Spicy Mexican Street Corn Chicken Rice Bowl
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!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Ingredients
Scale
- 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
Instructions
- 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.
- Add the cooked and shredded chicken to the bowl and mix well to combine.
- Divide the cooked rice between bowls.
- Top the rice with the spicy Mexican street corn chicken mixture.
- Garnish with optional toppings like avocado, hot sauce, or sour cream.
- 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.