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Mexican Street Corn Chicken Rice Bowl

Mexican Street Corn Chicken Rice Bowl
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Indulge in the vibrant flavors of the Mexican Street Corn Chicken Rice Bowl, a perfect harmony of juicy grilled chicken, charred corn, and tangy lime crema. This dish is not only quick to prepare—taking just 40 minutes—but also brings a delightful burst of taste to your weeknight dinners or casual get-togethers. With its rich spices and fresh ingredients, this recipe offers a crowd-pleasing option for any meal.

Ingredients

Scale
  • 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
  • 0.5 cup Mexican crema or sour cream
  • 1 lime (juice only)
  • Salt (pinch)
  • Fresh cilantro (for garnish)

Instructions

  1. Marinate chicken thighs with olive oil, chili powder, cumin, paprika, minced garlic, lime juice, salt, and pepper in a bowl for at least 30 minutes.
  2. Cook jasmine rice in chicken broth until tender; fluff and stir in chopped cilantro with lime zest and juice.
  3. Grill corn until charred; cut kernels off cobs and mix with mayonnaise and chili powder.
  4. Grill marinated chicken until cooked through; let rest before slicing.
  5. Mix crema or sour cream with lime juice for the sauce.
  6. Assemble bowls: layer rice, sliced chicken, grilled corn mixture, sprinkle cheese, drizzle crema, and garnish with cilantro.

Nutrition

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