Mexican Street Corn Chicken Rice Bowl

Author: Calvin Rourke Prep Time: 30 minutes
Cook Time: 30 minutes Total Time: 60 minutes
Yield: 4 servings Category: DINNER

Description

A delicious and colorful dish that brings the flavors of Mexico right to your kitchen, featuring juicy chicken, creamy corn, and fluffy rice.

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)
Cook Mode Prevent your screen from going dark

Instructions

  1. 1. In a bowl, combine the chicken, olive oil, spices, garlic, and lime juice. Let the chicken marinate for at least 30 minutes.
  2. 2. Cook the jasmine rice in chicken broth according to the package instructions.
  3. 3. Fluff the cooked rice and stir in the chopped cilantro and lime zest and juice.
  4. 4. Grill the fresh corn until it is charred, then cut the kernels from the cob.
  5. 5. Toss the corn with mayonnaise and half of the chili powder.
  6. 6. Grill or sear the marinated chicken until golden brown and cooked through. Let it rest for 5 minutes, then slice the chicken.
  7. 7. Make the crema by mixing lime juice, a pinch of salt, and sour cream.
  8. 8. Assemble your bowls by placing rice at the bottom, adding sliced chicken, corn, cotija cheese, crema, and garnishing with fresh cilantro and lime.