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
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 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
