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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 12 reviews

This Mexican Street Corn Chicken Rice Bowl combines tender, spiced chicken thighs with aromatic jasmine rice and vibrant street-style corn topped with creamy cotija cheese and a hint of lime. A perfect balance of smoky, tangy, and fresh flavors makes this dish a delightful weeknight meal that’s both satisfying and easy to prepare.

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

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

Instructions

  1. Prepare the Chicken: In a bowl, combine olive oil, chili powder, cumin, paprika, minced garlic, lime juice, salt, and pepper. Add the boneless chicken thighs and marinate for at least 15 minutes to infuse flavors.
  2. Cook the Rice: Rinse the jasmine rice under cold water. In a medium pot, bring the chicken broth to a boil, add the rice, reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed. Remove from heat and fluff with a fork. Stir in chopped cilantro, lime zest, and lime juice for a bright finish.
  3. Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken thighs and cook for 5-7 minutes per side, or until fully cooked and nicely browned. Remove from heat and let rest, then slice into strips.
  4. Prepare the Mexican Street Corn: If using fresh corn, shuck the ears and grill or roast them until slightly charred, about 8-10 minutes, turning occasionally. If using frozen corn, sauté in a pan until lightly browned. Mix the cooked corn with mayonnaise, cotija cheese, chili powder, and a pinch of salt.
  5. Make the Crema Sauce: In a small bowl, combine Mexican crema or sour cream with the juice of one lime and a pinch of salt. Mix well to create a tangy sauce.
  6. Assemble the Bowl: Divide the cilantro-lime rice between bowls. Top with sliced chicken and a generous scoop of Mexican street corn mixture. Drizzle with the lime crema sauce and garnish with fresh cilantro.

Notes

  • Use chicken breast as a leaner alternative to chicken thighs if preferred.
  • For a spicy kick, add more chili powder or a dash of hot sauce to the chicken marinade or corn mixture.
  • Frozen corn works well year-round but fresh grilled corn adds a more authentic smoky flavor.
  • Mexican crema can be substituted with sour cream if unavailable.
  • Leftover rice and chicken can be stored separately in the refrigerator for up to 3 days.

Nutrition

Keywords: Mexican street corn, chicken rice bowl, cilantro lime rice, grilled corn, Mexican cuisine, easy dinner

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