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Mexican Street Corn Bow

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★★★★★

4.8 from 144 reviews

This Mexican Street Corn recipe features juicy, chili-lime marinated chicken thighs served over fluffy jasmine rice infused with fresh cilantro and lime zest. The highlight is the charred grilled corn tossed in creamy mayonnaise and chili powder, topped with crumbly cotija cheese and a zesty Mexican crema. This vibrant and flavorful dish is perfect for a festive dinner that brings authentic Mexican flavors to your table.

Ingredients

Scale

Chicken Marinade

  • 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)

Rice

  • 1.5 cups Jasmine rice
  • 3 cups Chicken broth
  • 0.25 cup Fresh cilantro (Chopped)
  • 1 Lime (Zest and juice)

Mexican Street Corn

  • 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)

Crema

  • 0.5 cup Mexican crema or sour cream
  • 1 Lime (Juice only)
  • Pinch of Salt

Instructions

  1. Marinate Chicken: In a bowl, combine the boneless chicken thighs with olive oil, chili powder, cumin, paprika, minced garlic, and lime juice. Season with salt and pepper to taste. Mix thoroughly to coat all the chicken pieces evenly.
  2. Flavor Boost: Let the chicken marinate for at least 30 minutes to allow the flavors to infuse the meat deeply.
  3. Cook Rice: Rinse jasmine rice under cold water until the water runs clear. In a pot, bring chicken broth to a boil, then add the rice. Reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and liquid is absorbed.
  4. Finish Rice: Remove the pot from heat and let it sit covered for 5 minutes. Fluff the rice with a fork, then stir in chopped cilantro, lime zest, and lime juice for a fresh, citrusy flavor.
  5. Char Corn: Preheat a grill or grill pan over medium-high heat. Grill whole ears of fresh corn, turning occasionally, until nicely charred on all sides. Let cool slightly, then cut the kernels off the cob. If using frozen corn, thaw and char in a hot skillet until slightly browned.
  6. Street Corn Mix: In a bowl, toss the grilled corn kernels with mayonnaise and half of the chili powder until well mixed.
  7. Grill Chicken: Using the same grill or a hot skillet, cook the marinated chicken thighs until golden brown and fully cooked through, about 5-7 minutes per side depending on thickness.
  8. Slice Chicken: Let the cooked chicken rest for 5 minutes to retain its juices, then slice it into strips.
  9. Make Crema: In a small bowl, combine the Mexican crema or sour cream with fresh lime juice and a pinch of salt. Stir until smooth and tangy.
  10. Assemble Bowl: To assemble, place a serving of cilantro-lime jasmine rice in a bowl. Top with sliced grilled chicken, the chili mayo street corn, crumbled cotija cheese, a drizzle of lime crema, fresh cilantro garnish, and a wedge of lime for extra zing.

Notes

  • For an extra smoky flavor, char the corn directly over an open flame if possible.
  • Allowing the chicken to marinate overnight intensifies the flavors.
  • Mexican crema can be substituted with sour cream if unavailable.
  • This dish can be made gluten-free by ensuring chicken broth and all ingredients used are gluten-free certified.
  • Adjust the chili powder according to your spice preference.

Keywords: Mexican street corn, grilled chicken, cilantro lime rice, cotija cheese, Mexican crema, spicy corn salad, summer dinner recipe

Find it online: https://cheframi.com/mexican-street-corn-bow/