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Mexican Street Corn Chicken: 1 Delicious Secret!

Mexican Street Corn Chicken
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This Mexican Street Corn Chicken Rice Bowl recipe combines juicy, marinated chicken with creamy, zesty corn, fluffy cilantro-lime rice, and cotija cheese for a vibrant and flavorful meal. It is perfect for a quick weeknight dinner or a festive gathering.

Ingredients

Scale
  • For the Chicken:
  • 1 pound boneless chicken thighs
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 0.5 teaspoon paprika
  • 2 cloves garlic (minced)
  • Juice of 1 lime
  • Salt & pepper (to taste)
  • For the Rice:
  • 1.5 cups jasmine rice
  • 3 cups chicken broth
  • 0.25 cup fresh cilantro (chopped)
  • Zest and juice of 1 lime
  • For the Corn:
  • 3 ears fresh corn (or 2 cups frozen corn)
  • 2 tablespoons mayonnaise
  • 0.5 cup cotija cheese (crumbled)
  • 0.5 teaspoon chili powder
  • For the Creamy Sauce:
  • 0.5 cup Mexican crema or sour cream
  • Juice of 1 lime
  • A pinch of salt
  • Optional:
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions

  1. Marinate the Chicken: In a mixing bowl, combine the chicken thighs, olive oil, chili powder, cumin, paprika, minced garlic, lime juice, and a pinch of salt and pepper. Mix well to coat the chicken. Marinate for at least 30 minutes.
  2. Cook the Rice: Rinse the jasmine rice under cold water. In a saucepan, bring 3 cups of chicken broth to a boil. Add the rice, stir, cover, and reduce the heat to low. Simmer for about 15 minutes, or until the rice absorbs all the broth. Remove from heat and fluff the rice with a fork. Stir in the chopped cilantro, lime zest, and juice.
  3. Grill the Corn: If using fresh corn, preheat your grill or a stovetop skillet. Grill the corn over high heat, turning occasionally, until nicely charred all around (about 10 minutes). Cut the kernels off the cob and toss them in a bowl with mayonnaise and half of the chili powder. Set aside.
  4. Cook the Chicken: On the same grill or skillet, sear the marinated chicken thighs over medium-high heat until golden and fully cooked (around 6-7 minutes per side). Ensure the internal temperature reaches 165°F. Let the chicken rest for about 5 minutes before slicing.
  5. Mix the Crema: In a small bowl, whisk together the Mexican crema (or sour cream), lime juice, and a pinch of salt until creamy and smooth.
  6. Assemble the Bowls: Divide the fluffy cilantro-lime rice into bowls. Top each bowl with sliced Mexican street corn chicken, grilled corn, crumbled cotija cheese, a generous drizzle of the creamy sauce, and fresh cilantro leaves. Squeeze extra lime juice over everything for an enhanced flavor.
  7. Dig In: Enjoy your fabulous Mexican Street Corn Chicken Rice Bowl! Add some lime wedges for extra zing.

Notes

  • This Mexican Street Corn Chicken recipe is best enjoyed fresh.
  • Store any leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat the chicken and corn on the stovetop or in the microwave.
  • Keep the crema separate until serving to maintain its creaminess.
  • For a spicier Mexican street corn chicken, add diced jalapeños or more chili powder.
  • For a vegan version, replace chicken with grilled jackfruit or chickpeas and use vegan mayo.
  • Add mixed bell peppers, cherry tomatoes, or avocado slices for extra crunch and freshness.

Nutrition

Find it online: https://bakerslider.com/mexican-street-corn-chicken/

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