Street Corn Chicken and Rice Bowls (Printable Version)

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

# Step-by-Step Guide:

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. Add chicken thighs, toss to coat thoroughly, cover, and refrigerate for 30 minutes to 2 hours.
02 - 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 boil, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat, rest 5 minutes, then fluff with fork.
03 - Heat cast-iron skillet or grill pan over medium-high heat. Add corn and cook, stirring occasionally, until lightly charred, 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. Remove chicken from marinade and grill 5 to 6 minutes per side until internal temperature reaches 165°F. Transfer to cutting board, rest 5 minutes, then slice into strips.
05 - In small bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper. Adjust seasoning to taste.
06 - Divide rice among four bowls. Top with chicken slices and charred corn. Drizzle each bowl with crema, sprinkle generously with cotija cheese and cilantro. Serve with lime wedges and optional sliced jalapeños or avocado.
07 - Present bowls right away for optimal flavor and texture.

# Additional Tips::

01 -
  • The marinade works its magic even if you only have 30 minutes, transforming ordinary chicken thighs into something extraordinarily juicy and flavorful.
  • Each component can be prepared ahead of time, making this an absolute lifesaver for busy weeknights when you still want something that tastes like it took hours.
02 -
  • If your corn isnt developing char marks after several minutes, your pan isnt hot enough or youre stirring too frequently, so crank up the heat and let it sit undisturbed between occasional tosses.
  • The lime juice in the marinade can actually start cooking the chicken if left too long (over 4 hours), resulting in a strange texture, so stick to the recommended marinating time.
03 -
  • If using frozen corn, dont thaw it first, the excess moisture prevents proper charring, so add it directly to your hot skillet from the freezer.
  • Toast your spices in a dry pan for 30-60 seconds before adding them to the marinade, this single step awakens their essential oils and transforms the entire flavor profile of the dish.
Go Back