Spicy Mexican Street Corn Chicken Rice Bowl

Okay, amiga! Buckle up, because I’m about to unleash my latest obsession on you: the Spicy Mexican Street Corn Chicken Rice Bowl. Think elote, but amplified, reimagined, and piled high in a bowl of pure, unadulterated deliciousness. Seriously, I’ve been making this Spicy Mexican Street Corn Chicken Rice Bowl non-stop, and I’m not even a little bit tired of it.

I remember the exact moment I knew this recipe was destined for greatness. I was playing around with different spice combinations, trying to capture that authentic Mexican street corn flavor, and BAM! I added a touch of smoked paprika, and the whole thing just exploded. The flavor was so rich and complex, like a fiesta in my mouth. I knew right then I had to share this Spicy Mexican Street Corn Chicken Rice Bowl with the world. For more creative ideas, check out Easy Mexican Street Corn Chicken & Rice Bowls • Kroll’s Korner.

This isn’t your average chicken rice bowl; this is a Cuba Queen-approved flavor bomb. We’re talking juicy, perfectly seasoned chicken, creamy, spicy corn, and fluffy rice all coming together in a symphony of taste and texture. It’s a celebration in a bowl, and it perfectly embodies my philosophy of taking everyday ingredients and turning them into something truly extraordinary. I’m so hyped to share this Spicy Mexican Street Corn Chicken Rice Bowl recipe with you – get ready to become addicted!

INGREDIENTS You Need

This Spicy Mexican Street Corn Chicken Rice Bowl is all about fresh ingredients and bold flavors.

• 1.5 lbs boneless, skinless chicken thighs: Trust me, thighs are the way to go for maximum flavor and juiciness in this Spicy Mexican Street Corn Chicken Rice Bowl.
• 1 tbsp olive oil: For sautéing the chicken to golden-brown perfection.
• 1 packet taco seasoning: Because ain’t nobody got time to make their own every night. (But if you do, extra points!)
• 1 tsp smoked paprika: This is the secret weapon, people! It adds a smoky depth that takes this Spicy Mexican Street Corn Chicken Rice Bowl to the next level.
• 1/2 tsp chili powder: For that perfect kick.
• 1/4 tsp cayenne pepper: Want to crank up the heat? Add a pinch more!
• 1 cup cooked rice: I prefer long-grain white rice, but feel free to use your favorite.
• 2 cups frozen corn: No need to thaw! We’re going straight from freezer to pan.
• 1/2 cup mayonnaise: Don’t skimp on the good stuff! Full-fat mayo is key for that creamy texture.
• 1/4 cup crumbled Cotija cheese: This salty cheese is the perfect counterpoint to the sweetness of the corn. You can usually find it at any Latin grocery store or even your local supermarket in the specialty cheese area.
• 1/4 cup chopped cilantro: For freshness and flavor.
• 1 lime, juiced: Brightens everything up!
• Hot sauce, to taste: Because why not?
• Salt and pepper, to taste: Always.

This Spicy Mexican Street Corn Chicken Rice Bowl ingredient list is SHORT but mighty! Here’s the game-changer: using smoked paprika instead of regular paprika will blow your mind. Seriously, it adds so much depth and complexity to the dish. You’ll find the best Cotija cheese for this Spicy Mexican Street Corn Chicken Rice Bowl at your local Latin market. It’s worth the trip! Splurge on the fresh cilantro – trust me on this one! It makes all the difference.

If your family enjoyed these ingredients, try the Sweet Chili Chicken Bowl Recipe!

STEP-BY-STEP INSTRUCTIONS

1. First, cut the chicken thighs into bite-sized pieces. This helps them cook evenly and absorb all the delicious flavors.
2. Next, heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides. This usually takes about 5-7 minutes.
3. Now, stir in the taco seasoning, smoked paprika, chili powder, and cayenne pepper. Make sure the chicken is evenly coated with all the spices.
4. Reduce the heat to medium and add the frozen corn. Cook for another 5-7 minutes, or until the corn is tender and the chicken is cooked through.
5. Remove the skillet from the heat and stir in the mayonnaise, Cotija cheese, cilantro, and lime juice. Season with salt and pepper to taste.
6. Assemble your bowls! Place a scoop of rice in each bowl, then top with the Spicy Mexican Street Corn Chicken mixture.
7. Finally, drizzle with your favorite hot sauce and enjoy!

Don’t stress – your Spicy Mexican Street Corn Chicken Rice Bowl is going to be incredible! Pro tip for Spicy Mexican Street Corn Chicken Rice Bowl perfection: don’t overcook the chicken. You want it to be juicy and tender, not dry and tough. In my kitchen, this Spicy Mexican Street Corn Chicken Rice Bowl takes exactly 20 minutes from start to finish.

Here’s where most people mess up their Spicy Mexican Street Corn Chicken Rice Bowl – they skimp on the lime juice! Don’t be afraid to add a generous squeeze. It brightens up all the flavors and brings everything together. While your Spicy Mexican Street Corn Chicken Rice Bowl is working its magic, grab your camera – this is Instagram gold! Your Spicy Mexican Street Corn Chicken Rice Bowl should look vibrant, smell smoky and spicy, and feel incredibly satisfying. This is where your Spicy Mexican Street Corn Chicken Rice Bowl transforms into pure magic! For another great take on this recipe, check out Street Corn Chicken Rice Bowl | Cocina Republic!

PRESENTATION

This Spicy Mexican Street Corn Chicken Rice Bowl is all about bold presentation. Pile it high in a colorful bowl for maximum impact. Garnish with extra cilantro, a wedge of lime, and a drizzle of hot sauce. This Spicy Mexican Street Corn Chicken Rice Bowl absolutely slays at dinner parties! People absolutely lose their minds when I serve this Spicy Mexican Street Corn Chicken Rice Bowl at casual get-togethers. Pair it with a side of Mexican Street Corn Coleslaw for the full experience.

This Spicy Mexican Street Corn Chicken Rice Bowl is perfect for a weeknight dinner, a weekend party, or even a potluck. For an extra touch of Instagram-worthiness, top with crumbled tortilla chips or a dollop of sour cream. Leftovers are amazing cold or reheated. You can even turn them into Spicy Mexican Street Corn Chicken Quesadillas!

For a seasonal variation, try adding grilled peaches in the summer or roasted butternut squash in the fall. These variations always get rave reviews! If your kids love this flavor profile, they’ll go crazy for a Spicy Mexican Street Corn Chicken Rice Bowl!

FAQs

• Can I make this Spicy Mexican Street Corn Chicken Rice Bowl spicier?

  You know it, amiga! Add more cayenne pepper to the chicken mixture, or use a hotter variety of hot sauce. My personal favorite is habanero!

• What if I don’t have Cotija cheese for my Spicy Mexican Street Corn Chicken Rice Bowl?

  No problem! Feta cheese or even shredded Monterey Jack will work in a pinch.

• Can I use chicken breast instead of chicken thighs in this Spicy Mexican Street Corn Chicken Rice Bowl?

  You can, but I highly recommend using chicken thighs for the best flavor and juiciness. Chicken breast tends to dry out more easily.

• How do I know when my Spicy Mexican Street Corn Chicken Rice Bowl is perfectly done?

  The chicken should be cooked through and no longer pink inside. The corn should be tender and slightly charred.

• Can I make this Spicy Mexican Street Corn Chicken Rice Bowl ahead of time?

  Absolutely! You can cook the chicken and rice ahead of time and store them separately in the refrigerator. When you’re ready to eat, simply reheat and assemble the bowls.

• What kind of rice should I use for this Spicy Mexican Street Corn Chicken Rice Bowl?

  I prefer long-grain white rice, but you can use any type of rice you like. Brown rice, jasmine rice, or even quinoa would all be delicious.

• Is this Spicy Mexican Street Corn Chicken Rice Bowl gluten-free?

  Yes, as long as you use gluten-free taco seasoning.

I’ve tested this Spicy Mexican Street Corn Chicken Rice Bowl recipe countless times, and these are the questions that always come up. Remember, cooking is all about experimentation and having fun! Don’t be afraid to customize this recipe to your liking. The Cuba Queen community absolutely loves sharing their tweaks and variations – it’s all about making it your own! You can find similar recipes, like this Spicy Mexican Street Corn Chicken Rice Bowl at Esquites-Inspired Mexican Street Corn & Rice Bowls.

CONCLUSION

This Spicy Mexican Street Corn Chicken Rice Bowl represents everything Cuba Queen stands for: bold flavors, easy recipes, and a whole lot of fun in the kitchen. It’s a flavor explosion that will leave you wanting more, and it’s guaranteed to impress your friends and family.

My Spicy Mexican Street Corn Chicken Rice Bowl Power Tips:

• Don’t skimp on the smoked paprika! It’s the key to that authentic smoky flavor.
• Use chicken thighs for maximum juiciness. They’re more flavorful than chicken breast.
• Add a generous squeeze of lime juice at the end. It brightens up all the flavors and brings everything together.

I’ve created so many variations of this Spicy Mexican Street Corn Chicken Rice Bowl, and I love them all! Here are a few of my favorites:

• Spicy Mexican Street Corn Chicken Quinoa Bowl: Swap out the rice for quinoa for a healthier option.
• Spicy Mexican Street Corn Chicken Taco Bowl: Use the chicken mixture as a filling for tacos.
• Spicy Mexican Street Corn Chicken Salad Bowl: Serve the chicken mixture over a bed of lettuce for a light and refreshing meal.

The Spicy Mexican Street Corn Chicken Rice Bowl version always gets the biggest reactions – especially when I top it with crumbled tortilla chips! Amiga, I have no doubt that you’re going to rock this recipe. Make this Spicy Mexican Street Corn Chicken Rice Bowl your signature dish, and prepare to be amazed by the results. Now go forth and create some Spicy Mexican Street Corn Chicken Rice Bowl memories! Don’t forget to share your creations with me – I can’t wait to see what you come up with! Now, for another version of a street corn themed item, check out Mexican Street Corn Soup! For more sanity-saving dinner ideas, check out the Spicy Mexican Street Corn Chicken Rice Bowl.

Spicy Mexican Street Corn Chicken Rice Bowl

Print Recipe

Pin Recipe

This Spicy Mexican Street Corn Chicken Rice Bowl combines the flavors of elote with seasoned chicken and fluffy rice for a satisfying and flavorful meal. It’s quick, easy, and customizable to your preferred spice level!

• Author: Quinn
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 servings
• Category: Dinner
• Method: Skillet
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 1 cup cooked rice
• 1 boneless, skinless chicken breast, cooked and shredded
• 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 cumin
• 1/4 teaspoon cayenne pepper (or more, to taste)
• Salt and pepper to taste
• Optional toppings: avocado, hot sauce, sour cream

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Instructions

1. In a large bowl, combine the thawed corn, mayonnaise, cotija cheese, cilantro, lime juice, chili powder, cumin, and cayenne pepper. Season with salt and pepper to taste.
2. Add the cooked and shredded chicken to the bowl and mix well to combine.
3. Divide the cooked rice between bowls.
4. Top the rice with the spicy Mexican street corn chicken mixture.
5. Garnish with optional toppings like avocado, hot sauce, or sour cream.
6. Serve immediately.

Notes

For a creamier bowl, add a dollop of sour cream or Mexican crema to the corn mixture. You can also grill the corn for a smoky flavor before adding it to the bowl.