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.
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
Corn Topping
- 3 ears Fresh corn (or 2 cups frozen corn)
- 2 tablespoons Mayonnaise
- 0.5 teaspoon Chili powder
- 0.5 cup Cotija cheese, crumbled
Garnish & Crema
- 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, 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
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 540 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 95 mg
Keywords: Mexican street corn chicken bowl, grilled chicken rice bowl, cilantro lime rice, Mexican street corn, cotija cheese bowl
