Street Corn Chicken and Rice Bowls (Printable)

Citrus-marinated chicken with charred corn, fluffy rice, and tangy crema inspired by Mexican street food 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, approximately 2 limes
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, approximately 3 ears or 12 ounces
17 - 1 teaspoon chili powder
18 - 0.5 teaspoon kosher salt
19 - Juice of 0.5 lime
20 - 0.25 cup chopped fresh cilantro

→ 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 crumbled cotija cheese
28 - 0.25 cup chopped fresh cilantro
29 - Lime wedges for serving
30 - Sliced jalapeños or avocado, optional

# How-To:

01 - In a medium mixing bowl, whisk together olive oil, lime juice, orange juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper until well combined. Add chicken thighs and toss to coat evenly. Cover bowl and refrigerate for minimum 30 minutes or up to 2 hours.
02 - Rinse rice under cold running water until water runs clear. In a medium saucepan over medium heat, melt butter, add rinsed rice, and stir constantly for 1 minute. Pour in chicken broth and bring to a boil. Reduce heat to low, cover saucepan with lid, and simmer for 18 minutes without disturbing. Remove from heat, let rest covered for 5 minutes, then fluff with a fork.
03 - Heat cast-iron skillet or grill pan over medium-high heat. Add corn kernels and cook while stirring occasionally until lightly charred with golden spots, approximately 6 to 8 minutes. Season charred corn with chili powder and kosher salt, drizzle with lime juice, and fold in fresh cilantro. Keep warm on stovetop.
04 - Preheat grill or skillet to medium-high heat. Remove chicken thighs from marinade and grill 5 to 6 minutes per side until internal temperature reaches 165 degrees Fahrenheit. Transfer grilled chicken to cutting board, let 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 until smooth and well blended. Taste and adjust seasoning as needed.
06 - Divide cooked rice evenly among four serving bowls. Top rice with sliced chicken, then add charred corn. Drizzle each bowl generously with street corn crema, sprinkle with crumbled cotija cheese and fresh cilantro. Serve with lime wedges and optional jalapeños or avocado slices on the side.
07 - Serve bowls immediately while rice is warm, chicken is hot, and corn retains its charred flavor and texture.

# Expert Advice:

01 -
  • Every bite hits different with tangy crema, salty cheese, and that pop of charred sweetness from the corn.
  • You can prep the components ahead and toss them together when hunger strikes, no stress involved.
  • It feels like a restaurant splurge but uses simple ingredients you probably already have.
  • The leftovers somehow taste even better the next day when all the flavors have mingled overnight.
02 -
  • Don't skip resting the chicken after grilling, those few minutes let the juices redistribute so every bite stays moist.
  • Char the corn in a dry pan without oil, the natural sugars will caramelize and create the smoky sweetness you're after.
  • Make the crema ahead and let it sit in the fridge for an hour so the flavors meld and deepen.
03 -
  • Marinate the chicken overnight if you have time, the flavors penetrate deeper and the meat becomes incredibly tender.
  • Toast your spices in a dry pan for 30 seconds before adding them to the marinade, it wakes up their oils and makes everything taste richer.
  • Use a meat thermometer instead of guessing, pulling the chicken at exactly 165 degrees keeps it juicy every single time.
  • Double the crema recipe and keep extra in the fridge, it's addictive on tacos, salads, and roasted vegetables too.
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