Street Corn Chicken and Rice Bowls (Print Version)

Vibrant bowls with citrus chicken, charred corn, fluffy rice, crema, and cotija cheese inspired by Mexican street food 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 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 and 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

# How-To Steps:

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 thoroughly, cover with plastic wrap, and refrigerate for at least 30 minutes or up 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 continuously for 1 minute. Pour in chicken broth and bring to a boil. Reduce heat to low, cover with a lid, and simmer for 18 minutes. Remove from heat, let rest covered for 5 minutes, then fluff with a fork.
03 - Heat a cast-iron skillet or grill pan over medium-high heat until very hot. Add corn and cook, stirring occasionally, until kernels are lightly charred and caramelized, approximately 6 to 8 minutes. Season with chili powder and salt, drizzle with lime juice, and stir in fresh cilantro. Transfer to a warm serving dish.
04 - Preheat a grill or skillet to medium-high heat. Remove chicken from marinade, shaking off excess liquid, and grill for 5 to 6 minutes per side until internal temperature reaches 165 degrees Fahrenheit. Transfer to a 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 until smooth and well combined. Taste and adjust seasonings as needed.
06 - Divide cooked rice evenly among four serving bowls. Top each bowl with sliced grilled chicken and charred corn. Drizzle generously with street corn crema, then sprinkle with crumbled cotija cheese and fresh cilantro. Serve immediately with lime wedges and optional sliced jalapeños or avocado.

# Expert Suggestions:

01 -
  • Every component shines on its own but together they create this perfect balance of smoky, creamy, tangy, and rich that keeps your fork moving.
  • It feels like a restaurant-quality meal but comes together in your own kitchen with no fancy equipment or hard-to-find ingredients.
  • Leftovers actually taste better the next day once the flavors have mingled, and you can mix and match the components however you like.
02 -
  • Don't skip rinsing the rice or it will turn gummy and clump together instead of staying light and fluffy.
  • Let the corn sit still in the hot pan, resisting the urge to stir constantly, or it will steam instead of char.
  • Rest the chicken after grilling or all the juices will run out onto the cutting board and your meat will be dry.
  • Assemble the bowls right before serving so the crema stays creamy and the rice doesn't get soggy.
03 -
  • If you don't have a grill, a heavy skillet gets just as hot and gives the chicken beautiful color and flavor.
  • Toast your spices in a dry pan for 30 seconds before adding them to the marinade to wake up their oils and deepen their flavor.
  • Use day-old rice if you have it, it reheats beautifully and won't turn mushy when you assemble the bowls.
  • Double the crema recipe and keep extra in the fridge, it's incredible on tacos, quesadillas, and roasted vegetables.
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