Mexican Street Corn Chicken Rice Bowl

When the sun dips below the horizon and the kitchen fills with the mouthwatering scent of spices, you know you’re in for something special. This Mexican Street Corn Chicken Rice Bowl brings a warm, comforting embrace to your dining table, making it a beloved favorite in our home. The combination of smoky, crispy chicken, creamy cotija cheese, and sweet, charred corn creates a symphony of flavors that feels like a warm hug on a chilly evening.

Mexican Street Corn Chicken Rice Bowl

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A delicious and comforting rice bowl featuring smoky chicken, charred corn, cotija cheese, and a hint of lime.

• Author: 02
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican
• Diet: None

Ingredients

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• 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)

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Instructions

1. In a bowl, combine chicken, olive oil, chili powder, cumin, paprika, minced garlic, and lime juice. Let it marinate for at least 30 minutes.
2. Cook jasmine rice in chicken broth according to package instructions. Fluff and stir in chopped cilantro and lime zest with a splash of lime juice.
3. Grill fresh corn until slightly charred or sauté frozen corn in olive oil until golden. Toss with mayonnaise and chili powder.
4. Heat a grill or skillet, then cook marinated chicken thighs for 6-7 minutes on each side until golden and cooked through. Rest and slice.
5. Assemble bowls: start with cilantro-lime rice, add sliced chicken, charred corn, crumbled cotija, drizzle Mexican crema, and garnish with fresh cilantro. Squeeze lime on top.

Notes

For extra smoky flavor, add smoked paprika to the marinade. Grill corn until well-charred for an authentic taste. Let chicken rest after cooking for tenderness.

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 4g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 6g
• Protein: 35g
• Cholesterol: 150mg

Cooking Up Some Comfort: The Mexican Street Corn Chicken Rice Bowl

Gather around as we dive into the delightful process of creating this cozy dish! With just a few simple steps, we’ll transform fresh ingredients into a vibrant meal that sings of summer nights at bustling street fairs.

Ingredients You’ll Need

• 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)

Step-by-Step Directions

1. In a bowl, combine chicken, olive oil, chili powder, cumin, paprika, minced garlic, and lime juice. Let it marinate for at least 30 minutes. This allows those flavors to meld beautifully, whispering promises of deliciousness.
2. While the chicken soaks up all that beautiful flavor, cook jasmine rice in chicken broth according to package instructions. Once cooked, fluff it up and stir in chopped cilantro and lime zest with a splash of fresh lime juice for brightness.
3. Next, let’s get that sweet corn ready! Grill the fresh corn until it achieves a slight char. If using frozen corn, sauté it in olive oil until golden. Toss the charred corn with mayonnaise and a sprinkle of chili powder for that creamy, spicy goodness.
4. Heat a grill or skillet, then cook those marinated chicken thighs for about 6-7 minutes on each side until they’re golden and completely cooked through. Let them rest, slice, and admire the juicy goodness.
5. Assemble your bowls: start with a layer of cilantro-lime rice, add your sliced chicken, scatter that charred corn mix on top, and crumble cotija cheese like a blanket. A drizzle of Mexican crema and a sprinkle of fresh cilantro bring it all together beautifully. Squeeze lime on top for that finishing touch before digging in!

Nutritional Snapshot

• Serving Size: 1 bowl
• Calories: 550
• Protein: 35g
• Carbs: 65g
• Fat: 20g
• Fiber: 6g

Packed with protein and fiber, this recipe keeps you full without feeling heavy, making it a delightful weeknight dinner option.

When to Enjoy It

Picture a cozy family dinner on a chilly evening, where plates are filled to the brim and laughter dances in the air. This Mexican Street Corn Chicken Rice Bowl is perfect for such moments, whether you’re entertaining friends or enjoying a quiet night in. Pair it with a fresh garden salad and a chilled glass of limeade to brighten up your meal!

Keep It Fresh

To store any leftovers, cool them completely before transferring to an airtight container. Refrigerate for up to three days or freeze for up to three months. When you’re ready to enjoy again, simply reheat in the microwave or on the stovetop until warmed through. The flavors will still be lovely, and the dish will remind you of good times spent cooking.

Betty’s Secrets

• For extra smoky flavor, add a bit of smoked paprika to the marinade.
• Grill the corn until it’s well-charred for that authentic street corn taste.
• Let the chicken rest after cooking—it keeps the juices in, ensuring each bite is tender.
• Mix some lime zest into your Mexican crema for a refreshing lift.

Creative Twists

• In the summertime, swap corn for grilled zucchini or summer squash for a veggie boost.
• Add diced avocados or fresh mango for a fruity touch that brightens the bowl.
• In fall, sprinkle in some pumpkin spice into your rice for a cozy, seasonal twist.

Your Questions Answered

What can I use instead of cotija cheese? You can substitute with feta cheese or parmesan for a similar salty taste.

Can I use chicken breast instead of thighs? Absolutely! Just be sure to adjust cooking time as chicken breasts may cook faster.

How can I prepare this bowl ahead of time? You can marinate the chicken and prep the rice a day before—just assemble just before serving for perfect freshness!

Can I make this vegetarian? Yes! Replace the chicken with grilled or sautéed peppers and mushrooms for a delicious meatless version.