Street Corn Chicken and Rice Bowls (Printable)

Citrus-marinated chicken, charred corn, and zesty crema over fluffy rice for a vibrant Mexican-inspired bowl.

# 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 black pepper to taste

→ Assembly and Garnish

27 - 4 ounces cotija cheese, crumbled
28 - 0.25 cup fresh cilantro, chopped
29 - Lime wedges for serving
30 - Sliced jalapeños or avocado, 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, and refrigerate for at least 30 minutes or up to 2 hours.
02 - Rinse rice under cold 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, and simmer for 18 minutes. Remove from heat, rest for 5 minutes, then fluff with a fork.
03 - Heat a cast-iron skillet or grill pan over medium-high heat. Add corn and cook, stirring occasionally, until lightly charred, about 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. 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 chicken slices and charred corn. Drizzle generously with crema, sprinkle with cotija cheese and cilantro. Serve with lime wedges and optional jalapeños or avocado.
07 - Serve immediately for optimal flavor and texture.

# Expert Suggestions:

01 -
  • Every component can be prepped ahead and assembled in minutes when you're starving after work.
  • The citrus marinade tenderizes the chicken while layering bright, smoky flavor that doesn't need babysitting.
  • Charred corn adds a sweet, slightly smoky crunch that makes every bite feel like a celebration.
  • It's endlessly customizable so picky eaters and adventurous friends can build their perfect bowl.
02 -
  • Don't skip rinsing the rice or you'll end up with a gummy, sticky mess instead of fluffy grains.
  • Let the corn sit undisturbed in the hot pan for at least a minute before stirring so it actually chars instead of just steaming.
  • Always rest the chicken after grilling or all the juices will run out onto the cutting board instead of staying in the meat.
  • Taste the crema before assembling, it should be tangy and bold enough to cut through the richness of the chicken and cheese.
03 -
  • Pat the corn kernels dry before charring so they blister instead of steam, wet corn will never get that smoky crust.
  • Use a meat thermometer to check the chicken, guessing leads to dry, overcooked meat or undercooked centers.
  • Make a double batch of the crema and keep it in the fridge, it's incredible on tacos, grilled vegetables, and even baked potatoes.
  • If your skillet isn't hot enough, the corn will soften before it chars, so wait until you see a wisp of smoke before adding it.
Go Back