Spicy Mexican Street Corn Chicken Rice Bowl

Okay, here we go! Let’s chat about something that’s become a total dinnertime hero in my house: Spicy Mexican Street Corn Chicken Rice Bowl. It’s one of those meals that just works, you know? It’s comforting, filling, and packed with flavor that even my pickiest eater can’t resist. It all started a few years ago when I was craving something a little different, a little more exciting than our usual chicken and rice routine. I wanted to find something that would bring family comfort. This Spicy Mexican Street Corn Chicken Rice Bowl brings comfort to our family because it is packed full of flavour and texture that hits the spot every time.

I stumbled upon a few recipes online, but none of them quite hit the mark. So, like any self-respecting busy mom, I decided to create my own version. I wanted it to be quick, easy, and something I could throw together on a weeknight after a long day. I learned that the key was balancing the spice with the sweetness of the corn, and getting that creamy, cheesy texture just right. It took a few tries, but trust me, the result was worth it. Now, I’m sharing it with you fellow busy moms seeking simple comfort food!

INGREDIENTS You’ll Need:

Here’s what you’ll need to whip up this delicious Spicy Mexican Street Corn Chicken Rice Bowl:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 jalapeño, seeded and minced (optional, for extra spice!)
• 1 packet taco seasoning
• 1 cup chicken broth
• 1 cup long-grain white rice, uncooked
• 2 cups frozen corn, thawed (or fresh, if you have it!)
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup crumbled Cotija cheese (or feta, if you can’t find Cotija)
• 2 tbsp chopped cilantro
• 1 lime, juiced
• Chili powder, to taste
• Salt and pepper to taste

Trust me, this Spicy Mexican Street Corn Chicken Rice Bowl ingredient list is simple because busy moms need comfort without complexity! No worries if you don’t have Cotija cheese. I often use feta for extra comfort in my Spicy Mexican Street Corn Chicken Rice Bowl. You can find these simple ingredients at your regular grocery store, making it a sanity-saving comfort food.

Here’s a Spicy Mexican Street Corn Chicken Rice Bowl comfort hack that changed our family’s dinnertime. I buy pre-cooked rice sometimes to cut down on prep time. It’s a great shortcut, especially on those extra busy weeknights!

This Spicy Mexican Street Corn Chicken Rice Bowl proves delicious doesn’t mean expensive. You can easily find affordable options for each ingredient, and it still tastes amazing. My family gets extra comfort when I add a little extra chili powder. They love the extra kick!

Let’s Make it Happen!

Alright, let’s get cooking! Here’s how to make this amazing Spicy Mexican Street Corn Chicken Rice Bowl:

1. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt, pepper, and a little chili powder.
2. Add the chopped onion and cook until softened, about 3-5 minutes. Then, add the minced garlic, chopped red bell pepper, and jalapeño (if using). Cook for another 2-3 minutes until fragrant.
3. Stir in the taco seasoning and cook for 1 minute, coating the chicken and vegetables. Pour in the chicken broth and bring to a simmer.
4. Add the uncooked rice to the skillet and stir to combine. Cover the skillet and reduce the heat to low. Simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
5. While the rice is cooking, prepare the “street corn” topping. In a medium bowl, combine the thawed corn, mayonnaise, sour cream, Cotija cheese, cilantro, and lime juice. Season with salt, pepper, and chili powder to taste. This is a great time to taste and adjust the seasonings to your liking. Maybe your family prefers more lime, maybe more spice? Don’t be afraid to experiment!
6. Once the rice is cooked, fluff it with a fork. Stir in half of the street corn mixture into the rice and chicken.
7. To serve, spoon the Spicy Mexican Street Corn Chicken Rice Bowl into bowls and top with the remaining street corn mixture. Garnish with extra cilantro and a lime wedge, if desired.

Here’s where I used to struggle with my Spicy Mexican Street Corn Chicken Rice Bowl. I would sometimes overcook the rice, so I started using a timer and checking it regularly. That made a big difference! In my busy kitchen, this comforting Spicy Mexican Street Corn Chicken Rice Bowl usually takes about 30-40 minutes to make.

While your Spicy Mexican Street Corn Chicken Rice Bowl is cooking, take a moment to appreciate creating comfort for your family! Perfect time to prep tomorrow’s lunch! Your Spicy Mexican Street Corn Chicken Rice Bowl should smell amazing by now. Don’t worry if your Spicy Mexican Street Corn Chicken Rice Bowl looks a little saucy at first. It will thicken up as it sits.

Here is a family-tested shortcut. I sometimes use pre-shredded cheese to save time. While the Spicy Mexican Street Corn Chicken Rice Bowl is cooking, I quickly chop up some veggies for a side salad. That way, dinner is even more well-rounded! This is also a great time to get your kids involved in the cooking process. They can help with simple tasks like washing vegetables or measuring ingredients.

How We Love to Eat This!

The kids devour this comforting Spicy Mexican Street Corn Chicken Rice Bowl when I serve it with a side of tortilla chips and salsa. It’s a complete meal that everyone enjoys! We also love adding a dollop of guacamole on top for extra creaminess and flavor.

This Spicy Mexican Street Corn Chicken Rice Bowl is perfect for those busy weeknights when we need comfort food fast! It’s also great for meal prepping. I often make a big batch on Sunday and pack it for lunches throughout the week.

For presentation, I like to use colorful bowls and garnish with fresh cilantro and a lime wedge. It makes the dish look extra appealing, especially to the kids! Leftovers are fantastic the next day. The flavors meld together even more, making it even more delicious. Sometimes I’ll even add a fried egg on top for a breakfast bowl!

This Spicy Mexican Street Corn Chicken Rice Bowl reminds me of another family favorite. We all love Mexican Street Corn Soup. It’s a cozy and comforting way to enjoy similar flavors in soup form.

One time, I made this for a potluck and it was a huge hit! Everyone loved the combination of the spicy chicken and the sweet corn. The Elote Chicken Rice Bowl was gone in minutes.

If you’re looking for a similar recipe that’s perfect for a chilly evening, check out our Chicken Corn Chowder. It’s another comforting and delicious option.

FAQs: Your Questions Answered

Here are some common questions I get about making this Spicy Mexican Street Corn Chicken Rice Bowl:

• Is this Spicy Mexican Street Corn Chicken Rice Bowl really filling enough for growing kids?Absolutely! The combination of chicken, rice, and corn makes it a very hearty and satisfying meal. You can also add extra vegetables, like black beans or diced avocado, to boost the nutritional value.
• What if my picky eater won’t try this Spicy Mexican Street Corn Chicken Rice Bowl?I get it! Picky eaters are a challenge. Try serving it deconstructed. Offer the chicken, rice, and corn separately so they can choose what they want to eat. You can also start with a very small portion and encourage them to take just one bite. Sometimes that’s all it takes!
• Can I meal prep this Spicy Mexican Street Corn Chicken Rice Bowl for busy weeks ahead?Yes, absolutely! This recipe is perfect for meal prepping. Simply cook the rice and chicken mixture, and store it in an airtight container in the refrigerator. You can also prepare the street corn topping ahead of time and store it separately. When you’re ready to eat, just combine the two.
• Can I make this vegetarian?Of course! Simply omit the chicken and add a can of black beans or chickpeas for added protein. You can also use vegetable broth instead of chicken broth.
• What kind of rice works best?I prefer long-grain white rice because it cooks evenly and has a nice texture. However, you can also use brown rice or even quinoa for a healthier option. Just adjust the cooking time accordingly.
• How spicy is this recipe?As written, it has a mild kick from the taco seasoning and optional jalapeño. However, you can easily adjust the spice level to your liking. Add more chili powder or a dash of hot sauce for extra heat.
• Can I freeze this Spicy Mexican Street Corn Chicken Rice Bowl?Yes, you can freeze it! Allow the rice and chicken mixture to cool completely before transferring it to a freezer-safe container. Freeze for up to 2-3 months. When you’re ready to eat, thaw it overnight in the refrigerator and reheat in the microwave or on the stovetop.

Here’s a story from a fellow mom: “I was so hesitant to make this Spicy Mexican Street Corn Chicken Rice Bowl because my son is so picky, but he actually loved it! I think it was the sweet corn that won him over.”

For more simple comfort food ideas for busy families, check out Chicken Parmesan Soup. It’s another family favorite that’s quick, easy, and delicious.

You can find a similar version of this recipe on Street Corn Chicken Rice Bowl – Cocina Republic. It’s a great source of inspiration!

I saw another mom asking about this recipe in a Facebook group. She was looking for an Elote chicken fiesta bowl recipe that was easy to make. I shared my version with her, and she loved it!

If you’re looking for a slightly different take on this recipe, check out Street Corn Chicken Rice Bowl – Flavor Mosaic. It’s another delicious option to try.

Final Thoughts:

This Spicy Mexican Street Corn Chicken Rice Bowl has become a staple in our house because it’s quick, easy, and satisfying. It’s the perfect solution for busy weeknights when I need to get dinner on the table fast. It’s also a great way to use up leftover chicken or vegetables. But most importantly, it’s a meal that everyone in my family enjoys. I can feel good about my family eating this Spicy Mexican Street Corn Chicken Rice Bowl knowing they are getting all the food groups.

Here are my Spicy Mexican Street Corn Chicken Rice Bowl Comfort Hacks to make dinner even easier:

• Use pre-cooked rice to save time.
• Prepare the street corn topping while the rice is cooking.
• Double the recipe and freeze half for later.

Here are a few family-tested variations:

• Spicy Chipotle Chicken Corn Bowl: Add a tablespoon of chipotle peppers in adobo sauce for a smoky, spicy kick. My husband loves this version!
• Creamy Avocado Chicken Corn Bowl: Add diced avocado for extra creaminess and healthy fats. The kids love this version.
• Black Bean and Corn Chicken Rice Bowl: Add a can of black beans for extra protein and fiber. This is a great way to make the meal even more filling.

I hope you and your family enjoy this Spicy Mexican Street Corn Chicken Rice Bowl as much as we do! Don’t be afraid to experiment with the ingredients and make it your own. After all, the best recipes are the ones that are tailored to your family’s taste.

I truly hope this satisfying Spicy Mexican Street Corn Chicken Rice Bowl brings comfort and joy to your table, just like it does for mine. Happy cooking, fellow comfort seekers! 💕

Spicy Mexican Street Corn Chicken Rice Bowl

Print Recipe

Pin Recipe

This Spicy Mexican Street Corn Chicken Rice Bowl is a flavorful and vibrant meal packed with tender chicken, sweet corn, creamy cotija cheese, and a zesty lime dressing. It’s a quick and easy way to enjoy the flavors of elote in a satisfying bowl.

• Author: Beatriz
• 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 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 2 cups cooked rice
• 2 ears of corn, kernels removed (or 1 cup frozen corn, thawed)
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 lime, juiced
• 1/4 cup chopped cilantro
• 1/4 cup crumbled cotija cheese
• 1 jalapeño, seeded and minced (optional)
• Hot sauce, to taste (optional)

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Instructions

1. In a bowl, toss the chicken with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
2. Heat a 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 Mexican street corn topping. In a medium bowl, combine the mayonnaise, sour cream, lime juice, cilantro, cotija cheese, and jalapeño (if using).
4. If using fresh corn, grill or pan-fry the kernels until slightly charred. If using frozen corn, sauté until heated through.
5. Assemble the rice bowls. Divide the cooked rice among bowls. Top with the cooked chicken, corn, and Mexican street corn topping.
6. Drizzle with hot sauce, if desired, and serve immediately.

Notes

For an extra layer of flavor, grill the chicken instead of pan-frying. You can also add black beans or avocado to the bowl for added nutrients and texture.