Mexican Street Corn Chicken Rice Bowl

Introduction

The Mexican Street Corn Chicken Rice Bowl is a vibrant, flavor-packed dish that brings the irresistible taste of Mexican street corn (Elote) together with tender, seasoned chicken and fluffy rice. This bowl is a fiesta of flavors, offering a delightful balance of savory, spicy, and tangy elements, all crowned with a creamy dressing that perfectly mimics the famous street food. The sweet corn is charred to perfection, then topped with a generous sprinkle of cheese, cilantro, and a squeeze of lime, making every bite a burst of deliciousness.

I first made this dish when I was craving the street corn I’d had at a food truck in Mexico City. I wanted to recreate that bold, smoky flavor but with a more substantial meal. The combination of tender chicken and creamy rice with the Elote-inspired topping was nothing short of magic. As soon as I served it, everyone at the table was hooked, and it quickly became a family favorite.

What I love about this Mexican Street Corn Chicken Rice Bowl is its versatility and how it brings a little piece of Mexico to my kitchen. Whether it’s for a quick weeknight dinner, a fun weekend meal with friends, or for meal prep, this dish is a sure-fire way to satisfy cravings and impress anyone lucky enough to try it. The flavors are bold and comforting, and the creamy dressing pulls it all together in the most delicious way.

Perfect for:

• Weeknight dinners
• Meal prep
• Taco Tuesdays
• Family gatherings
• Spice lovers

Why You’ll Love This Mexican Street Corn Chicken Rice Bowl

Here’s why Mexican Street Corn Chicken Rice Bowl will quickly become a favorite in your kitchen:

• Bold and Flavorful: The combination of smoky, charred corn, tender chicken, and the tangy dressing brings bold, layered flavors to every bite.
• Balanced and Nutritious: The rice, chicken, and corn create a well-rounded meal with protein, fiber, and healthy fats to fuel your day.
• Versatile and Customizable: This dish can be easily customized with your favorite toppings or adjustments to spice levels, making it adaptable for different tastes.
• Quick and Easy: Ready in just 30 minutes, this bowl is perfect for busy weeknights when you want something flavorful but not time-consuming.
• Meal Prep Friendly: The ingredients store well in the fridge, making this bowl a great option for prepping ahead for a quick and satisfying meal throughout the week.

Preparation and Cooking Time

• Total Time: 30 minutes
• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Servings: 4 servings
• Calories per serving: Approximately 500-550 calories
• Key Nutrients: Protein: 35g, Carbs: 45g, Fat: 22g

Ingredients

Here’s what you’ll need to make the Mexican Street Corn Chicken Rice Bowl:

• 2 cups cooked white or brown rice
• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• 2 cups frozen corn kernels (or fresh if available)
• 1 tablespoon butter
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1 tablespoon chopped fresh cilantro
• 1/4 cup crumbled cotija cheese (or feta as an alternative)
• 1 tablespoon chopped red onion (optional)
• 1 tablespoon chopped fresh cilantro for garnish
• Lime wedges for serving

Ingredient Highlights

• Chicken Breasts: The protein base of the bowl, offering a tender and juicy bite when seasoned and cooked just right.
• Smoked Paprika: Adds a smoky, slightly sweet flavor that enhances the depth of the chicken and corn.
• Corn: The sweet, juicy kernels bring the essence of Mexican street corn, especially when sautéed with chili powder and paprika.
• Cotija Cheese: This crumbly, salty cheese provides the perfect finishing touch to your Mexican street corn, adding a rich, creamy contrast.
• Lime: The zesty kick from fresh lime juice adds brightness and cuts through the richness of the creamy dressing.

Step-by-Step Instructions

Here’s how to prepare the Mexican Street Corn Chicken Rice Bowl:

Cook the Chicken:

1. Season the Chicken: Season the chicken breasts with smoked paprika, chili powder, garlic powder, cumin, salt, and pepper. Rub the spices into the meat for even coverage.
2. Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from the skillet and set aside to rest.
3. Slice the Chicken: Once the chicken has rested for a few minutes, slice it into thin strips or bite-sized pieces.

Prepare the Mexican Street Corn:

4. Cook the Corn: In the same skillet, add the butter over medium heat. Once melted, add the corn kernels and sauté for 5-7 minutes until the corn is tender and lightly charred.
5. Season the Corn: Sprinkle chili powder, smoked paprika, and a pinch of salt over the corn, stirring to combine. Remove from heat and set aside.

Prepare the Dressing:

6. Make the Dressing: In a small bowl, whisk together the mayonnaise, lime juice, and chopped cilantro until smooth and creamy. Add salt and pepper to taste.

Assemble the Bowl:

7. Layer the Rice: Divide the cooked rice evenly into four bowls, forming the base for each serving.
8. Add the Chicken and Corn: Top the rice with a portion of the sliced chicken and a generous scoop of the seasoned corn.
9. Add the Dressing and Toppings: Drizzle the creamy dressing over the chicken and corn, then sprinkle with cotija cheese, red onion (optional), and a few cilantro leaves for garnish.
10. Serve: Serve with lime wedges on the side for an extra burst of freshness.

How to Serve Mexican Street Corn Chicken Rice Bowl

Mexican Street Corn Chicken Rice Bowl is a delicious, versatile dish that can be served in various ways:

• As a Family Meal: Serve this bowl as a satisfying family meal, where everyone can build their own by adding their preferred toppings.
• On Its Own: This dish is hearty enough to stand on its own as a main course, but it can also be paired with a side of tortilla chips or a simple green salad for extra crunch.
• In Meal Prep Containers: Divide the rice, chicken, and corn into meal prep containers, and top with the dressing and cheese when ready to serve throughout the week.
• For a Party or BBQ: Make a big batch and serve it as a crowd-pleasing dish at your next BBQ or get-together.
• With Extra Spice: If you love spice, add a few sliced jalapeños or a drizzle of hot sauce on top for a flavorful kick.

Additional Tips for Mexican Street Corn Chicken Rice Bowl

Here are some tips to ensure your Mexican Street Corn Chicken Rice Bowl turns out perfectly:

• Don’t Overcook the Chicken: Chicken breasts can dry out quickly, so be sure to monitor the cooking time carefully. Use a meat thermometer for accuracy.
• Use Fresh Corn When Possible: If fresh corn is in season, use it for the most authentic street corn flavor. Simply cut the kernels off the cob and sauté.
• Adjust Spice Levels: Feel free to adjust the amount of chili powder or smoked paprika based on your spice preference. You can also add more lime juice for extra zest.
• Make It Dairy-Free: To make the dish dairy-free, skip the cotija cheese and opt for a dairy-free dressing, such as a cashew cream or avocado-based dressing.
• Try Brown Rice: For a healthier option, you can use brown rice in place of white rice for added fiber and nutrients.

Recipe Variations for Mexican Street Corn Chicken Rice Bowl

Here are 10 variations you can try for Mexican Street Corn Chicken Rice Bowl:

• Beef or Pork Instead of Chicken: Swap out the chicken for grilled steak or pulled pork for a different take on the classic.
• Grilled Shrimp: Use shrimp for a lighter, seafood-inspired bowl. Season with a touch of cumin and paprika before grilling.
• Vegetarian Version: Skip the chicken and add extra vegetables, such as grilled peppers, zucchini, and mushrooms, for a delicious vegetarian option.
• Spicy Chicken: Spice up the chicken by marinating it in a spicy adobo sauce or adding chopped chipotle peppers to the seasoning mix.
• Avocado: Add sliced avocado for a creamy texture and extra richness.
• Crispy Chicken: Coat the chicken in breadcrumbs and fry it for a crispy twist.
• Chipotle Ranch Dressing: Swap the creamy lime cilantro dressing for a smoky chipotle ranch dressing for added flavor.
• Corn and Bean Mix: Add black beans or pinto beans along with the corn for extra protein and fiber.
• Rice-Free Version: Serve the chicken and street corn over a bed of lettuce for a lighter, low-carb alternative.
• Pickled Red Onions: Add tangy pickled red onions to the bowl for an extra burst of flavor and color.

Freezing and Storage for Mexican Street Corn Chicken Rice Bowl

• Freezing: To freeze this dish, you can freeze the chicken, rice, and corn separately. When ready to eat, thaw and reheat, then assemble the bowls with the dressing and toppings.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing and toppings separate to prevent them from getting soggy.

Special Equipment for Mexican Street Corn Chicken Rice Bowl

Here are some special equipment items to make preparing your Mexican Street Corn Chicken Rice Bowl easier:

• Skillet: A cast iron or non-stick skillet is perfect for cooking the chicken and charring the corn.
• Rice Cooker: A rice cooker ensures your rice is perfectly cooked every time.
• Meat Thermometer: Use a meat thermometer to ensure your chicken is cooked to the proper temperature.
• Small Whisk: For mixing the dressing ingredients smoothly.
• Sharp Knife: A sharp knife is essential for slicing the chicken into neat, even pieces.

FAQ Section for Mexican Street Corn Chicken Rice Bowl

1. Can I use frozen corn for this recipe?
   Yes, frozen corn works just as well as fresh corn in this dish. Just be sure to sauté it until it’s lightly charred and tender.
2. Can I use brown rice instead of white rice?
   Absolutely! Brown rice works wonderfully in this bowl and provides added fiber and a slightly nuttier flavor.
3. Can I make this dish vegetarian?
   Yes, you can easily make this a vegetarian meal by omitting the chicken and adding more vegetables, such as grilled zucchini or peppers.
4. How spicy is this dish?
   The level of spice depends on how much chili powder and smoked paprika you use, as well as whether you add extra hot sauce or jalapeños. Adjust to your spice preference.
5. Can I make the chicken ahead of time?
   Yes, you can cook and slice the chicken ahead of time. Store it in the refrigerator for up to 3 days and reheat when ready to serve.

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Conclusion

The Mexican Street Corn Chicken Rice Bowl is a vibrant and flavorful dish that captures the essence of Mexican street food in every bite. Smoky grilled chicken pairs perfectly with sweet, creamy corn and tangy dressing, creating a harmonious combination of textures and flavors. This dish is simple to prepare yet delivers a bold, satisfying meal that’s perfect for any occasion, whether it’s a family dinner, meal prep, or a casual gathering with friends.

The freshness of the ingredients and the balance of savory, sweet, and tangy flavors make this bowl truly special. Customize it with your favorite toppings like avocado, cilantro, or lime for an extra burst of freshness. The rice serves as a perfect base, absorbing all the delicious juices and creating a meal that is both comforting and exciting.

I can’t wait to see how your Mexican Street Corn Chicken Rice Bowl turns out! Be sure to snap a photo and tag me on Instagram—I love seeing your tasty creations! Don’t forget to leave a comment or share your tweaks to the recipe. Enjoy!