Name: Mexican Street Corn Chicken Rice Bowl
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 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); 1.5 cups Jasmine rice; 3 cups Chicken broth; 0.25 cup Fresh cilantro (Chopped); 1 Lime (Zest and juice); 3 ears Fresh corn (Or 2 cups frozen corn); 2 tablespoons Mayonnaise; 0.5 cup Cotija cheese (Crumbled); 0.5 teaspoon Chili powder; Fresh cilantro (For garnish); 0.5 cup Mexican crema or sour cream; 1 Lime (Juice only); Salt (Pinch)

Why make this recipe

Mexican Street Corn Chicken Rice Bowl is a perfect blend of flavors that brings the vibrant taste of street food right to your kitchen. It combines juicy grilled chicken, spicy corn, fluffy rice, and fresh toppings into one satisfying meal. This recipe is simple to prepare and is great for a family dinner or meal prep for the week. It’s tasty, colorful, and sure to please everyone at your table!

How to make Mexican Street Corn Chicken Rice Bowl

Ingredients:

1 pound Boneless chicken thighs
2 tablespoons Olive oil
1 teaspoon Chili powder
1 teaspoon Cumin
0.5 teaspoon Paprika
2 cloves of Garlic (Minced)
1 Lime (Juice only)
Salt & pepper (To taste)
1.5 cups Jasmine rice
3 cups Chicken broth
0.25 cup Fresh cilantro (Chopped)
1 Lime (Zest and juice)
3 ears Fresh corn (Or 2 cups frozen corn)
2 tablespoons Mayonnaise
0.5 cup Cotija cheese (Crumbled)
0.5 teaspoon Chili powder
Fresh cilantro (For garnish)
0.5 cup Mexican crema or sour cream
1 Lime (Juice only)
Salt (Pinch)

Directions:

In a bowl, combine the chicken, olive oil, spices, garlic, and lime juice. Let the chicken marinate for at least 30 minutes.
Cook the jasmine rice in chicken broth according to package directions.
When the rice is done, fluff it and stir in the chopped cilantro and lime zest/juice.
Grill the fresh corn until charred, then cut the kernels from the cob.
Toss the corn with mayonnaise and half of the chili powder.
Grill or sear the marinated chicken until it is golden brown and cooked through.
Let the chicken rest for 5 minutes, then slice it into pieces.
Make the crema by mixing lime juice, salt, and sour cream in a separate bowl.
Assemble your bowls: start with a base of rice, top with sliced chicken, grilled corn, crumbled cotija cheese, a drizzle of crema, and garnish with fresh cilantro and lime.

How to serve Mexican Street Corn Chicken Rice Bowl

Serve the Mexican Street Corn Chicken Rice Bowl hot, and enjoy a hearty meal! You can also offer extra lime wedges on the side for those who love an extra burst of citrus.

How to store Mexican Street Corn Chicken Rice Bowl

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, you may want to add a splash of water or chicken broth to help restore moisture.

Tips to make Mexican Street Corn Chicken Rice Bowl

For even more flavor, try adding some chopped jalapeños to the corn mixture.
If you can’t find cotija cheese, feta cheese works as a nice substitute.
Adjust the spice level by adding more or less chili powder according to your taste.

variation

Feel free to customize your rice bowl with additional toppings like diced avocados, black beans, or diced tomatoes. You can also substitute the chicken for shrimp or grilled veggies for a vegetarian version.

FAQs

1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before marinating and cooking.

2. What can I use instead of jasmine rice?
You can use basmati rice or even brown rice if you prefer a healthier option.

3. Is there a gluten-free version of the crema?
Yes! You can use a gluten-free sour cream or plain yogurt to make the crema without gluten.