Can I Use Canned Corn? (And How to Make It Taste Fresh)

Absolutely! While fresh corn shines in this Mexican street corn chicken rice bowl, here's how to elevate canned corn: Drain and dry 2 cups canned corn thoroughly (wet corn won't char), toss with ½ tsp smoked paprika and 1 tbsp oil, then char in a dry skillet over high heat for 3-4 minutes. Pro tip: Add 1 tsp lime zest after cooking for bright freshness.

What's the Best Chipotle Brand for Balanced Heat?

Through extensive testing, I recommend: La Costeña for consistent medium heat, San Marcos for milder flavor, and Embasa for serious smoke lovers. Start with 2 peppers (seeds removed) in your crema - you can always add more.

How Do I Keep Tortilla Strips Crispy in Meal Prep?

Store separately in an airtight container with a silica packet and re-crisp in a 300°F oven for 2 minutes before serving. Alternative: Use store-bought chicharrones (my lazy-day hack).

Why Add Pickled Jalapeños? (Flavor Science Explained)

Beyond heat, pickled jalapeños (about ¼ cup per bowl) provide acidity to cut through rich crema, crunch that lasts longer than fresh peppers, and fermented depth from the brine. Try my quick-pickle method: Thinly slice 2 jalapeños, heat ½ cup vinegar + ½ cup water + 1 tbsp sugar, pour over peppers and chill for 30 minutes.

Can I Swap Rice for Cauliflower Rice? (Texture Tested)

For a low-carb version: Use riced cauliflower (4 cups raw = 2 cooked), sauté first with 1 tsp oil to remove moisture, then season with ½ tsp cumin, ¼ tsp garlic powder and 1 tbsp lime juice. Pro tip: Roast at 400°F for 10 minutes post-sautéing for better texture.

Can I make this ahead?

Components keep 3 days separately. Assemble cold ingredients (crema, veggies) last minute. Chicken reheats best in air fryer (350°F for 3 minutes).

Mexican Street Corn Chicken Rice Bowl Recipe

Name: Mexican Street Corn Chicken Rice Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2-3 chipotles in adobo + 1 tbsp sauce; 4 corn tortillas, cut into strips; 1 tbsp bacon fat (or olive oil); Flaky salt to taste; 1.5 lbs skin-on chicken thighs; 2 cups fresh or frozen corn; 1/4 cup mayo; 1/4 cup sour cream; 1/2 tsp scraped vanilla bean; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tbsp lime zest; 1 minced garlic clove; 2 tbsp lime juice; 1/4 cup chopped cilantro stems; 1 tbsp butter; Cooked rice for serving; Avocado slices for serving; Pickled jalapeños for serving

Description

Smoky, crunchy Mexican street corn chicken rice bowl with chipotle crema and crispy tortilla strips. A flavor-packed dinner ready in 30 minutes!

Ingredients

Scale

2–3 chipotles in adobo + 1 tbsp sauce
4 corn tortillas, cut into strips
1 tbsp bacon fat (or olive oil)
Flaky salt to taste
1.5 lbs skin-on chicken thighs
2 cups fresh or frozen corn
1/4 cup mayo
1/4 cup sour cream
1/2 tsp scraped vanilla bean
1 tsp smoked paprika
1 tsp garlic powder
1 tbsp lime zest
1 minced garlic clove
2 tbsp lime juice
1/4 cup chopped cilantro stems
1 tbsp butter
Cooked rice for serving
Avocado slices for serving
Pickled jalapeños for serving

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Instructions

Prep Chicken: Pat dry chicken thighs. Mix 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp chipotle powder, and 1 tbsp lime zest. Season chicken and let sit 15 minutes.
Cook Chicken: Heat 1 tbsp bacon fat in cold skillet. Add chicken skin-side down, cook 7-8 minutes until crispy. Flip and finish in 400°F oven for 12 minutes.
Make Tortilla Strips: Toss tortilla strips with 1 tbsp bacon fat, bake at 400°F for 8 minutes. Salt immediately.
Char Corn: In same skillet, add 2 cups corn. Sear 2 minutes. Add garlic and smoked salt last 30 seconds. Deglaze with lime juice.
Make Crema: Mix 1/4 cup mayo, 1/4 cup sour cream, and 1/2 tsp vanilla.
Assemble: Layer rice, chicken, corn, avocado. Drizzle with crema. Top with tortilla strips and jalapeños.

Prep Time: 15 mins
Cook Time: 25 mins
Category: Dinner
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 580
Sugar: 6g
Sodium: 720mg
Fat: 32g
Saturated Fat: 9g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 34g
Cholesterol: 145mg