Alright, fellow moms! Let’s talk about dinnertime sanity. We all know the struggle: trying to get a nutritious meal on the table that everyone will actually eat. This Spicy Mexican Street Corn Chicken Rice Bowl is one of my family’s favorite ways to do just that! It’s packed with flavor, sneakily nutritious, and totally customizable. Trust me, this Spicy Mexican Street Corn Chicken Rice Bowl has become a regular in our rotation because it’s a nutritional win for everyone.
I first made this Spicy Mexican Street Corn Chicken Rice Bowl when I was desperately trying to find a way to get my kids to eat more vegetables. I had some leftover grilled chicken, a craving for Mexican street corn (elote), and a pantry full of rice. I thought, why not combine them all into one bowl?
The initial reaction was… skeptical. My kids are always wary of anything “too healthy” looking. But once they tasted it? They were hooked! The slight spice, the sweetness of the corn, and the satisfying chicken and rice made it a dinnertime nutrition win.
This Spicy Mexican Street Corn Chicken Rice Bowl supports our family nutrition by combining protein, carbs, and veggies in one delicious package. Plus, it’s a great way to use up leftovers! I’m always looking for ways to make our meals more balanced without spending hours in the kitchen.
I know you’re busy, and that’s why I’m sharing this recipe. I want to show you that good nutrition doesn’t have to be complicated. If you’re looking for simple, nourishing solutions for feeding your family without the overwhelm, you’re in the right place! Let’s get started!
INGREDIENTS You’ll Need:
Here’s what you’ll need to whip up this Spicy Mexican Street Corn Chicken Rice Bowl. Don’t stress if you’re missing something, I’ll share some easy swaps!
- 2 cups cooked rice (brown or white, your choice!)
- 1.5 lbs cooked chicken, diced
- 2 cups corn, fresh or frozen (if frozen, thaw it first!)
- 1/2 cup mayonnaise
- 1/4 cup sour cream (Greek yogurt works too for added protein!)
- 1/4 cup crumbled cotija cheese (feta is a good substitute if you can’t find cotija!)
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to your spice preference!)
- 1/4 cup chopped cilantro
- Salt and pepper to taste
You can find these wholesome ingredients at your regular grocery store. I often buy frozen corn because it’s a great way to always have veggies on hand. For an extra nutrition boost to your Spicy Mexican Street Corn Chicken Rice Bowl, use brown rice! My family gets extra nutrition when I add black beans.
Trust me, this Spicy Mexican Street Corn Chicken Rice Bowl ingredient list is simple because busy moms need nutrition without complexity! And here’s a Spicy Mexican Street Corn Chicken Rice Bowl nutrition hack that changed our family’s health: I started prepping all the ingredients on Sunday, so when Wednesday rolls around, dinner is ready in minutes!
Let’s Make it Happen!
Ready to make this delicious and nutritious Spicy Mexican Street Corn Chicken Rice Bowl? Let’s get cooking!
- Prepare the corn mixture: In a large bowl, combine the corn, mayonnaise, sour cream (or Greek yogurt), cotija cheese, lime juice, chili powder, cumin, smoked paprika, cayenne pepper, and cilantro. Mix well.
- Season the chicken: In a separate bowl, season the diced chicken with salt and pepper to taste. You can add a little extra chili powder or cumin if you like! For more chicken flavor inspiration, check out my Spicy Buffalo Chicken Dip.
- Assemble the bowls: Divide the cooked rice evenly among bowls. Top with the seasoned chicken and then spoon the corn mixture over the chicken.
- Garnish and serve: Garnish with extra cilantro, a sprinkle of cotija cheese, and a squeeze of lime juice. Serve immediately. This Spicy Mexican Street Corn Chicken Rice Bowl is best served warm!
In my busy kitchen, this nutritious Spicy Mexican Street Corn Chicken Rice Bowl usually takes about 20 minutes to make, start to finish. Perfect time to prep tomorrow’s lunch while the family is enjoying dinner! While your Spicy Mexican Street Corn Chicken Rice Bowl is cooking, take a moment to appreciate nourishing your family!
Don’t worry if your Spicy Mexican Street Corn Chicken Rice Bowl looks a little messy – that’s part of the charm! It’s all about the flavor, not perfection. And here’s where I used to struggle with my Spicy Mexican Street Corn Chicken Rice Bowl: I would overcook the chicken! Learn from my experience and be sure to pull it off the heat as soon as it’s cooked through. This helps it stay moist and delicious.
This recipe is inspired by the Cocina Republic Street Corn Chicken Rice Bowl | Cocina Republic and is a great way to change up your usual chicken and rice bowl! Try adding some extra veggies to your elote chicken rice bowl for an added nutrition boost!
How We Love to Eat This!
So, how does our family enjoy this Spicy Mexican Street Corn Chicken Rice Bowl? Let me tell you!
The kids devour this nutritious Spicy Mexican Street Corn Chicken Rice Bowl when I serve it with a side of black beans and sliced avocado. The avocado adds healthy fats and the black beans add extra protein and fiber.
This Spicy Mexican Street Corn Chicken Rice Bowl is perfect for those busy weeknights when we need good nutrition fast! I also love to pack it for lunch. It’s great cold or reheated. For a similar taste, you can also try out my Spicy Mexican Corn Bites Recipe.
For presentation, I like to use colorful bowls and garnish generously with cilantro and lime wedges. It makes the dish look even more appealing! This Spicy Mexican Street Corn Chicken Rice Bowl is also a hit with friends. Everyone always asks for the recipe!
I also like to make a big batch of the corn mixture on the weekend and use it throughout the week. It’s delicious on salads, tacos, and even just as a dip with tortilla chips. Trust me, this Spicy Mexican Street Corn Chicken Rice Bowl has become a staple in our house, and I hope it will in yours too!
FAQs: Your Questions Answered
Here are some common questions I get about this Spicy Mexican Street Corn Chicken Rice Bowl, answered like I’m chatting with you over coffee!
Is this Spicy Mexican Street Corn Chicken Rice Bowl really nutritious enough for growing kids?
Absolutely! This Spicy Mexican Street Corn Chicken Rice Bowl is packed with protein, carbs, and veggies, making it a well-rounded meal for growing kids. You can even add extra veggies like bell peppers or black beans for an added nutrition boost.
What if my picky eater won’t try this healthy Spicy Mexican Street Corn Chicken Rice Bowl?
I get it! Picky eaters are a challenge. Start by letting them help you make the dish. They might be more willing to try something they helped create. You can also offer a small taste of each component separately so they can get used to the flavors.
Can I meal prep this Spicy Mexican Street Corn Chicken Rice Bowl for busy weeks ahead?
Yes! This Spicy Mexican Street Corn Chicken Rice Bowl is perfect for meal prepping. Just cook the rice and chicken ahead of time, and prepare the corn mixture. Store everything separately and assemble the bowls when you’re ready to eat.
Can I make this Spicy Mexican Street Corn Chicken Rice Bowl vegetarian?
Absolutely! You can substitute the chicken with black beans, chickpeas, or tofu. Just make sure to season them well! For another vegetarian recipe, check out my Mexican Street Corn Soup.
How spicy is this Spicy Mexican Street Corn Chicken Rice Bowl?
The spice level is mild, but you can adjust it to your preference by adding more or less cayenne pepper. If you’re making it for kids, you might want to start with just a pinch of cayenne pepper.
Can I use canned corn instead of fresh or frozen?
Yes, you can use canned corn. Just make sure to drain it well before adding it to the corn mixture. Frozen corn is my favorite since it’s simple to use and nutritious.
What other toppings can I add to this Spicy Mexican Street Corn Chicken Rice Bowl?
The possibilities are endless! Some other delicious toppings include diced avocado, salsa, hot sauce, shredded lettuce, or a dollop of Greek yogurt. Just like the Street Corn Chicken Rice Bowls | – Tastes Better From Scratch recipe, you can add whatever your favorite toppings are!
Final Thoughts:
This Spicy Mexican Street Corn Chicken Rice Bowl is a winner in my book because it’s simple, delicious, and packed with nutrition. It’s a great way to get a well-rounded meal on the table without spending hours in the kitchen. Here are some of my Spicy Mexican Street Corn Chicken Rice Bowl Nutrition Hacks
- Use brown rice: It adds extra fiber and nutrients.
- Add black beans: They’re a great source of protein and fiber.
- Load up on veggies: Bell peppers, onions, and tomatoes are all great additions.
Here are some family-tested healthy Spicy Mexican Street Corn Chicken Rice Bowl variations:
- Spicy: Add a drizzle of hot sauce or a pinch of red pepper flakes.
- Cheesy: Sprinkle with extra cotija or Monterey Jack cheese.
- Veggie-packed: Add diced bell peppers, onions, and tomatoes.
My son prefers the spicy version, while my daughter loves the cheesy version. I love them all! Just like Esquites-Inspired Mexican Street Corn & Rice Bowls, you can really make this recipe your own!
I hope you’ll give this recipe a try and make it your own. Remember, good nutrition doesn’t have to be complicated. Small changes can make a big difference. I’m cheering you on as you create your own simple nutrition success! You got this!
Enjoy this nourishing Spicy Mexican Street Corn Chicken Rice Bowl! I hope your family loves it as much as mine does! 💕
Spicy Mexican Street Corn Chicken Rice Bowl
This vibrant Spicy Mexican Street Corn Chicken Rice Bowl combines tender chicken with the irresistible flavors of elote, all served over fluffy rice. It’s a quick, flavorful, and satisfying meal perfect for any night of the week!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 2 ears of corn, kernels removed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- 1 jalapeño, seeded and minced (optional)
- Lime wedges, for serving
- Cooked rice, for serving
- Hot sauce, for serving (optional)
Instructions
- In a bowl, toss the chicken with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
- Heat a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add the corn kernels and cook until slightly charred, about 5 minutes.
- In a medium bowl, combine the mayonnaise, sour cream, cotija cheese, cilantro, and jalapeño (if using).
- Add the charred corn kernels to the mixture and stir to combine.
- To assemble the bowls, spoon rice into each bowl. Top with the cooked chicken and the Mexican street corn mixture.
- Serve with lime wedges and hot sauce (optional).
Notes
For an extra smoky flavor, grill the corn instead of pan-frying it. You can also add black beans or avocado for added texture and nutrients.