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
Scale
- 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.