Print

Mexican Street Corn Chicken Rice Bowl Recipe

Mexican Street Corn Chicken Rice Bowl Recipe
Print Recipe

★★★★★

5 from 22 reviews

This vibrant Mexican Street Corn Chicken Rice Bowl combines smoky grilled chicken, zesty cilantro-lime jasmine rice, and creamy elote-style corn for a flavorful and satisfying meal that’s perfect for a quick 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 & 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
  • 0.5 cup Cotija cheese, crumbled
  • Fresh cilantro, for garnish

Crema Sauce

  • 0.5 cup Mexican crema or sour cream
  • 1 Lime, juice only
  • Pinch of Salt

Instructions

  1. Marinate Chicken: In a bowl, combine the boneless chicken thighs with olive oil, chili powder, cumin, paprika, minced garlic, lime juice, salt, and pepper. Toss well to coat all pieces evenly. Cover and let it marinate for at least 30 minutes to absorb the flavors.
  2. Cook Rice: Rinse jasmine rice under cold water until water runs clear. In a pot, bring chicken broth to a boil, add rice, reduce heat to low, cover, and simmer until rice is cooked and liquid absorbed, about 15 minutes.
  3. Finish Rice: Once rice is cooked, fluff with a fork. Stir in chopped fresh cilantro, lime zest, and lime juice to give it a bright and fresh flavor.
  4. Char Corn: Grill fresh ears of corn on a hot grill or grill pan until nicely charred on all sides. If using frozen corn, roast in a skillet until slightly browned and toasted. Allow to cool slightly, then cut kernels off the cob.
  5. Prepare Street Corn Mix: In a bowl, toss the corn kernels with mayonnaise and half the chili powder until well combined, creating a creamy, spicy street corn mixture.
  6. Grill Chicken: Heat your grill or skillet to medium-high. Cook the marinated chicken thighs until golden brown and cooked through, approximately 5-7 minutes per side depending on thickness.
  7. Slice Chicken: Remove chicken from heat and let it rest for 5 minutes to retain juices. Slice it into strips or bite-sized pieces.
  8. Make Crema: In a small bowl, mix the Mexican crema or sour cream with fresh lime juice and a pinch of salt to create a tangy, creamy sauce.
  9. Assemble Bowl: Build each serving by layering cilantro-lime rice, slices of grilled chicken, the creamy street corn mix, crumbled cotija cheese, a drizzle of crema, garnished with fresh cilantro and a wedge of lime for squeezing.

Notes

  • For a spicier kick, add more chili powder or a pinch of cayenne to the chicken marinade and street corn mix.
  • Substitute chicken thighs with chicken breasts if preferred, adjusting cooking time accordingly.
  • Jasmine rice can be swapped for basmati or long grain rice, but cooking times may vary.
  • Mexican crema can be replaced with sour cream or Greek yogurt for a healthier option.
  • If fresh corn is not available, frozen corn works well—just roast it to add a smoky flavor.
  • To make this recipe gluten-free, ensure the chicken broth used is certified gluten-free.

Nutrition

Keywords: Mexican street corn, chicken rice bowl, grilled chicken, elote, cilantro lime rice, cotija cheese, creamy corn, Mexican cuisine

Find it online: https://cheframiflavor.com/mexican-street-corn-chicken-rice-bowl-recipe/