Flavorful Mexican Street Corn Chicken Rice Bowl Delight

The aroma of roasted corn mingles with the spicy kick of chili powder, creating a symphony of flavors that dances on your palate. The Mexican Street Corn Chicken Rice Bowl is not just a meal; it’s an experience that transports you straight to a bustling street market, where every bite makes you feel alive and vibrant.

Picture this: you’re at a summer barbecue, the sun setting, friends laughing, and suddenly, someone brings out this colorful bowl of goodness. It’s like a fiesta in your mouth! You can almost hear the mariachi music playing as you dig in. This dish is perfect for any occasion—whether it’s a casual weeknight dinner or a weekend gathering with loved ones. Get ready for flavor explosions!

I remember the first time I made this dish—my friends couldn’t stop raving about how delicious it was. They gobbled it up faster than I could serve it!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Use 3-4 chicken breasts for optimal flavor and juiciness; thighs can work too.

• Fresh Corn: Choose sweet, ripe corn for the best texture; frozen corn works well too.

• White Rice: Long-grain rice gives the bowl structure; brown rice can add nuttiness if preferred.

• Mayonnaise: Adds creaminess; consider using Greek yogurt for a lighter option.

• Cotija Cheese: This crumbly cheese gives that authentic street corn taste; feta is a good substitute.

For the Spice Mix:

• Chili Powder: The star spice here! Adjust based on your heat preference.

• Lime Juice: Freshly squeezed lime juice brightens up all the flavors beautifully.

• Fresh Cilantro: Adds freshness and vibrancy; parsley can be used if cilantro isn’t your thing.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Cook the Chicken: Start by preheating your grill or skillet over medium-high heat. Season chicken breasts generously with salt and pepper before cooking until golden brown and cooked through—about 6-7 minutes per side.

Prepare the Rice: While chicken cooks, rinse 1 cup of white rice under cold water until clear. Combine rice with 2 cups of water in a pot and bring to a boil. Reduce heat to low, cover, and simmer for about 15-20 minutes until fluffy.

Char the Corn: In another skillet over medium heat, add fresh corn kernels (or thawed frozen corn) until they begin to char slightly and caramelize—around 5-7 minutes will do.

Create the Sauce: In a small bowl, mix mayonnaise with lime juice and chili powder until smooth. Don’t forget to taste! Adjust seasonings according to your preference.

Assemble Your Bowl: Fluff the cooked rice with a fork. Slice grilled chicken into strips and layer it over a generous scoop of rice. Top with charred corn and drizzle with sauce.

Add Finishing Touches!: Sprinkle cotija cheese over everything along with fresh cilantro and an extra squeeze of lime juice for that zesty kick that wakes up your taste buds!

Now you have created an incredible Mexican Street Corn Chicken Rice Bowl that will impress everyone at your table! Enjoy every flavorful bite!

Perfecting the Cooking Process

To achieve perfection, start by marinating your chicken while preparing the rice. Cook the corn last for extra crunch.

Add Your Touch

Feel free to swap out the chicken for grilled shrimp or tofu for a vegetarian twist. Add jalapeños for spice or avocado for creaminess.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat on low heat to preserve texture and flavor.

Sharing this recipe reminds me of the first time I made it for my friends. Their expressions of joy were priceless as they devoured every last bite.

FAQ

Can I use frozen corn instead of fresh?

Absolutely! Frozen corn works just as well and saves time in preparation.

Is this recipe gluten-free?

Yes, all ingredients can be easily found gluten-free, making it suitable for everyone.

How can I make this dish spicier?

Add more chili powder or diced jalapeños during cooking to amp up the heat!

Print

Mexican Street Corn Chicken Rice Bowl

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• Author: Mark Taylor
• Total Time: 50 minutes
• Yield: Serves 4

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Description

Experience a burst of flavor with our Mexican Street Corn Chicken Rice Bowl! This vibrant dish combines juicy grilled chicken, charred corn, and creamy sauce over a bed of fluffy rice, creating a delightful meal that brightens any occasion. Perfect for summer barbecues or easy weeknight dinners, this bowl is not just delicious but visually stunning, making it an instant crowd-pleaser.

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Ingredients

Scale 1x2x3x

• 3 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 cup fresh or frozen corn
• 1 cup long-grain white rice
• 1/4 cup mayonnaise or Greek yogurt
• 1/2 cup crumbled cotija cheese
• 2 tsp chili powder
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

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Instructions

1. Preheat your grill or skillet over medium-high heat. Season chicken with salt and pepper. Cook for 6-7 minutes per side until golden brown and cooked through.
2. Rinse the rice under cold water until clear. In a pot, combine rice with 2 cups water, bring to a boil, then reduce heat and simmer for 15-20 minutes until fluffy.
3. In a skillet over medium heat, char the corn for about 5-7 minutes until slightly caramelized.
4. In a small bowl, mix mayonnaise (or yogurt) with lime juice and chili powder; adjust seasoning as desired.
5. Fluff the rice with a fork, slice the chicken, and layer on the rice with charred corn. Drizzle with sauce and top with cotija cheese and cilantro.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl (approx. 350g)
• Calories: 550
• Sugar: 3g
• Sodium: 480mg
• Fat: 22g
• Saturated Fat: 4g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 4g
• Protein: 36g
• Cholesterol: 90mg

Keywords: - Marinate chicken overnight for enhanced flavor. - Substitute grilled shrimp or tofu for a different protein option. - Add jalapeños for extra spice or avocado for creaminess.