is great with grilled chicken, shrimp, or tender steak; in fact, give it a try with my Mexican Chicken Fajitas. 
  • Turn Up the Heat: For spicier elotes, sprinkle in extra cayenne pepper, use your favorite hot sauce, or even add chopped peppers to the mix, like jalapenos. 
  • Dairy-Free: To make this dish dairy-free, replace the Mexican crema with your favorite dairy-free sour cream and plant-based cheese – EASY!
  • More Tasty Toppings: Dress up the recipe by adding toppings like pico de gallo, green and red bell pepper, pinto beans, black beans, jalapeño peppers, refried beans, red onion, green chiles, or fresh salsa.

Tips for Two

This Mexican street corn rice bowl recipe makes around four to six meal-sized bowls. Using the convenient slider button under the servings on the recipe card, change to desired servings, or even better, prepare the whole dish and enjoy it all week!

Bowl filled with easy Mexican rice and roasted corn, topped with cotjia cheese, lime and cilantro.

Storage Tips

Refrigerate – Store cooled leftovers in an airtight container for up to five days in the refrigerator. 

How to Freeze – To freeze elotes bowls, let the dish cool completely, then store it in an airtight container for up to three months. 

Reheating – To reheat the rice, add a splash of water or broth to the rice to moisten it and prevent it from drying out. Cover the container with a lid or damp paper towel and microwave for 1-2 minutes or until heated through. Alternatively, you can reheat the rice on the stovetop in a covered saucepan with a splash of water or broth.

Bowl filled with flavorful Mexican rice and corn.

Pro Tips

  • Note that the texture of the rice may change slightly after refrigeration or freezing. You can refresh the rice by stirring in a bit of fresh lime juice or chopped cilantro before reheating.
  • If you plan to freeze the rice, divide it into individual portions before freezing to make it easier to thaw and reheat. You can also freeze the rice in an airtight container or resealable plastic bag. When ready to use, thaw the rice in the refrigerator overnight and then reheat as directed above.

Frequently Asked Questions

Are esquites and elotes the same?

Elotes are grilled corn on the cob, while esquites are a type of corn salad made with kernels removed from the cob and typically served in a bowl.

What’s a good substitute for Cotija cheese?

Cotija is a Mexican cheese that can be replaced with queso fresco, feta, parmesan, or shredded Monterey Jack, but the taste may differ than intended.

Can you make Mexican street corn rice ahead?

Sure! Just make the recipe as directed, let it cool completely, then store it in the refrigerator for up to five days or freeze it for longer storage. Then, reheat the dish in the microwave or stovetop when ready to serve it again.

Is Mexican Corn Rice vegetarian?

Make the rice with water or your favorite veggie broth, and YES, entirely vegetarian.

Set of two scanpan proIQ pans.

Recommended Tools

  • Knife – This is my favorite go-to knife
  • Cutting board – Nothing special here, I love using sustainable bamboo.
  • My favorite non-stick skillet
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Mexican corn rice recipe in a bowl with toppings on a plate nearby.

What to serve with an Elote Bowl with Corn and Rice

  • Mexican Barbacoa Tacos
  • Authentic Chicken Fajitas
  • Mexican Fruit Salad
  • Easy Homemade Blender Salsa & Homemade Guacamole

Best Main Dish for Mexican Corn Rice

Serve this Mexican rice bowl as a versatile side dish for these Cheesy Enchiladas! Elotes bowls are also tasty with Crockpot Ranch Chicken made with just four simple ingredients and tons of delicious flavor. Or try these Chicken Quesadillas with caramelized peppers & onions– DELISH!

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These crispy, flavorful Instant Pot Carnitas are almost too easy! This traditional Mexican pulled pork dish is loaded with spicy seasonings and soaked in a zesty, citrus and savory broth for amazing flavor.

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An Authentic Mexican Chicken Fajita Recipe that’s bursting with flavor! Our Fajitas de Pollo, with perfectly marinated and sautéed chicken, bell peppers, and onions.

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Best Desserts to Serve with Elotes-Inspired Rice Bowls

Finish the meal on a sweeter note with this sensational and chocolatey Mud Pie Ice Cream Cake with creamy coffee, chocolate, vanilla, cookie, and fudge layers.

Or serve this Fried Ice Cream Cake, a Mexican dessert with a healthy twist. To keep the tropical vibes going, make the Best Key Lime Pie recipe you’ve ever tasted!

Air Fryer Fried Ice Cream on plate with swirl of whipped cream.

Air Fryer Fried Ice Cream Recipe

A healthier and easy air fryer fried ice cream! No deep frying in hot oil! Crunchy and crispy on the outside, smooth creamy vanilla ice cream on the inside, the best fried ice cream recipe.

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The Best Key Lime Pie

This is the BEST Key Lime Pie, so easy too! A traditional Key Lime pie recipe that is, citrusy, sweet-tart — the perfect sweet to-pucker ratio; light and bright with a crisp not-to-sweet graham cracker crust! Award winning!

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Best Drinks Served with Elote Bowls

You must enjoy something cool to sip with these delicious bowls; why not whip up a quick cocktail or mocktail? But here are a few of my favorites.

4 Ingredient Margaritas (Regular or Frozen)

The best, most simple and flavorful margarita, with a secret ingredient. This 4 ingredient recipe is so easy to throw together and always brings rave reviews, serve them over the rocks or freeze them for slushies.

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Hibiscus Dark and Stormy Drink Recipe

This Hibiscus Dark and Stormy recipe is just the vibrant burst of tropical sunshine we need! Dark rum, spicy, floral hibiscus ginger beer and fresh lime juice is all it takes!

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If you love Mexican food, try these popular recipes 

  • Hatch Green Chile Relleno Casserole 
  • Queso Cheese Dip Recipe
  • Tamale Pie
  • Copycat Chipotle Chicken Burrito Bowl Recipe
  • Spanish Rice

Mexican corn rice bowls, elotes bowls to pin.

When roasting the corn, keep some distance. It will likely pop occasionally, and you don’t want to get burned by the hot kernels, juice, or oil.

I hope you loved this Easy Mexican Street Corn Rice Bowls Recipe — if you did, would you share your creation on Instagram, Facebook, and Pinterest? And be sure to comment below!

Like this recipe?

Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!

Recipe Card
Mexican corn rice recipe in a bowl garnished with lime, cilantro and cotija cheese.

Mexican Corn Rice Bowls Recipe

5 from 5 readers
Author: Kathleen Pope
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 6 -8 side servings (4 main dish)
Print Pin SaveSaved!
Make these easy Mexican Street Corn Rice Bowls today! Crispy corn and fluffy rice are coated in a creamy elotes-inspired sauce and topped with delicious Cotija cheese for added flavor. The best Mexican corn rice recipe.

Equipment

  • Chef’n FreshForce Citrus Juicer (Lime)
  • Wusthof Santoku knife 5 inch; Black

Ingredients 
US Customary – Metric

  • 1 ยฝ cups long-grain rice such as basmati or jasmine, white or brown rice may be used
  • 2 ¾ cups broth veggie or chicken, or use water if preferred
  • 1 teaspoon kosher salt divided
  • 2 cups corn fresh cut off the cobb, frozen (do not thaw) or canned, drained
  • 1-2 cloves garlic minced or pressed
  • 1 tablespoon vegetable oil I love Avocado oil
  • 3-4 green onions sliced thin, whites and greens
  • โ…“ cup cilantro chopped
  • 2 tablespoons mayonnaise
  • 3 tablespoons Mexican Crema or Sour Cream or Greek yogurt
  • 1 teaspoon Tajin or replace with chili powder
  • ยฝ teaspoon ground chipotle powder sub with pinch or ⅛ teaspoon cayenne pepper
  • 2 tablespoons lime juice
  • โ…“ cup Cotija cheese crumbled, see notes to repace
Get Recipe Ingredients

Instructions

Cook Rice

  • Rinse rice, then bring broth or water to a boil in a saucepan, add half the salt, add rice, cover with a tight-fitting lid, and simmer for 20-25 minutes until rice has absorbed the liquid. Set aside for 10 minutes while still covered, then fluff with a fork. If using brown rice, cook according to package instructions.

Make Elotes Cream

  • Combine, Mexican crema, mayo, ½ teaspoon kosher salt, chipotle powder, and Tajin in a small bowl. Set aside.

Roast Corn

  • While the rice is cooking, prepare the roasted corn. In a large skillet, heat oil over medium-high heat; once shimmering carefully add corn. Toast in skillet for 5-8 minutes until corn is browned and roasted slightly; stir occasionally. Add garlic last minute of cooking. Careful the corn may pop while you are roasting it. Set aside.
  • In a large mixing bowl, combine roasted corn with elote sauce. Add cooked rice, green onions, cilantro, and lime juice. Gently fold to combine. Stir in Cotija cheese and season with salt and pepper, if desired. Serve immediately.
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

Notes

Cotija Cheese Subs |  Cotija is a Mexican cheese that can be replaced with queso fresco, feta, parmesan, or shredded Monterey Jack, but the taste may differ from intended.
Storage Tips
  • Refrigerate – Store cooled leftovers in an airtight container for up to five days in the refrigerator. 
  • How to Freeze – Let the dish cool completely, then store it in an airtight container for up to 3 months. 
  • Reheating – Add a splash of water or broth to the rice to moisten it and prevent it from drying out. Cover the container with a lid or damp paper towel and microwave for 1-2 minutes or until heated. Alternatively, you can reheat the rice on the stovetop in a covered saucepan with a splash of water or broth.
Variations & Substitutions
    • Add Protein: This rice and corn bowl is great with grilled chicken, shrimp, or tender steak; in fact, give it a try with my Mexican Chicken Fajitas. 
    • Spicy: Sprinkle in extra cayenne pepper, use your favorite hot sauce, or add chopped peppers to the mix, like jalapenos. 
    • Dairy-Free: Replace the Mexican crema with your favorite dairy-free sour cream and plant-based cheese – EASY!
    • More Tasty Toppings: Dress up the recipe by adding toppings like pico de gallo, green and red bell pepper, pinto beans, black beans, jalapeño peppers, refried beans, red onion, green chiles, or fresh salsa.

Nutrition

Serving: 1serving | Calories: 237kcal | Carbohydrates: 38g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 10mg | Sodium: 740mg | Potassium: 158mg | Fiber: 2g | Sugar: 3g | Vitamin A: 530IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 1mg
Mexican corn rice recipe in a bowl garnished with lime, cilantro and cotija cheese.
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My Signature Recipes!

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Kathleen Pope

Meet Kathleen

Recipe Innovator | Food Photographer | Food Writer

Hi, Iโ€™m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

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  1. Michelle

    Tue, May 9, 2023 at 9:26 am

    5 stars
    Served at a gathering last weekend. So good. I got a couple of requests for the recipe!

    Reply
    • KathleenKathleen Pope

      Tue, May 9, 2023 at 11:30 am

      So glad you loved it! And yay for requests, that’s always a great sign!

      Reply
  2. Tayler

    Tue, May 9, 2023 at 9:12 am

    5 stars
    I made these rice bowls for dinner over the weekend and they were so incredible! Definitely adding to our regular rotation!

    Reply
    • KathleenKathleen Pope

      Tue, May 9, 2023 at 11:31 am

      Love hearing that!

      Reply
  3. Ali

    Tue, May 9, 2023 at 8:46 am

    5 stars
    SO flavorful and filling, I am always looking for new bowl recipes, and this one looks amazing!

    Reply
    • KathleenKathleen Pope

      Tue, May 9, 2023 at 11:32 am

      Thank you, Ali!

      Reply
  4. Sisley

    Tue, May 9, 2023 at 8:45 am

    5 stars
    I have to admit I am a bit obsessed with this recipe. It’s great with other dishes but I’ve been loving it on it’s own.

    Reply
    • KathleenKathleen Pope

      Tue, May 9, 2023 at 11:32 am

      Thank you so much, me too, love it as a side but also on it’s own1

      Reply
  5. Elizabeth

    Tue, May 9, 2023 at 8:32 am

    5 stars
    I love grain bowls and this one looks delicious! I like how you can customize the toppings for a unique flavor. Adding black beans and pico de gallo sounds so good!

    Reply
    • KathleenKathleen Pope

      Tue, May 9, 2023 at 11:33 am

      So good!

      Reply

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Kathleen Pope

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Hey there! I'm Kathleen Pope, a proud wife, mom of two awesome college boys, and recipe nerd. Welcome to my world of easy recipes with a healthy twist! Join thousands who trust The Fresh Cooky as their go-to recipe source. Let's cook up some magic!

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