Description
A comforting Mexican Street Corn Chicken Rice Bowl with marinated chicken, smoky charred corn, and creamy cotija cheese on a bed of cilantro-lime jasmine rice.
Ingredients
Scale
- 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)
Instructions
- In a bowl, combine the chicken, olive oil, chili powder, cumin, paprika, minced garlic, and lime juice. Stir well and let the chicken marinate for at least 30 minutes.
- Cook the jasmine rice in chicken broth according to package instructions.
- Fluff the rice with a fork and gently stir in the chopped cilantro, lime zest, and a splash of lime juice.
- Grill fresh corn until charred or sauté frozen corn in olive oil until golden.
- Toss the corn with mayonnaise and half a teaspoon of chili powder.
- Heat a grill or skillet and cook the marinated chicken for about 6-7 minutes on each side until golden and cooked through. Let rest for 5 minutes before slicing.
- Assemble bowls with a layer of cilantro-lime rice, sliced chicken, charred corn mix, crumbled cotija cheese, and a drizzle of Mexican crema. Garnish with fresh cilantro and a squeeze of lime.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg