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
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 & 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
