Street Corn Chicken and Rice Bowls (Printable)

Citrus-marinated chicken, fluffy rice, charred corn with lime crema and cotija cheese create vibrant Mexican-inspired bowls.

# 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 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 black 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 - 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 boil, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat, let rest for 5 minutes, then fluff with fork.
03 - Heat a cast-iron skillet or grill pan over medium-high heat. Add corn and cook, stirring occasionally, until lightly charred, about 6 to 8 minutes. Season with chili powder and salt, drizzle with lime juice, and stir in 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 black pepper. Adjust seasonings to taste.
06 - Divide cooked rice among four serving bowls. Top with chicken slices and charred corn. Drizzle each bowl with crema sauce, sprinkle generously with cotija cheese and fresh cilantro. Serve with lime wedges and optional sliced jalapeños or avocado.
07 - Serve immediately while rice is warm and components are fresh for optimal flavor and texture.

# Expert Tips:

01 -
  • Every component can be prepped ahead, so weeknight assembly takes less than ten minutes when you're starving.
  • The charred corn brings actual smokiness without firing up an outdoor grill, and cotija cheese adds that salty punch that makes you go back for seconds.
02 -
  • Don't skip rinsing the rice or you'll end up with sticky, gummy grains instead of the light, fluffy texture that soaks up all the crema.
  • Let the chicken rest after grilling or all those flavorful juices will run out onto your cutting board instead of staying in the meat.
03 -
  • For next-level char on the corn, toss the kernels with a tiny bit of oil before hitting the hot skillet, and resist the urge to stir them too often.
  • If you can't find cotija, crumbled feta works in a pinch, though it's a bit creamier and less salty, so adjust your seasoning accordingly.
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