Print

Mexican Street Corn Chicken

Mexican Street Corn Chicken
Print Recipe

★★★★★

5 from 14 reviews

This Mexican Street Corn Chicken bowl combines tender, marinated grilled chicken thighs with fluffy cilantro lime jasmine rice and flavorful street-style charred corn. The dish is finished with creamy lime crema, crumbled cotija cheese, and fresh cilantro for a vibrant and satisfying meal inspired by the classic Mexican street food elote. Perfect for a quick weeknight dinner packed with smoky, tangy, and fresh flavors.

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)

Corn Mixture

  • 3 ears Fresh corn (Or 2 cups frozen corn)
  • 2 tablespoons Mayonnaise
  • 0.5 teaspoon Chili powder

Garnishes and Extras

  • 0.5 cup Cotija cheese (Crumbled)
  • Fresh cilantro (For garnish)
  • 0.5 cup Mexican crema or sour cream
  • 1 Lime (Juice only)
  • Salt (Pinch)

Instructions

  1. Marinate Chicken: In a bowl, combine the boneless chicken thighs with olive oil, chili powder, cumin, paprika, minced garlic, lime juice, salt, and pepper. Mix well to coat the chicken evenly.
  2. Let Chicken Marinate: Cover the bowl and let the chicken marinate for at least 30 minutes to absorb all the flavors.
  3. Cook Rice: Rinse the jasmine rice under cold water until water runs clear. In a medium pot, combine the rice and chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed.
  4. Finish Rice: Remove rice from heat and fluff with a fork. Stir in chopped fresh cilantro, lime zest, and lime juice for a bright, fresh flavor.
  5. Char Corn: Grill fresh corn ears on medium-high heat until the kernels are charred in spots, about 8-10 minutes, turning occasionally. Let cool slightly, then cut kernels off the cob. If using frozen corn, sauté in a hot pan until slightly charred.
  6. Mix Corn: Toss the charred corn kernels with mayonnaise and half of the chili powder to make the street corn mixture.
  7. Grill Chicken: Grill or sear the marinated chicken thighs over medium-high heat for 5-7 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C).
  8. Slice Chicken: Let the chicken rest for 5 minutes after cooking, then slice it into strips or bite-sized pieces.
  9. Make Crema: In a small bowl, mix Mexican crema or sour cream with lime juice and a pinch of salt until smooth and tangy.
  10. Assemble Bowls: To assemble, divide the cilantro lime rice into bowls, top with sliced chicken, the street corn mixture, crumbled cotija cheese, a dollop of lime crema, fresh cilantro leaves, and an extra squeeze of lime juice if desired.

Notes

  • For a spicier version, add extra chili powder or a dash of hot sauce to the marinade or street corn mixture.
  • You can substitute chicken breasts for thighs but cook carefully to avoid drying out the chicken.
  • Use frozen corn as a convenient alternative when fresh corn is not in season.
  • For a vegetarian option, substitute grilled halloumi or tofu for the chicken.
  • Leftover rice can be stored in the refrigerator for up to 3 days and reheated before assembling bowls.

Nutrition

Keywords: Mexican street corn chicken, grilled chicken, elote style corn, cilantro lime rice, Mexican bowl recipe

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