Name: Mexican Street Corn Chicken Rice Bowl
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
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 cup Cotija cheese (Crumbled); 0.5 teaspoon Chili powder; Fresh cilantro (For garnish); 0.5 cup Mexican crema or sour cream; 1 Lime (Juice only); Salt (Pinch)

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why make this recipe

Mexican Street Corn Chicken Rice Bowl is a delicious and colorful meal that brings together vibrant flavors and textures. It’s a perfect way to enjoy a taste of Mexico right at home. This dish is satisfying and healthy, combining protein from chicken, carbs from rice, and fresh veggies. Plus, it’s simple to prepare, making it a great choice for busy weeknights or casual gatherings.

how to make Mexican Street Corn Chicken Rice Bowl

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 cup Cotija cheese (Crumbled)
0.5 teaspoon Chili powder
Fresh cilantro (For garnish)
0.5 cup Mexican crema or sour cream
1 Lime (Juice only)
Salt (Pinch)

Directions:

In a bowl, combine chicken, olive oil, spices, garlic, and lime juice. Let the chicken marinate for at least 30 minutes.
Cook jasmine rice using chicken broth for extra flavor.
Once cooked, fluff the rice and stir in cilantro and lime zest/juice.
Grill fresh corn until it’s charred, then cut the kernels from the cob. If using frozen corn, just heat it up.
Toss corn with mayonnaise and half the chili powder for added flavor.
Grill or sear the marinated chicken until it’s golden and cooked through. Let it rest for 5 minutes, then slice.
Make the crema by mixing lime juice, a pinch of salt, and sour cream in a bowl.
Assemble the bowls by layering rice, chicken, corn, cotija cheese, crema, cilantro, and lime on top.

how to serve Mexican Street Corn Chicken Rice Bowl

Serve this bowl warm, with extra lime wedges on the side for those who want a zesty kick. You can serve it family-style in a big bowl or prepare individual servings for each person. It’s perfect for lunch or dinner!

how to store Mexican Street Corn Chicken Rice Bowl

Store any leftovers in an airtight container in the refrigerator. This dish can be kept for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

tips to make Mexican Street Corn Chicken Rice Bowl

For extra flavor, let the chicken marinate longer if possible.
Use fresh herbs for the best taste. Fresh cilantro and lime really enhance the flavor.
If you want a spicier kick, add more chili powder or some chopped jalapeños.
Make sure to not overcook the chicken; it should be juicy and tender.

variation

You can switch out the chicken for shrimp or grilled vegetables to make a vegetarian version. You can also add black beans for additional protein and fiber.

FAQs

1. Can I use brown rice instead of jasmine rice?
Yes, you can use brown rice, but remember that it will take longer to cook.

2. Is this recipe spicy?
It has a mild spice level due to the chili powder. You can adjust it to your taste by adding more or less.

3. Can I prepare this dish ahead of time?
Yes, you can marinate the chicken and cook the rice and corn ahead of time. Just assemble the bowls when you’re ready to serve.

Mexican Street Corn Chicken Rice Bowl