Amazing Spicy Mexican Street Corn Chicken Rice Bowl Recipe

Okay, friend, gather ’round the counter! Let’s talk about one of my absolute favorite weeknight meals – the Spicy Mexican Street Corn Chicken Rice Bowl. This isn’t just a recipe; it’s a hug in a bowl, a fiesta for your taste buds, and a lifesaver on those nights when you need something quick, delicious, and satisfying.

I remember the first time I tried to make something even remotely similar. I was a newlywed, trying to impress my husband with my culinary skills (or lack thereof at the time!). I attempted some sort of fancy chicken and rice dish with corn, and it ended up a bland, watery mess. Seriously, you could have used it to water the plants! But hey, we’ve all been there, right? That “failure” is really the starting point that led to this version of the Spicy Mexican Street Corn Chicken Rice Bowl, that my family now begs me to make.

What I love most about this recipe is how easily it adapts to whatever I have on hand. Sometimes, I’ll use leftover grilled chicken, other times I’ll cook up some ground turkey instead. One day I had extra rotisserie chicken so I made an Elote Chicken Bowl and it was a great way to use it up. The beauty of it is that it’s always a winner. I promise, this recipe will become your new go-to for easy dinners, and it’s so customizable that you can adjust the spice level to suit even the pickiest eaters (my little ones like it mild, while my husband goes for the extra kick!). The creamy, tangy, spicy corn paired with the savory chicken and fluffy rice… It’s just pure magic!

This Spicy Mexican Street Corn Chicken Rice Bowl is the perfect dish for busy weeknights because everything comes together in under 30 minutes. Seriously, from prep to plate, it’s faster than ordering takeout! And the best part? It’s packed with flavor and nutrients, so you can feel good about what you’re feeding your family. Plus, it’s a great way to use up leftover rice or grilled chicken, making it a budget-friendly option as well. Check out this recipe for Chicken Corn Chowder to use up more corn in other ways.

I truly believe that cooking should be a joy, not a chore. This Spicy Mexican Street Corn Chicken Rice Bowl recipe embodies that philosophy. It’s simple, forgiving, and bursting with flavor. So grab your apron, crank up the music, and let’s get cooking! I promise, you and your family are going to absolutely love this dish. Let’s do this!

What You’ll Need for This Spicy Mexican Street Corn Chicken Rice Bowl

Alright, let’s gather our ingredients! Don’t worry, most of these are pantry staples, and you can easily swap things out depending on what you have on hand. This Spicy Mexican Street Corn Chicken Rice Bowl is very versatile.

• 1.5 lbs boneless, skinless chicken breasts: I always use organic chicken breasts for my Spicy Mexican Street Corn Chicken Rice Bowl, but feel free to use thighs if you prefer a richer flavor.
• 1 tbsp olive oil: For sautéing the chicken. You can also use avocado oil or your favorite cooking oil.
• 1 tsp chili powder: Adds a little warmth and depth of flavor to the chicken.
• 1/2 tsp cumin: A must-have in any Mexican-inspired dish!
• 1/4 tsp garlic powder: Because everything tastes better with garlic.
• Salt and pepper: To taste, of course.
• 2 cups cooked rice: I usually use white rice, but brown rice or even quinoa would work great. For a shortcut, I often use those microwaveable rice pouches. You can also try this with Cilantro Lime Rice!
• 2 cups frozen corn: Thawed. Fresh corn is amazing when it’s in season, but frozen works just as well. I once read a great discussion on Facebook on elote chicken fiesta bowl recipe for additional ideas on getting the right flavor.
• 1/2 cup mayonnaise: Trust me on this one! It’s the key to that creamy, dreamy texture.
• 1/4 cup sour cream: Adds a little tanginess. Greek yogurt is a great substitute if you’re looking for a healthier option.
• 1/4 cup crumbled cotija cheese: If you can’t find cotija, feta cheese works in a pinch.
• 1/4 cup chopped cilantro: Fresh cilantro is a must! It adds a bright, fresh flavor to the dish.
• 1-2 jalapeños, seeded and minced: Adjust to your spice preference. I like to leave the seeds in for an extra kick!
• Juice of 1 lime: Adds a zesty brightness that ties everything together.
• Optional toppings: Avocado slices, hot sauce, extra cotija cheese, more cilantro.

When making this Spicy Mexican Street Corn Chicken Rice Bowl, I always try to buy my spices in bulk. It’s so much cheaper that way! And for the corn, I’ve found that the frozen corn from Trader Joe’s is particularly sweet and delicious. Here’s a Street Corn Chicken Recipe trick I learned from my grandmother: a pinch of sugar in the corn mixture really brings out the sweetness.

Storage Tip: If you have leftover corn, store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage.

I think that covers it, let’s start making our Spicy Mexican Street Corn Chicken Rice Bowl!

Let’s Make This Spicy Mexican Street Corn Chicken Rice Bowl Together

Okay, friend, let’s get cooking! I’m going to walk you through each step as if we’re right here in my kitchen together. Don’t worry if you make a mistake – we all do! Just roll with it and have fun. This Spicy Mexican Street Corn Chicken Rice Bowl is very forgiving.

1. Prepare the Chicken: Cut the chicken breasts into bite-sized pieces. In a bowl, toss the chicken with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Make sure the chicken is evenly coated with the spices.
2. Cook the Chicken: Heat a large skillet over medium-high heat. Add the chicken and cook until it’s cooked through and slightly browned, about 5-7 minutes. Don’t overcook it, or it will be dry! I learned the hard way with Spicy Mexican Street Corn Chicken Rice Bowl that slightly undercooked chicken is better than dry, rubbery chicken.
3. Make the Spicy Mexican Street Corn Salad: In a medium bowl, combine the thawed corn, mayonnaise, sour cream, cotija cheese, cilantro, jalapeño, and lime juice. Mix well until everything is evenly combined. Taste and adjust seasonings as needed.
4. Assemble the Bowls: Divide the cooked rice among bowls. Top with the cooked chicken and the Spicy Mexican Street Corn Salad.
5. Add Toppings (Optional): Garnish with avocado slices, hot sauce, extra cotija cheese, and more cilantro, if desired.

In my kitchen, Spicy Mexican Street Corn Chicken Rice Bowl usually takes about 25 minutes from start to finish. While the chicken is cooking, I like to chop the cilantro and jalapeño. It helps to save time!

Reassuring Note: If your corn mixture seems a little dry, add a tablespoon of milk or sour cream to thin it out. Your Spicy Mexican Street Corn Chicken Rice Bowl should smell like a fiesta – savory chicken, spicy jalapeño, and fresh cilantro.

Family-Tested Shortcut: If you’re really short on time, use pre-cooked rotisserie chicken and canned corn. It’s not quite the same, but it’s still delicious!

And there you have it! A delicious, flavorful, and easy Spicy Chicken Rice Bowl that your whole family will love. I found a similar Street Corn Chicken Rice Bowl | Cocina Republic online if you want to look at other ideas.

How I Love to Serve This Spicy Mexican Street Corn Chicken Rice Bowl

Now that you’ve made this amazing Spicy Mexican Street Corn Chicken Rice Bowl, let’s talk about how to serve it up! My family loves this Spicy Mexican Street Corn Chicken Rice Bowl when I serve it with a side of black beans and a dollop of guacamole.

This Spicy Mexican Street Corn Chicken Rice Bowl is perfect for a casual weeknight dinner, a potluck, or even a picnic. It’s also a great dish to bring to a friend who just had a baby or is going through a tough time.

Presentation Tip: I like to drizzle a little extra lime juice over the top of each bowl before serving. It adds a pop of color and flavor. If you have extra Spicy Mexican Street Corn Chicken Rice Bowl, you can store it in an airtight container in the refrigerator for up to 3 days. It’s also delicious cold, straight from the fridge!

Seasonal Variation: In the summer, I love to grill the corn on the cob and then cut it off the cob for the Spicy Mexican Street Corn Salad. It adds a smoky flavor that’s just amazing. Friends always ask for this Spicy Mexican Street Corn Chicken Rice Bowl recipe when I bring it to potlucks. It’s always a hit!

Here are some of my favorite sides to pair with this dish:

• Black Beans: A classic pairing.
• Guacamole: Creamy and delicious.
• Pico de Gallo: Adds a fresh, vibrant flavor.
• Tortilla Chips: For scooping up all that deliciousness.
• Mexican Street Corn Soup: Try serving this Spicy Chicken Rice Bowl as a main dish with this soup as an appetizer.

Enjoy your Spicy Mexican Street Corn Chicken Rice Bowl!

Your Spicy Mexican Street Corn Chicken Rice Bowl Questions Answered

Okay, let’s tackle some of the most common questions I get about this Spicy Mexican Street Corn Chicken Rice Bowl recipe. I’m here to share my experiences and help you avoid any potential pitfalls.

1. Can I make this Spicy Mexican Street Corn Chicken Rice Bowl ahead of time?

   Absolutely! You can cook the chicken and rice ahead of time and store them in the refrigerator. Just assemble the bowls when you’re ready to serve. You know what I do when my Spicy Mexican Street Corn Chicken Rice Bowl needs to be made ahead of time? I prepare each component individually so I can assemble it when needed.

2. Can I use frozen chicken?

   Yes, but make sure to thaw it completely before cooking. Frozen chicken tends to release a lot of water when it cooks, which can make the chicken rubbery.

3. Can I make this vegetarian?

   Definitely! Substitute the chicken with black beans or tofu. You can also add some extra veggies, like bell peppers or zucchini.

4. How do I make this spicier?

   Add more jalapeño, or use a hotter variety of pepper. You can also add a pinch of cayenne pepper to the chicken or corn mixture. I actually saw a great version of an elote chicken fiesta bowl recipe posted online that might offer some ideas.

5. What if I don’t have cotija cheese?

   Feta cheese is a great substitute. It has a similar salty, crumbly texture.

6. Can I use a different type of rice?

   Absolutely! Brown rice, quinoa, or even cauliflower rice would work well.

7. My corn mixture is too watery. What should I do?

   Drain the corn well before adding it to the mixture. You can also add a tablespoon of mayonnaise or sour cream to thicken it up. You know what I do when my Spicy Mexican Street Corn Chicken Rice Bowl is too watery? I add more cotija cheese!

8. My family doesn’t like spicy food. How can I make this milder?

   Omit the jalapeño, or use a milder variety of pepper. You can also add a dollop of sour cream to each bowl to cool things down. My little ones love this Spicy Mexican Street Corn Chicken Rice Bowl when I leave out the jalapeño.

My Final Thoughts on This Spicy Mexican Street Corn Chicken Rice Bowl

This Spicy Mexican Street Corn Chicken Rice Bowl recipe holds a special place in my heart because it’s a dish that my whole family enjoys. It’s also a reminder that cooking doesn’t have to be complicated or time-consuming to be delicious.

Here are my Spicy Mexican Street Corn Chicken Rice Bowl Pro Tips:

• Don’t be afraid to experiment! This recipe is very forgiving, so feel free to swap out ingredients and adjust the seasonings to your liking.
• Use high-quality ingredients. The better the ingredients, the better the dish will taste.
• Taste as you go! This is the best way to ensure that your Spicy Mexican Street Corn Chicken Rice Bowl is perfectly seasoned.

Here are a few Spicy Mexican Street Corn Chicken Rice Bowl variations that I’ve tried with my family:

• Black Bean and Corn Chicken Rice Bowl: Substitute the corn salad with a black bean and corn salsa.
• Chipotle Lime Chicken Rice Bowl: Add a chipotle pepper in adobo sauce to the chicken marinade for a smoky, spicy flavor. I find that this adds a nice zest to the chicken.
• Spicy Buffalo Chicken Mac and Cheese Bowl: Use the chicken in this recipe and place it on top of mac and cheese!

My husband loves the Chipotle Lime Chicken Rice version, while my kids prefer the classic recipe without the jalapeño.

I hope you enjoy making this Spicy Mexican Street Corn Chicken Rice Bowl as much as I do. Remember, cooking is all about having fun and creating memories with your loved ones. Don’t be afraid to get creative and make this recipe your own! If you love this Spicy Buffalo Chicken Mac and Cheese recipe.

Happy cooking, my friend! And don’t forget to share your creations with me – I can’t wait to see what you come up with. Let me know what you think of my Spicy Mexican Street Corn Chicken Rice Bowl.

Spicy Mexican Street Corn Chicken Rice Bowl

Print Recipe

Pin Recipe

This Spicy Mexican Street Corn Chicken Rice Bowl is a flavorful and satisfying meal that combines tender chicken, creamy street corn flavors, and fluffy rice. It’s a delicious and easy way to enjoy the taste of elote in a complete dish.

• Author: Liliana
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Skillet
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 2 cups cooked rice (white or brown)
• 2 ears of corn, kernels removed (or 2 cups frozen corn, thawed)
• 1/2 cup mayonnaise
• 1/4 cup crumbled cotija cheese
• 2 tbsp chopped cilantro
• 1 lime, juiced
• 1 jalapeño, seeded and minced (optional)
• 1/4 cup sour cream (optional)
• Hot sauce, to taste

Cook Mode Prevent your screen from going dark

Instructions

1. In a bowl, toss the chicken with olive oil, chili powder, cumin, smoked paprika, salt, and pepper.
2. Heat a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
3. While the chicken is cooking, prepare the street corn mixture. In a medium bowl, combine the corn kernels, mayonnaise, cotija cheese, cilantro, lime juice, and jalapeño (if using). Mix well.
4. Assemble the rice bowls. Divide the cooked rice among bowls.
5. Top with the cooked chicken and the street corn mixture.
6. Drizzle with sour cream (if using) and hot sauce to taste.
7. Serve immediately.

Notes

For a spicier kick, add more jalapeño or use a hotter variety of chili powder. You can also grill the corn for added smoky flavor.