Mexican Street Corn Chicken Rice Bowl Recipe
There is something truly magical about layering bold, vibrant flavors into one bowl, and that’s exactly what this Mexican Street Corn Chicken Rice Bowl delivers. Combining tender, spiced chicken thighs with the irresistible smoky sweetness of charred corn, all nestled on a bed of fragrant jasmine rice, this dish bursts with textures and tastes reminiscent of a festive night at a street market. The creamy cotija cheese and zesty lime crema tie everything together, making it a meal you’ll want to come back to again and again. Whether you’re cooking for family, friends, or just treating yourself, this Mexican Street Corn Chicken Rice Bowl is a celebration of fresh ingredients and simple cooking done right.
Ingredients You’ll Need
Gathering the right ingredients for this dish is straightforward, but each one plays an important role in building the layers of flavor and color that make this Mexican Street Corn Chicken Rice Bowl so special. From aromatic spices to fresh lime and creamy cotija cheese, these essentials come together beautifully without any fuss.
- Boneless chicken thighs (1 pound): Juicy and flavorful, perfect for absorbing the vibrant marinade.
- Olive oil (2 tablespoons): Helps to create a luscious marinade and juicy chicken.
- Chili powder (1 teaspoon + 0.5 teaspoon): Adds smoky heat to both marinade and corn mixture.
- Cumin (1 teaspoon): Brings a warm, earthy undertone to the chicken.
- Paprika (0.5 teaspoon): Adds color and a subtle sweet smokiness.
- Garlic, minced (2 cloves): Infuses savory depth into the chicken.
- Lime juice (3 total): Brightens and balances the flavors throughout the dish.
- Salt & pepper (to taste): Essential seasoning to enhance all ingredients.
- Jasmine rice (1.5 cups): Fragrant and fluffy base that absorbs the chicken broth.
- Chicken broth (3 cups): Infuses the rice with savory richness.
- Fresh cilantro, chopped (0.25 cup + garnish): Adds fresh herbal notes and vibrant color.
- Lime zest (from 1 lime): Packs concentrated citrus aroma into the rice.
- Fresh corn (3 ears or 2 cups frozen): The key to that authentic Mexican street corn flavor.
- Mayonnaise (2 tablespoons): Makes the corn irresistibly creamy.
- Cotija cheese, crumbled (0.5 cup): Salty, crumbly topping that elevates every bite.
- Mexican crema or sour cream (0.5 cup): Combines with lime and salt for a luscious drizzle.
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, and fresh lime juice in a bowl. Don’t forget to salt and pepper the mixture just right. This marinade is the heart of the dish, infusing the chicken with layers of smoky, tangy flavor that will make every bite pop. Let it sit at least 30 minutes to soak up all those fantastic spices.
Step 2: Cook the Jasmine Rice
Next, cook your jasmine rice in fragrant chicken broth instead of water. This extra step adds a subtle but vital depth to the rice, complementing the robust flavors of the chicken and corn. Once cooked, fluff the rice gently and stir in freshly chopped cilantro alongside lime zest and juice, which lift the rice with a fresh and citrusy brightness.
Step 3: Char the Corn
Grill the fresh corn over medium-high heat until it’s beautifully charred on all sides – this smoky charred effect is the signature of Mexican street corn. If you’re using frozen corn, you can char it in a pan or under the broiler to mimic that grilled effect. Then, carefully slice the kernels off the cobs, getting ready to mix them into the next step.
Step 4: Make the Street Corn Mix
Toss the charred corn kernels with creamy mayonnaise and half a teaspoon of chili powder. This creamy, slightly spicy coating is what gives the corn its bold, classic flavor, reminiscent of a grab-and-go street vendor treat. You’ll love the way these bits burst with taste against the fluffy rice and juicy chicken.
Step 5: Grill the Chicken
Grill or pan-sear your marinated chicken thighs over medium-high heat until golden and cooked through, about 6-8 minutes per side depending on thickness. The outside should have a nice crust while keeping the inside juicy and tender. After cooking, allow the chicken to rest for 5 minutes—this helps lock in all the moisture.
Step 6: Slice the Chicken and Prepare Crema
After resting, slice the chicken into strips or bite-sized pieces. While you do that, mix Mexican crema (or sour cream) with fresh lime juice and a pinch of salt for a tangy, cooling drizzle that will perfectly balance the smoky heat of the other ingredients.
Step 7: Assemble Your Mexican Street Corn Chicken Rice Bowl
Finally, it’s time for the best part—building your bowl! Start with a generous scoop of the cilantro-lime jasmine rice, add the sliced chicken, then a hearty spoonful of the creamy street corn mix. Sprinkle crumbled cotija cheese and fresh cilantro over the top, and finish with dollops of the lime crema and extra lime wedges on the side to squeeze over for a flavor boost.
How to Serve Mexican Street Corn Chicken Rice Bowl
Garnishes
Simple garnishes like freshly chopped cilantro, crumbled cotija cheese, and lime wedges take this bowl from delicious to downright irresistible. These vibrant toppings add bursts of freshness and just the right kick of acidity.
Side Dishes
Serve alongside a crisp green salad or some crunchy tortilla chips for added texture. A cold Mexican beer or a fruity agua fresca pairs beautifully with the bold flavors in this dish, rounding out a satisfying meal.
Creative Ways to Present
For casual gatherings, assemble these bowls in mason jars for a fun, portable option. Or turn it into a shared feast by presenting the components buffet-style, letting everyone build their own customized Mexican Street Corn Chicken Rice Bowl.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken, corn mixture, and rice separately in airtight containers in the refrigerator. Keeping the components apart helps maintain their individual textures and flavors for up to 3 days.
Freezing
You can freeze the cooked chicken and rice but avoid freezing the corn mixture and crema, as their texture changes when thawed. Wrap chicken and rice tightly in freezer-safe containers or bags for up to 2 months.
Reheating
Reheat chicken and rice gently in the microwave or on the stovetop until warmed through. Add the corn mixture and crema fresh after reheating for the best taste and texture experience.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work fine, though thighs tend to stay juicier and more flavorful with this recipe.
Is it okay to substitute frozen corn?
Yes, frozen corn is a great stand-in; just be sure to char it in a hot pan or under the broiler to get that essential smoky flavor.
Can I make this dish vegetarian?
Sure! Replace the chicken with grilled veggies or a hearty plant-based protein, and the rest of the ingredients stay the same for a delicious vegetarian take.
What can I use instead of cotija cheese?
If you can’t find cotija, queso fresco or feta cheese make excellent substitutes with similar crumbly texture and salty tang.
How spicy is this bowl?
The spice level is mild to moderate, thanks to the chili powder in both the chicken marinade and corn. You can easily adjust it to your preference by adding more or less chili powder or serving with sliced jalapeños.
Final Thoughts
This Mexican Street Corn Chicken Rice Bowl is one of those dishes that feels like a special occasion but comes together effortlessly anytime you crave fresh and satisfying flavors. It’s colorful, comforting, and totally crave-worthy. I can’t wait for you to try it and share it with your favorite people—trust me, this one will quickly become a go-to in your weeknight dinner rotation!
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Mexican Street Corn Chicken Rice Bowl Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This vibrant Mexican Street Corn Chicken Rice Bowl combines juicy marinated chicken thighs with fragrant cilantro-lime jasmine rice, smoky charred corn tossed in creamy mayo, and a zesty lime crema. Topped with crumbly Cotija cheese and fresh cilantro, this flavorful bowl is a delicious and satisfying meal perfect 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
Street Corn Mix
- 3 ears fresh corn (or 2 cups frozen corn)
- 2 tablespoons mayonnaise
- 0.5 teaspoon chili powder
Toppings & Crema
- 0.5 cup Cotija cheese, crumbled
- Fresh cilantro, for garnish
- 0.5 cup Mexican crema or sour cream
- 1 lime, juice only
- Pinch of salt
Instructions
- Marinate Chicken: In a bowl, combine the boneless chicken thighs with olive oil, chili powder, cumin, paprika, minced garlic, lime juice, and salt & pepper. Mix well to coat the chicken evenly.
- Let Chicken Marinate: Cover and refrigerate the chicken for at least 30 minutes to allow the flavors to penetrate.
- Cook Rice: Rinse jasmine rice until water runs clear. Cook the rice in chicken broth according to package instructions until tender and fluffy.
- Finish Rice: Once cooked, fluff the rice with a fork, then stir in chopped cilantro, lime zest, and lime juice for a fresh, zesty flavor.
- Char Corn: Grill the fresh corn over medium-high heat until lightly charred on all sides. Allow to cool slightly, then cut the kernels off the cob. If using frozen corn, sauté it until slightly browned for extra flavor.
- Prepare Street Corn Mix: Toss the corn kernels with mayonnaise and half of the chili powder to create the signature creamy, spicy street corn mixture.
- Grill Chicken: Grill or sear the marinated chicken thighs in a hot pan until golden brown and cooked through, about 5-7 minutes per side depending on thickness.
- Slice Chicken: Let the cooked chicken rest for 5 minutes before slicing it into strips or bite-sized pieces.
- Make Lime Crema: In a small bowl, mix Mexican crema or sour cream with fresh lime juice and a pinch of salt until smooth and tangy.
- Assemble Bowls: To build the bowls, start with a base of cilantro-lime jasmine rice, top with grilled chicken slices, creamy street corn mixture, crumbled Cotija cheese, a drizzle of lime crema, fresh cilantro leaves, and additional lime wedges if desired.
Notes
- For best flavor, marinate the chicken for at least 30 minutes or up to 4 hours.
- If fresh corn is unavailable, frozen corn works well but ensure it is fully thawed and sautéed for extra flavor.
- The dish can be made ahead by cooking and chilling the rice and chicken separately, then assembling just before serving.
- Adjust chili powder amounts to control spice level according to preference.
- Use Mexican crema for an authentic taste or substitute with sour cream if unavailable.
- Leftover bowls can be stored in airtight containers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling and stovetop cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 1/4 recipe)
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 90 mg
Keywords: Mexican street corn, chicken rice bowl, grilled chicken, cilantro lime rice, cotija cheese, creamy corn, lime crema, summer dinner
