Why Make This Recipe
This Mexican Street Corn Chicken Rice Bowl is a flavorful and satisfying meal perfect for a quick dinner or a fun gathering. It’s inspired by the popular street food from Mexico, known as elote, combining tender chicken, sweet corn, and creamy toppings. Not only is this dish delicious, but it’s also easy to make and packed with fresh ingredients, making it a go-to recipe for any night of the week.
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 chicken, olive oil, spices, garlic, and lime juice. Let the chicken marinate for at least 30 minutes for full flavor.
- Cook jasmine rice in chicken broth according to package instructions.
- Once the rice is cooked, fluff it and stir in chopped cilantro and lime zest and juice.
- Grill fresh corn until it is charred. If using frozen corn, you can sauté it until heated through. Cut the kernels from the cob afterward.
- Toss the corn with mayonnaise and half the chili powder.
- Grill or sear the marinated chicken until it is golden and cooked through. Let it rest for 5 minutes, then slice the chicken into strips.
- Make the crema by mixing lime juice, a pinch of salt, and sour cream in a bowl.
- Assemble the bowls by placing rice at the bottom, adding sliced chicken, charred corn, crumbled cotija cheese, a drizzle of crema, and fresh cilantro on top. Serve with a wedge of lime for extra flavor.
How to Serve Mexican Street Corn Chicken Rice Bowl
Serve this dish warm in a deep bowl. Place the rice at the base, then layer with chicken, corn, cotija cheese, and a drizzle of the crema. Garnish with fresh cilantro and a lime wedge on the side for added zing. This makes it both a colorful and appetizing meal perfect for sharing or enjoying solo!
How to Store Mexican Street Corn Chicken Rice Bowl
Store any leftovers in an airtight container in the fridge. It will keep well for about 3 days. Reheat the rice and chicken in the microwave or on the stove until warmed through. Be sure to keep the crema separate until you are ready to serve.
Tips to Make Mexican Street Corn Chicken Rice Bowl
- Marinate the chicken longer for even better flavor. Overnight is great if you have the time!
- Use fresh corn when in season for the best taste, but frozen corn works just fine and is very convenient.
- Adjust the level of spice by adding more or less chili powder to suit your taste.
Variation
Feel free to make this dish vegetarian by substituting grilled veggies for the chicken. You can use bell peppers, zucchini, and mushrooms for a hearty meal. You can also swap out jasmine rice for quinoa or cauliflower rice for a different twist.
FAQs
1. Can I use a different type of cheese instead of Cotija?
Yes, you can substitute Cotija cheese with feta cheese or even shredded cheddar cheese if you prefer.
2. Can I make this dish ahead of time?
Yes, you can prepare the chicken, rice, and corn in advance. Just store each component separately and assemble when you’re ready to serve.
3. What can I serve with this rice bowl?
This bowl is filling on its own, but you can also pair it with a simple side salad or tortilla chips with salsa for extra crunch and flavor.
Mexican Street Corn Chicken Rice Bowl
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten-Free
Description
A flavorful and satisfying Mexican Street Corn Chicken Rice Bowl combining tender chicken, sweet corn, and creamy toppings, inspired by the popular street food, elote.
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 (for corn)
- Fresh cilantro (For garnish)
- 0.5 cup Mexican crema or sour cream
- 1 Lime (Juice only)
- Salt (Pinch)
Instructions
- In a bowl, combine chicken, olive oil, spices, garlic, and lime juice. Let the chicken marinate for at least 30 minutes for full flavor.
- Cook jasmine rice in chicken broth according to package instructions.
- Once the rice is cooked, fluff it and stir in chopped cilantro and lime zest and juice.
- Grill fresh corn until it is charred. If using frozen corn, sauté it until heated through and cut kernels from the cob afterward.
- Toss the corn with mayonnaise and half the chili powder.
- Grill or sear the marinated chicken until golden and cooked through. Let it rest for 5 minutes, then slice the chicken into strips.
- Make the crema by mixing lime juice, a pinch of salt, and sour cream in a bowl.
- Assemble the bowls by placing rice at the bottom, adding sliced chicken, charred corn, crumbled cotija cheese, a drizzle of crema, and fresh cilantro on top. Serve with a wedge of lime for extra flavor.
Notes
Marinate the chicken longer for better flavor. Use fresh corn when in season, and adjust spice levels to taste. For vegetarian variation, substitute grilled veggies for chicken.