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Mexican Street Corn Chicken Rice Bowl Recipe

Mexican Street Corn Chicken Rice Bowl Recipe
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★★★★★

5 from 15 reviews

This Mexican Street Corn Chicken Rice Bowl combines tender marinated chicken thighs with fragrant jasmine rice and vibrant street-style corn. Infused with bold spices like chili powder, cumin, and paprika, and topped with creamy, tangy corn mixed with lime and cilantro, this dish is a delightful fusion of smoky, zesty, and fresh flavors perfect for a satisfying weeknight meal.

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

Mexican Street Corn Mix

  • 3 ears Fresh corn (or 2 cups frozen corn)
  • 2 tablespoons Mayonnaise
  • 0.25 cup Fresh cilantro, chopped
  • 1 Lime (zest and juice)
  • Salt & pepper, to taste

Instructions

  1. Prepare the Chicken Marinade: In a medium bowl, combine olive oil, chili powder, cumin, paprika, minced garlic, lime juice, salt, and pepper. Add the chicken thighs and coat well. Let marinate for at least 15 minutes to absorb the flavors.
  2. Cook the Rice: Rinse jasmine rice under cold water until water runs clear. In a saucepan, bring chicken broth to a boil, add the rice, reduce heat to low, cover, and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Remove from heat and fluff with a fork.
  3. Cook the Chicken: Heat a skillet over medium-high heat. Add marinated chicken thighs and cook for 5-7 minutes on each side or until fully cooked and slightly charred. Remove from heat and let rest before slicing.
  4. Prepare the Street Corn Mixture: If using fresh corn, grill or sauté the corn until slightly charred; if frozen, thaw and sauté until warm and slightly browned. Cut kernels off the cob and mix with mayonnaise, chopped cilantro, lime zest, lime juice, salt, and pepper to taste.
  5. Assemble the Bowl: In each serving bowl, add a base of jasmine rice, top with sliced chicken thighs, and spoon generous amounts of the street corn mixture. Garnish with extra lime wedges and cilantro if desired.

Notes

  • For extra heat, add a pinch of cayenne pepper to the chicken marinade.
  • You can substitute chicken thighs with chicken breasts, but thighs remain juicier and more flavorful.
  • Use vegan mayonnaise to make this dish vegan-friendly (substitute chicken accordingly).
  • Leftover rice can be used to make delicious fried rice the next day.

Nutrition

Keywords: Mexican street corn, chicken rice bowl, jasmine rice, grilled chicken, Mexican cuisine, easy dinner, weeknight meal

Find it online: https://kitchenbynora.com/mexican-street-corn-chicken-rice-bowl-recipe-2/