Street Corn Chicken and Rice Bowls (Printable)

Citrus-marinated chicken, charred corn, and creamy cotija over fluffy rice for a vibrant Mexican-inspired dinner.

# 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 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 & Garnish

27 - 4 ounces cotija cheese, crumbled
28 - 0.25 cup fresh cilantro, chopped
29 - 2 limes, cut into wedges
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 and toss until fully coated. 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 and add rice, stirring for 1 minute. Pour in chicken broth and 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 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. Keep warm.
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 degrees Fahrenheit. Transfer to cutting board and 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 and set aside.
06 - Divide cooked rice evenly among four serving bowls. Top each with grilled chicken slices and charred corn. Drizzle generously with street corn crema and sprinkle with crumbled cotija cheese and fresh cilantro. Serve with lime wedges and optional jalapeños or avocado slices.
07 - Serve immediately for optimal flavor and texture contrast.

# Expert Advice:

01 -
  • Every component can be prepped ahead, so dinner feels effortless even on busy nights.
  • The smoky corn and zesty crema bring restaurant-level flavor without any fancy equipment.
  • It feeds a crowd and everyone gets to customize their bowl with toppings they love.
  • Leftovers reheat beautifully, and the flavors somehow get even better the next day.
02 -
  • Don't skip rinsing the rice; I learned this the hard way when my first batch turned into a gummy clump instead of fluffy grains.
  • Let the chicken rest after grilling or all those flavorful juices will run out onto your cutting board instead of staying in the meat.
  • Char the corn over high heat without stirring too much; patience gives you those sweet, caramelized bits that make the whole bowl pop.
  • Store components separately if making ahead; assembling too early makes the rice soggy and the crema waters down.
03 -
  • Toast your rice in butter before adding the broth; it adds a subtle nutty flavor that makes plain rice taste special.
  • Use a meat thermometer to check the chicken; guessing leads to dry, overcooked thighs or undercooked centers.
  • Make a double batch of the crema and keep it in the fridge; it's incredible on tacos, grilled veggies, and even baked potatoes.
  • If you're meal prepping, store the components in separate containers and assemble each bowl fresh so nothing gets soggy.
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