Welcome to My Favorite Mexican-Inspired Chicken and Corn Rice Bowl!
Hi there! If you’re anything like me, you love meals that are simple, full of flavor, and can be thrown together without much fuss. This Mexican chicken and corn rice bowl fits that bill perfectly. It’s one of those recipes I turn to when I want something comforting but still fresh and vibrant. Plus, it’s easily customizable, quick to make, and packed with bold flavors you’ll love!
Why You’ll Love This Recipe
This bowl is more than just tasty—it’s balanced with protein from the chicken, some satisfying carbs from the rice, and that sweet pop of corn. The smoky spices and creamy lime sauce tie everything together so well. I especially love how the fresh cilantro and lime wedges add a bright, zesty finish you won’t want to skip.
Nutritional Benefits of This Chicken and Corn Rice Bowl
Eating healthy doesn’t have to be complicated, and this meal is a great example of that. The chicken provides lean protein, which is essential for muscle repair and keeping you full. The corn adds fiber and important vitamins, like vitamin C and folate, which help keep your immune system strong and support overall health.
By using grilled chicken instead of fried, you’re cutting down on unhealthy fats, making this bowl a lighter option without sacrificing flavor. The homemade lime crema sauce is a better alternative to store-bought dressings because you control the ingredients and avoid added preservatives or excess sugar.
Adaptable Variations You Can Try
- Vegetarian Twist: Swap the chicken for grilled tofu, tempeh, or black beans. Toss the tofu in the same spice mix, and you’ll still get the smoky, flavorful bite you want.
- Spice Level: Love things hotter? Add some diced jalapeños in with the corn or sprinkle a bit more chili powder or hot sauce on top.
- Grain Swap: Want a gluten-free or whole grain option? Use brown rice, quinoa, or even cauliflower rice as the base.
- Cheese Options: Cotija cheese is the classic choice, but feta or queso fresco work well too. If you’re dairy-free, skip the cheese and add sliced avocado for creaminess.
Step-by-Step Recipe to Make Your Mexican Chicken and Corn Rice Bowl
Ingredients
- 2 cups cooked white rice (plain or lightly seasoned)
- 2 cups fresh or frozen corn kernels
- 1 small red onion, finely diced
- 1 lb chicken breast or thighs, cut into cubes
- 2 tablespoons olive oil (divided)
- 1 teaspoon chili powder (plus extra for garnish)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 1/2 cup mayonnaise or Mexican crema (or sour cream)
- 1 garlic clove, minced (for sauce)
- Juice of 1 lime (plus lime wedges for serving)
- 1/4 cup fresh cilantro, chopped
- Optional: 1/4 cup crumbled cotija cheese or feta
Instructions
- Cook the Rice: Prepare your white rice according to the package instructions. Keep it warm and ready for assembling the bowls.
- Sauté the Corn and Onion: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the corn kernels and diced red onion. Cook, stirring occasionally, until the corn is slightly charred and the onions soften, about 5-7 minutes. Season with a pinch of salt and pepper. Remove from heat and set aside.
- Prepare the Chicken: In a small bowl, mix chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper. Toss the chicken pieces with the remaining olive oil and spice mix until they’re fully coated.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Add the spiced chicken cubes and cook, turning occasionally, until cooked through and nicely charred, about 5-7 minutes. Remove from heat.
- Make the Creamy Sauce: In a small bowl, combine mayonnaise (or crema/sour cream) with minced garlic, lime juice, and 1 teaspoon chili powder. Season with salt if necessary and mix well.
- Assemble Your Bowls: Start by placing the cooked rice at the bottom of each bowl. Layer on the sautéed corn and onions next. Arrange the grilled chicken on top, and then drizzle the creamy lime sauce evenly over everything.
- Garnish and Serve: Sprinkle chopped cilantro and a pinch of chili powder over the top. Add crumbled cotija cheese if you like it cheesy! Serve with lime wedges to squeeze over before digging in.
Practical & Valuable Tips
- Rice Prep: If you want to save time, cook your rice the night before and store it in the fridge. Just reheat or serve at room temperature.
- Char Your Corn Well: The slight charring on the corn adds a delicious smoky sweetness, so don’t rush this step.
- Chicken Doneness: To ensure chicken is fully cooked, cut a piece open to check—it should be white inside with no pink.
- Make Ahead Option: You can prep the chicken and corn mixture a few hours ahead and reheat gently so it’s ready when you are.
- Storage: Keep leftovers in an airtight container for up to 3 days in the fridge. When reheating, add a splash of lime juice or a little extra sauce to keep it moist.
Equipment Needed
- Medium pot or rice cooker to cook the rice
- Large skillet or frying pan for sautéing corn and onions
- Grill pan or another skillet for cooking the chicken
- Mixing bowls for spices and sauce
- Knife and cutting board for chopping
- Spoons and spatulas for stirring and serving
Frequently Asked Questions
- Can I use brown rice instead of white rice? Absolutely! Brown rice adds extra fiber and a nuttier flavor. Just adjust cooking times as needed.
- What if I don’t have Mexican crema? Sour cream or plain Greek yogurt work great substitutes.
- Can this be made dairy-free? Yes! Skip the cheese and use a dairy-free mayonnaise or crema alternative for the sauce.
- Is frozen corn okay to use? Definitely! Just thaw it before sautéing or cook it straight from frozen—either works well.
- How can I store leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently, and add fresh lime juice to brighten flavors.
Ready to Try It Out?
This chicken and corn rice bowl has become such a staple in my home – I hope it becomes yours too! If you give it a try, please let me know how it went. And if you’re inspired to get creative with the flavors or add your own twist, I’d love to hear about that too! Follow me over on Pinterest where I share this recipe and more easy, crowd-pleasing meals perfect for weeknights or casual weekends. Happy cooking!
