Print

Mexican Street Corn Chicken Rice Bowl

Mexican Street Corn Chicken Rice Bowl
Print Recipe

★★★★★

4.7 from 17 reviews

This vibrant Mexican Street Corn Chicken Rice Bowl combines tender marinated chicken thighs with flavorful jasmine rice, charred corn tossed in a creamy chili mayonnaise, and tangy lime crema. Packed with fresh cilantro, zesty lime, and crumbled cotija cheese, this dish offers a perfect balance of smoky, spicy, and creamy textures — ideal for a satisfying weeknight dinner or casual gathering.

Ingredients

Scale

For the 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 and pepper, to taste

For the Rice

  • 1.5 cups jasmine rice
  • 3 cups chicken broth
  • 0.25 cup fresh cilantro, chopped
  • 1 lime, zest and juice

For the Mexican Street Corn

  • 3 ears fresh corn (or 2 cups frozen corn)
  • 2 tablespoons mayonnaise
  • 0.5 teaspoon chili powder (divided)
  • 0.5 cup cotija cheese, crumbled
  • Fresh cilantro, for garnish

For the Lime Crema

  • 0.5 cup Mexican crema or sour cream
  • 1 lime, juice only
  • Pinch of salt

Instructions

  1. Marinate Chicken: In a mixing bowl, combine the boneless chicken thighs with olive oil, chili powder, cumin, paprika, minced garlic, lime juice, salt, and pepper. Mix well to ensure the chicken is thoroughly coated with the marinade.
  2. Let Chicken Marinate: Cover the bowl and refrigerate. Allow the chicken to marinate for at least 30 minutes to absorb all the flavors deeply.
  3. Cook Rice: Rinse the jasmine rice under cold water. In a pot, bring the chicken broth to a boil, then add the rice. Reduce heat to low, cover, and cook for about 15 minutes or until the rice is tender and the liquid is absorbed.
  4. Finish Rice: Fluff the cooked rice with a fork, then stir in the chopped fresh cilantro, lime zest, and lime juice to infuse it with bright, fresh flavors.
  5. Char Corn: Grill the fresh corn ears over medium-high heat, turning occasionally until the kernels are nicely charred and blistered on all sides. Remove from the grill and let cool slightly. Then, cut the kernels off the cobs. (If using frozen corn, sauté until slightly charred in a hot skillet.)
  6. Prepare Street Corn Mix: In a bowl, toss the grilled corn kernels with mayonnaise and half of the chili powder. This creates a creamy and spicy street corn mixture.
  7. Cook Chicken: Grill or sear the marinated chicken thighs over medium-high heat until the exterior is golden brown and the internal temperature reaches 165°F (74°C), ensuring they are cooked through.
  8. Slice Chicken: Let the cooked chicken rest for 5 minutes to retain its juices. Then slice it into strips or bite-sized pieces.
  9. Make Lime Crema: In a small bowl, combine Mexican crema or sour cream with fresh lime juice and a pinch of salt, mixing until smooth and creamy.
  10. Assemble Bowls: Divide the cilantro-lime jasmine rice into bowls, top with sliced chicken, spoonfuls of the creamy street corn, crumbled cotija cheese, a drizzle of lime crema, fresh cilantro leaves, and an extra squeeze of lime if desired. Serve immediately and enjoy!

Notes

  • Marinating chicken overnight enhances flavor even more.
  • Use frozen corn if fresh corn is out of season; just char it in a skillet instead of grilling.
  • Adjust the amount of chili powder in the corn mix to control the spice level.
  • For a dairy-free option, substitute cotija cheese and crema with vegan alternatives.
  • Includes lime zest and juice in rice for a bright, fresh flavor contrast.

Nutrition

Keywords: Mexican street corn, chicken rice bowl, grilled chicken, cotija cheese, cilantro lime rice, lime crema, Mexican street food

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