Street Corn Chicken Rice Bowls (Printable Version)

Citrus-marinated chicken with charred corn, fluffy rice, and zesty crema in vibrant Mexican-inspired bowls.

# 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 - 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

# Steps:

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 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.
04 - Preheat a grill or skillet to medium-high. Remove chicken from marinade and grill 5 to 6 minutes per side until internal temperature reaches 165°F. Transfer to 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 rice among four bowls. Top with chicken slices and charred corn. Drizzle each bowl with crema, sprinkle generously with cotija cheese and cilantro. Serve with lime wedges and, if desired, sliced jalapeños or avocado.
07 - Serve immediately for optimal flavor and texture.

# Expert Insights:

01 -
  • All the bold, smoky, tangy flavors of street corn without the mess of eating it off the cob.
  • The marinated chicken stays juicy and flavorful, even if you accidentally overcook it by a minute or two.
  • Everything can be prepped ahead and assembled in minutes, making weeknight dinners feel special without the stress.
  • Leftovers actually taste better the next day once the flavors meld together in the fridge.
02 -
  • Do not skip rinsing the rice or it will turn gummy and clump together instead of staying fluffy.
  • Let the chicken rest after grilling or all the juices will run out onto the cutting board instead of staying inside the meat.
  • Char the corn over high heat without stirring too often so it actually gets those sweet, smoky spots instead of just steaming.
  • Assemble the bowls right before serving so the crema stays creamy and the corn stays crisp.
03 -
  • If you have a gas stove, char the corn directly over the flame for an even smokier flavor that tastes like it came off a street cart.
  • Marinate the chicken the night before so all you have to do the next day is grill it and assemble the bowls in under 20 minutes.
  • Use a fork to crumble the cotija instead of a knife so it breaks into uneven, rustic pieces that distribute better across the bowl.
  • Taste the crema before drizzling and adjust the lime or salt because every brand of sour cream and mayo has a slightly different tang.
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