The Mexican Street Corn Chicken Rice Bowl is a fiesta on your plate, bursting with flavors that dance like maracas at a summer party. Imagine tender chicken, perfectly seasoned and served over fluffy rice, adorned with the sweet crunch of corn and zesty lime drizzle. This dish doesn’t just feed you; it tells a story with every bite.
Every time I make this bowl, I’m transported back to sunny days spent street-side in Mexico, where vendors serve up elote—the grilled corn slathered in creamy goodness. It’s the perfect meal for casual gatherings or cozy nights in when you crave something vibrant and fulfilling. If you’re ready for a culinary adventure that promises smiles and satisfied stomachs, let’s dive in!
Why You'll Love This Recipe
- This Mexican Street Corn Chicken Rice Bowl brings bold flavors together seamlessly
- It requires minimal effort while delivering a restaurant-quality experience at home
- The colorful presentation makes it an eye-catching centerpiece for any table
- Plus, it’s customizable—switch out ingredients based on your mood or what’s in your pantry
It was pure joy when my friends devoured this dish at our last potluck; they couldn’t get enough of the delightful flavors and asked for seconds.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Boneless, Skinless Chicken Breasts: About 3-4 breasts work well; adjust based on your guest list for optimal servings.
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Fresh Corn: Use sweet corn on the cob for that authentic street corn flavor; frozen works too if you’re short on time.
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Jasmine Rice: This fragrant rice pairs excellently with the other bold flavors; feel free to substitute with brown rice for added nutrition.
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Lime Juice: Freshly squeezed lime juice brightens the entire bowl and adds that signature zesty kick.
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Cilantro: Fresh cilantro gives a burst of freshness; chop it finely to distribute its flavor throughout the dish.
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Mayonnaise: For creaminess, this is essential; consider using a light version if you’re looking to cut calories.
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Chili Powder: A sprinkle of chili powder enhances the flavor profile without overwhelming heat; adjust according to your spice tolerance.
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Feta Cheese: Crumbled feta adds a salty richness that perfectly complements the sweetness of the corn.
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Garlic Powder: A must-have seasoning that provides depth; I prefer garlic powder over fresh for its consistency in flavor.
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Salt and Pepper: Essential to season everything just right—don’t forget these basics!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
**Prep Your Chicken**: Start by seasoning your chicken breasts generously with salt, pepper, and garlic powder. This simple step ensures each bite is packed with flavor.
**Cook the Chicken**: Heat a skillet over medium-high heat and add olive oil. Sauté the chicken for about 6-7 minutes on each side until golden brown and cooked through. The enticing aroma will have everyone flocking to the kitchen.
**Prepare the Rice**: In another pot, cook jasmine rice according to package instructions. Once fluffy, add a squeeze of lime juice and some chopped cilantro to give it an extra zing.
**Grill Your Corn**: While everything cooks, grill your corn on high heat until charred (about 10 minutes). If using frozen corn, sauté it quickly in a pan until heated through—either way works like magic.
**Make the Sauce**: In a small bowl, mix mayonnaise, lime juice, chili powder, and crumbled feta. This creamy sauce brings all elements together beautifully.
**Assemble Your Bowl**: Layer rice at the bottom of your bowls followed by sliced chicken and grilled corn. Drizzle with sauce generously and finish off with more cilantro on top—because who doesn’t love some green flair?
And there you have it! An absolutely unforgettable Mexican Street Corn Chicken Rice Bowl ready to be devoured!
You Must Know
- This Mexican Street Corn Chicken Rice Bowl is a fiesta for your taste buds
- The combination of flavors and textures makes it a vibrant meal that’s as enjoyable to make as it is to eat
- With smoky, spicy, and sweet notes, it’s sure to impress!
Perfecting the Cooking Process
Start by grilling the chicken to get those beautiful char marks, then cook the rice while preparing your toppings. This method saves time and keeps everything fresh.
Add Your Touch
Feel free to swap out the chicken for shrimp or tofu. Adding different spices or toppings like avocado can elevate the flavor profile even more!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stovetop until heated through.
Chef's Helpful Tips
- For maximum flavor, marinate your chicken overnight
- Use fresh corn when available for sweetness, and don’t skip the cheese; it ties all the flavors together beautifully! </p>
- <p>Make sure you grill your corn until slightly charred for that authentic street corn taste
Sharing this recipe with my friends was a hit! They couldn’t stop raving about how delicious it was, especially with that creamy sauce drizzled on top.
FAQ
What can I use instead of chicken?
You can substitute chicken with shrimp, tofu, or even grilled vegetables for a vegetarian option.
Can I make this dish ahead of time?
Yes, you can prep the components a day before and assemble them just before serving.
How do I store leftovers properly?
Store leftovers in an airtight container in the refrigerator for up to three days.
Mexican Street Corn Chicken Rice Bowl
- Total Time: 40 minutes
- Yield: Serves 4
Description
Indulge in the vibrant flavors of this Mexican Street Corn Chicken Rice Bowl. Each bite features succulent chicken, sweet corn, and zesty lime over fluffy jasmine rice, all brought together with a creamy sauce. Perfect for weeknight dinners or entertaining guests, this dish is not only delicious but also customizable to suit your taste. Experience a delightful culinary journey that captures the essence of street food from Mexico right on your plate.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh corn (or 1 cup frozen corn)
- 1 cup jasmine rice
- 2 tbsp lime juice (freshly squeezed)
- ½ cup chopped cilantro
- ½ cup mayonnaise
- 1 tsp chili powder
- ½ cup crumbled feta cheese
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Season chicken breasts generously with salt, pepper, and garlic powder.
- In a skillet over medium-high heat, add olive oil and cook chicken for 6-7 minutes on each side until golden brown and cooked through.
- Prepare jasmine rice according to package instructions; once cooked, stir in lime juice and cilantro.
- Grill corn on high heat for about 10 minutes until charred (or sauté frozen corn in a pan until heated).
- In a small bowl, mix mayonnaise, lime juice, chili powder, and crumbled feta to create the sauce.
- Layer rice in bowls followed by sliced chicken and grilled corn; drizzle with sauce and top with more cilantro.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 620
- Sugar: 5g
- Sodium: 780mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 90mg
