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Mexican Street Corn Chicken Rice Bowl Recipe

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

4.9 from 8 reviews

A vibrant and flavorful Mexican Street Corn Chicken Rice Bowl that combines tender marinated chicken thighs with smoky charred corn, creamy cotija cheese, and zesty lime crema served over fragrant jasmine rice infused with fresh cilantro and lime.

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

Mexican Street Corn

  • 3 ears Fresh corn (or 2 cups frozen corn)
  • 2 tablespoons Mayonnaise
  • 0.5 teaspoon Chili powder
  • 0.5 cup Cotija cheese, crumbled
  • Fresh cilantro for garnish

Crema

  • 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, and lime juice. Season with salt and pepper. Mix thoroughly to coat all pieces.
  2. Flavor Boost: Cover the bowl and allow the chicken to marinate for at least 30 minutes to absorb the spices and lime flavors.
  3. Cook Rice: Rinse jasmine rice under cold water until the water runs clear. In a medium pot, combine rice and chicken broth, bring to a boil, then reduce heat to low, cover, and simmer until rice is cooked and liquid absorbed, about 15 minutes.
  4. Finish Rice: Fluff the cooked jasmine rice with a fork. Stir in chopped fresh cilantro and the zest and juice of one lime for a fresh, zesty flavor.
  5. Char Corn: Grill fresh corn cobs over medium-high heat until nicely charred on all sides, about 7-10 minutes. Let cool slightly and then cut the kernels off the cob. If using frozen, thaw and pat dry before grilling.
  6. Street Corn Mix: In a bowl, toss the grilled corn kernels with mayonnaise and half the chili powder to create a creamy, spicy street corn mixture.
  7. Grill Chicken: Grill or sear the marinated chicken thighs over medium-high heat until golden brown and cooked through, about 5-7 minutes per side depending on thickness.
  8. Slice Chicken: Transfer chicken to a cutting board and let rest for 5 minutes. Then slice into strips or bite-sized pieces.
  9. Make Crema: In a small bowl, mix Mexican crema or sour cream with fresh lime juice and a pinch of salt to make a tangy lime crema.
  10. Assemble Bowl: In serving bowls, layer the cilantro lime jasmine rice, grilled chicken slices, creamy street corn, crumbled cotija cheese, a drizzle of lime crema, and garnish with fresh cilantro and an extra squeeze of lime juice. Serve immediately.

Notes

  • For extra smoky flavor, char the corn directly on a gas flame or grill.
  • You can substitute chicken thighs with chicken breast for a leaner option, though thighs remain juicier.
  • The crema can be substituted with sour cream or Greek yogurt for a lighter option.
  • To make this dish vegetarian, skip chicken and add grilled mushrooms or roasted cauliflower instead.
  • If fresh corn is unavailable, use thawed frozen corn and grill or sauté it to develop flavor.

Nutrition

Keywords: Mexican street corn, chicken rice bowl, grilled chicken, cotija cheese, lime crema, cilantro lime rice, smoky corn, easy dinner

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