Spiced Chicken Bowls with Corn Esquites and Creamy Lime Sauce

Bring the vibrant flavors of your favorite taqueria to your kitchen with these customizable chicken bowls. Tender spiced chicken sits atop a bed of fluffy jasmine rice, alongside a creamy corn esquites-a classic Mexican street corn salad-and a cool, tangy lime-sour cream sauce. A drizzle of hot sauce adds the perfect kick.

This recipe is all about building layers of texture and taste: the smoky char on the corn, the warmth of chili and southwest spices, the richness of cheese and sour cream and the bright pop of fresh lime and cilantro. It’s a quick, satisfying meal that’s perfect for weeknights or meal prep.

Log in to save recipes and build weekly shopping lists.

Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView 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

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 0.5 cup jasmine rice, 1 cup water and the chicken stock concentrate. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until tender. Fluff with a fork and set aside.
2. Prepare the corn esquites: While the rice cooks, shuck the corn and cut the kernels off the cob. In a medium bowl, mix 2 tablespoons mayonnaise, juice of half the lime, 1/4 teaspoon chili powder and a pinch of salt. Set aside.
3. Char the corn: Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until charred in spots, about 4-5 minutes. Transfer to the bowl with the mayonnaise mixture and stir to coat. Fold in half the Monterey Jack cheese and half the chopped cilantro. Set aside.
4. Cook the chicken: Pat the chicken dry and season with the southwest spice blend, remaining chili powder, salt and pepper. In the same skillet, heat 1 teaspoon oil over medium-high heat. Add the chicken and cook, stirring, until browned and cooked through, about 5-7 minutes. Remove from heat.
5. Make the lime cream: In a small bowl, combine the sour cream, juice from the remaining lime half and a pinch of salt. Stir until smooth.
6. Assemble the bowls: Divide the rice between two bowls. Top with the spiced chicken, corn esquites and remaining cheese. Drizzle with the lime cream and hot sauce. Garnish with remaining cilantro. Serve immediately.

Recipe Tips

FAQ

Can I use frozen corn instead of fresh?

Yes, thawed frozen corn works well. Pat it dry before charring to get good browning.

What can I substitute for the southwest spice blend?

Mix 1/2 teaspoon each of cumin, smoked paprika, garlic powder and onion powder as a substitute.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice in a skillet or microwave and add fresh lime cream and cilantro before serving.