Flavorful Mexican Street Corn Chicken Rice Bowl Recipe

When you think about a flavor-packed meal, the Mexican Street Corn Chicken Rice Bowl jumps right to the front of the line. Imagine juicy chicken mingling with sweet corn, zesty lime, and creamy cheese, all served over a bed of fluffy rice. This dish is like a fiesta on your plate that dances with every bite.

Every time I whip up this Mexican Street Corn Chicken Rice Bowl, I’m whisked back to those sun-soaked summer evenings spent at street fairs. The vibrant colors and mouthwatering aromas always keep my family coming back for more. It’s perfect for a quick weeknight dinner or an impressive dish to serve at gatherings. Trust me; it’s an explosion of flavor you won’t want to miss.

I remember the first time I made this dish; my friend took one bite and declared it “life-changing.” That’s when I knew I had struck gold with this recipe.

Essential Ingredients

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

• Boneless, Skinless Chicken Breasts: Use about 3-4 chicken breasts based on how many people you’re feeding; they cook evenly and stay juicy.

• Fresh Corn: Opt for sweet corn if possible; it adds a delightful crunch and natural sweetness that elevates the dish.

• White Rice: Aim for long-grain rice for fluffy texture; you can also substitute brown rice for a healthier option.

• Lime Juice: Freshly squeezed lime juice enhances flavors; bottled just won’t do justice to this vibrant bowl.

• Cilantro: Fresh cilantro brings brightness; if you’re not a fan, swap it out with green onions for a milder flavor.

• Queso Fresco or Feta Cheese: Crumbled cheese adds creaminess; both options work well but bring different flavor profiles.

• Spices (Chili Powder, Cumin): These spices are essential for that authentic street corn taste; don’t skip them!

• Olive Oil: For sautéing chicken and veggies; choose high-quality oil for best results.

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

Let’s Make it Together

Prepare Your Ingredients: Start by gathering all your ingredients and chopping them as needed. Dice the chicken into bite-sized pieces and set aside.

Cook the Chicken: Heat olive oil in a skillet over medium heat. Add chicken pieces and season with chili powder, cumin, salt, and pepper. Cook until golden brown and no longer pink inside.

Sauté the Corn: In the same skillet, add fresh corn kernels after removing cooked chicken. Sauté until slightly charred and fragrant—about 4-5 minutes—stirring frequently.

Cook the Rice: Meanwhile, prepare your rice according to package instructions. For added flavor, consider cooking it in chicken broth instead of water.

Add Flavors Together: Once everything is cooked, return the chicken to the skillet with corn. Squeeze in lime juice and toss in chopped cilantro plus crumbled cheese until well combined.

Assemble Your Bowl: Serve rice topped with the chicken-corn mixture. Garnish with extra cheese, lime wedges, and fresh cilantro if desired. Dig in while it’s hot!

The beauty of this Mexican Street Corn Chicken Rice Bowl lies not just in its flavorful components but also in its versatility. You can customize it endlessly—swap proteins or add extra veggies based on what you have on hand! Enjoy every mouthful of this vibrant dish that transports you straight to a bustling Mexican street market without leaving your kitchen!

Perfecting the Cooking Process

To achieve the best results, grill the chicken first, then prepare the rice while the chicken rests. This sequence ensures juicy chicken and perfectly cooked rice.

Add Your Touch

Feel free to swap out ingredients! Use quinoa instead of rice or add black beans for extra protein and fiber. The possibilities are endless.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave or on the stovetop, adding a splash of water to maintain moisture.

Sharing this recipe always brings back memories of my friend’s backyard BBQ where we devoured these bowls while laughing over our culinary mishaps.

FAQ

Can I use frozen corn for this recipe?

Absolutely! Frozen corn works well and saves time without sacrificing flavor.

What can I substitute for chicken?

Consider using grilled shrimp or tofu for a delightful vegetarian option with similar flavors.

How can I make this dish spicier?

Add jalapeños during cooking or use a spicy seasoning blend to kick up the heat!

Print

Mexican Street Corn Chicken Rice Bowl

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• Author: Ethan Brooks
• Total Time: 35 minutes
• Yield: Serves approximately 4

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Description

Mexican Street Corn Chicken Rice Bowl is a vibrant and flavorful dish that combines juicy chicken, sweet corn, zesty lime, and creamy cheese over a bed of fluffy rice. This meal captures the essence of summer street fairs with every bite, making it perfect for busy weeknights or gatherings. With its colorful presentation and customizable toppings, this rice bowl is sure to impress your family and friends while satisfying your taste buds.

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Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 cup fresh corn kernels (or 1 cup frozen corn)
• 1 cup long-grain white rice (or brown rice)
• 2 tbsp freshly squeezed lime juice
• 1/4 cup chopped fresh cilantro (or green onions)
• 1/2 cup crumbled queso fresco or feta cheese
• 1 tsp chili powder
• 1 tsp ground cumin
• 2 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Gather and chop all ingredients. Dice chicken into bite-sized pieces.
2. Heat olive oil in a skillet over medium heat. Add chicken, season with chili powder, cumin, salt, and pepper. Cook until golden brown and no longer pink.
3. In the same skillet, add corn kernels and sauté until slightly charred (4-5 minutes).
4. Cook rice according to package instructions; consider using chicken broth for added flavor.
5. Return cooked chicken to the skillet with corn. Stir in lime juice, cilantro, and crumbled cheese until well mixed.
6. Serve rice topped with the chicken-corn mixture, garnishing as desired.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Skillet
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl (approximately 400g)
• Calories: 550
• Sugar: 6g
• Sodium: 680mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 4g
• Protein: 38g
• Cholesterol: 90mg

Keywords: For a spicier kick, add jalapeños during cooking or use spicy seasoning blends. Substitute quinoa for rice or add black beans for extra protein. Store leftovers in an airtight container for up to three days; reheat gently.