Street Corn Chicken and Rice Bowls (Printable)

Vibrant bowls with citrus-marinated chicken, charred corn, fluffy rice, and zesty crema inspired by Mexican street food flavors.

# 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 - Juice of 0.5 lime
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 crumbled cotija cheese
28 - 0.25 cup chopped fresh cilantro
29 - Lime wedges for serving
30 - Sliced jalapeños, optional
31 - Sliced 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 and toss thoroughly to coat. Cover 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 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 while stirring occasionally until lightly charred, approximately 6 to 8 minutes. Season with chili powder and salt, drizzle with lime juice, and stir 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 a 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 pepper. Adjust seasoning to taste.
06 - Divide cooked rice among four serving bowls. Top each with sliced chicken and charred corn. Drizzle generously with crema and sprinkle with crumbled cotija cheese and fresh cilantro. Serve with lime wedges and optional sliced jalapeños or avocado.
07 - Serve immediately while components are still warm for optimal flavor and texture.

# Expert Advice:

01 -
  • Everything can be prepped ahead and assembled in minutes when hunger strikes.
  • The charred corn and citrus marinade bring restaurant-level flavor to your table.
  • Each bite has crunch, creaminess, spice, and tang all at once.
  • Leftovers taste even better the next day once the flavors meld together.
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 in the hot skillet without stirring too much so it actually chars instead of just steaming.
  • Always rest the chicken after grilling so the juices redistribute and every bite stays moist.
  • Assemble the bowls right before serving or the rice will soak up the crema and lose its texture.
03 -
  • Char the corn over an open flame on a gas stove for an even smokier, more authentic street corn flavor.
  • Marinate the chicken the night before so dinner comes together in under 30 minutes the next day.
  • Double the crema recipe and keep it in the fridge, it's perfect on tacos, salads, and roasted vegetables all week long.
  • Use a meat thermometer to check the chicken so you never have to guess if it's done.
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