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)

Why Make This Recipe

Mexican Street Corn Chicken Rice Bowl brings the vibrant flavors of street corn to your dinner table. It’s a delicious and satisfying meal that’s perfect for any day of the week. You get tender chicken, flavorful rice, and sweet corn all in one bowl. Plus, it’s easy to make and can be enjoyed by the whole family!

🧰 Kitchen tools commonly used in similar recipes

Before starting, many home cooks like to have these basic tools ready:

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, chili powder, cumin, paprika, garlic, and lime juice.
Let the chicken marinate for at least 30 minutes.
Cook jasmine rice in chicken broth according to package instructions.
Fluff the rice and stir in chopped cilantro and lime zest/juice.
Grill fresh corn until charred. If using frozen corn, skip this step.
Cut the kernels from the cob if using fresh corn. Toss the corn with mayonnaise and half the chili powder.
Grill or sear the marinated chicken until golden and cooked through.
Let the chicken rest for 5 minutes, then slice.
Make crema by mixing lime juice, a pinch of salt, and sour cream.
Assemble the bowls: start with a base of rice, add the chicken, corn, cotija cheese, crema, cilantro, and a squeeze of lime.

How to Serve Mexican Street Corn Chicken Rice Bowl

Serve the rice bowl warm, making sure to add all the delicious toppings. You can drizzle extra crema on top for a creamy finish and garnish with fresh cilantro and lime wedges for added flavor.

How to Store Mexican Street Corn Chicken Rice Bowl

Store any leftovers in an airtight container in the refrigerator. The rice and chicken can be kept for 3-4 days. Reheat in the microwave until thoroughly warmed. You can keep the toppings separate until serving for the best texture.

Tips to Make Mexican Street Corn Chicken Rice Bowl

For extra flavor, let the chicken marinate longer, or even overnight.
If you don’t have fresh corn, frozen corn works just as well.
Make the crema ahead of time for a quick assembly later on.

Variation

You can make this dish vegetarian by replacing chicken with grilled mushrooms or a mix of your favorite veggies. You can also use quinoa instead of rice for a different grain option.

FAQs

Can I use other types of cheese instead of Cotija?
Yes, you can substitute with feta or parmesan cheese if you can’t find Cotija.

Is this recipe spicy?
The spice level can be adjusted based on how much chili powder you use. Start with less and add more if you prefer.

Can I make this recipe in advance?
Yes, you can prepare the rice and chicken ahead of time. Just store everything separately and combine when ready to serve.