Irresistible Mexican Street Corn Chicken Rice Bowl Recipe

There’s something magical about the summer breeze carrying the scent of grilled corn and spices, isn’t there? Imagine biting into a bowl filled with tender chicken, fluffy rice, and that irresistible zing of Mexican street corn. You can almost hear the mariachi music playing in the background as the flavors dance on your palate. grilled chicken kabobs recipe air fryer honey sesame chicken This Mexican Street Corn Chicken Rice Bowl is not just a meal; it’s an experience that takes you straight to a bustling street market, where every bite ignites memories and joy. For more inspiration, check out this Savory Mexican Birria Tacos recipe.

This dish brings people together, whether it’s a casual weeknight dinner or an epic taco Tuesday fiesta. As you scoop up that creamy avocado and sprinkle of cheese, you’ll find yourself in a flavor fiesta that just might make you want to salsa dance right in your kitchen. So grab your apron and let’s dive into this vibrant, delicious adventure! For more inspiration, check out this Creamy Garlic Parmesan Pasta recipe.

I still remember the first time I made this recipe for my family; their eyes lit up like kids on Christmas morning when they took their first bites.

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Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but you can adjust the amount depending on how many people you’re feeding.

• Jasmine Rice: This fragrant rice is my go-to because it’s fluffy and pairs perfectly with all those flavors.

• Corn on the Cob: Fresh sweet corn is key; grilling enhances its natural sweetness and adds a smoky depth.

• Red Onion: Use finely chopped red onion for a sweet crunch that complements the other ingredients beautifully.

• Fresh Cilantro: A handful of cilantro adds brightness and balances the richness of the dish.

• Lime Juice: Freshly squeezed lime juice brightens everything up with zesty goodness; don’t skimp on it! zesty cilantro lime rice bowls.

• Mayonnaise: For creaminess, you could also use Greek yogurt if you want to keep it lighter.

• Chili Powder: Adds warmth—adjust according to how spicy you like your food!

• Cheese (Cotija or Feta): Crumbled cheese brings saltiness and creaminess; it’s absolutely non-negotiable in this recipe!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Cook the Chicken: Start by seasoning your boneless chicken breasts with salt, pepper, and chili powder. Heat some olive oil in a pan over medium heat and cook until golden brown on both sides—about 6-7 minutes per side—until cooked through.

Prepare the Rice: While your chicken cooks, rinse about 1 cup of jasmine rice until the water runs clear. Combine with 2 cups of water in a pot over high heat, then bring to a boil. Once boiling, reduce heat to low and cover for 15-20 minutes until fluffy.

Grill the Corn : While everything else is cooking, preheat your grill or grill pan over medium-high heat. Grill fresh corn cobs for about 10-12 minutes total, turning occasionally until lightly charred. Let cool slightly before cutting off kernels.

Mix It All Together : In a large mixing bowl, combine cooked rice, grilled corn kernels, diced red onion, chopped cilantro, lime juice, mayonnaise (or Greek yogurt), and crumbled cheese. Stir gently until well mixed—you want all those vibrant colors to shine!

Slice Your Chicken : Once your chicken is done resting (don’t skip this step—it keeps it juicy!), slice it thinly against the grain for maximum tenderness.

Assemble Your Bowls : Layer your bowls starting with rice mixture at the bottom topped with sliced chicken. Finish with extra avocado slices and more cheese if you’re feeling indulgent!

And there you have it! A Mexican Street Corn Chicken Rice Bowl that’s not only delicious but also good for sharing—and by sharing I mean making everyone jealous by posting it on Instagram! ahi tuna poke bowl recipe.

Now that you’ve whipped up this culinary delight bursting with flavors reminiscent of summer nights spent outside under twinkling lights—don’t forget to dig in! Enjoy every bite!

Perfecting the Cooking Process

Start by grilling the corn until charred while cooking the chicken in a skillet. Next, prepare the rice, mixing in spices for extra flavor as everything comes together.

Add Your Touch

Feel free to swap out chicken for shrimp or add black beans for extra protein. A sprinkle of feta cheese or avocado can elevate your bowl to new heights!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. To reheat, simply microwave until steaming hot and enjoy that fresh flavor again.

The first time I made this dish, my friends declared it their new favorite! Their faces lit up with every bite—it’s moments like those that remind me why I love cooking.

FAQ

What makes this a Mexican Street Corn Chicken Rice Bowl?

The dish combines traditional street corn flavors with seasoned chicken and rice, creating a delicious fusion.

Can I make this dish vegetarian?

Absolutely! Replace chicken with grilled veggies and add beans for protein and texture.

How do I achieve perfectly cooked rice?

Follow the package instructions carefully; avoid lifting the lid during cooking to retain steam.

Print

Mexican Street Corn Chicken Rice Bowl

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• Author: Teprod
• Total Time: 45 minutes
• Yield: Serves 6

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Description

Mexican Street Corn Chicken Rice Bowl is a vibrant dish that brings the flavors of summer and street markets right to your table. This colorful bowl features tender chicken, fluffy jasmine rice, and grilled corn, all topped with zesty lime and creamy cheese. Perfect for busy weeknights or festive gatherings, this recipe is not only delicious but also customizable to suit any palate. Dive into this culinary fiesta that promises to enchant your taste buds and leave everyone asking for seconds!

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Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 cup jasmine rice
• 2 ears of corn on the cob
• 1 small red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• Juice of 2 limes
• 1/4 cup mayonnaise (or Greek yogurt)
• 1 tsp chili powder
• 1/2 cup crumbled Cotija or Feta cheese
• Salt and pepper to taste
• 2 tbsp olive oil

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Instructions

1. Season chicken breasts with salt, pepper, and chili powder. Heat olive oil in a pan over medium heat and cook chicken for about 6-7 minutes on each side until golden brown and cooked through.
2. Rinse jasmine rice until water runs clear. Combine with 2 cups water in a pot; bring to a boil, then reduce heat to low and cover for 15-20 minutes until fluffy.
3. Preheat grill or grill pan over medium-high heat. Grill corn cobs for about 10-12 minutes until lightly charred. Let cool before cutting off kernels.
4. In a large bowl, mix cooked rice, grilled corn kernels, red onion, cilantro, lime juice, mayonnaise (or Greek yogurt), and crumbled cheese.
5. Slice rested chicken thinly against the grain. Serve by layering rice mixture topped with sliced chicken and additional avocado or cheese if desired.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: Approximately 1 bowl (400g)
• Calories: 480
• Sugar: 3g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 49g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 95mg

Keywords: For added protein, consider substituting chicken with shrimp or adding black beans. Customize toppings with extra veggies or spicy salsa to elevate your bowl.