Mexican Street Corn Chicken Rice Bowl Recipe
If you’re craving a flavor-packed meal that combines smoky, zesty, and creamy elements in one satisfying dish, this Mexican Street Corn Chicken Rice Bowl is your new best friend. Imagine juicy, spiced chicken thighs nestled atop fragrant cilantro-lime jasmine rice, all crowned with charred street-style corn tossed in a tangy, creamy sauce, finished with crumbled cotija and a drizzle of lime crema. It’s a vibrant fiesta of colors, textures, and bold flavors that feels like a warm summer evening, right in your own kitchen.
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role, coming together to create layers of flavor and texture that make the Mexican Street Corn Chicken Rice Bowl an absolute knockout. From the tender, perfectly seasoned chicken to the bright and refreshing rice, and the luscious street corn topping, each component is simple yet vital.
- Boneless chicken thighs: Juicy and tender, perfect for absorbing marinade and grilling to smoky perfection.
- Olive oil: Helps to coat the chicken evenly and build flavor while cooking.
- Chili powder: Adds a warm, smoky heat that is signature to this dish.
- Cumin: Brings earthy depth that enhances the chicken and the rice.
- Paprika: Provides a subtle smokiness and rich color.
- Garlic (minced): Packs savory punch, intensifying the marinade.
- Lime juice: Brightens up the marinade and the rice with citrus zing.
- Salt & pepper: Basic but essential for seasoning everything just right.
- Jasmine rice: Floral and fluffy, it serves as the perfect base for the bowl.
- Chicken broth: Used for cooking rice to infuse it with savory flavor.
- Fresh cilantro (chopped): Adds a burst of herbal freshness.
- Lime zest and juice: Gives the rice a lively citrus twist.
- Fresh corn (ears or frozen): The star of the street corn topping, best when charred for smoky notes.
- Mayonnaise: Binds the street corn ingredients beautifully, creating that classic creamy texture.
- Cotija cheese (crumbled): Crumbly, salty, and utterly delicious, topping the bowl perfectly.
- Mexican crema or sour cream: Adds a cooling finish with a hint of tang.
How to Make Mexican Street Corn Chicken Rice Bowl
Step 1: Marinate the Chicken
Start by combining the boneless chicken thighs with olive oil, chili powder, cumin, paprika, minced garlic, and the juice of one lime. This marinade is where the magic begins — it tenderizes the chicken while infusing it with layers of smoky, zesty, and earthy flavors that are unmistakably Mexican.
Step 2: Let the Flavors Meld
Allow the chicken to marinate for at least 30 minutes, or better yet, a few hours if time permits. This step ensures every bite of your chicken sings with bold, balanced taste that will elevate the entire bowl.
Step 3: Cook the Jasmine Rice
While the chicken marinates, cook the jasmine rice in chicken broth instead of water. This technique boosts the rice’s natural aroma with savory goodness. Once cooked, fluff the rice and stir in freshly chopped cilantro plus lime zest and juice for that signature brightness that complements the rest of the bowl beautifully.
Step 4: Prepare the Street Corn
Grill the fresh corn until nicely charred, then slice the kernels from the cobs. Toss these kernels with mayonnaise and half a teaspoon of chili powder for that classic street corn creamy, spicy kick. This mixture is what truly brings the street food vibe to your bowl.
Step 5: Grill or Sear the Chicken
Cook the marinated chicken over a high heat source — a grill or stovetop skillet works perfectly — until the chicken gets golden and cooked through. The high heat seals in juices and creates a delightful crust that’s packed with flavor.
Step 6: Slice and Rest the Chicken
Let the chicken rest for about five minutes after cooking to lock in those juices. Then slice it into bite-sized strips, ready to crown your bowl with tender, flavorful protein.
Step 7: Make the Lime Crema
Combine Mexican crema or sour cream with fresh lime juice and a pinch of salt. This cool, tangy sauce will balance the warmth and spices of the chicken and street corn beautifully.
Step 8: Assemble Your Mexican Street Corn Chicken Rice Bowl
Layer the fragrant cilantro lime rice as the base of your bowl, add the sliced chicken, then dollop the creamy street corn, sprinkle with crumbled cotija cheese, drizzle with lime crema, and finish with fresh cilantro and an extra squeeze of lime juice for brightness.
How to Serve Mexican Street Corn Chicken Rice Bowl
Garnishes
Fresh cilantro leaves, extra crumbled cotija, and a wedge of lime on the side make perfect garnishes. They add freshness, saltiness, and a citrus burst that bring everything together on the plate.
Side Dishes
This bowl is satisfying on its own but pairs wonderfully with a simple green salad or some crunchy tortilla chips for texture. A light pico de gallo or guacamole on the side can add an extra fresh element if you’re feeding a crowd.
Creative Ways to Present
For a festive gathering, serve this dish in small individual bowls with colorful edible flowers or serve as a family-style platter so everyone can assemble their own bowls. You can even add avocado slices or pickled red onions for an exciting twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken, rice, and street corn separately in airtight containers to preserve freshness. This prevents flavors from melding too much and keeps the components tasting vibrant for up to 3 days.
Freezing
If you want to keep this dish longer, freeze cooked chicken and rice (without the creamy toppings) in freezer-safe containers for up to 2 months. Corn mixture freezes less well because mayonnaise can sometimes separate, so add that fresh when reheating.
Reheating
Reheat chicken and rice gently in the microwave or in a skillet with a splash of water to avoid drying out. Assemble your bowl fresh with the street corn and crema for the best flavor and texture.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts are leaner and will work well, though thighs provide extra juiciness and a richer flavor. Just be careful not to overcook breasts as they can dry out.
What if I don’t have a grill?
No worries! You can sear both the chicken and corn in a hot skillet or use the broiler function in your oven. Just watch closely to achieve some nice charring for that authentic street corn flavor.
Can I make this recipe vegetarian?
Yes! Swap the chicken for grilled portobello mushrooms or tofu. The street corn and cilantro lime rice are already packed with flavor, making this easily adaptable and just as satisfying.
Is this recipe spicy?
This bowl has a gentle kick from chili powder, but it’s not overwhelmingly spicy. You can adjust the chili powder amounts according to your heat preference or add fresh sliced jalapeños on the side.
How long does it take to prepare this dish?
Including marinating time, plan for about 1 to 1.5 hours from start to finish. The hands-on cooking itself is relatively quick, making it perfect for a flavorful weeknight dinner or weekend treat.
Final Thoughts
You truly can’t go wrong with the Mexican Street Corn Chicken Rice Bowl — it’s a delightful medley of smoky, fresh, tangy, and creamy flavors that feel like a mini celebration in every bite. I can’t wait for you to try this recipe and make it a staple for your family meals or casual dinner parties. Once you’ve tasted this combination, I promise it will become one of your go-to comfort meals that’s as fun to make as it is to eat!
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Mexican Street Corn Chicken Rice Bowl Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
This Mexican Street Corn Chicken Rice Bowl features smoky grilled corn, tender marinated chicken thighs, and fragrant cilantro-lime jasmine rice topped with creamy cotija cheese and a tangy lime crema. It’s a flavorful, satisfying one-bowl meal inspired by authentic Mexican street food, perfect for dinner or meal prep.
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
Mexican Street Corn Mix
- 3 ears fresh corn (or 2 cups frozen corn)
- 2 tablespoons mayonnaise
- 0.5 teaspoon chili powder
Toppings
- 0.5 cup cotija cheese, crumbled
- Fresh cilantro, for garnish
- 0.5 cup Mexican crema or sour cream
- 1 lime, juice only
- Salt, a pinch
Instructions
- Marinate Chicken: In a bowl, combine the boneless chicken thighs with olive oil, chili powder, cumin, paprika, minced garlic, lime juice, salt, and pepper. Mix well to coat the chicken evenly.
- Let it Rest: Allow the chicken to marinate for at least 30 minutes to absorb all the flavors fully.
- Cook Rice: Rinse the jasmine rice under cold water until clear, then cook it in chicken broth according to package instructions, usually about 15-20 minutes until tender.
- Finish Rice: Once cooked, fluff the rice with a fork and stir in chopped fresh cilantro along with the zest and juice of one lime for a bright, fresh flavor.
- Char Corn: Grill the fresh corn on the cob over medium-high heat until nicely charred on all sides, turning frequently, about 8-10 minutes. If using frozen corn, sauté until slightly charred. Then cut kernels off the cob.
- Prepare Street Corn Mix: Toss the grilled corn kernels with mayonnaise and half a teaspoon of chili powder until evenly coated.
- Cook Chicken: Grill or sear the marinated chicken thighs over medium heat until they are golden brown and cooked through, about 5-7 minutes per side depending on thickness.
- Slice Chicken: Let the cooked chicken rest for 5 minutes to retain juices, then slice it into bite-sized pieces.
- Make Crema: In a small bowl, mix Mexican crema or sour cream with the juice of one lime and a pinch of salt to create a tangy, creamy sauce.
- Assemble Bowls: Divide the cilantro-lime rice into bowls, top with sliced chicken, the creamy street corn mixture, crumbled cotija cheese, a drizzle of lime crema, fresh cilantro, and an extra squeeze of lime if desired. Serve immediately.
Notes
- You can substitute chicken breasts for thighs if preferred, though thighs remain juicier.
- Fresh corn gives the best flavor, but frozen corn works well in a pinch.
- Use Mexican crema for authentic flavor, or substitute with sour cream mixed with a bit of milk.
- Leftovers keep well covered in the refrigerator for up to 3 days.
- Adjust chili powder amount according to your preferred spice level.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling, Searing, Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 1/4 recipe)
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 95 mg
Keywords: Mexican street corn, chicken rice bowl, grilled chicken, cilantro lime rice, cotija cheese, Mexican bowl recipe
