MEXICAN STREET CORN CHICKEN RICE BOWL ULTIMATE

Imagine biting into tender, juicy chicken, bursting with the smoky-sweet flavor of grilled corn, all nestled on a bed of fluffy rice and drizzled with a creamy, tangy sauce that makes your tastebuds sing – that’s what awaits you with this Mexican Street Corn Chicken Rice Bowl. Get ready to experience a fiesta of flavors in every bite; you’re going to absolutely nail this recipe!

The Star Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste

For the Mexican Street Corn:

• 2 ears of corn, husked
• 2 tbsp mayonnaise
• 1 tbsp sour cream or Greek yogurt
• 1/4 cup crumbled cotija cheese (or feta)
• 1 tbsp chopped cilantro
• 1/4 tsp chili powder
• Lime wedges, for serving

For the Rice:

• 1 cup long-grain rice
• 2 cups chicken broth
• 1 tbsp olive oil
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1/2 tsp cumin
• 1/4 tsp chili powder
• Salt to taste

For the Toppings (Get Creative!):

• Avocado, sliced or diced
• Black beans, rinsed and drained
• Pico de gallo
• Salsa
• Hot sauce
• Lime wedges

Let’s Get Cooking: Step-by-Step Instructions

Preparing the Chicken:

1. Preheat your grill or grill pan to medium-high heat. If you don’t have a grill, a skillet works perfectly too!
2. In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, salt, and pepper.
3. Rub the spice mixture all over the chicken breasts, ensuring they’re evenly coated.
4. Drizzle the chicken with olive oil.
5. Grill the chicken for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
6. Let the chicken rest for a few minutes before slicing or dicing.

Making the Mexican Street Corn:

1. Grill the corn on the same grill (or in a skillet) until lightly charred on all sides, about 8-10 minutes. You can also boil or steam the corn if you prefer, but the grilled flavor is *chef’s kiss*.
2. Let the corn cool slightly, then carefully cut the kernels off the cob.
3. In a medium bowl, combine the corn kernels, mayonnaise, sour cream (or Greek yogurt – a great healthy swap!), cotija cheese, cilantro, and chili powder. Mix well.
4. Taste and adjust seasonings as needed. A squeeze of lime juice can really brighten the flavors!

Cooking the Mexican Rice:

1. Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming gummy.
2. In a medium saucepan, heat the olive oil over medium heat.
3. Add the chopped onion and cook until softened, about 5 minutes.
4. Add the minced garlic, cumin, and chili powder and cook for another minute, until fragrant.
5. Add the rinsed rice to the saucepan and toast it for 2-3 minutes, stirring constantly. This helps the rice absorb the flavors of the spices.
6. Pour in the chicken broth and bring to a boil.
7. Reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Do not lift the lid during cooking!
8. Fluff the rice with a fork before serving.

Assembling Your Masterpiece

This is where the fun really begins! Now that you’ve prepped all the individual components, it’s time to build your Mexican Street Corn Chicken Rice Bowl. Think of it like creating your own personalized work of art – but one you can eat! 1. Start with a base of fluffy Mexican rice in a bowl. 2. Top with the sliced or diced grilled chicken. 3. Spoon generous amounts of the Mexican street corn over the chicken. 4. Add your favorite toppings: avocado, black beans, pico de gallo, salsa, a dollop of sour cream, a sprinkle of extra cotija cheese, and a drizzle of hot sauce (if you like it spicy!). 5. Squeeze a lime wedge over the top for a final burst of freshness.

Pro Tips for the Perfect Bowl

• Chicken Prep is Key: Want *extra* juicy chicken? Marinate it for at least 30 minutes (or even overnight!) in a mixture of lime juice, olive oil, and the spices. This will infuse the chicken with flavor and help keep it moist during grilling.
• Corn on the Cob Shortcuts: If you’re short on time, you can use frozen corn kernels instead of grilling fresh corn. Just sauté them in a skillet with a little butter or olive oil until they’re slightly softened. Alternatively, Mexican Street Corn Salad can be used as a flavorful topping.
• Rice Variations: Feel free to experiment with different types of rice! Brown rice is a great healthy option, or you could even try using quinoa for an extra boost of protein.
• Spice It Up (or Down): Adjust the amount of chili powder in the chicken and corn to suit your taste. If you’re sensitive to spice, start with a smaller amount and add more if needed. For a serious kick, try adding a pinch of cayenne pepper!
• Make It Vegetarian: Easily make this a vegetarian dish by swapping the chicken for grilled halloumi cheese or black beans.
• Embrace the Heat: Instead of plain chili powder, consider using ancho chili powder for a deeper, smokier flavor.

Make-Ahead Magic: Meal Prep Like a Pro

This Mexican Street Corn Chicken Rice Bowl is a fantastic option for Healthy Mexican Bowl Meal Prep! You can easily prepare all the components ahead of time and assemble the bowls when you’re ready to eat.

• Chicken: Grill or bake the chicken and store it in an airtight container in the refrigerator for up to 3-4 days.
• Mexican Street Corn: Prepare the corn mixture and store it in a separate airtight container in the refrigerator for up to 2-3 days.
• Rice: Cook the rice and store it in an airtight container in the refrigerator for up to 4-5 days.
• Toppings: Chop and prepare any desired toppings and store them separately in airtight containers.

When you’re ready to eat, simply reheat the chicken and rice, assemble the bowls with the cold Mexican street corn and toppings, and enjoy! These are great Healthy Mexican Rice Bowls!

Variations to Keep Things Interesting

• Shrimp Sensation: Substitute the chicken with grilled or sautéed shrimp for a seafood twist. You might also want to try Spicy Mexican Street Corn And Shrimp!
• Bowl meets Burrito: Add a scoop of refried beans and wrap everything in a warm tortilla for a burrito bowl experience.
• Coconut Dream: Try incorporating coconut milk into the rice for a sweeter, more tropical flavor. Think of it as a cross between this recipe and a Coconut Chicken Rice Bowl.
• Cheesy Goodness: Sprinkle shredded cheddar cheese or Monterey Jack cheese over the bowls before serving.
• Black Bean Fiesta: Increase the amount of black beans or add other beans like pinto beans for extra protein and fiber.
• Chicken Enchilada Inspiration: Take inspiration from Chicken Enchilada Bowls and add a drizzle of enchilada sauce.

Why This Recipe Rocks

This Mexican Street Corn Chicken Rice Bowl isn’t just delicious; it’s also a relatively healthy and customizable meal. It’s packed with protein, fiber, and vitamins, and you can easily adjust the ingredients to fit your dietary needs and preferences. Plus, it’s a great way to use up leftover grilled chicken or corn! It’s a quick and easy weeknight dinner that’s sure to become a family favorite. These Chicken Rice Bowls Mexican Healthy options are always a win! Moreover, this recipe perfectly blends the flavors and textures of Mexican street corn with the heartiness of a chicken and rice bowl. It’s a vibrant, colorful, and satisfying meal that’s perfect for any occasion. Whether you’re looking for a quick lunch, a healthy dinner, or a crowd-pleasing party dish, this recipe has you covered. It even stands up to other similar recipes like Street Corn Chicken Bowl or even an Street Corn Chicken Rice Bowl.

Time to Dig In!

So there you have it – your complete guide to making the ultimate Mexican Street Corn Chicken Rice Bowl. I hope you enjoy this recipe as much as I do. Remember to have fun in the kitchen, experiment with different toppings and variations, and most importantly, savor every delicious bite! This recipe is a fantastic way to enjoy a Healthy Mexican Bowl Meal Prep, or a quick dinner. Bon appétit, my friend!