Name: Mexican Street Corn Bow
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 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 teaspoon Chili powder (divided); 0.5 cup Cotija cheese (Crumbled); Fresh cilantro (For garnish); 0.5 cup Mexican crema or sour cream; 1 Lime (Juice only); Pinch of Salt

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Introduction

Mexican Street Corn is a vibrant and flavorful dish that combines tender grilled chicken, zesty cilantro-lime rice, and smoky charred corn dressed in a creamy, tangy sauce. It’s a perfect meal for those craving a taste of traditional Mexican flavors in an easy-to-make bowl.

A white bowl filled with four main layers starting from the base, which is white rice covering the entire inside. On top of the rice, there are three sections: sliced grilled chicken with a charred brown and orange crust on the left, black beans with a shiny, smooth texture in the upper center, and roasted corn with a mix of golden yellow and small charred black bits to the right and bottom. In the center, there is a dollop of white creamy sauce sprinkled with green chopped herbs and red spices. A bright green lime wedge sits on the right edge of the bowl, all placed on a white marbled surface with some green leaves blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 and 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
Pinch of salt

Instructions

Step 1: In a bowl, combine the chicken thighs with olive oil, chili powder, cumin, paprika, minced garlic, lime juice, salt, and pepper. Mix well to coat evenly.
Step 2: Let the chicken marinate for at least 30 minutes to absorb the flavors.
Step 3: While the chicken marinates, cook the jasmine rice in chicken broth according to package instructions.
Step 4: Once cooked, fluff the rice and stir in chopped cilantro, lime zest, and lime juice for a fresh citrusy flavor.
Step 5: Grill fresh corn on the cob over medium-high heat until charred on all sides, about 7-10 minutes. Let cool slightly, then cut the kernels off the cob. (If using frozen corn, sauté it in a hot skillet until lightly charred.)
Step 6: In a bowl, toss the corn kernels with mayonnaise and half of the chili powder to create the street corn mix.
Step 7: Grill or sear the marinated chicken on medium-high heat until golden brown and cooked through, about 5-7 minutes per side depending on thickness.
Step 8: Remove the chicken from the grill or pan and let it rest for 5 minutes before slicing it into strips.
Step 9: In a small bowl, combine Mexican crema or sour cream with lime juice and a pinch of salt to make the tangy crema sauce.
Step 10: Assemble your bowls by layering the cilantro-lime rice, sliced chicken, street corn mix, crumbled cotija cheese, a drizzle of crema, fresh cilantro leaves, and an extra squeeze of lime juice if desired.

Tips & Variations

For extra heat, add a pinch of cayenne pepper to the chicken marinade or sprinkle some hot sauce over the finished dish.
Substitute cotija cheese with feta if you can’t find cotija—it offers a similar salty, crumbly texture.
Make this recipe vegetarian by replacing chicken with grilled portobello mushrooms or tofu.
Use frozen corn in a pinch and sauté it with a bit of smoked paprika to mimic the charred flavor.

Storage

Store leftover chicken, rice, and corn mixture separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. Add fresh crema and cheese after reheating to retain their texture and flavor.

How to Serve

A bowl with four main layers starting at the bottom with white rice filling the base. On the left side, slices of grilled chicken with dark char marks and sprinkled green herbs are neatly placed over the rice. On the top center, a spoonful of black beans is visible with a few green leaves scattered. To the right of the beans, there is a layer of grilled corn kernels mixed with white creamy cheese, both sprinkled with chopped herbs. At the center of the dish, a dollop of white creamy sauce is topped with finely chopped green herbs and a light dusting of red spice. A wedge of lime rests on the right edge of the bowl. The bowl itself is white with a slightly speckled texture, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, boneless skinless chicken breasts can be used, but thighs provide more juiciness and flavor. Adjust cooking time as breasts cook faster and can dry out if overcooked.

Is there a dairy-free option for the crema and cheese?

For a dairy-free version, substitute Mexican crema with a coconut cream or cashew-based sour cream, and omit the cotija cheese or replace it with crumbled toasted nuts for texture.