Spicy Mexican Street Corn Chicken Rice Bowl
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!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Ingredients
Scale
- 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
Instructions
- 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.
- Divide the cooked rice between two bowls.
- Top the rice with the grilled or shredded chicken.
- Spoon the Mexican street corn mixture over the chicken.
- 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.