Spicy Mexican Street Corn Chicken Rice Bowl
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Ingredients
Scale
- 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
Instructions
- In a bowl, toss the chicken with olive oil, chili powder, cumin, smoked paprika, 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.
- 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.
- Assemble the rice bowls. Divide the cooked rice among bowls.
- Top with the cooked chicken and the street corn mixture.
- Drizzle with sour cream (if using) and hot sauce to taste.
- 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.