Name: Mexican Street Corn Chicken Rice Bowl Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
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 teaspoon Chili powder; 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

Jump to Recipe

If you’re craving a vibrant, flavor-packed, and incredibly satisfying meal, the Mexican Street Corn Chicken Rice Bowl is about to become your new favorite. This dish brings together tender, smoky grilled chicken thighs, the zesty freshness of lime and cilantro, and the irresistible creaminess of a street corn-inspired mix all layered over perfectly cooked jasmine rice. Every bite bursts with textures and tastes that feel like a festive celebration in your mouth, making it a perfect weeknight winner or weekend showstopper. Trust me, once you try this Mexican Street Corn Chicken Rice Bowl, it’ll be on your regular rotation!

Mexican Street Corn Chicken Rice Bowl Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, fresh ingredients is the secret to making a Mexican Street Corn Chicken Rice Bowl that sings with authentic flavor. Each component brings its own magic, from juicy chicken thighs to zesty lime that brightens the whole bowl and creamy cotija cheese that adds that perfect tangy touch.

Boneless chicken thighs (1 pound): Juicy and flavorful, perfect for soaking up the marinade spices.
Olive oil (2 tablespoons): Helps tenderize the chicken and ensures a great sear.
Chili powder (1 teaspoon plus 0.5 teaspoon): Provides smoky warmth that brings the dish to life.
Cumin (1 teaspoon): Adds earthy, aromatic depth to the chicken’s flavor.
Paprika (0.5 teaspoon): Enhances the chicken with a gentle smoky sweetness.
Garlic (2 cloves, minced): A punch of savory goodness that makes every bite taste fresh.
Lime (3 total, various uses): Juice and zest brighten the rice and crema with citrusy sparkle.
Salt & pepper (to taste): Essential to balance and enhance all the layered flavors.
Jasmine rice (1.5 cups): Fragrant and fluffy, the perfect canvas for toppings.
Chicken broth (3 cups): Cooks the rice with savory richness instead of plain water.
Fresh cilantro (0.25 cup chopped plus for garnish): Adds herby brightness and color splash throughout.
Fresh corn (3 ears or 2 cups frozen): Sweet, charred kernels mimic the street corn experience.
Mayonnaise (2 tablespoons): Creamy, tangy binder for the street corn topping.
Cotija cheese (0.5 cup crumbled): Salty and crumbly, a must-have for authentic flavor.
Mexican crema or sour cream (0.5 cup): Cool and luscious, perfect for balancing the spices.

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, lime juice, salt, and pepper in a bowl. This marinade infuses the chicken with layers of smoky and zesty flavors you won’t be able to resist. Let it rest for at least 30 minutes so the chicken soaks up all the delicious seasoning, ensuring every bite is tender and full of punch.

Step 2: Cook the Jasmine Rice

Rinse your jasmine rice until the water runs clear, then cook it in rich chicken broth for maximum flavor. Once the rice is cooked through and fluffy, stir in the chopped cilantro along with lime zest and fresh lime juice. This step adds a fresh, vibrant touch that perfectly complements the richness of the chicken and corn.

Step 3: Char the Corn

Grill fresh corn ears over medium-high heat until the kernels are beautifully charred and smoky—this is what truly makes the dish feel like authentic Mexican street food. If you don’t have fresh corn, frozen kernels work well too; just sauté them until you see some nice little browned spots. Once charred, cut the kernels off the cob and toss them with mayonnaise and half the chili powder for that classic street corn creaminess with a hint of heat.

Step 4: Grill the Chicken

Next, grill or sear the marinated chicken thighs on medium-high heat until they develop a delicious golden crust and are cooked through. Juicy, smoky, and packed with spices, the chicken is now ready to bring the bowl together. Let the chicken rest for about five minutes to lock in the juices before slicing it thinly for serving.

Step 5: Make the Lime Crema

Whisk together the Mexican crema or sour cream with fresh lime juice and a pinch of salt. This smooth, tangy sauce adds a refreshing creaminess that contrasts beautifully with the spices and smoky elements, tying the whole bowl together effortlessly.

Step 6: Assemble the Mexican Street Corn Chicken Rice Bowl

Now the fun part — layering your bowl! Start with a generous scoop of cilantro-lime jasmine rice, add sliced grilled chicken, then top with the creamy street corn kernels. Sprinkle crumbled cotija cheese and fresh cilantro over the top, and finish with dollops of your lime crema. Don’t forget a final squeeze of lime juice for that extra zing that brightens everything.

How to Serve Mexican Street Corn Chicken Rice Bowl

Garnishes

Fresh cilantro sprigs, extra crumbled cotija, and a few wedges of lime for squeezing elevate the dish’s presentation and flavor. These fresh touches bring color and brightness, balancing the smoky and creamy layers.

Side Dishes

This bowl is hearty and filling on its own, but if you want to pair it, a crisp green salad or some lightly spiced black beans add wonderful contrast and extra protein or veggies without overwhelming the flavors. Chips and fresh salsa are also a fun, casual side that complement the Mexican vibe perfectly.

Creative Ways to Present

For a festive party, serve the components in individual mini bowls and let guests assemble their own Mexican Street Corn Chicken Rice Bowl. Alternatively, layer everything in a beautiful glass bowl for a colorful, Instagram-worthy presentation that shows off all the textures and colors layered perfectly.

Make Ahead and Storage

Storing Leftovers

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. This keeps the chicken juicy, the rice fluffy, and the corn topping fresh. Avoid assembling the bowl until ready to serve to prevent sogginess.

Freezing

The grilled chicken and rice freeze well individually for up to 2 months. Cool them completely before freezing in separate freezer-safe containers. The corn mixture and crema don’t freeze as well, so it’s best to make those fresh when serving later.

Reheating

Reheat the chicken and rice gently in the microwave or on the stovetop with a splash of water or broth to restore moisture. Then add fresh corn mixture, crema, and garnishes to keep the bright, fresh flavors intact for a quick and delicious meal.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work fine, but since they are leaner, just be careful not to overcook them to keep the meat tender and juicy. Marinating well and monitoring cook time are key.

What if I don’t have Mexican crema?

Mexican crema can be substituted with sour cream or a mix of sour cream and a splash of milk to thin it out. It provides that creamy tang but sour cream alone is a great alternative.

Can this dish be made vegetarian?

Yes! Simply replace the chicken with grilled or roasted vegetables like zucchini, bell peppers, or mushrooms. The smoky charred corn and creamy sauce make it filling and delicious without meat.

How spicy is the Mexican Street Corn Chicken Rice Bowl?

The dish has a mild to moderate spice level from the chili powder, which is easy to adjust depending on your preference. You can increase chili powder or add fresh jalapeños for more heat.

What kind of rice is best for this recipe?

Jasmine rice is preferred because of its fragrant aroma and fluffy texture, but long-grain white rice can be used too. The key is cooking it in chicken broth and finishing with lime and cilantro for flavor.

Final Thoughts

This Mexican Street Corn Chicken Rice Bowl is truly a celebration of simple ingredients coming together in such a vibrant, flavorful way. It’s a meal that feels special yet comes together easily enough for busy weeknights. Once you dive into the juicy chicken, tangy street corn, and bright cilantro-lime rice, you’ll understand why this bowl has stolen my heart—and I can’t wait for you to feel the same. Go ahead, make one soon and share the joy it brings because good food like this is too good not to share!

Mexican Street Corn Chicken Rice Bowl Recipe

★★★★★

5.2 from 11 reviews

Author: Ella
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Experience the vibrant flavors of Mexico with this Mexican Street Corn Chicken Rice Bowl. Tender, marinated chicken thighs are grilled to perfection and served over fragrant jasmine rice cooked in chicken broth, then topped with smoky charred corn tossed in a spicy mayo, crumbled cotija cheese, fresh cilantro, and a zesty lime crema. This bowl is a delicious, satisfying meal that combines smoky, tangy, and fresh flavors in every bite.

Instructions

Marinate Chicken: In a bowl, combine the boneless chicken thighs with olive oil, chili powder, cumin, paprika, minced garlic, and lime juice. Season with salt and pepper to taste. Mix well to ensure the chicken is fully coated with the marinade.
Rest the Chicken: Let the chicken marinate for at least 30 minutes to allow the flavors to penetrate the meat deeply.
Cook the Rice: Rinse jasmine rice under cold water until water runs clear. In a pot, cook the jasmine rice using chicken broth instead of water for added flavor. Bring to a boil, then reduce to a simmer and cover until rice is tender and liquid is absorbed, about 15 minutes.
Finish the Rice: Fluff the cooked rice with a fork. Stir in chopped fresh cilantro, lime zest, and lime juice to brighten the flavors.
Char the Corn: Grill fresh corn ears over high heat until they are slightly charred and smoky on all sides, about 8-10 minutes, turning occasionally. Once charred, let cool slightly and cut the kernels off the cob. If using frozen corn, sauté it in a hot pan until lightly charred.
Make Street Corn Mix: Toss the charred corn kernels with mayonnaise and half of the chili powder to create a creamy, spicy topping reminiscent of Mexican street corn.
Cook the Chicken: Grill or sear the marinated chicken thighs on medium-high heat, about 5-7 minutes per side, until golden brown and fully cooked through with an internal temperature of 165°F (74°C).
Slice Chicken: Allow the chicken to rest for 5 minutes after cooking, then slice into bite-sized pieces for serving.
Prepare the Crema: In a small bowl, mix Mexican crema or sour cream with lime juice and a pinch of salt to make a tangy and smooth sauce.
Assemble the Bowl: In serving bowls, layer the cilantro-lime rice, sliced grilled chicken, the street corn mixture, crumbled cotija cheese, a drizzle of lime crema, fresh cilantro leaves, and an extra squeeze of lime juice if desired. Serve immediately and enjoy!

Notes

For extra smoky flavor, use a grill or grill pan to char the corn and cook the chicken.
Frozen corn can be used if fresh is not available, but fresh charred corn adds a more authentic smoky taste.
Adjust chili powder quantity to control the spiciness of the dish.
Mexican crema can be substituted with sour cream if unavailable.
To make this recipe gluten-free, verify that chicken broth and spices do not contain gluten additives.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Grilling, Searing, Simmering
Cuisine: Mexican