why make this recipe
Mexican Street Corn Chicken Rice Bowl is a delicious and colorful dish that brings the flavors of Mexico right to your kitchen. It’s a complete meal with juicy chicken, creamy corn, fluffy rice, and fresh toppings. This recipe is perfect for a family dinner or a gathering with friends. Plus, it’s easy to make and packed with flavor, making it a great option for any occasion.
how to make Mexican Street Corn Chicken Rice Bowl
Ingredients:
- 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)
Directions:
- In a bowl, combine the chicken, olive oil, spices, garlic, and lime juice. Let the chicken marinate for at least 30 minutes.
- Cook the jasmine rice in chicken broth according to the package instructions.
- Fluff the cooked rice and stir in the chopped cilantro and lime zest and juice.
- Grill the fresh corn until it is charred, then cut the kernels from the cob.
- Toss the corn with mayonnaise and half of the chili powder.
- Grill or sear the marinated chicken until golden brown and cooked through. Let it rest for 5 minutes, then slice the chicken.
- Make the crema by mixing lime juice, a pinch of salt, and sour cream.
- Assemble your bowls by placing rice at the bottom, adding sliced chicken, corn, cotija cheese, crema, and garnishing with fresh cilantro and lime.
how to serve Mexican Street Corn Chicken Rice Bowl
Serve the Mexican Street Corn Chicken Rice Bowl warm. Each bowl should have a generous portion of rice, topped with sliced chicken, grilled corn, crumbled cotija cheese, and a drizzle of creamy lime sauce. You can also add extra lime wedges on the side for added zest. This dish looks beautiful and is perfect for enjoying with friends and family.
how to store Mexican Street Corn Chicken Rice Bowl
If you have leftovers, let the bowl cool before storing. Place the chicken, rice, and corn in an airtight container. Store in the refrigerator for up to 3 days. To reheat, you can use a microwave or a skillet on low heat until warmed through.
tips to make Mexican Street Corn Chicken Rice Bowl
- For extra flavor, let the chicken marinate longer than 30 minutes if you have time.
- If using frozen corn, you can sauté it in a little butter or oil to enhance its flavor.
- For a spicier kick, add more chili powder or a dash of cayenne pepper to the chicken marinade.
- Experiment with different toppings, like avocado or jalapeños, to customize your bowl.
variation (if any)
You can customize the Mexican Street Corn Chicken Rice Bowl based on your preferences. For a vegetarian option, replace the chicken with grilled vegetables or black beans. You can also switch out the jasmine rice for quinoa or brown rice for a healthier alternative.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use boneless chicken breasts if you prefer. Just ensure they don’t overcook to keep them juicy.
2. What can I substitute for cotija cheese?
If you can’t find cotija cheese, feta cheese is a good substitute. It has a similar saltiness and crumbly texture.
3. Can I make this dish ahead of time?
Yes! You can prepare the chicken and rice ahead of time, and then assemble the bowls just before serving for the freshest taste.