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- 1 cup jasmine rice - 2 cups chicken broth - 1 pound boneless, skinless chicken thighs - 1 cup corn kernels (fresh or frozen) - ½ cup mayonnaise - 1 teaspoon chili powder - 1 teaspoon cumin - ½ cup crumbled queso fresco - Cotija cheese for topping - Skillet - Medium saucepan - Mixing bowl When making the Mexican Street Corn Chicken Rice Bowl, focus on the quality of your ingredients. You want the jasmine rice to be fluffy and fragrant, which pairs well with the rich flavors of chicken. For the chicken, I like using thighs. They stay juicy and tender, making every bite a delight. Corn kernels add a sweet crunch. You can use fresh corn when in season or frozen corn for convenience. The mayonnaise serves as a creamy base for your sauce, blending perfectly with lime juice and cilantro. Don’t forget the spices! Chili powder and cumin bring warmth and depth, while queso fresco and Cotija cheese add that finishing touch. The right equipment makes the process smoother, so have your skillet and saucepan ready. For the full recipe, check the details above and let your culinary adventure begin! To make the rice, start with jasmine rice. This rice is soft and fragrant. Combine 1 cup of jasmine rice with 2 cups of chicken broth in a medium saucepan. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes. The rice should absorb all the broth. After cooking, remove it from the heat and let it sit, covered, for another 5 minutes. This resting time helps the rice become fluffy. While the rice cooks, it’s time to focus on the chicken. Use 1 pound of boneless, skinless chicken thighs for tenderness. Season them with chili powder, cumin, garlic powder, salt, and pepper. This mix adds great flavor. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 6-7 minutes on each side. The chicken should be golden brown and fully cooked. After cooking, remove the chicken from the skillet and let it rest before slicing. Next, let’s cook the corn. In the same skillet, add 1 cup of corn kernels. You can use fresh or frozen corn. Sauté the corn for 3-4 minutes until it gets lightly charred. This char adds a nice flavor. You can sprinkle a pinch of salt for extra taste. This step really enhances the overall dish’s flavor. Now you have perfectly cooked rice, juicy chicken, and flavorful corn. You can find the complete instructions in the Full Recipe. Enjoy making your Mexican Street Corn Chicken Rice Bowl! For juicy, tender chicken thighs, start with bone-in pieces. Bone adds flavor and moisture. If you use boneless thighs, marinate them for at least 30 minutes. Use lime juice, olive oil, and spices for a tasty soak. Cook the chicken on medium-high heat for 6-7 minutes on each side. Always check that the internal temperature reaches 165°F. Let it rest for a few minutes before slicing. This step keeps the juices locked inside. You can boost the flavor with extra spices. Consider adding smoked paprika or cayenne for heat. Fresh herbs like cilantro or parsley also add brightness. If you can, use fresh corn from the cob. It tastes sweet and crunchy. Frozen corn works great too; just make sure to thaw it first. This adds a nice texture to your bowl. You might want to adjust the creamy sauce. If you prefer it less tangy, cut back on lime juice. For a spicier kick, add a dash of hot sauce. You can also try swapping mayonnaise for Greek yogurt for a lighter version. Another fun idea is to mix in some chipotle peppers for a smoky flavor. Experiment with these options to find your perfect sauce. Check out the Full Recipe for more details on ingredients and steps! {{image_2}} You can make this dish vegetarian by swapping chicken for mushrooms or tofu. Both options work well. If you choose mushrooms, use cremini or portobello for a meatier texture. Chop them into small pieces and sauté until golden brown. For tofu, press it first to remove extra water. Cut it into cubes and sauté until crispy on all sides. Cooking tips: - Season the mushrooms or tofu with chili powder, cumin, and garlic powder. - Cook them in a hot skillet with olive oil for great flavor. If you love heat, add jalapeños or hot sauce to your bowl. You can toss in fresh diced jalapeños during cooking or serve them on the side. If you prefer hot sauce, drizzle it over the top before serving. Adjust seasoning: - Use more chili powder or even cayenne pepper for extra spice. - Taste as you go to find your perfect level of heat. You can switch jasmine rice for brown rice or quinoa. Brown rice takes longer to cook, about 40-45 minutes. Quinoa cooks fast, in about 15 minutes. Cooking instructions: - For brown rice, use two cups of chicken broth for every cup of rice. - For quinoa, rinse it first, then use the same broth ratio. These variations keep the dish fresh and exciting. Enjoy trying them all! After enjoying your Mexican Street Corn Chicken Rice Bowl, store leftovers in the fridge. Place them in an airtight container. This keeps the flavors fresh and prevents drying out. Make sure to cool the bowl to room temperature first. When it’s time to eat again, reheat in the microwave or on the stovetop. Add a splash of chicken broth to keep the rice moist. If you want to save some for later, freezing is a great option. You can freeze the rice, chicken, and corn together. Just ensure they cool first, then place them in freezer-safe bags. Remove as much air as possible to prevent freezer burn. When ready to eat, thaw the bowl in the fridge overnight. Reheat it on the stovetop or microwave. Add a touch of water if needed. Your delicious rice bowl stays fresh in the fridge for about 3 to 4 days. Always check for signs of spoilage. Look for odd smells, changes in color, or mold. If you notice any of these, it’s best to toss it. Keeping an eye on your food helps ensure you enjoy every bite safely. A Mexican Street Corn Chicken Rice Bowl is a tasty dish inspired by elote, or Mexican street corn. Elote is corn on the cob, covered in mayo, cheese, chili, and lime. This bowl combines that flavor with tender chicken and rice. You get a warm, hearty meal that sings with flavor. The dish shows how traditional recipes can evolve into fun, new meals. Yes! You can switch out the chicken for other proteins. Try using shrimp, pork, or tofu for a vegetarian option. Each choice gives the bowl a unique taste. Just ensure the protein is cooked well. For shrimp, cook until pink and opaque. For pork, aim for tender and juicy pieces. Tofu can be marinated for extra flavor before cooking. Not necessarily! The spice level can change based on how you season it. Traditional elote has a kick from chili powder, but you can control the heat in your bowl. If you like more spice, add jalapeños or hot sauce to the chicken. For less heat, use mild spices and keep the chili powder light. It all depends on your taste! This blog post covered how to make a tasty Mexican Street Corn Chicken Rice Bowl. We explored key ingredients like jasmine rice, chicken thighs, and corn. You learned step-by-step instructions to cook each part, plus tips for tenderness and flavor. I shared variations for vegetarians and spice lovers. You now have storage info to keep leftovers fresh. Enjoy making this dish your own! Simple steps lead to great meals. Don't be afraid to get creative in the kitchen!

Mexican Street Corn Chicken Rice Bowl

Savor the vibrant flavors of our Mexican Street Corn Chicken Rice Bowl! This easy recipe features tender chicken thighs, aromatic jasmine rice, and sweet corn, topped with a creamy cilantro lime sauce and queso fresco. Perfect for weeknight dinners, this dish is bursting with deliciousness and color. Ready to impress your family? Click through for the full recipe and discover how to make this mouthwatering bowl today!
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Ingredients
  

1 cup jasmine rice

2 cups chicken broth

1 pound boneless, skinless chicken thighs

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 tablespoon olive oil

1 cup corn kernels (fresh or frozen)

½ cup mayonnaise

½ cup crumbled queso fresco

2 tablespoons lime juice

1 tablespoon chopped fresh cilantro

Salt and pepper to taste

Cotija cheese and extra lime wedges for serving

Instructions
 

Cook the Rice: In a medium saucepan, combine jasmine rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is soft and the liquid is absorbed. Remove from heat and let it sit, covered, for another 5 minutes.

    Prepare the Chicken: While the rice is cooking, season the chicken thighs with chili powder, cumin, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 6-7 minutes on each side or until fully cooked and golden brown. Remove from the skillet and let it rest before slicing it.

      Cook the Corn: In the same skillet, add the corn kernels and sauté for 3-4 minutes until they are lightly charred. You can add a pinch of salt to enhance the flavor.

        Make the Sauce: In a small bowl, whisk together the mayonnaise, lime juice, and chopped cilantro. This will be your creamy sauce for the bowl.

          Assemble the Bowl: In bowls, layer the cooked jasmine rice, sliced chicken, sautéed corn, and drizzle the cilantro lime sauce over the top. Finish by sprinkling crumbled queso fresco and Cotija cheese for added flavor.

            Garnish: Serve with extra lime wedges on the side for squeezing over the top.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4