Mexican Street Corn Chicken Rice Bowl

ByMadison Rae
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Why Make This Recipe

Mexican Street Corn Chicken Rice Bowl is a delicious and satisfying dish that combines juicy chicken, flavorful corn, and fragrant rice. This recipe brings the vibrant tastes of Mexican street corn to your table, making it a popular choice for a weeknight meal or a fun gathering with friends. With the combination of spices, creamy toppings, and fresh ingredients, it delivers a wonderful taste experience that everyone will love.

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:

  1. In a bowl, combine chicken thighs, olive oil, chili powder, cumin, paprika, minced garlic, and lime juice. Mix well and let it marinate for at least 30 minutes.
  2. While the chicken marinates, cook jasmine rice in chicken broth according to package instructions until fluffy. Then, fluff the rice and stir in chopped cilantro and lime zest and juice.
  3. If using fresh corn, grill the ears until charred. Once done, cut the kernels off the cob. If using frozen corn, simply heat it through.
  4. Toss the grilled corn with mayonnaise and half of the chili powder.
  5. Grill or sear the marinated chicken until it is golden and cooked through. Let the chicken rest for about 5 minutes, then slice it.
  6. To make the crema, mix lime juice, a pinch of salt, and sour cream together in a small bowl.
  7. Now it’s time to assemble your bowls! Start with a base of rice, add sliced chicken, charred corn, crumbled cotija cheese, and drizzle with the crema. Garnish with fresh cilantro and lime wedges.

How to Serve Mexican Street Corn Chicken Rice Bowl

Serve the Mexican Street Corn Chicken Rice Bowl warm. It looks great in colorful bowls and can be garnished with fresh cilantro and lime wedges for a nice touch. Feel free to include extra toppings like sliced jalapeños or avocado for added flavor.

How to Store Mexican Street Corn Chicken Rice Bowl

To store leftovers, place the components of the bowl in separate airtight containers. Keep the chicken, rice, and corn separate from the toppings. This will help maintain their freshness. You can store the leftovers in the refrigerator for up to 3 days. Reheat thoroughly before serving.

Tips to Make Mexican Street Corn Chicken Rice Bowl

  • Marinating the chicken for longer than 30 minutes will enhance the flavors even more.
  • Use fresh corn for a better texture and flavor, but frozen corn works just as well in a pinch.
  • Adjust the spices according to your taste. You can add more chili powder if you like it spicy!
  • If you can’t find Cotija cheese, feta cheese can be a good substitute.

Variation

You can customize this recipe by adding your favorite vegetables, like bell peppers or black beans, to increase the nutrition and flavor. For a vegetarian version, replace the chicken with grilled portobello mushrooms or tofu.

FAQs

1. Can I use other types of rice?
Yes! You can use brown rice or white rice, but cooking times and liquid ratios may need to be adjusted.

2. Is there a substitute for Cotija cheese?
Yes, you can use feta cheese or queso fresco if Cotija is not available.

3. Can I make this dish ahead of time?
Yes, you can prepare the chicken, rice, and corn ahead of time and store them separately in the fridge. Just assemble before serving.

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Mexican Street Corn Chicken Rice Bowl

  • Author: admin
  • Total Time: 60 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free
Print Recipe

Description

A delicious and satisfying dish that combines juicy chicken, flavorful corn, and fragrant rice to bring the vibrant tastes of Mexican street corn to your table.

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
  • Fresh cilantro (For garnish)
  • 0.5 cup Mexican crema or sour cream
  • 1 Lime (Juice only)
  • Salt (Pinch)

Instructions

  1. In a bowl, combine chicken thighs, olive oil, chili powder, cumin, paprika, minced garlic, and lime juice. Mix well and let it marinate for at least 30 minutes.
  2. While the chicken marinates, cook jasmine rice in chicken broth according to package instructions until fluffy. Then, fluff the rice and stir in chopped cilantro and lime zest and juice.
  3. If using fresh corn, grill the ears until charred. Once done, cut the kernels off the cob. If using frozen corn, simply heat it through.
  4. Toss the grilled corn with mayonnaise and half of the chili powder.
  5. Grill or sear the marinated chicken until it is golden and cooked through. Let the chicken rest for about 5 minutes, then slice it.
  6. To make the crema, mix lime juice, a pinch of salt, and sour cream together in a small bowl.
  7. Assemble your bowls starting with a base of rice, add sliced chicken, charred corn, crumbled cotija cheese, and drizzle with the crema. Garnish with fresh cilantro and lime wedges.

Notes

Marinating the chicken for longer than 30 minutes enhances the flavors. Use fresh corn for better texture and flavor. Adjust spices for desired heat.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 serving
  • Calories: 500
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 100mg

Keywords: Mexican Street Corn, Chicken Rice Bowl, Comfort Food, Quick Dinner, Weeknight Meal

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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