Street Corn Chicken and Rice Bowls (Printable Version)

Citrus-marinated chicken with charred corn, fluffy rice, and zesty crema inspired by Mexican street food flavors.

# What You 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 - 0.5 tablespoon fresh lime juice
20 - 0.25 cup fresh cilantro, chopped

→ Street Corn Crema

21 - 0.5 cup sour cream
22 - 0.25 cup mayonnaise
23 - 1 tablespoon fresh 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 cotija cheese, crumbled
28 - 0.25 cup fresh cilantro, chopped
29 - Lime wedges for serving
30 - Sliced jalapeños or avocado, optional

# Directions:

01 - In a medium bowl, whisk together olive oil, lime juice, orange juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black 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 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, approximately 6 to 8 minutes. Season with chili powder and salt, drizzle with lime juice, and stir in cilantro. Keep warm.
04 - Preheat a grill or skillet to medium-high heat. Remove chicken from marinade and grill 5 to 6 minutes per side until internal temperature reaches 165°F. 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 with crema sauce, sprinkle generously with cotija cheese and cilantro. Serve with lime wedges and optional sliced jalapeños or avocado.
07 - Serve immediately for optimal flavor and texture.

# Expert Tips:

01 -
  • Every component can be prepped ahead and assembled in minutes when dinnertime hits.
  • The combination of smoky, creamy, tangy, and salty hits every craving at once without feeling heavy.
  • It scales beautifully for meal prep or a casual weeknight dinner that feels like a celebration.
02 -
  • Don't skip rinsing the rice or it will turn gummy and clump together instead of staying light and fluffy.
  • Let the corn sit still in the hot pan for at least a minute before stirring, that's when the char develops.
  • Resting the chicken after grilling is non-negotiable, cutting it too soon releases all the juices onto the cutting board instead of into your bowl.
03 -
  • Toast your spices in a dry pan for 30 seconds before adding them to the marinade, it deepens their flavor and makes the whole dish smell incredible.
  • If your corn is frozen, don't thaw it first, toss it straight into the hot pan so it chars before releasing too much moisture.
  • Taste your crema before serving and adjust the lime or salt, it should be tangy enough to cut through the richness of the chicken and cheese.
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