Spiced Turkey and Corn Esquites Bowls with Cilantro Lime Rice

Imagine building your own bowl with all your favorite taqueria fillings and sides. That’s exactly what this recipe delivers: a bed of fluffy jasmine rice topped with spiced ground turkey, a tangy corn esquites salad and creamy Monterey Jack cheese and sour cream.

The corn esquites-a Mexican street food staple-gets charred to perfection and mixed with mayonnaise, lime, chili powder and jalapeño for a smoky, zesty kick. It’s a complete meal that’s ready in just 20 minutes, perfect for busy weeknights.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, drain corn and pat very dry with paper towels. Heat a drizzle of oil in a large pan over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. (If corn begins to pop, cover pan.) Turn off heat; transfer corn to a large bowl and cover to keep warm. Wipe out pan.
3. Meanwhile, wash and dry produce. Quarter lime. Mince jalapeño, removing ribs and seeds for less heat. Pick cilantro leaves from stems and roughly chop.
4. Heat a drizzle of oil in the same pan over medium-high heat. Add ground turkey, Southwest Spice Blend, half the chili powder and a big pinch of salt. Cook, breaking up meat into pieces, until turkey is browned, 3-5 minutes. Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer and cook until turkey is saucy and cooked through, 2-3 minutes more. Season with salt and pepper. Remove pan from heat.
5. While turkey cooks, stir mayonnaise, half the Monterey Jack (save the rest for serving), remaining chili powder and juice from half the lime into the bowl with charred corn. Season with salt and pepper to taste. Stir in as much jalapeño as you like.
6. Fluff rice with a fork; season with salt and pepper. Divide rice between bowls and top with turkey, corn esquites and remaining Monterey Jack. Sprinkle with any remaining jalapeño if desired. Dollop with sour cream. Garnish with cilantro. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground beef instead of turkey?

Yes, ground beef works well in this recipe. Just adjust cooking time as needed.

How do I make the corn esquites less spicy?

Use less jalapeño or omit it entirely. You can also remove the seeds and ribs for a milder flavor.

Can I prepare this dish ahead of time?

Yes, you can cook the rice and turkey ahead, then reheat and assemble with fresh corn esquites and toppings.