Mexican Street Corn and Chicken Cilantro Rice Bowls
These Mexican Street Corn and Chicken Cilantro Rice Bowls are everything you love in a fresh and flavorful meal. With layers of creamy, tangy, smoky, and savory flavors, they taste even better than your favorite takeout.
Servings: 4
Ingredients
Mexican Street Corn Dip
- 4 cups corn frozen or fresh
- ½ red onion diced
- ½ jalapeno diced
- 2 cloves garlic minced
- ⅓ cup crumbled feta or cotija cheese
- 3 tablespoons fresh cilantro finely chopped
- ¼ cup mayonnaise
- 3 tablespoons sour cream or Greek yogurt
- 1 teaspoon Tajin spice
- Juice of 1 lime
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne powder
Cilantro Rice
- 2 cups cooked white rice
- Juice of 1 lime
- 3 tablespoons fresh cilantro finely chopped
- ½ teaspoon salt
Spiced Grilled Chicken
- 4 boneless skinless chicken thighs
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon cumin powder
- ¼ teaspoon paprika
- ¼ teaspoon chili powder
Toppings
- Fresh Guacamole
- Sliced Jalapenos
- Salsa
- Chopped Cilantro
Instructions
- Make the Cilantro Rice: In a large bowl, mix the cooked rice with lime juice, cilantro, and salt. Fluff with a fork and set aside.2 cups cooked white rice, Juice of 1 lime, 3 tablespoons fresh cilantro, ½ teaspoon salt
- Prepare the Mexican Street Corn Dip: Heat a skillet over medium heat. Add the corn, onion, jalapeno, and garlic and cook until lightly charred, about 7 to 10 minutes. Remove from heat and mix in cheese, cilantro, mayonnaise, sour cream, Tajin, lime juice, cumin, and cayenne. Adjust seasoning to taste.4 cups corn, ½ red onion, ½ jalapeno, 2 cloves garlic, ⅓ cup crumbled feta or cotija cheese, 3 tablespoons fresh cilantro, ¼ cup mayonnaise, 3 tablespoons sour cream or Greek yogurt, 1 teaspoon Tajin spice, Juice of 1 lime, ½ teaspoon ground cumin, ¼ teaspoon cayenne powder
- Cook the Chicken: Season chicken thighs with salt, pepper, garlic powder, cumin, paprika, and chili powder. Grill or pan cook 6 to 7 minutes per side until cooked through. Rest for 5 minutes and slice into strips.4 boneless skinless chicken thighs, ¼ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon garlic powder, ½ teaspoon cumin powder, ¼ teaspoon paprika, ¼ teaspoon chili powder
- Assemble the Bowls: Layer cilantro rice on the bottom, top with Mexican street corn dip, add sliced chicken, and finish with guacamole, sliced Jalapeno, salsa, chips, or your favorite toppings.
Notes
✔️ Use fresh lime juice for the rice and elote dip for the brightest flavor.
✔️ Char the corn in a hot skillet or on a grill for that classic smoky taste.
✔️ If you prefer a lighter option, swap mayonnaise for extra Greek yogurt in the elote dip.
✔️ Make each element ahead of time and store it separately. Assemble the bowls just before serving for maximum freshness.
✔️ Char the corn in a hot skillet or on a grill for that classic smoky taste.
✔️ If you prefer a lighter option, swap mayonnaise for extra Greek yogurt in the elote dip.
✔️ Make each element ahead of time and store it separately. Assemble the bowls just before serving for maximum freshness.
