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Street Corn Chicken Rice Bowl Recipe

Street Corn Chicken Rice Bowl Recipe
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★★★★★

4.8 from 16 reviews

A flavorful and vibrant Street Corn Chicken Rice Bowl featuring tender marinated chicken, fragrant cilantro lime jasmine rice, smoky grilled corn tossed in a creamy chili mayo, topped with crumbly Cotija cheese and refreshing lime crema. This dish is a perfect balance of savory, tangy, and spicy flavors that brings the essence of Mexican street food into a wholesome, easy-to-make bowl.

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 Street Corn Topping:

  • 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

For the Lime Crema:

  • 0.5 cup Mexican crema or sour cream
  • 1 Lime – Juice only
  • Salt – Pinch

Instructions

  1. Marinate the Chicken: In a bowl, combine the boneless chicken thighs with olive oil, chili powder, cumin, paprika, minced garlic, lime juice, salt, and pepper. Mix thoroughly to coat the chicken evenly. Allow the chicken to marinate for at least 30 minutes to absorb the flavors.
  2. Cook the Rice: Rinse jasmine rice under cold water until the water runs clear. In a pot, bring chicken broth to a boil and add the rice. Lower the heat, cover, and simmer until the rice is tender and liquid is absorbed, about 15-18 minutes. Once cooked, fluff the rice with a fork and stir in chopped cilantro along with lime zest and juice for a fresh citrus aroma.
  3. Prepare the Street Corn: Grill fresh corn on the cob over medium heat until the kernels are lightly charred and smoky, about 10 minutes, turning occasionally. If using frozen corn, thaw and sear in a hot skillet until lightly browned. Once cooled slightly, cut the kernels off the cob and toss them with mayonnaise and half of the chili powder, ensuring even distribution of the creamy, spicy coating.
  4. Cook the Chicken: Grill or sear the marinated chicken thighs on medium-high heat until golden brown and cooked through, about 6-7 minutes per side depending on thickness. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Remove from heat and let the chicken rest for 5 minutes before slicing to retain juices.
  5. Make the Lime Crema: In a small bowl, mix Mexican crema or sour cream with fresh lime juice and a pinch of salt. Stir until smooth and creamy. Adjust lime or salt to taste for a tangy and balanced topping.
  6. Assemble the Bowls: Divide the cilantro lime rice evenly into bowls. Top with sliced chicken, the street corn mixture, crumbled Cotija cheese, a drizzle of lime crema, a sprinkle of fresh cilantro leaves, and an additional squeeze of lime juice if desired. Serve immediately and enjoy the vibrant, fresh flavors.

Notes

  • For a vegetarian version, substitute chicken with grilled tofu or mushrooms.
  • Use frozen corn as a convenient alternative when fresh corn is out of season.
  • Adjust chili powder amounts to control the spiciness level to your preference.
  • Mexican crema can be substituted with sour cream or Greek yogurt mixed with a little milk for thinner consistency.
  • Leftover components store well separately in the refrigerator for up to 3 days; reheat chicken and rice before assembling.

Nutrition

Keywords: street corn chicken bowl, cilantro lime rice bowl, Mexican street corn recipe, chicken rice bowl, Cotija cheese, grilled corn, lime crema, easy dinner bowl

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