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Mexican Street Corn Chicken Rice Bowl Recipe

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

5 from 18 reviews

This Mexican Street Corn Chicken Rice Bowl combines juicy, spiced chicken thighs with smoky street-style corn, creamy cotija cheese, and zesty lime over fluffy jasmine rice. This vibrant and flavorful dish brings the taste of Mexican street food to your home, perfect for a satisfying and wholesome meal.

Ingredients

Scale

Chicken

  • 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)

Mexican Street Corn

  • 3 ears Fresh corn (Or 2 cups frozen corn)
  • 2 tablespoons Mayonnaise
  • 0.5 cup Cotija cheese (Crumbled)
  • 0.5 teaspoon Chili powder
  • Fresh cilantro (For garnish)

Sauce & Garnish

  • 0.5 cup Mexican crema or sour cream
  • 1 Lime (Juice only)
  • Salt (Pinch)

Instructions

  1. Prepare the chicken marinade: In a bowl, combine chili powder, cumin, paprika, minced garlic, lime juice, salt, and pepper. Add the boneless chicken thighs and coat thoroughly with the marinade. Let it sit for at least 15 minutes to absorb the flavors.
  2. Cook the rice: Rinse jasmine rice under cold water until water runs clear. In a pot, bring chicken broth to a boil, add rice, cover, and reduce heat to low. Cook for about 15 minutes or until rice is tender and liquid is absorbed. Remove from heat, stir in chopped cilantro, lime zest, and lime juice, then fluff with a fork.
  3. Cook the chicken: Heat olive oil in a skillet over medium-high heat. Add marinated chicken thighs and cook for 5-6 minutes per side or until fully cooked and caramelized. Remove from heat and let rest before slicing.
  4. Prepare the Mexican street corn: Grill or pan-roast the corn ears until charred and cooked through, about 7-10 minutes, turning occasionally. If using frozen corn, pan sauté until slightly charred. Cut the kernels off the cobs and mix with mayonnaise, crumbled cotija cheese, chili powder, and a pinch of salt.
  5. Make the crema sauce: In a small bowl, mix Mexican crema or sour cream with fresh lime juice and a pinch of salt. Adjust to taste.
  6. Assemble the bowl: In serving bowls, layer a base of cilantro-lime jasmine rice, top with sliced chicken thighs, a generous scoop of Mexican street corn, and drizzle the lime crema sauce on top. Garnish with fresh cilantro and extra cotija if desired.

Notes

  • For extra spice, add a pinch of cayenne pepper to the chicken marinade.
  • To make this dish gluten-free, ensure all seasonings and mayonnaise are gluten-free.
  • Chicken can be substituted with boneless skinless chicken breasts, but thighs provide more moisture and flavor.
  • Use frozen corn in off-season for convenience without sacrificing flavor.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated in a skillet or microwave.

Nutrition

Keywords: Mexican street corn, chicken rice bowl, cotija cheese, cilantro lime rice, grilled corn, Mexican cuisine

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