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Mexican Street Corn Chicken Rice Bowl Recipe

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

5.1 from 5 reviews

This Mexican Street Corn Chicken Rice Bowl is a vibrant and flavorful dish combining juicy marinated chicken thighs, aromatic cilantro-lime jasmine rice, and charred street-style corn tossed with creamy mayo and chili powder. Topped with crumbled cotija cheese, a zesty lime crema, and fresh cilantro, this bowl brings the authentic taste of Mexican street food to your home in an easy and satisfying meal.

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)

Street Corn

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

Toppings and Garnishes

  • 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 evenly coat the chicken with the marinade.
  2. Let Chicken Rest: Allow the chicken to marinate for at least 30 minutes to absorb the flavors deeply. For best results, marinate up to 2 hours in the refrigerator.
  3. Cook Rice: Rinse jasmine rice under cold water until water runs clear. In a pot, bring the chicken broth to a boil, add the rice, reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
  4. Finish Rice: Once cooked, fluff the rice gently with a fork. Stir in chopped fresh cilantro along with the zest and juice of one lime to brighten the flavor.
  5. Char Corn: Grill the fresh ears of corn over medium-high heat until charred and lightly blackened on all sides, about 7-10 minutes. Let cool slightly, then slice kernels off the cob. If using frozen corn, sauté in a hot pan until lightly browned.
  6. Make Street Corn Mix: Toss the grilled corn kernels with mayonnaise and half a teaspoon of chili powder until well combined.
  7. Grill Chicken: Grill or pan-sear the marinated chicken thighs over medium-high heat for 4-6 minutes per side, until fully cooked and golden brown on the outside.
  8. Slice Chicken: Remove the chicken from heat, let rest for 5 minutes to retain juices, then slice thinly.
  9. Prepare Crema: In a small bowl, whisk together the Mexican crema or sour cream, lime juice, and a pinch of salt to create a tangy dressing.
  10. Assemble Bowl: In serving bowls, layer the cilantro-lime jasmine rice, sliced chicken, street corn mixture, crumbled cotija cheese, a drizzle of lime crema, garnish with fresh cilantro and an extra wedge of lime if desired. Serve immediately and enjoy!

Notes

  • For a spicier kick, add extra chili powder or a dash of cayenne pepper to the chicken marinade or corn mix.
  • If fresh corn is not in season, frozen corn works well and can be pan-toasted for similar flavor.
  • The Mexican crema can be substituted with sour cream or Greek yogurt for a lighter option.
  • Leftover chicken and rice can be refrigerated for up to 3 days and reheated for a quick meal.
  • Use bone-in, skinless thighs if preferred, but adjust cooking time to ensure thorough cooking.

Nutrition

Keywords: Mexican street corn, chicken rice bowl, grilled chicken, cilantro lime rice, cotija cheese, lime crema, mexican street food, easy dinner, gluten free

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