Print

Mexican Street Corn Chicken Rice Bowl Recipe

Mexican Street Corn Chicken Rice Bowl Recipe
Print Recipe

★★★★★

5.1 from 21 reviews

This Mexican Street Corn Chicken Rice Bowl combines tender, spiced grilled chicken with flavorful jasmine rice, charred street-style corn, and creamy cotija cheese. Finished with a zesty lime crema and fresh cilantro, it’s a vibrant and satisfying meal perfect for a quick 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

Street Corn

  • 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
  • Pinch of Salt

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 thoroughly to coat the chicken evenly with the marinade.
  2. Let it Rest: Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes to absorb all the flavors.
  3. Cook Rice: Rinse jasmine rice under cold water until clear. In a pot, bring chicken broth to a boil, then add rinsed rice. Reduce heat, cover, and simmer for 15 minutes or until rice is tender and broth is absorbed.
  4. Finish Rice: Fluff the cooked rice with a fork. Stir in chopped fresh cilantro, lime zest, and lime juice to infuse the rice with bright, fresh flavors.
  5. Char Corn: If using fresh corn, grill the ears over medium heat until slightly charred and smoky, about 7-10 minutes, turning occasionally. Let cool, then cut kernels off the cob. If using frozen corn, simply thaw and lightly sauté for a few minutes to warm.
  6. Prepare Street Corn Mix: In a bowl, toss the corn kernels with mayonnaise and half the chili powder, mixing until well combined for that authentic Mexican street corn flavor.
  7. Grill Chicken: Grill or sear the marinated chicken over medium-high heat for about 6-7 minutes per side, or until the internal temperature reaches 165°F and the outside is golden and slightly charred.
  8. Slice Chicken: Remove the chicken from heat and allow it to rest for 5 minutes. Then slice into strips or bite-sized pieces.
  9. Make Crema: Mix the Mexican crema or sour cream with lime juice and a pinch of salt to create a tangy, creamy sauce to drizzle over the bowl.
  10. Assemble Bowl: In serving bowls, layer the lime-cilantro jasmine rice as the base, top with sliced grilled chicken, dressed street corn, crumbled cotija cheese, a generous drizzle of lime crema, fresh cilantro garnish, and an optional wedge of lime on the side.

Notes

  • For spicier bowls, add extra chili powder or a dash of hot sauce.
  • If fresh corn isn’t available, thawed frozen corn works well with a quick sauté to bring out sweetness.
  • Marinate chicken overnight for deeper flavor.
  • Substitute cotija cheese with feta if unavailable.
  • Use low-fat sour cream for a lighter option in the crema.

Nutrition

Keywords: Mexican street corn, chicken rice bowl, grilled chicken, cotija cheese, lime crema, flavorful dinner

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