Mexican Corn & Chicken Bowls

These Mexican Corn and Chicken Bowls bring together bright citrus flavors and a touch of heat for a satisfying summer meal. With juicy lime and honey-marinated chicken thighs, sweet corn mixed into fluffy basmati rice, and creamy chipotle mayo, each bowl is a burst of refreshing and spicy goodness that feels both light and hearty at the same time.

I first made this recipe on a warm weekend and loved how easy it was to pull together a meal that felt special but didn’t take hours. Now it’s a go-to when I want something bright and filling without much fuss.

Ingredients

• Jalapeño: fresh for heat control and brightness choose firm, bright green ones
• Garlic: to lend pungent warmth finely grated for smooth mixing
• Fresh cilantro: for vibrant herbal notes add coarsely chopped leaves for best flavor
• Fresh lime juice: is essential for the citrus punch and tenderizing the chicken
• Honey: balances the tang and heat with a touch of sweetness opt for pure honey
• Kosher salt: to season throughout ensures even flavor
• Extra-virgin olive oil: for marinating and cooking choose a fruity and fresh bottle
• Boneless, skinless chicken thighs: stay juicy and flavorful but breasts can work too
• Basmati rice: provides a fluffy, fragrant base rinse well to avoid stickiness
• Fresh or frozen corn kernels: add sweet crunch thaw and dry frozen corn well
• Mayonnaise and chipotle chiles in adobo: combine to make a smoky, creamy sauce
• Avocado: for creaminess choose ripe but firm to hold shape
• Cotija or feta cheese: offers salty, tangy topping alternatives
• Additional lime wedges: for squeezing over the final dish

Step-by-Step Instructions

Sear the Chicken:

In a large bowl or zip-top bag, combine finely chopped jalapeño, grated garlic, chopped cilantro, fresh lime juice, honey, salt, and one-third cup olive oil. Add the chicken thighs and toss to coat evenly. Marinate for at least 20 minutes at room temperature or refrigerate up to 4 hours to deepen flavor.

Prepare the Chicken for Cooking:

Remove chicken from the marinade and discard excess liquid for better searing. Pat each piece dry thoroughly with paper towels to help develop a nice crust during cooking.

Cook the Chicken:

Heat the remaining two tablespoons of olive oil in a large heavy skillet over medium-high heat. Add chicken in batches if needed to avoid overcrowding. Cook each side for 4 to 6 minutes, turning occasionally and lowering heat if browning too quickly. Chicken is done when cooked through and lightly charred. Remove to a cutting board and slice into bite-sized pieces.

Cook the Rice:

Bring 1 and three-quarter cups water seasoned with one teaspoon kosher salt to a boil in a medium saucepan. Add the rinsed basmati rice, cover, and reduce heat to low. Simmer gently for about 12 minutes until the rice is tender and water is absorbed. Remove from heat but keep covered.

Add Corn to the Rice:

Stir in corn kernels into the hot rice and cover again letting it steam for 10 minutes. This warms and softens the corn without overcooking it. Fluff rice and corn with a fork and stir in remaining chopped cilantro, lime juice, and one teaspoon olive oil for brightness.

Prepare the Chipotle Mayo:

Whisk together mayonnaise, chipotle sauce from canned chiles in adobo, fresh lime juice, and a pinch of salt in a small bowl. Adjust the chipotle to taste for desired spiciness.

Assemble the Bowls:

Divide the rice mixture among serving bowls. Top with sliced chicken, thin jalapeño slices, chopped avocado, and crumbled cotija or feta cheese. Drizzle generously with chipotle mayo and garnish with fresh cilantro leaves. Serve with extra lime wedges on the side for squeezing.

Bookmark

I love the way the lime and cilantro brighten every bite while the honey-sweetened chicken adds a nice balance to the smoky chipotle heat. One summer, my family gathered around the table after a day outside and this felt like the perfect refreshment and comfort at once.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. Keep the chipotle mayo separate until ready to serve to avoid sogginess. To reheat, warm the chicken and rice gently in a skillet or microwave. The components can also be prepped earlier in the day and assembled fresh at mealtime for convenient summer lunches.

Ingredient Substitutions

Boneless chicken breasts can be used instead of thighs but watch cooking time closely to avoid drying out. Use Greek yogurt for mayonnaise to lighten the sauce while still keeping creaminess. Cotija cheese can be swapped with feta or queso fresco depending on your taste and availability. Cilantro can be omitted or substituted with fresh parsley if you’re not a fan of cilantro’s distinct flavor.

Serving Suggestions

Serve these bowls with a side of tortilla chips or warm corn tortillas for scooping. A simple green salad with a light vinaigrette complements the richness of the chicken and mayo. For cooler days, pair the meal with a refreshing cucumber and jicama slaw dressed in lime juice and chili powder for extra crunch and spice.

Pro Tips

• Marinate the chicken for at least 20 minutes but no longer than 4 hours to keep the meat tender without becoming mushy
• Pat the chicken dry before cooking to get a nice sear that locks in juices
• Taste and adjust the chipotle mayo carefully as it can get spicy quickly depending on the adobo sauce used

Common Recipe Questions

→ What cut of chicken works best for these bowls?

Chicken thighs are preferred for their juicy texture and rich flavor, but chicken breasts can be used with careful cooking to avoid dryness.

→ Can I use frozen corn for the rice?

Yes, but it’s important to thaw and drain the corn well before adding it to the rice to avoid excess moisture.

→ How can I adjust the spice level?

Modify the amount of sliced jalapeño and chipotle in adobo to increase or reduce heat according to preference.

→ What cheese alternatives work well as toppings?

Cojita is traditional, but feta or queso fresco offer similar crumbly textures and mild saltiness.

→ How is the chipotle mayo made?

Mix mayonnaise with adobo sauce from canned chipotle chiles and a splash of lime juice for a smoky, creamy topping.

→ Any tips for cooking the rice perfectly?

Rinse basmati rice beforehand and simmer it gently to absorb water; letting it steam with corn afterward adds flavor and texture.