Street Corn Chicken and Rice Bowls (Printable)

Citrus-marinated chicken, charred corn, fluffy rice, and zesty crema come together in these vibrant Mexican street food-inspired bowls.

# 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 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 black 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 a minimum of 30 minutes or up to 2 hours.
02 - Rinse rice under cold running water until water runs clear. In a medium saucepan with lid over medium heat, melt butter, add rice, and stir constantly for 1 minute. Pour in chicken broth, bring to a rolling boil, reduce heat to low, cover with lid, and simmer undisturbed for 18 minutes. Remove from heat, let stand 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 while stirring occasionally until lightly charred, approximately 6 to 8 minutes. Season with chili powder and salt, drizzle with lime juice, fold in chopped cilantro, and keep warm on the stovetop.
04 - Preheat a grill or skillet to medium-high heat. Remove marinated chicken from refrigerator and place on grill. Cook 5 to 6 minutes per side until the internal temperature reaches 165 degrees Fahrenheit. Transfer to a cutting board and rest for 5 minutes before slicing into strips.
05 - In a small bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, garlic powder, salt, and black pepper until smooth. Taste and adjust seasoning as needed.
06 - Divide cooked rice evenly among four serving bowls. Top each bowl with grilled chicken slices and charred corn. Drizzle generously with street corn crema, sprinkle with crumbled cotija cheese and fresh cilantro. Serve immediately with lime wedges and optional sliced jalapeños or avocado.
07 - Serve the assembled bowls immediately while hot to preserve optimal flavor and texture contrast.

# Expert Advice:

01 -
  • The bright citrus marinade keeps chicken incredibly juicy while the charred corn adds that smoky street food magic you crave.
  • Every component comes together to create layers of flavor and texture without requiring fancy techniques or hard-to-find ingredients.
02 -
  • Don't skip the resting time on both the rice and the chicken—those few minutes make the difference between good and genuinely impressive.
  • Assemble the bowls just before eating if you want that contrast between warm rice, charred corn, and creamy crema instead of everything melding together.
03 -
  • If you have access to a grill, char the corn directly over the flame for a deeper smoky flavor that's hard to match on the stovetop.
  • The combination of sour cream and mayonnaise in the crema is key—sour cream alone tastes too tangy, and mayo alone feels too heavy, but together they create something that feels luxurious and balanced.
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