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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 12 reviews

This Mexican Street Corn Chicken Rice Bowl is a vibrant and flavorful dish featuring tender grilled chicken thighs, sweet corn kernels, smoky chipotle mayo, and tangy cotija cheese over a bed of seasoned rice. Inspired by the popular Mexican street corn salad, this bowl combines bold spices and fresh ingredients for a satisfying and easy-to-make meal perfect for lunch or dinner.

Ingredients

Scale

For the Chicken

  • 4 boneless, skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste

For the Corn Salad

  • 2 cups fresh or frozen corn kernels
  • 1/4 cup mayonnaise
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 1 tablespoon lime juice
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup crumbled cotija cheese
  • 1/2 teaspoon chili powder
  • Salt and pepper, to taste

For the Rice

  • 1 cup long grain white rice
  • 2 cups chicken broth
  • 1 tablespoon olive oil
  • 1/4 cup finely chopped white onion
  • 1 garlic clove, minced
  • 1/2 teaspoon cumin
  • Salt, to taste

To Serve

  • Extra cilantro for garnish
  • Extra lime wedges

Instructions

  1. Prepare the Rice: Heat olive oil in a medium saucepan over medium heat. Add chopped onion and garlic and sauté until fragrant and translucent, about 3 minutes. Add rice and stir to coat with the oil and onions. Pour in chicken broth, cumin, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
  2. Cook the Chicken: While the rice cooks, pat chicken thighs dry. In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Rub this spice mix evenly over the chicken. Heat olive oil in a skillet over medium-high heat. Cook chicken thighs for 5-6 minutes per side or until fully cooked and browned. Remove from skillet and let rest for a few minutes before slicing.
  3. Make the Corn Salad: In a bowl, combine mayonnaise, chopped chipotle pepper, lime juice, chili powder, salt, and pepper. Stir in corn kernels, cilantro, and half of the cotija cheese. Mix gently until all ingredients are well combined.
  4. Assemble the Bowls: Fluff the cooked rice with a fork and divide it evenly among serving bowls. Top each bowl with sliced chicken thighs and generous spoonfuls of the corn salad. Sprinkle remaining cotija cheese and extra cilantro on top. Serve with lime wedges on the side for squeezing.
  5. Serve and Enjoy: Enjoy your flavorful Mexican Street Corn Chicken Rice Bowl immediately while warm, perfect as a hearty lunch or dinner option full of smoky, tangy, and fresh flavors.

Notes

  • You can substitute chicken breasts if preferred, but thighs stay juicier and more flavorful.
  • Use fresh corn when in season for best taste; frozen corn works well too.
  • If you prefer less heat, reduce the amount of chipotle pepper or omit it entirely.
  • For a lower-fat version, use Greek yogurt instead of mayonnaise in the corn salad.
  • This recipe can be made ahead by preparing the components separately and assembling just before serving.

Nutrition

Keywords: Mexican street corn, chicken rice bowl, chipotle mayo, cotija cheese, grilled chicken, corn salad, easy Mexican recipe

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