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Mexican Street Corn Chicken Rice Bowl
- Total Time: 40 mins
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Smoky, crunchy Mexican street corn chicken rice bowl with chipotle crema and crispy tortilla strips. A flavor-packed dinner ready in 30 minutes!
Ingredients
Scale
- 2–3 chipotles in adobo + 1 tbsp sauce
- 4 corn tortillas, cut into strips
- 1 tbsp bacon fat (or olive oil)
- Flaky salt to taste
- 1.5 lbs skin-on chicken thighs
- 2 cups fresh or frozen corn
- 1/4 cup mayo
- 1/4 cup sour cream
- 1/2 tsp scraped vanilla bean
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tbsp lime zest
- 1 minced garlic clove
- 2 tbsp lime juice
- 1/4 cup chopped cilantro stems
- 1 tbsp butter
- Cooked rice for serving
- Avocado slices for serving
- Pickled jalapeños for serving
Instructions
- Prep Chicken: Pat dry chicken thighs. Mix 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp chipotle powder, and 1 tbsp lime zest. Season chicken and let sit 15 minutes.
- Cook Chicken: Heat 1 tbsp bacon fat in cold skillet. Add chicken skin-side down, cook 7-8 minutes until crispy. Flip and finish in 400°F oven for 12 minutes.
- Make Tortilla Strips: Toss tortilla strips with 1 tbsp bacon fat, bake at 400°F for 8 minutes. Salt immediately.
- Char Corn: In same skillet, add 2 cups corn. Sear 2 minutes. Add garlic and smoked salt last 30 seconds. Deglaze with lime juice.
- Make Crema: Mix 1/4 cup mayo, 1/4 cup sour cream, and 1/2 tsp vanilla.
- Assemble: Layer rice, chicken, corn, avocado. Drizzle with crema. Top with tortilla strips and jalapeños.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 6g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 145mg