Mexican Street Corn Chicken Bowls
30 minutes
American/American Fusion
Serves 2
These Mexican Street Corn Chicken & Rice Bowls are packed with bold, vibrant flavors, featuring juicy spiced chicken, creamy street corn, and fluffy cilantro lime basmati rice in every bite. The smoky, slightly sweet chicken pairs perfectly with the tangy corn mixture made with lime, feta, and fresh herbs for the ultimate balance of freshness and comfort. Easy to customize and full of texture, these bowls are a colorful, crowd-pleasing meal perfect for busy weeknights.
Ingredients
For the Cilantro Lime Rice:
- 1 cup Royal Basmati Rice
- 1.75 cups water
- 1 tbsp butter
- 1 tbsp minced garlic
- Juice of ½ lime
- Fresh cilantro, chopped
For the Chicken:
- Boneless skinless chicken thighs (enough for 2 servings)
- 1 tbsp paprika
- 1 tbsp chili powder
- 2 tsp garlic powder
- 1 tsp cumin
- Salt & pepper, to taste
- 1 tbsp honey
- 1 tbsp olive oil
For the Street Corn:
- Fresh sweet corn, shaved from the cob
- ¼ cup plain Greek yogurt
- 1 tbsp mayo
- ½ cup crumbled feta
- Juice of ½ lime
- Zest of 1 whole lime
- 1 tsp paprika
- Salt & pepper, to taste
- Fresh cilantro, chopped
Preparation
For the Cilantro Lime Rice:
- In a medium saucepan, melt your butter over medium heat.
- Add the garlic and sauté until fragrant, about 30 seconds.
- Stir in the Royal Basmati Rice and lightly toast for 1-2 minutes.
- Pour in the water and bring to a boil.
- Reduce heat to low, cover, and simmer until rice is tender and water is absorbed, about 15 minutes.
- Fluff with a fork and stir in fresh lime juice and chopped cilantro.
For the Chicken:
- In a bowl, combine paprika, chili powder, garlic powder, cumin, salt, pepper, honey, and olive oil.
- Coat the chicken thighs well in the marinade.
- Heat a skillet over medium heat and pan fry the chicken until cooked through and nicely caramelized on both sides, about 5-6 minutes per side depending on thickness.
- Allow to rest before slicing.
For the Street Corn:
- In a bowl, combine the corn, Greek yogurt, mayo, feta, lime juice, lime zest, paprika, salt, pepper, and cilantro.
- Mix until creamy and combined.
Assemble the Bowls:
- Fill each bowl with cilantro lime rice, sliced chicken, and a generous scoop of the street corn mixture.
- Top with extra cilantro, feta, lime wedges, or a drizzle of hot sauce if desired.
