Street Corn Chicken Rice Bowls (Printable)

Citrus chicken, charred corn, fluffy rice, zesty crema, and cotija cheese create a flavor-packed Mexican-inspired bowl.

# What You 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 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 pepper to taste

→ Assembly and Garnish

27 - 4 ounces crumbled cotija cheese
28 - 0.25 cup chopped fresh cilantro
29 - 2 limes, cut into wedges
30 - 1 fresh jalapeño, sliced, optional
31 - 1 ripe avocado, sliced, 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 fully combined.
02 - Add chicken thighs to the marinade and toss to coat thoroughly. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours for enhanced flavor.
03 - 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.
04 - 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 cilantro. Keep warm.
05 - Preheat a 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°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. Adjust seasoning to taste.
07 - Divide cooked rice among four bowls. Top each with sliced chicken and charred corn. Drizzle generously with crema, sprinkle with crumbled cotija cheese and fresh cilantro. Serve immediately with lime wedges and optional jalapeños or avocado slices.

# Expert Advice:

01 -
  • The marinade does all the heavy lifting, infusing the chicken with bold, citrusy warmth while you prep everything else.
  • Charring the corn in a screaming hot skillet gives it that smoky sweetness you'd get from a street cart without firing up a grill.
  • Each component can be made ahead and assembled in minutes, so dinner feels effortless even on hectic nights.
  • The crema ties everything together with tangy, creamy richness that balances the heat and brightness perfectly.
02 -
  • Don't skip rinsing the rice, or you'll end up with gummy, sticky grains instead of light, fluffy ones that hold their shape.
  • Let the corn sit undisturbed in the hot pan for at least a minute at a time so it actually chars instead of just steaming.
  • Always rest the chicken after grilling, or all those flavorful juices will spill out the second you slice into it.
  • Assemble the bowls right before serving so the rice stays fluffy, the chicken stays warm, and the crema doesn't make everything soggy.
03 -
  • Use a meat thermometer to check the chicken so you never have to guess, and you'll nail juicy, perfectly cooked thighs every single time.
  • Toast the rice in butter for a full minute before adding the broth, it makes the grains fluffier and adds a subtle nutty depth.
  • Make extra crema and keep it in the fridge, it's incredible on tacos, grilled vegetables, or even as a dip for chips.
  • If your corn isn't charring, your pan isn't hot enough, let it preheat until it's smoking before you add anything.
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