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Mexican Street Corn Chicken Rice Bowl Recipe

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

4.9 from 7 reviews

A vibrant and flavorful Mexican Street Corn Chicken Rice Bowl combining tender chili-spiced chicken thighs, smoky corn with a creamy lime-mayo dressing, and fluffy cilantro-infused jasmine rice for a perfect fusion of textures and zesty tastes.

Ingredients

Scale

For the Chicken

  • 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)

For the Rice

  • 1.5 cups Jasmine rice
  • 3 cups Chicken broth
  • 0.25 cup Fresh cilantro (Chopped)
  • 1 Lime (Zest and juice)

For the Mexican Street Corn

  • 3 ears Fresh corn (Or 2 cups frozen corn)
  • 2 tablespoons Mayonnaise

Instructions

  1. Prepare the Chicken: In a bowl, combine chili powder, cumin, paprika, minced garlic, lime juice, salt, and pepper to make a marinade. Coat the boneless chicken thighs in this mixture and let marinate for at least 20 minutes to enhance flavor.
  2. Cook the Rice: Rinse jasmine rice under cold water until water runs clear. In a pot, bring chicken broth to a boil, add rice, cover, and reduce heat to a simmer. Cook for 15 minutes or until broth is absorbed. Remove from heat and let rice stand covered for 5 minutes. Stir in chopped cilantro, lime zest, and lime juice to infuse freshness.
  3. Prepare the Corn: If using fresh corn, shuck and remove kernels from the cob; if frozen, thaw and drain. In a skillet over medium heat, cook corn with mayonnaise, stirring until corn is slightly charred and creamy, about 5-7 minutes.
  4. Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add marinated chicken thighs and cook for 5-6 minutes per side until fully cooked and nicely browned. Remove from heat and let rest for a few minutes before slicing.
  5. Assemble the Bowl: Divide the cilantro lime rice into bowls. Top with sliced chicken thighs and creamy Mexican street corn. Garnish with extra lime wedges or chopped cilantro if desired. Serve warm and enjoy!

Notes

  • To add extra heat, sprinkle with cayenne pepper or hot sauce.
  • Use Greek yogurt instead of mayonnaise for a lighter street corn topping.
  • Jasmine rice can be substituted with brown rice for added fiber.
  • Marinate chicken longer for deeper flavor, up to 2 hours.
  • For a vegetarian option, omit chicken and add grilled tofu or beans.

Nutrition

Keywords: Mexican street corn, chicken rice bowl, chili spiced chicken, cilantro lime rice, creamy corn, easy Mexican dinner

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