Spiced Chicken Bowl with Charred Corn Esquites and Creamy Sauce

Imagine a bowl packed with all your favorite taqueria fillings-steamy rice, spiced chicken, melted cheese and a tangy, creamy sauce. This recipe brings that dream to your dinner table in just 20 minutes. The star is the esquites, a Mexican street corn salad with charred kernels, mayonnaise, lime and chili powder.

Every bite offers a mix of textures and flavors: tender chicken, fluffy rice, smoky corn and a kick of hot sauce. It’s a complete meal that’s both satisfying and fun to assemble. Perfect for busy nights when you crave something bold and delicious.

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Ingredients

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView 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, wash and dry produce. Quarter the lime. In a large bowl, combine mayonnaise, half the chili powder (save the rest for later) and juice from half the lime. Season with salt and pepper.
3. Drain the corn, then pat very dry with paper towels. Heat a drizzle of oil in a large pan over high heat. (If using a nonstick pan, heat without oil.) Add corn and cook, stirring occasionally, until golden brown and lightly charred, 4-6 minutes. If corn begins to pop, cover the pan. Turn off heat. Transfer corn to the bowl with chili mayo; stir to combine. Cover to keep warm. Wipe out the pan.
4. Pat chicken dry with paper towels. Heat a drizzle of oil in the same pan over medium-high heat. Add chicken, Southwest Spice, remaining chili powder and a big pinch of salt. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer and cook until saucy, 2-3 minutes. Season with salt and pepper. Remove from heat.
5. While chicken cooks, stir half the Monterey Jack (save the rest for serving) into the bowl with the corn mixture. Taste and season with salt, pepper and a squeeze of lime juice if desired.
6. Fluff rice with a fork and season with salt and pepper. Divide rice between bowls and top with chicken, esquites and remaining Monterey Jack. Dollop with sour cream and drizzle with hot sauce to taste. Pick cilantro leaves from stems; tear leaves into pieces and sprinkle over dish. Serve with any remaining lime wedges on the side. Note: Chicken is fully cooked when internal temperature reaches 165°F.

Recipe Tips

FAQ

Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Thaw and pat dry before cooking to get a good char.

How can I make this dish vegetarian?

Replace the chicken with black beans or grilled tofu and use vegetable stock concentrate instead of chicken stock.

Can I prepare the esquites ahead of time?

Yes, you can make the esquites up to a day ahead and reheat gently before serving.