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The Mexican Street Corn Chicken Rice Bowl is a tasty dish. It combines rice, chicken, corn, and creamy sauce. This bowl is full of flavor and easy to make. You can find the full recipe above. - 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 fresh lime juice - 1 tablespoon chopped fresh cilantro - Salt and pepper, to taste - Cotija cheese and extra lime wedges for serving - Fresh cilantro - Sliced jalapeños - Avocado slices - Extra lime wedges Start by rinsing 1 cup of jasmine rice. This removes extra starch. Then, in a medium pot, combine the rice with 2 cups of chicken broth. Bring this mixture to a boil over high heat. Once it boils, lower the heat to low and cover the pot. Let it simmer for 15 minutes. After that, take it off the heat and let it sit, covered, for another 5 minutes. This will make the rice fluffy. While the rice cooks, take 1 pound of boneless, skinless chicken thighs. Season them with 1 teaspoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of garlic powder, salt, and pepper. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the seasoned chicken to the pan. Cook for about 6-7 minutes on each side until golden brown. Once cooked, remove the chicken and let it rest before cutting it into pieces. Use the same pan for the corn. Add 1 cup of corn kernels to the pan. Sauté them for 3-4 minutes until they are slightly charred. This brings out a sweet flavor. Add a pinch of salt to enhance the taste. In a small bowl, mix together ½ cup of mayonnaise, 2 tablespoons of fresh lime juice, and 1 tablespoon of chopped fresh cilantro. This creamy sauce adds a nice tang and balances the flavors. To build your bowl, start with a base of the cooked jasmine rice. Layer the sliced chicken on top, then add the sautéed corn. Drizzle the cilantro-lime sauce over everything. Finally, sprinkle ½ cup of crumbled queso fresco on top. For extra flavor, add Cotija cheese and serve with lime wedges on the side. Enjoy your Mexican street corn chicken rice bowl! For juicy chicken, I recommend using boneless, skinless thighs. They stay moist and tender. You can grill, pan-sear, or bake them. If you pan-sear, heat olive oil until hot. Cook the chicken for about 6 to 7 minutes on each side. Don’t rush this step! The golden color adds flavor. Let the chicken rest before cutting. This keeps the juices inside. Use jasmine rice for its fluffy texture. Start by rinsing the rice to remove excess starch. This helps prevent stickiness. Combine 1 cup of rice with 2 cups of chicken broth in a pot. Bring to a boil, then reduce heat. Cover and let it simmer for 15 minutes. After cooking, let it sit for 5 more minutes. This resting time makes the rice even better. To boost taste, season the chicken well. Use chili powder, cumin, and garlic powder. These spices add warmth and depth. Sauté corn in the same pan after the chicken. It picks up all those tasty bits left behind. For the sauce, mix mayonnaise, lime juice, and cilantro. This creamy sauce ties all the flavors together. Feel free to add more lime juice for extra zest! {{image_4}} You can easily make a vegetarian version. Replace chicken with grilled portobello mushrooms. Use vegetable broth instead of chicken broth. You can add black beans for protein. This swap keeps the dish hearty and filling. If you like heat, add jalapeños. Chop fresh jalapeños and mix them into the corn while sautéing. You can also sprinkle sliced jalapeños on top. This adds a nice kick to the dish. Feel free to switch out the rice. Quinoa or brown rice work well too. For proteins, consider shrimp or tofu. Both options complement the flavors nicely. Each variation lets you explore new tastes. Store your Mexican Street Corn Chicken Rice Bowl in an airtight container. Keep it in the fridge. It will stay fresh for up to four days. Make sure to let it cool down before sealing. This helps prevent moisture buildup. If you have sauce left, store it separately. This keeps everything from getting soggy. To reheat, place your bowl in the microwave. Heat it for one to two minutes. Stir halfway through to heat evenly. If you prefer, you can also use a skillet. Heat it on low for about five minutes. Add a splash of water to prevent dryness. Ensure the chicken is hot throughout before serving. You can freeze the rice bowl for up to three months. Pack it in a freezer-safe container. Do not freeze the sauce as it may change texture. When ready to eat, thaw it overnight in the fridge. Reheat thoroughly before enjoying. This way, you can savor the flavors any time you want! Yes, you can use brown rice. Brown rice has a heartier flavor and is healthier. It takes longer to cook. You need 2 ½ cups of water for 1 cup of brown rice. Cook it for about 40-45 minutes. Adjust the time and liquid based on your rice type. If you don’t have queso fresco, try feta cheese or ricotta. They both add a nice creaminess. You can also use goat cheese for a tangy twist. These options work well in the dish. To make this dish gluten-free, use gluten-free chicken broth. Check the labels on all ingredients. Most spices and sauces are gluten-free, but it’s good to verify. This way, everyone can enjoy this tasty meal. This dish lasts about 3-4 days in the fridge. Store it in an airtight container. When you’re ready to eat, just reheat it. The flavors will blend even more, making it even tastier. This blog post covered everything you need to make a great dish. We discussed the key ingredients, cooking steps, and storage tips. You can try fun variations, like a vegetarian or spicy version. Remember to store leftovers properly and reheat them right for the best taste. Use this guide to create a delicious meal, fit for any table. Enjoy making and sharing this dish with others!

Mexican Street Corn Chicken Rice Bowl

Discover the vibrant flavors of a Mexican Street Corn Chicken Rice Bowl that will excite your taste buds! This dish combines tender chicken thighs, aromatic jasmine rice, and sweet corn, all topped with a zesty cilantro-lime sauce and crumbled queso fresco. Perfect for dinner or meal prep, it's easy to make and packed with flavor. Click through for the full recipe and elevate your weeknight meals with this delicious bowl!
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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 fresh lime juice

1 tablespoon chopped fresh cilantro

Salt and pepper, to taste

Cotija cheese and extra lime wedges for serving

Instructions
 

Kochen Sie den Reis: In einem mittleren Topf, fügen Sie den Jasminreis und die Hühnerbrühe hinzu. Bringen Sie die Mischung zum Kochen, dann reduzieren Sie die Hitze auf niedrig, decken Sie den Topf ab und lassen Sie ihn 15 Minuten lang köcheln, bis der Reis weich ist und die Flüssigkeit vollständig aufgenommen wurde. Vom Herd nehmen und weitere 5 Minuten abgedeckt stehen lassen.

    Bereiten Sie das Hähnchen vor: Während der Reis kocht, würzen Sie die Hähnchenschenkel mit Chili-Pulver, Kreuzkümmel, Knoblauchpulver, Salz und Pfeffer. Erhitzen Sie das Olivenöl in einer großen Pfanne bei mittlerer bis hoher Hitze. Fügen Sie das gewürzte Hähnchen hinzu und braten Sie es etwa 6-7 Minuten auf jeder Seite, bis es gut durchgegart und goldbraun ist. Nehmen Sie es aus der Pfanne und lassen Sie es ruhen, bevor Sie es in Stücke schneiden.

      Kochen Sie den Mais: In derselben Pfanne fügen Sie die Maiskörner hinzu und braten Sie sie 3-4 Minuten lang an, bis sie leicht angebraten sind. Fügen Sie eine Prise Salz hinzu, um den Geschmack zu verstärken.

        Machen Sie die Sauce: In einer kleinen Schüssel das Mayonnaise, den Limettensaft und den gehackten Koriander zusammenrühren, um eine cremige Sauce für die Schüsseln zu erhalten.

          Schichten Sie die Schüssel: In Schalen, schichten Sie den gekochten Jasminreis, die geschnittenen Hähnchenstücke, den sautierten Mais und träufeln Sie die Koriander-Limetten-Sauce darüber. Zum Schluss mit zerbröckeltem Queso Fresco und Cotija-Käse bestreuen, um zusätzlichen Geschmack zu verleihen.

            Garnieren: Servieren Sie die Schüsseln mit zusätzlichen Limettenspalten dazu, die über die Zutaten gedrückt werden können.

              Vorbereitungszeit: 15 Minuten | Gesamtzeit: 40 Minuten | Portionen: 4