Mexican Street Corn Chicken Rice Bowl Recipe
If you’re craving a meal packed full of vibrant flavors, creamy textures, and just the right touch of smoky spice, I have to tell you about my absolute favorite dinner: the Mexican Street Corn Chicken Rice Bowl. This dish is a celebration of bold Mexican street food flavors in one satisfying, comforting bowl. Juicy, marinated chicken thighs meet fluffy cilantro-lime jasmine rice, while charred corn tossed in a creamy, chili-spiked sauce adds that irresistible street corn charm. Top it all with crumbly cotija cheese and a zesty crema, and you’ve got yourself a dish that’s effortless to make but feels like a party on your plate every single time.
Ingredients You’ll Need
These ingredients are simple pantry staples that come together beautifully to create a burst of authentic Mexican flavor, texture, and color. Each one plays a role from the tender chicken and fluffy rice to the creamy, tangy street corn topping.
- Boneless chicken thighs (1 pound): Perfectly juicy and ideal for soaking up the marinade flavors.
- Olive oil (2 tablespoons): Helps the chicken marinate evenly and get that perfect sear.
- Chili powder (1 teaspoon plus 0.5 teaspoon): Adds warm, smoky heat to both the chicken and the corn mix.
- Cumin (1 teaspoon): Brings a deep earthiness that’s essential to authentic Mexican flavor.
- Paprika (0.5 teaspoon): Adds a subtle smokiness and beautiful color.
- Garlic (2 cloves, minced): Brightens up the marinade with sharp, aromatic notes.
- Lime juice (from 3 limes total): Injects tanginess that livens every element from chicken to crema.
- Salt & pepper (to taste): Enhances all the flavors without overpowering.
- Jasmine rice (1.5 cups): Fragrant and fluffy, it’s the ideal base for the bowl.
- Chicken broth (3 cups): Cooks the rice with extra savory depth.
- Fresh cilantro (0.25 cup, chopped plus extra for garnish): Adds fresh, herbaceous brightness.
- Lime zest (from 1 lime): Offers an intense citrus aroma to the rice.
- Fresh corn (3 ears or 2 cups frozen): Grilled to perfection for that street corn char.
- Mayonnaise (2 tablespoons): Creamy binder for the street corn mixture.
- Cotija cheese (0.5 cup, crumbled): Salty, crumbly cheese that adds rich texture.
- Mexican crema or sour cream (0.5 cup): Creates the silky lime crema topping.
How to Make Mexican Street Corn Chicken Rice Bowl
Step 1: Marinate the Chicken
Begin by combining the chicken thighs with olive oil, chili powder, cumin, paprika, minced garlic, lime juice, salt, and pepper in a bowl. This marinade is where the magic happens—each spice adds layers of smokiness and zest that will seep into every bite. Let your chicken marinate for at least 30 minutes to soak in those gorgeous flavors thoroughly.
Step 2: Cook the Jasmine Rice
While your chicken is marinating, rinse your jasmine rice until the water runs clear, then cook it in chicken broth instead of water for an added boost of savory depth. Once cooked, fluff the rice gently and stir in chopped cilantro along with the lime zest and a splash of lime juice. This fresh and citrusy rice perfectly complements the spiced chicken and creamy toppings.
Step 3: Char the Corn
Grill your fresh corn over medium-high heat until nicely charred on all sides, which adds that authentic smoky street flavor. Once cooled slightly, cut the kernels off the cob. If using frozen corn, sauté it to get a little caramelization going for similar effect.
Step 4: Make the Street Corn Mix
Toss the charred corn with mayonnaise and half a teaspoon of chili powder until every kernel is coated in creamy spicy goodness. This mixture captures the essence of Mexican street corn in every bite and brings a creamy, spicy punch to the bowl.
Step 5: Cook and Slice the Chicken
Grill or pan-sear your marinated chicken thighs over medium-high heat until golden brown and cooked through. Let the chicken rest for about 5 minutes to lock in all those juices before slicing it into strips or bite-sized pieces. Tender, juicy chicken is the heart of the Mexican Street Corn Chicken Rice Bowl.
Step 6: Prepare the Lime Crema
Whisk together the Mexican crema or sour cream with lime juice and a pinch of salt until you get a smooth, tangy sauce that will drizzle perfectly over the finished bowls. The crema adds cooling creaminess that balances the spices beautifully.
Step 7: Assemble Your Mexican Street Corn Chicken Rice Bowl
To build your bowl, start with a generous scoop of the cilantro-lime rice, then add sliced chicken on top. Layer on the creamy street corn and sprinkle on crumbly cotija cheese. Finish with a drizzle of lime crema and a scattering of fresh cilantro and a wedge of lime on the side for an extra pop of freshness. Every bite is a harmony of tastes and textures!
How to Serve Mexican Street Corn Chicken Rice Bowl
Garnishes
Fresh chopped cilantro and extra crumbled cotija cheese are perfect garnish choices to brighten and enrich each bowl. A squeeze of fresh lime juice at the table brings even more zing and brightness. You can also add thinly sliced red onions or pickled jalapeños for extra layers of flavor and a touch of crunch.
Side Dishes
This Mexican Street Corn Chicken Rice Bowl stands beautifully as a complete meal, but if you want to add a bit more, consider serving it alongside warm corn tortillas or a crisp cabbage slaw. A side of black beans or refried beans also makes for a hearty addition that complements the main dish’s flavors.
Creative Ways to Present
For a festive touch, serve the bowl layered in clear glass jars or small mason jars for a fun lunchbox or picnic presentation. Another idea is to turn it into a loaded burrito bowl by warming large tortillas and wrapping up the ingredients for an on-the-go meal. Adding avocado slices, pickled onions, or a drizzle of hot sauce turns it into a customizable feast.
Make Ahead and Storage
Storing Leftovers
Let any leftover components cool completely before storing them separately in airtight containers in the fridge. The chicken, rice, and street corn mixture keep well for up to 3 days. Keeping elements separate helps avoid sogginess and lets you reassemble fresh portions.
Freezing
You can freeze the cooked chicken and rice in separate freezer-safe containers for up to 2 months. The street corn mix with mayo does not freeze well, so prepare that fresh whenever you want. Label your containers with dates to stay organized.
Reheating
Reheat the chicken and rice gently in the microwave or on the stovetop with a splash of water or broth to keep moisture locked in. Avoid reheating the corn mix; instead, toss fresh corn kernels with mayo and chili powder for the best texture and flavor.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work fine, but thighs tend to stay juicier and more flavorful after grilling or searing. If you use breasts, just be careful not to overcook them since they dry out faster.
What if I don’t have Mexican crema?
You can substitute sour cream or a mixture of sour cream and a little milk to thin it out. If you prefer a dairy-free option, plain coconut yogurt with a squeeze of lime can also work.
Can I make this recipe vegetarian?
Definitely! Swap the chicken for grilled or pan-seared veggies like zucchini, bell peppers, or even tofu. The rice and street corn mix will still deliver plenty of flavor.
Is frozen corn okay to use?
Yes, frozen corn works well, especially if you sauté it until nicely caramelized to mimic that freshly grilled flavor. It’s a convenient time-saver without sacrificing taste.
How spicy is the Mexican Street Corn Chicken Rice Bowl?
It has a mild to medium heat level from the chili powder and fresh lime, so it’s very approachable. You can always adjust the chili powder amounts or add sliced jalapeños if you prefer it spicier.
Final Thoughts
This Mexican Street Corn Chicken Rice Bowl quickly became a staple in my kitchen because it feels like a special treat but comes together with surprisingly little effort. It balances smoky, creamy, tangy, and fresh flavors so effortlessly that every bite is a joy. I highly encourage you to give this recipe a try—invite some friends or family, and watch how this bowl becomes a new favorite for everyone around your table.
Print
Mexican Street Corn Chicken Rice Bowl Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Low Salt
Description
This Mexican Street Corn Chicken Rice Bowl blends smoky grilled corn, tender marinated chicken thighs, and zesty cilantro-lime jasmine rice, topped with creamy cotija cheese and tangy Mexican crema. A vibrant and flavor-packed dish inspired by popular street food, perfect for a delicious homemade dinner.
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 and 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 and Garnish
- 0.5 cup cotija cheese, crumbled
- Fresh cilantro, for garnish
- 0.5 cup Mexican crema or sour cream
- 1 lime, juice only (for crema)
- Pinch of salt (for crema)
Instructions
- Marinate Chicken: In a bowl, combine the chicken thighs with olive oil, chili powder, cumin, paprika, minced garlic, lime juice, salt, and pepper. Mix well to coat the chicken evenly with the marinade.
- Let Chicken Rest: Allow the chicken to marinate for at least 30 minutes to absorb the flavors fully.
- Cook Rice: Rinse jasmine rice under cold water until the water runs clear. Combine rice and chicken broth in a pot, bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and liquid absorbed (about 15 minutes).
- Finish Rice: Once cooked, fluff the rice with a fork and stir in chopped cilantro, lime zest, and lime juice for a fresh and zesty flavor.
- Char Corn: Grill the fresh corn on medium-high heat until charred on all sides, about 8-10 minutes, turning frequently. If using frozen corn, sauté it in a hot pan until slightly charred. Then cut the kernels off the cob.
- Make Street Corn Mix: Toss the charred corn kernels with mayonnaise and half a teaspoon of chili powder until evenly combined.
- Grill Chicken: Grill or pan-sear the marinated chicken thighs on medium-high heat until golden brown and cooked through, approximately 6-8 minutes per side depending on thickness.
- Slice Chicken: Allow the chicken to rest for 5 minutes after cooking, then slice it into strips or bite-sized pieces.
- Make Crema: In a small bowl, mix the Mexican crema or sour cream with lime juice and a pinch of salt until smooth and creamy.
- Assemble Bowl: To serve, spoon cilantro-lime rice into bowls, top with sliced chicken, street corn mix, crumbled cotija cheese, a drizzle of lime crema, fresh cilantro, and an extra wedge of lime for squeezing.
Notes
- For best flavor, marinate chicken overnight if possible.
- You can substitute chicken thighs with chicken breasts, but thighs stay juicier.
- Use frozen corn if fresh ears are out of season — just sauté instead of grilling.
- Adjust chili powder amounts to your preferred spice level.
- Use low-fat sour cream or Greek yogurt as a healthier alternative to Mexican crema.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Grilling, Searing, Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 520
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 95mg
Keywords: Mexican chicken rice bowl, street corn recipe, grilled chicken bowl, cilantro lime rice, Mexican street corn, cotija cheese bowl
