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Easy Mexican Street Corn Chicken rice Bowl Recipe (25 mins!)

Street Corn Chicken Rice Bowl
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⭐⭐⭐⭐⭐ 4.9 from 1015 votes
Easy Mexican street corn chicken bowl with spiced chicken, charred corn, cotija cheese & lime rice. Ready in 25 minutes!

Ingredients

Scale

Cilantro-Lime Rice:

  • 1½ cups jasmine rice
  • 2¼ cups chicken broth
  • ¼ cup fresh lime juice
  • 3 tablespoons cilantro, chopped
  • 1 tablespoon butter
  • ¾ teaspoon kosher salt

Chili-Lime Chicken:

  • 1½ pounds boneless chicken thighs
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1½ teaspoons cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne (optional)

Mexican Street Corn:

  • 4 ears fresh corn (or 2½ cups frozen)
  • ⅓ cup cotija cheese, crumbled
  • ¼ cup Mexican crema
  • 2 tablespoons mayonnaise
  • 1 teaspoon chili powder
  • ¼ teaspoon smoked paprika
  • 2 tablespoons lime juice
  • 2 tablespoons cilantro, chopped

For Assembly:

 

  • 1 avocado, diced
  • ¼ cup red onion, diced
  • Lime wedges
  • Extra cotija cheese
  • Tajín seasoning (optional)

Instructions

  • Prepare Rice: Rinse rice until water runs clear. Toast in dry saucepan 2-3 minutes. Add broth and salt, bring to boil, reduce to simmer, cover 18 minutes. Rest 5 minutes, fluff, add lime juice, cilantro, and butter.
  • Marinate Chicken: Combine lime juice, oil, chili powder, cumin, paprika, garlic powder, salt, pepper, and cayenne. Coat chicken, marinate 15-30 minutes.
  • Cook Chicken: Heat cast iron skillet over medium-high heat. Sear chicken 6-7 minutes first side, flip and cook 5-6 minutes until 165°F. Rest 5 minutes, slice.
  • Prepare Corn: Char fresh corn on grill or broiler until spotted. Cut kernels from cob. Mix with crema, mayo, chili powder, paprika, lime juice, and cilantro. Fold in cotija cheese.

 

  • Assemble: Layer rice in bowls, top with sliced chicken, corn mixture, avocado, red onion. Garnish with extra cotija, cilantro, lime wedges, and Tajín.

Notes

  • Make-Ahead: Components store separately 4-5 days refrigerated
  • Substitutions: Chicken breasts work but cook faster; feta can replace cotija
  • Heat Level: Adjust with jalapeños or extra cayenne

 

  • Vegetarian: Replace chicken with seasoned black beans or grilled tofu

Nutrition

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