Street Corn Chicken and Rice Bowls (Printable)

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

# 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 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 evenly, cover, and refrigerate for 30 minutes to 2 hours.
02 - 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.
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 fresh cilantro. Keep warm.
04 - Preheat 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 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 each with grilled chicken slices and charred corn. Drizzle generously with street corn crema, sprinkle with crumbled cotija cheese and fresh cilantro. Serve with lime wedges and optional sliced jalapeños or avocado.
07 - Present bowls at table temperature for optimal flavor and texture integrity.

# Expert Tips:

01 -
  • Every bite delivers smoky char, creamy tang, and bright citrus all at once.
  • You can prep the components ahead and assemble bowls in minutes on busy nights.
  • It feels like a treat but comes together in your own kitchen without a grill master degree.
  • Leftovers reheat beautifully and taste even better the next day when the flavors meld.
02 -
  • If you skip rinsing the rice, it can turn gummy and clump together instead of staying light and fluffy.
  • Marinating the chicken for less than 30 minutes won't give the citrus and spices enough time to penetrate and tenderize.
  • Charring the corn over high heat is non-negotiable, it's where the smoky sweetness comes from.
  • Resting the chicken after grilling keeps it juicy, cutting it too soon will let all the flavorful juices run out onto the board.
03 -
  • Use a cast-iron skillet for the corn, it holds heat better and gives you those dark, caramelized spots that make all the difference.
  • If your cotija is too crumbly to sprinkle, crumble it between your fingers over the bowl so it scatters evenly.
  • Don't skip the resting time for the chicken, those five minutes are what keep it tender and juicy instead of dry.
  • Taste your crema before serving and adjust the lime or salt, it should be bold enough to stand up to all the other flavors.
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