Amazing Spicy Mexican Street Corn Chicken Rice Bowl

Hey fellow food lovers! Nyla here from Grill Drip, and I’m so excited to share my new obsession with you: the Spicy Mexican Street Corn Chicken Rice Bowl! This isn’t just a meal; it’s a flavor party in every bite, guaranteed to make you do a little happy dance. 🔥💕

It all started one late night with a serious craving. I had some leftover grilled chicken and a fridge full of fresh corn. The idea of combining them with the flavors of Mexican street corn, or elote, just popped into my head. So, I started experimenting and the Spicy Mexican Street Corn Chicken Rice Bowl was born!

The excitement was real as I mixed everything together, adding spices and a creamy sauce. I couldn’t wait to taste it! The first bite was pure magic – the sweetness of the corn, the heat from the spices, and the juicy chicken all came together perfectly. It was a total “aha!” moment!

This Spicy Mexican Street Corn Chicken Rice Bowl was a happy accident turned into a total favorite. Every time I make it, I’m reminded of that late-night kitchen adventure. Now, I’m inviting you to join in the flavor fun.

This Spicy Mexican Street Corn Chicken Rice Bowl turns any meal into something special. I’m so excited to share this recipe with you because it’s more than just food. It’s a flavor explosion that will have you craving more. Come on, let’s get cooking!

INGREDIENTS You Need

This Spicy Mexican Street Corn Chicken Rice Bowl ingredient list is all about bold flavors that actually work together! You can grab almost everything during your normal shopping trip, making it a weeknight winner!

• 2 cups cooked rice (white or brown)
• 2 cups grilled chicken, diced
• 2 ears of corn, kernels removed (about 1 1/2 cups)
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup crumbled cotija cheese
• 1/4 cup chopped cilantro
• 1 jalapeno, seeded and minced (optional)
• 1 lime, juiced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and pepper to taste

Here’s my secret to making this Spicy Mexican Street Corn Chicken Rice Bowl incredible: fresh lime juice! It brightens all the flavors and adds a zesty kick. I love adding extra cilantro and a sprinkle of cayenne pepper to my Spicy Mexican Street Corn Chicken Rice Bowl for that extra kick.

No worries if you don’t have cotija cheese – I use feta all the time in my Spicy Mexican Street Corn Chicken Rice Bowl. It works just as well! For a shortcut, you can use pre-cooked rice and rotisserie chicken.

Store any leftover ingredients in airtight containers in the fridge. The corn kernels stay fresh for about 3-4 days! These are all about bold flavors that actually work together!

Let’s Make Some!

Okay, fellow food lovers, let’s dive into making this amazing Spicy Mexican Street Corn Chicken Rice Bowl! I promise, it’s easier than it looks, and the flavor payoff is HUGE. 🔥💕 If you are looking for something bold, this Mexican Street Corn Salad will go great with this.

1. First, cook the corn kernels. You can grill them, boil them, or even sauté them in a pan with a little butter. I prefer grilling for that smoky flavor. This is where the magic starts happening!
2. While the corn is cooking, prepare the creamy sauce. In a bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, cumin, and cayenne pepper (if using). Season with salt and pepper to taste. I like mine a little extra spicy, so I always add a pinch more cayenne!
3. Once the corn is cooked, let it cool slightly. Then, in a large bowl, combine the cooked rice, diced grilled chicken, and corn kernels. Mix well to combine.
4. Pour the creamy sauce over the rice, chicken, and corn mixture. Toss everything together until well coated. This is my favorite part of making Spicy Mexican Street Corn Chicken Rice Bowl – watch the magic happen!
5. Add the crumbled cotija cheese, chopped cilantro, and minced jalapeno (if using) to the bowl. Gently fold everything together.
6. Taste and adjust the seasonings as needed. You might want to add more lime juice, chili powder, or salt and pepper to your liking. Don’t be afraid to experiment!
7. Serve immediately and enjoy your delicious Spicy Mexican Street Corn Chicken Rice Bowl! In my kitchen, this Spicy Mexican Street Corn Chicken Rice Bowl usually takes about 20-25 minutes from start to finish.

While your Spicy Mexican Street Corn Chicken Rice Bowl is doing its thing, get ready for some amazing aromas! Your **Spicy Mexican Street Corn Chicken Rice Bowl** should smell absolutely incredible right now! Don’t worry if your **Spicy Mexican Street Corn Chicken Rice Bowl** looks a little messy – that’s part of the charm!

How to Serve Up This!

This Spicy Mexican Street Corn Chicken Rice Bowl is so versatile! I love to serve it in a big bowl, family-style, so everyone can dig in. People literally do happy dances when this Spicy Mexican Street Corn Chicken Rice Bowl hits the table with some crispy tortilla chips and a side of guacamole!

For bold flavor pairings, try serving this **Spicy Mexican Street Corn Chicken Rice Bowl** with a side of black beans or a fresh tomato salsa. You could even add a dollop of Greek yogurt for extra creaminess.

This Spicy Mexican Street Corn Chicken Rice Bowl is perfect for those weeknight dinners that need to be special! It’s also great for potlucks, game nights, or any casual get-together. This Spicy Mexican Street Corn Chicken Rice Bowl reminds me of another family favorite, Mexican Street Corn Coleslaw.

For presentation ideas that wow guests, try serving the **Spicy Mexican Street Corn Chicken Rice Bowl** in individual bowls and garnishing with extra cilantro, cotija cheese, and a lime wedge. You can also drizzle some hot sauce on top for an extra kick!

Leftover transformations? Absolutely! Use the leftovers to make Spicy Mexican Street Corn Chicken Rice Bowl burritos or quesadillas. You can also add them to a salad for a hearty lunch.

For fusion variations, try adding some Korean BBQ sauce to the chicken or topping the bowl with kimchi. The possibilities are endless!

FAQs:

Got questions about this Spicy Mexican Street Corn Chicken Rice Bowl? Don’t worry, I’ve got answers! Let’s tackle some common cooking concerns.

Will kitchen newbies succeed with this Spicy Mexican Street Corn Chicken Rice Bowl?

Absolutely! This recipe is super forgiving and easy to follow. Even if you’re new to cooking, you can totally nail it! This spicy chicken rice bowl recipe is easy to adapt to your own dietary needs!

What if I mess up my Spicy Mexican Street Corn Chicken Rice Bowl? (Spoiler: it’ll still taste incredible!)

Honestly, even if you overcook the corn or add too much spice, it’ll still be delicious! The flavors are so bold and satisfying that it’s hard to go wrong. If your kids love this, they’ll go crazy for Spicy Mexican Street Corn Soup.

How can I prep this Spicy Mexican Street Corn Chicken Rice Bowl for busy weeknights?

You can cook the rice and chicken ahead of time. You can also prepare the creamy sauce and store it in the fridge. Then, when you’re ready to eat, just cook the corn and assemble the bowls.

Can I use frozen corn for this recipe?

Yes, you can! Just make sure to thaw it completely before cooking. Fresh corn is always best, but frozen works in a pinch.

Is this recipe too spicy for kids?

You can easily adjust the spice level by reducing or omitting the jalapeno and cayenne pepper. You can also serve the sauce on the side so everyone can customize their own bowls.

Can I make this recipe vegetarian?

Absolutely! Just substitute the chicken with black beans or grilled tofu. It’ll be just as delicious!

What kind of rice works best for this recipe?

I prefer using white rice or brown rice, but you can use any kind of rice you like. Quinoa or cauliflower rice are also great options! This Spicy Mexican Street Corn Chicken Rice Bowl is very versatile!

This Spicy Mexican Street Corn Chicken Rice Bowl is inspired by the flavors of elote, a classic Mexican street food. You might also like this version of the dish from Street Corn Chicken Rice Bowl | Cocina Republic.

CONCLUSION:

This Spicy Mexican Street Corn Chicken Rice Bowl brings me so much joy because it’s a perfect blend of comfort food and bold flavors. It’s easy to make, satisfying to eat, and always a crowd-pleaser.

My Spicy Mexican Street Corn Chicken Rice Bowl Flavor Secrets:

• Fresh lime juice is key! It brightens all the flavors and adds a zesty kick.
• Don’t be afraid to experiment with spices. Add more chili powder, cumin, or cayenne pepper to your liking.
• Use high-quality ingredients. The better the ingredients, the better the flavor!

Here are some delicious Spicy Mexican Street Corn Chicken Rice Bowl variations I’ve tested:

• Spicy Mango Chicken Rice Bowl: Add diced mango and a drizzle of sriracha for a sweet and spicy twist.
• Creamy Avocado Chicken Rice Bowl: Add diced avocado and a dollop of Greek yogurt for extra creaminess.
• Black Bean Chicken Rice Bowl: Substitute the corn with black beans for a heartier and more filling meal.

For a lighter option, you can also check out this Esquites-Inspired Mexican Street Corn & Rice Bowls and you can find something more to your liking. For more sanity-saving dinner ideas, check out this Street Corn Chicken Rice Bowls | – Tastes Better From Scratch.

I’m so excited for you to try this Spicy Mexican Street Corn Chicken Rice Bowl! Trust your taste buds, get creative, and have fun in the kitchen!

I can’t wait to hear about your cooking adventures! Let me know how it turns out and what variations you try. Happy cooking, fellow food lovers! Give this Spicy Mexican Street Corn Chicken Rice Bowl a try, you won’t regret it! You will feel like you are eating the street corn bowl of your dreams!

 
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Spicy Mexican Street Corn Chicken Rice Bowl

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This Spicy Mexican Street Corn Chicken Rice Bowl combines tender chicken, flavorful rice, and the irresistible flavors of elote for a satisfying and vibrant meal. It’s a quick and easy way to enjoy a taste of Mexico any night of the week!

• Author: Nyla
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings
• Category: Dinner
• Method: Skillet
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 1 cup cooked white rice
• 1 cup grilled or shredded cooked chicken
• 1 cup frozen corn, thawed
• 1/4 cup mayonnaise
• 1/4 cup crumbled cotija cheese
• 2 tablespoons chopped cilantro
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Pinch of cayenne pepper (optional)
• Salt and pepper to taste
• Lime wedges, for serving

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Instructions

1. In a medium bowl, combine the thawed corn, mayonnaise, cotija cheese, cilantro, lime juice, chili powder, smoked paprika, and cayenne pepper (if using). Season with salt and pepper to taste.
2. Divide the cooked rice between two bowls.
3. Top the rice with the grilled or shredded chicken.
4. Spoon the Mexican street corn mixture over the chicken.
5. Garnish with extra cilantro and lime wedges. Serve immediately.

Notes

For an extra layer of flavor, grill the corn before mixing it with the other ingredients. You can also add a dollop of sour cream or Mexican crema on top.