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Easy Mexican Street Corn Chicken and Rice Bowls

Mexican Street Corn Chicken & Rice Bowls are meal prep friendly, vibrant and flavorful bowls are packed with Mexican street corn's rich, smoky flavors, tender, seasoned chicken and hearty wild rice. It’s a balanced, delicious, and satisfying combination of ingredients that I know you’ll love!
Course Main Course
Cuisine Mexican
Prep Time 1 hour
Total Time 1 hour
Servings 4 bowls
Calories 596kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

For the rice

  • 2 cups cooked California-grown wild rice

For the Mexican Street Corn Mixture

  • 4 ears corn, husked
  • 1-2 Tbsp. olive oil
  • 1 jalapeno, seeded and diced
  • 2 green onions, diced
  • 3 Tbsp. mayonnaise
  • 1/4 cup fresh cilantro, chopped
  • 2 cloves garlic, minced
  • 1 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. chili powder
  • 1 lime zest & juice
  • 1/2 cup cotija cheese
  • additional salt and pepper, to taste

For the chicken

  • 4 cups cooked chicken
  • 1/8 tsp. of each of the following seasonings: garlic powder, chipotle chili powder, onion powder, smoked paprika, cumin salt, and pepper. Adjust seasonings to taste.

For the sauce

  • 1/2 cup sour cream
  • 2 Tbsp. mayonnaise
  • 1 Tbsp. taco seasoning
  • 1-2 tsp. lime juice
  • salt, to taste

Instructions

  • Cut the corn off the cob. Heat the olive oil in a large nonstick frying pan over medium heat. Once hot, add the corn. Cook the corn, stirring occasionally, until the kernels become slightly charred, ~10 minutes. Let the corn cool for a few minutes.
  • Then, add the corn and remaining ingredients to a large bowl and toss to combine. Taste and adjust seasonings as desired. Chill.
  • Toss the cooked chicken with the seasonings.
  • Whisk together the sauce ingredients in a bowl.
  • Divide the cooked wild rice into four bowls. Top each bowl with the chicken, the Mexican street corn mixture, your choice of toppings (cilantro, cotija, lime), and drizzle the creamy sauce over the top. Enjoy!

Video

Notes

  • Storage: Properly stored in an airtight container, it will last 3-5 days.
  • Wild rice typically takes ~45 minutes to cook on the stovetop. Cook according to package directions. 

Nutrition

Serving: 1serving | Calories: 596kcal | Carbohydrates: 65g | Protein: 31g | Fat: 27g | Saturated Fat: 11g | Fiber: 8g | Sugar: 4g | Vitamin C: 3mg | Calcium: 162mg | Iron: 4mg