Mexican Street Corn Chicken Rice Bowl Recipe
If you are craving a dish that bursts with flavor, texture, and that perfect touch of zest, look no further than the Mexican Street Corn Chicken Rice Bowl. This vibrant meal brings together tender marinated chicken, fragrant jasmine rice, and a creamy, tangy street corn topping inspired by classic Mexican elotes. Every bite offers a delightful blend of smoky charred corn, fresh lime, and zesty spices—making it an absolute crowd-pleaser. Whether you’re cooking for family or impressing friends, this Mexican Street Corn Chicken Rice Bowl promises layers of flavor that are as comforting as they are exciting.
Ingredients You’ll Need
To make this Mexican Street Corn Chicken Rice Bowl, you’ll gather a handful of simple yet powerful ingredients that each play a pivotal role in creating the perfect harmony of taste, texture, and vibrant color. From aromatic spices to fresh herbs, every element elevates the dish in an essential way.
- Boneless chicken thighs: Juicy and tender, these absorb the marinade beautifully for robust flavor.
- Olive oil: Helps infuse the chicken with spices and keeps it moist during cooking.
- Chili powder: Adds a smoky, earthy heat that energizes both chicken and corn.
- Cumin: Brings warm, nutty undertones that deepen the dish’s flavor profile.
- Paprika: For mild smokiness and a rich color boost.
- Garlic (minced): Injects aromatic pungency, balancing the spice.
- Lime (juice and zest): Provides acidity and freshness, cutting through richness.
- Salt and pepper: Essential seasonings that enhance every component.
- Jasmine rice: Delicately floral and fluffy, perfect as the base.
- Chicken broth: Adds depth and savoriness to the rice cooking liquid.
- Fresh cilantro (chopped): Brightens the rice with herbal notes.
- Fresh corn (or frozen corn): The sweet, charred star of the street corn mix.
- Mayonnaise: Creates a creamy coating for the corn, reminiscent of authentic elotes.
- Cotija cheese (crumbled): Salty, crumbly, and perfect for sprinkling over the bowl.
- Mexican crema or sour cream: Adds luscious creaminess and cool contrast.
How to Make Mexican Street Corn Chicken Rice Bowl
Step 1: Marinate the Chicken
Start by combining your boneless chicken thighs with olive oil, chili powder, cumin, paprika, minced garlic, lime juice, salt, and pepper in a bowl. This marinade infuses the chicken with those bold Mexican-inspired flavors, promising juicy, tender results. Let it sit for at least 30 minutes to soak up all that goodness.
Step 2: Cook the Jasmine Rice
While your chicken marinates, cook the jasmine rice using chicken broth instead of water. This simple swap adds a subtle savory note. Once cooked, fluff the rice gently and fold in fresh cilantro, lime zest, and a splash of lime juice—this transformation of the rice elevates it from a simple side to a star player.
Step 3: Char the Corn
Next, grill the fresh corn over high heat until beautifully charred on all sides—this imparts a smoky depth reminiscent of Mexican street food carts. If using frozen corn, toast it in a hot skillet until it develops those same irresistible char marks. Once ready, cut the kernels off the cob.
Step 4: Make the Street Corn Mix
Mix the charred corn kernels with mayonnaise and half of your chili powder. This creamy, mildly spicy coating is what turns the corn into authentic Mexican street corn magic. Set aside while you cook the chicken.
Step 5: Cook the Chicken
Grill or pan-sear the marinated chicken thighs until golden brown and fully cooked. The key is a nice char on the outside paired with juicy meat inside. Let the chicken rest for about 5 minutes before slicing it into bite-sized pieces to lock in all those flavorful juices.
Step 6: Prepare the Lime Crema
Whisk together Mexican crema (or sour cream), fresh lime juice, and a pinch of salt. This cool, tangy sauce will complement the spicy and smoky flavors in the bowl perfectly, adding a creamy finish that keeps you coming back for more.
Step 7: Assemble the Bowl
Layer your bowl starting with the fragrant lime-cilantro jasmine rice as the base. Top with sliced chicken, followed by a generous scoop of the creamy Mexican street corn mix. Sprinkle crumbled cotija cheese and fresh cilantro on top. Drizzle with the lime crema and finish with a squeeze of lime juice for that extra zing.
How to Serve Mexican Street Corn Chicken Rice Bowl
Garnishes
Garnishing your Mexican Street Corn Chicken Rice Bowl is simple but impactful. Fresh cilantro sprigs add a bright, herbal aroma, while crumbled cotija cheese lends a salty crunch. A wedge of lime on the side invites guests to enhance the flavor with a fresh squeeze just before eating, making every bite burst with freshness.
Side Dishes
This bowl is a meal in itself, but if you’re looking to round things out, consider serving it with a crisp cabbage slaw or a light avocado salad. Both options contribute coolness and crunch that balance the warm, hearty flavors in the bowl beautifully.
Creative Ways to Present
For entertaining, serve the components buffet-style allowing guests to build their own Mexican Street Corn Chicken Rice Bowl. Alternatively, layer all ingredients in clear glass bowls to show off the vibrant colors—a visual feast that’s just as delicious as it looks!
Make Ahead and Storage
Storing Leftovers
Store any leftover Mexican Street Corn Chicken Rice Bowl components separately in airtight containers in the refrigerator. Rice, corn mixture, chicken, and crema keep well for up to 3 days, maintaining flavors and textures for easy next-day meals.
Freezing
While the chicken and rice freeze nicely, the creamy street corn is best fresh. Freeze chicken and rice separately in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating for best quality.
Reheating
Reheat chicken and rice gently in the microwave or on the stovetop with a splash of water or broth to keep them moist. Add the street corn and crema fresh at serving time rather than reheating to preserve their creamy texture and vibrant flavors.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work fine, though thighs tend to stay juicier and more flavorful when cooked. If using breasts, watch cooking times carefully to avoid dryness.
Is this recipe spicy?
The Mexican Street Corn Chicken Rice Bowl has a mild to moderate level of heat thanks to chili powder, but you can easily adjust the spice by adding more or less chili powder or serving with extra hot sauce on the side.
Can I make this recipe vegetarian?
Yes! Swap the chicken for grilled tofu or roasted vegetables and use vegetable broth to cook the rice. The creamy corn and zesty rice still shine brilliantly in a vegetarian version.
What kind of cheese is cotija?
Cotija is a crumbly, slightly salty Mexican cheese similar to feta. It adds a wonderful salty contrast to the creamy corn and is readily available in most grocery stores.
Is Mexican crema the same as sour cream?
Mexican crema is similar but less tangy and a bit thinner than sour cream. If you can’t find it, sour cream is a great substitute and works perfectly for this dish.
Final Thoughts
There is something truly satisfying about the Mexican Street Corn Chicken Rice Bowl that makes it a favorite in my kitchen. It’s colorful, comforting, and full of personality in every bite—from the juicy spiced chicken to the creamy charred corn and fresh lime zing. If you’re looking to bring a little fiesta to your dinner table, this recipe is an easy, flavorful choice you’ll want to come back to again and again.
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Mexican Street Corn Chicken Rice Bowl Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Mexican Street Corn Chicken Rice Bowl is a vibrant and flavorful dish that combines juicy marinated chicken thighs with fragrant jasmine rice, charred sweet corn tossed in a spicy mayo dressing, and tangy crema. Topped with crumbled cotija cheese and fresh cilantro, this colorful bowl offers a perfect balance of smoky, creamy, and zesty flavors inspired by classic Mexican street food, making it a delightful and easy-to-make meal for any day of the week.
Ingredients
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 and Finishing
- 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
- 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.
- Let Chicken Rest: Allow the chicken to marinate for at least 30 minutes to absorb the flavors and tenderize.
- Cook Rice: Rinse the jasmine rice under cold water until clear. In a medium pot, bring chicken broth to a boil, add rice, reduce heat to low, cover, and simmer until rice is cooked and liquid absorbed (about 15 minutes).
- Finish Rice: Once cooked, fluff the rice with a fork and gently stir in chopped cilantro, lime zest, and lime juice for a fresh, zesty taste.
- Char Corn: Grill fresh corn over medium-high heat until kernels are charred and slightly smoky, turning often for even cooking. Let cool slightly, then cut kernels off the cob. If using frozen corn, roast kernels in a skillet until charred.
- Prepare Street Corn Mix: Toss the charred corn kernels with mayonnaise and half the chili powder, mixing until well combined.
- Grill Chicken: Grill or sear the marinated chicken thighs on medium-high heat until golden brown and fully cooked through, about 6-8 minutes per side depending on thickness.
- Slice Chicken: Let the chicken rest for 5 minutes to retain juices, then slice into strips or bite-sized pieces.
- Make Crema: In a small bowl, mix Mexican crema or sour cream with lime juice and a pinch of salt until smooth and tangy.
- Assemble Bowl: Layer each bowl starting with the cilantro lime rice, add sliced chicken, spoon over the street corn mixture, sprinkle crumbled cotija cheese, drizzle crema on top, garnish with fresh cilantro leaves, and serve with additional lime wedges if desired.
Notes
- For extra smoky flavor, consider roasting the corn directly on the grill grates or using a cast iron skillet.
- Use chicken thighs for juicier results; chicken breasts can be substituted but may be less tender.
- Adjust chili powder amount in both marinade and corn mix to your preferred spice level.
- Jasmine rice can be substituted with basmati or long grain white rice if unavailable.
- Mexican crema can be replaced with sour cream or Greek yogurt for a lighter option.
- Leftover components can be stored separately in the refrigerator for up to 3 days.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 95 mg
Keywords: Mexican street corn, chicken rice bowl, grilled chicken, cilantro lime rice, cotija cheese, Mexican crema, charred corn, easy Mexican recipe
