Street Corn Chicken Rice Bowls (Printable View)

Citrus-marinated chicken, charred corn, rice, crema, and cotija in a vibrant Mexican-inspired bowl bursting with flavor.

# 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 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

# How to Make It:

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, salt, and black 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 development.
03 - 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 a boil, reduce heat to low, cover with lid, and simmer for 18 minutes. Remove from heat and 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 kernels and cook, stirring occasionally, until lightly charred and tender, approximately 6 to 8 minutes. Season with chili powder and salt, drizzle with lime juice, and fold in fresh cilantro. Transfer to a warm dish.
05 - Preheat a grill or heavy skillet to medium-high heat. Remove chicken from marinade and grill for 5 to 6 minutes per side until internal temperature reaches 165°F (74°C). Transfer to a cutting board and rest for 5 minutes, then slice into strips.
06 - In a small bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, and garlic powder. Season with salt and pepper to taste, adjusting as needed for balance.
07 - Divide cooked rice equally among four serving bowls. Top each with sliced chicken and charred corn. Drizzle generously with crema sauce and sprinkle with crumbled cotija cheese and fresh cilantro. Serve immediately with lime wedges and optional jalapeños or avocado on the side.

# Expert Tips:

01 -
  • Every component can be prepped ahead, then assembled in minutes when dinner needs to happen fast.
  • The citrus marinade makes the chicken impossibly tender and full of bright, layered flavor.
  • Charred corn adds a smoky sweetness that tastes like summer, even in the dead of winter.
  • The tangy crema ties everything together and makes each bite feel indulgent without being heavy.
02 -
  • Don't skip rinsing the rice, the first time I didn't bother, I ended up with a sticky, clumpy mess that no amount of fluffing could fix.
  • Let the corn sit undisturbed in the hot skillet for a few minutes before stirring, that's how you get the deep char without steaming it into mush.
  • Resting the chicken after grilling is non-negotiable, cutting into it too soon means all those flavorful juices end up on the cutting board instead of in your bowl.
  • Taste the crema before you assemble, it should be punchy and bold because it's competing with a lot of other flavors.
03 -
  • Use a cast-iron skillet for the corn, it holds heat better than nonstick and gives you that restaurant-quality char.
  • If your corn is watery or won't char, pat it completely dry with paper towels before it hits the pan.
  • Marinate the chicken in a zip-top bag, it uses less marinade and ensures every piece gets evenly coated.
  • Double the crema recipe, you'll want extra for drizzling and dipping, trust me.
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