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)

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

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.
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.
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.
Toss the grilled corn with mayonnaise and half of the chili powder.
Grill or sear the marinated chicken until it is golden and cooked through. Let the chicken rest for about 5 minutes, then slice it.
To make the crema, mix lime juice, a pinch of salt, and sour cream together in a small bowl.
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