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Mexican Street Corn Chicken Rice Bowl Recipe

Mexican Street Corn Chicken Rice Bowl Recipe
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★★★★★

4.8 from 26 reviews

This Mexican Street Corn Chicken Rice Bowl is a vibrant, flavorful dish that combines juicy grilled chicken, smoky roasted corn, tangy Cotija cheese, and a zesty crema sauce over a bed of fluffy cilantro-lime rice. Inspired by the popular Mexican street corn, this easy-to-make bowl offers a perfect balance of creamy, spicy, and fresh elements, making it an ideal weeknight dinner or meal prep option.

Ingredients

Scale

For the Chicken:

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

For the Cilantro-Lime Rice:

  • 1 cup long grain white rice
  • 2 cups water
  • 1/2 teaspoon salt
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime

For the Corn and Toppings:

  • 2 cups fresh or frozen corn kernels
  • 1 tablespoon olive oil
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 cup Cotija cheese, crumbled
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • 1/2 teaspoon hot sauce (optional)
  • Fresh cilantro leaves for garnish
  • Extra lime wedges for serving

Instructions

  1. Prepare the Chicken: In a small bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Coat the chicken breasts evenly with the spice mixture. Preheat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat, cover loosely with foil, and let rest.
  2. Cook the Rice: Rinse the rice under cold water until clear, then combine with water and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and fluff with a fork. Stir in chopped cilantro and lime juice.
  3. Roast the Corn: In a skillet over medium-high heat, warm olive oil. Add corn kernels, chili powder, and smoked paprika. Cook, stirring occasionally, until corn is charred and slightly browned, about 6-8 minutes. Remove from heat.
  4. Make the Crema Sauce: In a small bowl, whisk together mayonnaise, sour cream, lime juice, minced garlic, and hot sauce if using. Adjust seasoning to taste.
  5. Assemble the Bowls: Slice the rested chicken into strips. Divide the cilantro-lime rice among serving bowls, top with roasted corn, chicken slices, a drizzle of the crema sauce, and sprinkle with crumbled Cotija cheese. Garnish with fresh cilantro leaves and lime wedges.

Notes

  • Use fresh corn when in season for best flavor, otherwise frozen corn works well.
  • Adjust spice levels in the chicken and crema sauce to your liking.
  • Can substitute chicken thighs for a juicier option.
  • This recipe is great for meal prepping; store components separately for freshness.
  • For a dairy-free version, substitute Cotija cheese and sour cream with vegan alternatives.

Nutrition

Keywords: Mexican street corn, chicken rice bowl, grilled chicken, cilantro lime rice, Cotija cheese, roasted corn, easy dinner, meal prep

Find it online: https://messykitchenmagic.com/mexican-street-corn-chicken-rice-bowl-recipe-2/