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
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)
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
