Flavorful Mexican Street Corn Chicken Rice Bowl Recipe

Mexican Street Corn Chicken Rice Bowl is a delightful explosion of flavors that will make your taste buds dance like nobody’s watching. Picture this: tender chicken, juicy corn, zesty lime, and creamy cheese all nestled in a bed of fluffy rice, creating a culinary fiesta that’s perfect for any occasion. Whether it’s taco night or just another Tuesday, this dish promises to bring the party straight to your dinner table.

Now, let me take you back to my first encounter with this mouthwatering bowl of goodness. I remember standing in my kitchen, armed with an array of vibrant ingredients, feeling like a culinary magician. The aroma wafting through the air was so intoxicating that even my cat decided to join in on the action—clearly sensing that something magical was happening. Trust me; when you whip up this Mexican Street Corn Chicken Rice Bowl, you’ll understand why it deserves a permanent spot in your recipe rotation!

Ingredients for Mexican Street Corn Chicken Rice Bowl

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

• Boneless, Skinless Chicken Breasts: Choose about 3-4 chicken breasts for optimal flavor and tenderness.

• Fresh Corn: Sweet corn off the cob adds freshness; feel free to use frozen if you’re in a pinch.

• Jasmine Rice: This fragrant rice complements the dish beautifully; you can substitute it with brown rice if desired.

• Cotija Cheese: A sprinkle of crumbled Cotija brings a salty creaminess that’s simply irresistible.

• Lime Juice: Freshly squeezed lime juice brightens every bite and enhances the flavors.

For the Sauce:

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

• Chili Powder: This gives a kick; adjust according to your heat preference!

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

How to Make Mexican Street Corn Chicken Rice Bowl

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare Your Ingredients

Start by gathering all your ingredients and chopping any veggies you plan to use—this is crucial because no one wants to play hide-and-seek in their kitchen mid-cook.

Step 2: Cook the Rice

In a medium saucepan, combine one cup of jasmine rice with two cups of water. Bring it to a boil over medium heat, then cover and reduce to low heat for about 15 minutes until tender.

Step 3: Grill the Chicken

While your rice cooks, preheat your grill or skillet over medium-high heat. Season your chicken breasts with salt and pepper. Grill them for about six minutes per side until cooked through (internal temperature should reach 165°F).

Step 4: Sauté the Corn

In a separate pan, add some oil over medium heat and throw in your fresh corn kernels. Sauté them for about five minutes until they start to caramelize slightly—the sweetness will make you weak at the knees!

Step 5: Mix Your Sauce

In a small bowl, mix together mayonnaise (or Greek yogurt), lime juice, chili powder, and salt. Adjust seasoning based on how spicy you want it—remember that spice is nice!

Step 6: Assemble Your Bowls

Once everything is cooked, layer fluffy rice at the bottom of each bowl. Top with sliced grilled chicken, sautéed corn, crumbled Cotija cheese, and drizzle generously with your sauce.

Transfer to plates and drizzle with sauce for the perfect finishing touch. Voilà! You now have yourself an eye-catching Mexican Street Corn Chicken Rice Bowl ready for devouring!

Perfecting the Cooking Process

Start by marinating the chicken in a zesty lime and chili mixture. While that’s soaking up the flavor, prepare your rice and corn. Grill the chicken to perfection, then toss everything together for a satisfying meal.

Add Your Touch

Feel free to swap out the chicken for shrimp or add black beans for extra protein. Want more heat? A sprinkle of cayenne or sliced jalapeños can kick things up a notch. Customize to your heart’s content!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or microwave until heated through, adding a splash of water to keep everything moist.

Cooking this dish takes me back to that sunny afternoon when I first made it for friends, and they couldn’t stop raving about how delicious it tasted! Those smiles made every effort worth it.

FAQs:

What is a Mexican Street Corn Chicken Rice Bowl?

A Mexican Street Corn Chicken Rice Bowl is a flavorful dish that combines grilled corn, seasoned chicken, rice, and traditional toppings inspired by the popular street food known as elote. This hearty meal brings together vibrant flavors like lime, cilantro, and chili powder, making it a delicious and satisfying option for lunch or dinner. It’s perfect for those who enjoy Mexican cuisine and want to try something new yet familiar.

How do I make the chicken for the Mexican Street Corn Chicken Rice Bowl?

To prepare the chicken for your Mexican Street Corn Chicken Rice Bowl, start by marinating it in a mixture of lime juice, chili powder, garlic powder, and cumin. Allow it to marinate for at least 30 minutes for optimal flavor. Grill or sauté the chicken until it’s cooked through and has a nice char. Once done, slice the chicken into strips to top your rice bowl.

Can I customize my Mexican Street Corn Chicken Rice Bowl?

Absolutely! One of the best aspects of a Mexican Street Corn Chicken Rice Bowl is its versatility. You can modify the ingredients according to your preferences. Feel free to add black beans, avocado slices, or even switch out the protein with shrimp or tofu. Additionally, adjust the toppings like cheese or spicy mayo to create your perfect bowl.

What toppings are recommended for this rice bowl?

For an authentic touch to your Mexican Street Corn Chicken Rice Bowl, consider adding crumbled queso fresco or cotija cheese, fresh cilantro, diced tomatoes, and a drizzle of lime crema. You might also sprinkle some chili flakes or add jalapeños for an extra kick. These toppings not only elevate the dish but also enhance its colorful presentation.

Conclusion for Mexican Street Corn Chicken Rice Bowl:

In summary, the Mexican Street Corn Chicken Rice Bowl offers a delightful blend of flavors that pays homage to traditional street food. With its grilled corn and perfectly seasoned chicken served over rice, this dish is both comforting and refreshing. Whether you choose to stick with classic toppings or customize it to your liking, this meal promises satisfaction in every bite. Enjoy exploring this vibrant recipe that captures the essence of Mexican cuisine!

Print

Mexican Street Corn Chicken Rice Bowl

Print Recipe

Pin Recipe

Mexican Street Corn Chicken Rice Bowl is a vibrant and flavorful dish that brings the fiesta to your dinner table. With tender grilled chicken, sweet corn, zesty lime, and creamy Cotija cheese over fluffy jasmine rice, this bowl is not only easy to prepare but also customizable with your favorite toppings. Perfect for family meals or meal prep, this recipe promises a delightful culinary experience that will satisfy your taste buds.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves 4
• Category: Main
• Method: Grilling
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 cup fresh corn kernels (or frozen)
• 1 cup jasmine rice
• 1/2 cup crumbled Cotija cheese
• 2 tbsp freshly squeezed lime juice
• For the Sauce: 1/3 cup mayonnaise (or Greek yogurt)
• 1 tsp chili powder

Instructions

1. Prepare Your Ingredients: Gather and chop any vegetables you want to include.
2. Cook the Rice: In a saucepan, combine jasmine rice and 2 cups of water. Bring to a boil, cover, and simmer for about 15 minutes.
3. Grill the Chicken: Preheat grill or skillet over medium-high heat. Season chicken with salt and pepper; grill for about 6 minutes per side until fully cooked (165°F internal temperature).
4. Sauté the Corn: In a separate pan with oil over medium heat, sauté corn for about 5 minutes until caramelized.
5. Mix Your Sauce: Combine mayonnaise (or Greek yogurt), lime juice, chili powder, and salt in a small bowl; adjust spice level as desired.
6. Assemble Your Bowls: Layer rice at the bottom of each bowl, top with sliced chicken, sautéed corn, crumbled cheese, and drizzle with sauce.

Nutrition

• Serving Size: 1 bowl (400g)
• Calories: 580
• Sugar: 3g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 3g
• Protein: 42g
• Cholesterol: 120mg

Keywords: For added protein, consider swapping chicken for shrimp or adding black beans. To enhance flavor, marinate chicken in lime juice and spices before cooking. Store leftovers in an airtight container; they can be refrigerated for up to three days.