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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.

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

  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

Find it online: https://www.anytimesrecipes.com/mexican-street-corn-chicken-rice-bowl/