Street Corn Chicken Rice Bowls (Printable)

Citrus-marinated chicken with 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 - 0.5 fresh 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, optional
31 - Avocado slices, optional

# How To Make It:

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 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 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, let rest covered 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, stirring occasionally, until lightly charred, approximately 6 to 8 minutes. Season with chili powder and salt, drizzle with lime juice, and stir in fresh cilantro. Keep warm on stovetop.
04 - Preheat a grill or skillet to medium-high heat. Remove chicken from marinade, allowing excess to drip off. Grill chicken for 5 to 6 minutes per side until internal temperature reaches 165°F. 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, and garlic powder. Season with salt and pepper to taste. Adjust seasoning as needed for balanced flavor.
06 - Divide cooked rice evenly among four serving bowls. Top each bowl with sliced chicken and charred corn. Drizzle generously with street corn crema, sprinkle with crumbled cotija cheese and fresh cilantro. Serve with lime wedges and optional jalapeños or avocado slices.
07 - Serve immediately while components are at optimal temperature and texture.

# Expert Suggestions:

01 -
  • Every bite delivers crunch, creaminess, and a smoky char that feels like eating outside even when you're not.
  • The marinade does all the heavy lifting, so the chicken tastes like it's been soaking up sunshine and spice all day.
  • You can prep each component ahead and build the bowls in minutes when hunger strikes hard and fast.
02 -
  • Don't skip rinsing the rice or you'll end up with a gummy, sticky mess instead of fluffy grains that hold their shape.
  • Letting the chicken rest after grilling is non-negotiable, because slicing it too soon releases all the juices you worked so hard to keep inside.
  • Char the corn in a dry, screaming-hot skillet without oil so it caramelizes instead of steaming, which is the difference between sweet and smoky.
03 -
  • Use a meat thermometer to check the chicken instead of guessing, because dry chicken ruins even the best crema and cheese.
  • Toast the rice in butter before adding the broth for a deeper, richer flavor that makes a noticeable difference.
  • If you have a gas stove, char the corn directly over the flame using tongs for an even smokier result.
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