Mexican Street Corn Chicken Bowl (Print)
Grilled chicken, smoky corn, jasmine rice, and zesty crema blend in a vibrant dinner bowl bursting with flavor.
# What You'll Need:
→ For the Chicken
01 -
1 pound boneless chicken thighs
02 -
2 tablespoons olive oil
03 -
1 teaspoon chili powder
04 -
1 teaspoon cumin
05 -
0.5 teaspoon paprika
06 -
2 cloves garlic, minced
07 -
Juice of 1 lime
08 -
Salt and pepper to taste
→ For the Rice
09 -
1.5 cups jasmine rice
10 -
3 cups chicken broth
11 -
0.25 cup fresh cilantro, chopped
12 -
Zest and juice of 1 lime
→ For the Street Corn Topping
13 -
3 ears fresh corn or 2 cups frozen corn
14 -
2 tablespoons mayonnaise
15 -
0.5 cup cotija cheese, crumbled
16 -
0.5 teaspoon chili powder
17 -
Fresh cilantro, for garnish
→ For the Lime Crema
18 -
0.5 cup Mexican crema or sour cream
19 -
Juice of 1 lime
20 -
Pinch of salt
# How to Make It:
01 -
In a bowl, combine chicken, olive oil, spices, garlic, and lime juice. Let chicken marinate for at least 30 minutes.
02 -
Cook jasmine rice in chicken broth. Fluff rice and stir in cilantro and lime zest/juice.
03 -
Grill fresh corn until charred, then cut kernels from the cob. Toss corn with mayonnaise and half the chili powder.
04 -
Grill or sear chicken until golden and cooked through. Let rest for 5 minutes, then slice.
05 -
Make crema by mixing lime juice, salt, and sour cream.
06 -
Assemble bowls with rice, chicken, corn, cotija cheese, crema, cilantro, and lime wedges.
# Additional Notes:
01 -
Nutrition information is automatically calculated, so use as an approximation.