Street Corn Chicken and Rice Bowls (Printable)

Citrus-marinated chicken, charred corn, and creamy cotija atop fluffy rice for 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 - 0.5 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 freshly ground black pepper to taste

→ Assembly and Garnish

27 - 4 ounces cotija cheese, crumbled
28 - 0.25 cup fresh cilantro, chopped
29 - 2 limes, cut into wedges
30 - Sliced jalapeños, optional
31 - Sliced 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, salt, and pepper until well combined.
02 - Add chicken thighs to the marinade bowl, toss to coat thoroughly, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours.
03 - 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.
04 - Heat a cast-iron skillet or grill pan over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred, approximately 6 to 8 minutes. Season with chili powder and salt, drizzle with lime juice, and fold in cilantro. Transfer to a warm plate.
05 - Preheat a grill or skillet to medium-high heat. Remove marinated chicken from refrigerator and grill 5 to 6 minutes per side until internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes before slicing into strips.
06 - In a small bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper until smooth. Taste and adjust seasonings as needed.
07 - Divide cooked rice evenly among four serving bowls. Top each bowl with sliced chicken, charred corn, and a generous drizzle of crema. Sprinkle with crumbled cotija cheese and fresh cilantro. Serve with lime wedges and optional jalapeños or avocado slices.

# Expert Advice:

01 -
  • Everything can be prepped ahead, so dinner comes together in minutes when youre hungry and tired.
  • The crema ties all the bold flavors together in a way that feels indulgent but stays light.
  • Its endlessly adaptable, swap the protein, add pickled onions, toss in black beans, and it still works.
02 -
  • Dont move the corn around too much in the skillet or it wont char, patience is the secret to getting those sweet, smoky blistered kernels.
  • Resting the chicken after grilling is not optional, if you slice it immediately all the juices run out and it turns dry.
  • Rinse the rice until the water runs clear or youll end up with sticky, clumpy grains instead of fluffy separate ones.
03 -
  • Use a cast iron skillet for the corn, it holds heat better and gives you those deep charred spots that a regular pan cant achieve.
  • Marinate the chicken for the full 2 hours if you have time, the flavor deepens and the texture gets even more tender.
  • Make a double batch of crema and keep it in the fridge, it works on tacos, quesadillas, and roasted vegetables all week long.
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