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
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
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
