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Mexican Street Corn Chicken Rice Bowl Recipe

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

4.9 from 21 reviews

This Mexican Street Corn Chicken Rice Bowl is a flavorful and hearty meal combining tender, marinated grilled chicken thighs with fragrant cilantro-lime jasmine rice, charred corn tossed in a creamy mayo-chili mix, and a zingy lime crema. Garnished with crumbled Cotija cheese and fresh cilantro, this dish delivers the vibrant tastes of Mexican street food in a satisfying and easy-to-make bowl.

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 the boneless chicken thighs with olive oil, chili powder, cumin, paprika, minced garlic, lime juice, salt, and pepper. Mix well to coat the chicken evenly with the marinade.
  2. Let Chicken Marinate: Cover and refrigerate the chicken for at least 30 minutes to allow the flavors to penetrate and tenderize the meat.
  3. Cook Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, cook the rice using chicken broth instead of water; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and liquid is absorbed.
  4. Finish Rice: Remove the pot from heat, fluff the rice with a fork, then stir in the chopped fresh cilantro, lime zest, and lime juice to add brightness and fresh flavor.
  5. Char Corn: Grill fresh corn ears over medium-high heat until they are charred and slightly blackened all over, about 8-10 minutes, turning occasionally. If using frozen corn, sauté in a hot pan until lightly browned. Then, cut the kernels off the cob.
  6. Make Street Corn Mix: Toss the charred corn kernels with mayonnaise and half a teaspoon of chili powder until well combined.
  7. Grill Chicken: Preheat a grill or skillet over medium-high heat. Cook the marinated chicken thighs until they are golden brown and cooked through, about 5-6 minutes per side depending on thickness.
  8. Slice Chicken: Remove chicken from heat and let rest for 5 minutes to retain juices, then slice into strips or bite-sized pieces.
  9. Make Crema: In a small bowl, mix the Mexican crema or sour cream with lime juice and a pinch of salt to create a tangy, creamy topping.
  10. Assemble Bowl: In serving bowls, layer the cilantro-lime rice, sliced grilled chicken, mayo-chili corn mixture, crumbled Cotija cheese, a drizzle of lime crema, fresh cilantro leaves, and a wedge or extra squeeze of lime for garnish and extra zest.

Notes

  • For extra heat, add diced jalapeños or hot sauce to the chicken marinade or corn mixture.
  • Use frozen corn as a convenient alternative if fresh corn is not in season.
  • Mexican crema can be substituted with sour cream or Greek yogurt for a similar texture and flavor.
  • Leftover bowls can be stored in the fridge for up to 3 days; reheat chicken and rice separately for best results.
  • For a lower-fat version, use reduced-fat sour cream and skip or reduce the amount of mayonnaise in the corn mixture.

Nutrition

Keywords: Mexican street corn bowl, chicken rice bowl, grilled chicken, cilantro lime rice, cotija cheese, Mexican cuisine, summer grilling, easy dinner

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