Mexican Street Corn Chicken Rice Bowl
Un bol savoureux inspiré du maïs mexicain grillé, combinant poulet mariné, riz jasmin parfumé et maïs crémeux. Un repas rapide, coloré et plein de saveurs prêt en 30 minutes !
Equipment
- Grill or Skillet
- Saucepan
- Mixing bowls
Ingrédients
Chicken Marinade
- 1 lb boneless chicken thighs
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 0.5 tsp paprika
- 2 cloves garlic minced
- 1 lime juice only
- salt and pepper to taste
Cilantro-Lime Rice
- 1.5 cups jasmine rice
- 3 cups chicken broth
- 0.25 cup fresh cilantro chopped
- 1 lime zest and juice
Mexican Corn Mix
- 3 ears fresh corn or 2 cups frozen corn
- 2 tbsp mayonnaise
- 0.5 cup cotija cheese crumbled
- 0.5 tsp chili powder for corn
Crema
- 0.5 cup Mexican crema or sour cream
- 1 lime juice only
- salt pinch
Instructions
- Combine the chicken thighs, olive oil, chili powder, cumin, paprika, garlic, and lime juice. Marinate for 30 minutes.
- Cook jasmine rice in chicken broth for 15–20 minutes until tender. Fluff and stir in cilantro, lime zest, and juice.
- Grill or sauté the corn until lightly charred. Mix with mayonnaise, cotija cheese, and chili powder.
- Grill or sear the chicken for 6–7 minutes per side until cooked through. Rest for 5 minutes, then slice.
- Mix Mexican crema or sour cream with lime juice and a pinch of salt.
- Assemble the bowls with rice as the base, topped with chicken, corn mixture, cotija cheese, and crema drizzle. Garnish with cilantro and serve.
Notes
Pour une version plus légère, remplacez la mayonnaise par du yaourt grec. Ce plat se conserve 3 à 4 jours au réfrigérateur ou 3 mois au congélateur.