Street Corn Chicken and Rice Bowls (Printable View)

Citrus-marinated chicken, fluffy rice, charred corn, zesty crema, and cotija cheese create a vibrant Mexican-inspired bowl.

# What You'll Need:

→ Chicken Marinade

01 - 1.5 pounds boneless, skinless chicken thighs
02 - 2 tablespoons olive oil
03 - 3 tablespoons fresh lime juice
04 - 1 tablespoon fresh orange juice
05 - 1 teaspoon chili powder
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 0.5 teaspoon garlic powder
09 - 0.5 teaspoon onion powder
10 - 0.25 teaspoon cayenne pepper
11 - 1 teaspoon kosher salt
12 - 0.5 teaspoon freshly ground black pepper

→ Rice

13 - 1.5 cups long-grain white rice
14 - 3 cups low-sodium chicken broth
15 - 1 tablespoon unsalted butter

→ Charred Corn

16 - 3 cups fresh or frozen corn kernels
17 - 1 teaspoon chili powder
18 - 0.5 teaspoon kosher salt
19 - Juice of 0.5 lime
20 - 0.25 cup chopped fresh cilantro

→ Street Corn Crema

21 - 0.5 cup sour cream
22 - 0.25 cup mayonnaise
23 - 1 tablespoon lime juice
24 - 0.5 teaspoon chili powder
25 - 0.25 teaspoon garlic powder
26 - Salt and pepper to taste

→ Assembly and Garnish

27 - 4 ounces crumbled cotija cheese
28 - 0.25 cup chopped fresh cilantro
29 - Lime wedges for serving
30 - Sliced jalapeños or avocado, optional

# How To Make It:

01 - In a medium bowl, whisk together olive oil, lime juice, orange juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper. Add chicken thighs, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes or up to 2 hours.
02 - Rinse rice under cold running water until water runs clear. In a medium saucepan over medium heat, melt butter, add rice, and stir for 1 minute. Pour in chicken broth, bring to a boil, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat, let rest for 5 minutes, then fluff with a fork.
03 - Heat a cast-iron skillet or grill pan over medium-high heat. Add corn and cook, stirring occasionally, until lightly charred, about 6 to 8 minutes. Season with chili powder and salt, drizzle with lime juice, and stir in cilantro. Keep warm on low heat.
04 - Preheat grill or skillet to medium-high heat. Remove chicken from marinade and grill 5 to 6 minutes per side until internal temperature reaches 165 degrees Fahrenheit. Transfer to a cutting board, rest for 5 minutes, then slice into strips.
05 - In a small bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper. Adjust seasoning to taste.
06 - Divide cooked rice among four serving bowls. Top with chicken slices and charred corn. Drizzle each bowl generously with crema sauce, sprinkle with cotija cheese and fresh cilantro. Serve with lime wedges and optional jalapeños or avocado.
07 - Serve immediately for optimal flavor and texture.

# Expert Advice:

01 -
  • Every bite delivers smoky, tangy, and creamy flavors that wake up your taste buds without overwhelming them.
  • You can prep the components ahead and assemble bowls in minutes when hunger strikes.
  • It's flexible enough to swap proteins or add your favorite toppings without losing that street food magic.
02 -
  • Don't skip rinsing the rice, or you'll end up with gummy, sticky rice that clumps together instead of fluffy grains.
  • Let the chicken rest after grilling, or all the juices will run out onto the cutting board instead of staying in the meat.
  • Char the corn over high heat without stirring too much so it actually develops those dark, smoky spots.
03 -
  • Marinate the chicken in a zip-top bag so you can massage the marinade into every piece without dirtying extra bowls.
  • Toast the rice in butter for one minute before adding broth, it adds a subtle nutty flavor that makes the rice taste richer.
  • If your corn isn't charring fast enough, crank the heat higher and resist the urge to stir constantly.
Go Back