Description
A vibrant and satisfying Mexican street corn chicken rice bowl featuring spiced chicken, charred corn, cilantro-lime rice, and a creamy lime crema drizzle.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 cup long-grain white rice
- 2 cups chicken broth (low-sodium recommended)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 2 cups corn kernels (fresh or frozen)
- 1/4 cup crumbled cotija cheese
- 1 tbsp mayonnaise
- 1 tsp chili powder (for corn dusting)
- Fresh cilantro leaves for garnish
- 1/2 cup sour cream or Mexican crema
- 1 tbsp fresh lime juice
- 1 small garlic clove, minced
- Salt to taste
Instructions
- Rinse 1 cup of long-grain white rice under cold water until water runs clear. In a medium saucepan, combine rice with 2 cups chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed. Remove from heat, fluff with a fork, then stir in chopped cilantro and lime juice. Cover and keep warm.
- Pat dry chicken thighs and season with chili powder, cumin, smoked paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken 5-6 minutes per side until browned and cooked through (internal temp 165°F). Remove and let rest 5 minutes, then slice thinly.
- In the same skillet, add corn kernels. Cook over medium-high heat, stirring occasionally, until kernels are charred and smoky, about 5-7 minutes. Remove from heat.
- In a bowl, combine charred corn with cotija cheese, mayonnaise, and chili powder. Stir to coat evenly.
- Whisk sour cream with lime juice, minced garlic, and salt in a small bowl. Adjust seasoning to taste.
- Assemble the bowl by layering cilantro-lime rice, sliced chicken, and Mexican street corn mix. Drizzle with lime crema and garnish with fresh cilantro leaves.
- Serve immediately for best flavor and texture.
Notes
- Perfect for quick weeknight dinners or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Sugar: 2g
- Sodium: 450mg
- Fat: 13.5g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg
Keywords: Mexican Street Corn, Chicken Rice Bowl, Lime Crema