Save I was standing at a taco truck in East LA, hands full of elote and napkins, when I realized I wanted this exact flavor at home but in something easier to eat on the couch. The crema was dripping everywhere, the lime was sharp and perfect, and the charred corn had that smoky sweetness I always crave. That night, I started working backward from those flavors, building a bowl I could eat with a fork and actually taste every bite. It took three tries to get the chicken marinade right, but once I nailed it, this became the dinner I made every time I needed something that felt like summer.
The first time I made this for friends, I doubled the recipe and set up a toppings bar so everyone could build their own bowl. One person loaded theirs with jalapeños, another went heavy on the cotija, and my brother added so much crema it looked like a soup. Watching everyone customize their bowls reminded me why I love cooking food that invites people in instead of just serving them a plate.
Ingredients
- Boneless, skinless chicken thighs: Thighs stay tender and juicy even when grilled hot, and they soak up the citrus marinade better than breasts ever could.
- Fresh lime juice and orange juice: The combination gives you brightness and a hint of sweetness that balances the smoky spices perfectly.
- Chili powder, cumin, and smoked paprika: This trio creates that warm, earthy base that tastes like the best taco seasoning you never had to buy in a packet.
- Long-grain white rice: It cooks up fluffy and separate, giving you the perfect base that soaks up all the crema and juices without turning mushy.
- Chicken broth: Using broth instead of water adds a subtle savory depth to the rice that makes every bite more satisfying.
- Fresh or frozen corn kernels: Fresh is ideal for charring, but frozen works great too and saves you the hassle of shucking ears in the summer heat.
- Sour cream and mayonnaise: Together, they create that creamy, tangy drizzle that mimics authentic Mexican crema and ties the whole bowl together.
- Cotija cheese: Salty, crumbly, and slightly funky, it adds a hit of umami that makes you want to keep eating long after you are full.
- Fresh cilantro: Bright and herbal, it cuts through the richness and adds a pop of color that makes the bowls look as good as they taste.
Instructions
- Marinate the Chicken:
- Whisk together olive oil, lime juice, orange juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper in a medium bowl. Add the chicken thighs, toss until every piece is coated, cover, and refrigerate for at least 30 minutes or up to 2 hours for deeper flavor.
- Cook the Rice:
- Rinse the rice under cold water until it runs clear to remove excess starch. Melt butter in a medium saucepan over medium heat, add the rice, stir for 1 minute, then pour in chicken broth, bring to a boil, reduce heat to low, cover, and simmer for 18 minutes without lifting the lid.
- Rest and Fluff the Rice:
- Remove the saucepan from heat and let it sit, covered, for 5 minutes. Fluff gently with a fork to separate the grains and keep them light.
- Char the Corn:
- Heat a cast-iron skillet or grill pan over medium-high heat, add the corn, and cook, stirring occasionally, until you see dark, caramelized spots, about 6 to 8 minutes. Season with chili powder and salt, drizzle with lime juice, and stir in cilantro.
- Grill the Chicken:
- Preheat a grill or skillet to medium-high, remove chicken from marinade, and grill 5 to 6 minutes per side until an internal temperature of 165°F is reached. Transfer to a cutting board, rest for 5 minutes, then slice into strips.
- Mix the Crema:
- In a small bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper. Taste and adjust seasoning as needed.
- Assemble the Bowls:
- Divide the rice among four bowls, top with chicken slices and charred corn, drizzle with crema, and sprinkle generously with cotija cheese and cilantro. Serve with lime wedges and, if desired, sliced jalapeños or avocado.
Save One night, I made these bowls after a long week and realized halfway through eating that I had forgotten to put on music or turn on the TV. I was just sitting there, focused entirely on the layers of flavor, the way the lime cut through the richness, the little pops of salt from the cotija. It reminded me that good food does not need distractions.
Make It Your Own
This bowl is incredibly flexible once you understand the structure. Swap the chicken for grilled shrimp, seared tofu, or even black beans if you want to keep it vegetarian. I have added pickled red onions for tang, diced avocado for creaminess, and even a handful of crushed tortilla chips for crunch. The key is keeping the balance between something smoky, something creamy, something acidic, and something salty.
Storing and Reheating
Store each component separately in airtight containers in the fridge for up to three days. The rice, chicken, and corn all reheat well, but keep the crema, cotija, and cilantro separate until you are ready to eat. Reheat the rice and chicken gently in the microwave or in a 350°F oven for about 10 minutes, then assemble fresh. The crema will stay creamy, and the toppings will stay bright.
Serving Suggestions
These bowls are filling on their own, but sometimes I serve them with a side of tortilla chips and salsa or a simple cabbage slaw dressed with lime and salt. If you are feeding a crowd, set up a build-your-own-bowl station with all the toppings in separate dishes so everyone can customize their portions. It turns dinner into something interactive and fun.
- Add a drizzle of hot sauce or a sprinkle of smoked paprika for extra heat and depth.
- Serve with a cold Mexican lager or a lime-spiked sparkling water to keep things refreshing.
- Garnish with thinly sliced radishes for a peppery crunch that contrasts beautifully with the creamy elements.
Save This bowl has become my answer to the question of what to make when I want something that feels like a treat but does not require a trip to a restaurant. It is bright, satisfying, and always makes me feel like I did something good for myself.
Questions & Answers
- → What makes this dish Mexican street corn inspired?
The charred corn seasoned with chili powder, lime juice, and cilantro mirrors authentic elote flavors. Combined with crema and cotija cheese—the classic street corn toppings—these bowls capture that beloved Mexican street food essence in a complete meal format.
- → Can I prepare components ahead of time?
Absolutely. Marinate chicken up to 24 hours in advance. Cook rice and char corn a day ahead—store separately in airtight containers. The crema also keeps well for 2-3 days. Reheat components gently before assembling for freshest results.
- → What protein alternatives work well?
Shrimp cooks beautifully with the same citrus marinade—grill just 2-3 minutes per side. For vegetarian options, use firm tofu pressed and marinated, or try portobello mushrooms. Both absorb the citrus-chili flavors exceptionally well.
- → How do I get the best char on corn?
Use a cast-iron skillet or grill pan over medium-high heat without overcrowding. Let corn kernels sit undisturbed for 2-3 minutes between stirs to develop deep charred spots. For maximum smokiness, grill corn on the cob first then cut kernels off.
- → Is this dish gluten-free?
Yes, when using gluten-free chicken broth and mayonnaise. Most naturally gluten-free ingredients include rice, corn, fresh chicken, vegetables, and cheese. Always check labels on packaged items like broth and mayonnaise to confirm certification.
- → What sides or toppings enhance these bowls?
Sliced avocado adds creamy richness, while pickled red onions provide bright acidity. Extra fresh cilantro, radish slices, or a drizzle of your favorite hot sauce personalize each bowl. Warm tortillas on the side make for a complete feast.