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Mexican Street Corn Chicken Rice Bowl Recipe

Mexican Street Corn Chicken Rice Bowl Recipe
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★★★★★

4.8 from 14 reviews

This Mexican Street Corn Chicken Rice Bowl combines tender marinated chicken thighs with fragrant jasmine rice, charred corn tossed in a creamy spicy mayo, tangy lime crema, and crumbled cotija cheese for a vibrant, flavorful meal inspired by popular Mexican street corn. Perfect for a satisfying weeknight dinner or casual gathering.

Ingredients

Scale

Chicken Marinade

  • 1 pound Boneless chicken thighs
  • 2 tablespoons Olive oil
  • 1 teaspoon Chili powder
  • 1 teaspoon Cumin
  • 0.5 teaspoon Paprika
  • 2 cloves Garlic (Minced)
  • 1 Lime (Juice only)
  • Salt & pepper (To taste)

Rice

  • 1.5 cups Jasmine rice
  • 3 cups Chicken broth
  • 0.25 cup Fresh cilantro (Chopped)
  • 1 Lime (Zest and juice)

Corn Mixture

  • 3 ears Fresh corn (Or 2 cups frozen corn)
  • 2 tablespoons Mayonnaise
  • 0.5 teaspoon Chili powder

Toppings & Garnish

  • 0.5 cup Cotija cheese (Crumbled)
  • Fresh cilantro (For garnish)
  • 0.5 cup Mexican crema or sour cream
  • 1 Lime (Juice only)
  • Salt (Pinch)

Instructions

  1. Marinate Chicken: In a bowl, combine boneless chicken thighs with olive oil, chili powder, cumin, paprika, minced garlic, lime juice, salt, and pepper. Mix thoroughly to coat the chicken evenly.
  2. Flavor Boost: Let the chicken marinate for at least 30 minutes to absorb all the spices and citrus flavors.
  3. Cook Rice: Rinse jasmine rice until water runs clear. In a pot, cook the rice with chicken broth according to package instructions, usually simmering until the liquid is absorbed and the rice is tender.
  4. Finish Rice: Once cooked, fluff the rice with a fork and stir in freshly chopped cilantro, lime zest, and lime juice for a bright and fragrant finish.
  5. Char Corn: Grill fresh corn ears over medium-high heat, turning occasionally until char marks appear and kernels are slightly smoky, about 8-10 minutes. Let cool, then cut kernels off the cob. If using frozen corn, sauté over medium-high heat until lightly charred.
  6. Street Corn Mix: Toss the grilled corn kernels with mayonnaise and half a teaspoon of chili powder to create a creamy, spicy street corn mixture.
  7. Grill Chicken: Preheat grill or skillet over medium-high heat. Grill or sear the marinated chicken thighs until golden brown and cooked through, about 5-7 minutes per side, depending on thickness.
  8. Slice Chicken: Allow the chicken to rest for 5 minutes after cooking to retain juices, then slice into strips or bite-sized pieces.
  9. Make Crema: In a small bowl, mix Mexican crema or sour cream with lime juice and a pinch of salt to make a tangy lime crema sauce.
  10. Assemble Bowl: To assemble the bowls, start with a base of cilantro lime rice, top with sliced grilled chicken, spoon over the creamy street corn mixture, sprinkle crumbled cotija cheese, garnish with additional fresh cilantro, and drizzle with the lime crema. Serve with lime wedges if desired.

Notes

  • Marinate chicken for longer (up to 2 hours) for more intense flavor.
  • Jasmine rice can be substituted with long-grain or basmati rice.
  • For a dairy-free version, substitute cotija and crema with vegan alternatives or omit.
  • Frozen corn can be used if fresh corn is unavailable; char in a hot pan for best flavor.
  • Adjust chili powder quantity to taste for spice preference.
  • Use a grill pan if outdoor grilling is not available.
  • Leftover bowls can be refrigerated separately and reheated carefully to maintain texture.

Nutrition

Keywords: Mexican street corn, chicken rice bowl, grilled chicken, cilantro lime rice, cotija cheese, Mexican crema, grilled corn, spicy mayo corn

Find it online: https://cheflenacooks.com/mexican-street-corn-chicken-rice-bowl-recipe-2/