How long does it take to make Mexican Street Corn Chicken: Flavor Fiesta?

Most versions of Mexican Street Corn Chicken: Flavor Fiesta take between 20-45 minutes depending on the cooking method. The preparation usually takes 10-15 minutes, with the remaining time for cooking.

Can I make Mexican Street Corn Chicken: Flavor Fiesta ahead of time?

Yes! Mexican Street Corn Chicken: Flavor Fiesta can be prepared in advance and stored in an airtight container in the refrigerator for 3-4 days. Reheat gently before serving for best results.

What can I substitute if I don't have all ingredients?

There are many flexible substitutions you can make. Check the recipe notes section above for specific ingredient swaps that work well with this dish.

Is Mexican Street Corn Chicken: Flavor Fiesta freezer-friendly?

Many versions of this recipe freeze well for up to 3 months. Allow to cool completely before freezing in freezer-safe containers. Thaw overnight in the refrigerator before reheating.

Mexican Street Corn Chicken: 1 Flavor Fiesta

Description

A flavorful bowl featuring seasoned chicken, charred street corn salad, creamy sauce, and rice, topped with fresh herbs and lime. This dish offers a satisfying meal with bold Mexican-inspired flavors, perfect for any occasion.

Ingredients

Scale

2 lbs boneless, skinless chicken breasts (or thighs)
2 cups cooked rice
2 cups corn kernels
1/2 cup sour cream
1/3 cup mayonnaise
1 lime (juice + wedges)
1 tsp chili powder
1 tsp smoked paprika
1 tsp cumin powder
1/2 tsp garlic powder
Salt & pepper to taste
1/2 red onion, finely chopped
1 jalapeño (optional), seeded & chopped
Fresh cilantro, chopped
Cotija cheese (or feta or queso fresco)
Olive oil
Avocado (optional)

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Instructions

Season chicken with chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Marinate for 10–30 minutes.
Cook chicken by grilling, pan-searing, or baking until internal temperature reaches 165°F. Let rest and slice.
Char corn on a grill or skillet until lightly charred.
Mix charred corn with chopped red onion, jalapeño (if using), and cilantro.
Whisk together sour cream, mayonnaise, lime juice, chili powder, salt, and pepper for the sauce. Thin with water or milk if needed.
Assemble bowls: layer rice, add sliced chicken, corn mixture, drizzle sauce, and top with cotija cheese, cilantro, and avocado.
Serve with lime wedges.

Notes

For a spicier dish, keep jalapeño seeds, add hot sauce, or extra chili powder.
Chicken thighs can be used for a richer flavor.
Brown rice or cauliflower rice can be substituted for white rice.
For a vegetarian option, use black beans or grilled tofu instead of chicken.
Feta or queso fresco can replace cotija cheese.
Reduce or omit jalapeño and chili powder for a kid-friendly version.
Store components separately for up to 3 days. Reheat chicken and rice. Keep sauce and corn cold.
Slice avocado just before serving to prevent browning.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Grilling, Pan-Searing, Baking
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 bowl