Street Corn Chicken Rice Bowls (Print Version)

Citrus chicken, charred corn, rice, crema, and cotija in a vibrant Mexican-inspired bowl bursting with flavor.

# 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 fresh lime, juiced
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 black pepper to taste

→ Assembly and Garnish

27 - 4 ounces crumbled cotija cheese
28 - 0.25 cup fresh cilantro, chopped
29 - 2 limes, cut into wedges
30 - Sliced jalapeños, optional
31 - Sliced 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 and 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 and add rice. Stir constantly for 1 minute. Pour in chicken broth and bring to a boil. Reduce heat to low, cover with lid, and simmer for 18 minutes. Remove from heat, let rest covered for 5 minutes, then fluff with a fork.
03 - Heat a cast-iron skillet or grill pan over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred and golden, approximately 6 to 8 minutes. Season with chili powder and salt, drizzle with lime juice, and fold in fresh cilantro. Keep warm on the stovetop.
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 and allow to rest for 5 minutes. Slice into strips.
05 - In a small bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper until smooth. Adjust seasoning to taste.
06 - Divide cooked rice evenly among four serving bowls. Top each bowl with grilled chicken slices and charred corn. Drizzle generously with street corn crema and sprinkle with crumbled cotija cheese and fresh cilantro. Serve immediately with lime wedges and optional jalapeños or avocado slices.

# Additional Tips::

01 -
  • Every component can be prepped ahead, so dinnertime is just assembly and enjoyment.
  • The bright citrus marinade makes even basic chicken thighs taste like something from a food truck.
  • Charred corn brings a smoky sweetness that balances the tangy crema perfectly.
  • Its filling enough to satisfy without feeling heavy, and the leftovers taste even better the next day.
02 -
  • Resting the chicken after grilling is not optional, cutting it too soon turns your cutting board into a juice pond.
  • Char the corn in a dry skillet without oil, the natural sugars will caramelize and create those sweet, smoky bits.
  • Assemble the bowls right before serving, storing them assembled makes the rice soggy and the crema watery.
03 -
  • Use a cast-iron skillet for the corn, it holds heat better and creates deeper char marks than nonstick pans.
  • If your cotija is hard to crumble, freeze it for 10 minutes first and it will break apart cleanly.
  • Marinate the chicken in a resealable bag instead of a bowl so every piece gets coated evenly without extra cleanup.
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